I have seen very little about lab grown meat’s carbon footprint and I would really like to know what it is because for all I know, it could be even worse than farmed meat.
I think the main issue is that, currently, there’s not even any idea about how much the tech can scale due to possible issues with growing the cells in larger and larger vats. It takes a lot of money to make the things, and thus far nobody’s really tried to make the stuff on a scale large enough for mass production.
I’m all for it if it works, but we won’t know if it does until they actually do it.
I’ve had several types of bugs. Some (grasshoppers, beetle larvae) taste nutty, like pecans, one (giant water bug) had an unpleasant juniper flavor and ants are citrusy because of the formic acid. Honestly, other than the giant water bug, my experience eating bugs was not unpleasant.
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