Chicken grown in a test tube? A new film shows a sustainable future

According to filmmaker Liz Marshall, approximately 45-50% of the world’s land area is dominated by animal agriculture. The impact on the biosphere includes deforestation and loss of indigenous land rights. She explains that the biggest obstacle to creating cultured meat in a lab is the scalability to produce for the masses – at affordable prices. In his documentaryMeat of the future,” she follows Upside down food for five years, where former cardiologist Uma Valeti is leading the charge.

Marshall describes the groundbreaking process of witnessing a team of scientists eager to create cultured meat as “a big idea from a prototype to incredible research and development at a place where U.S. food regulatory agencies, the FDA and the USDA, are working together to create a pathway to bring this to market.

Marshall says that as a filmmaker, she is interested in stories that focus on solutions, rather than pessimistic topics.

Uma Valeti decided to stop eating meat when he learned how it was processed and literally dreamed it grew on trees. The former cardiologist leads the UPSIDE Foods team in creating cultured meat. Photo courtesy of Giant Pictures.

The ‘Meat the Future’ documentary follows a former cardiologist and his team working to create cultured proteins in a lab. Photo courtesy of Giant Pictures.

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