5 amazing things we can grow in labs

Diamonds! Burgers! Kidneys!

Lab-grown meat from the in-vitro burger is shown.
(Image credit: REUTERS/David Parry/pool)

1. Burgers

In 2013, the world got its first taste of the in-vitro burger — a slab of beef that never actually belonged to a living animal, but was instead created in the lab from cow muscle tissue. It wasn't particularly tasty, and at $330,000, it certainly wasn't affordable, but it was a step toward a more sustainable future. The meat industry accounts for nearly 20 percent of our total greenhouse gas emissions. Plus, animals raised for food take up a ridiculous amount of our land. As Maddie Stone at Gizmodo explains, "Livestock in the U.S. consume more than seven times as much grain as the American population — enough grain to feed about 840 million people." In the three years since test-tube meat made its debut, it's hard to tell if the world has warmed to the idea, but the price has dropped dramatically to a ridiculously cheap $11 per burger. It won't be commercially viable for years, and in the meantime, a handful of other materials are being created in lab settings, which could have huge environmental and health ramifications.

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE
https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up
Jessica Hullinger

Jessica Hullinger is a writer and former deputy editor of The Week Digital. Originally from the American Midwest, she completed a degree in journalism at Indiana University Bloomington before relocating to New York City, where she pursued a career in media. After joining The Week as an intern in 2010, she served as the title’s audience development manager, senior editor and deputy editor, as well as a regular guest on “The Week Unwrapped” podcast. Her writing has featured in other publications including Popular Science, Fast Company, Fortune, and Self magazine, and she loves covering science and climate-related issues.