Suddenly everyone’s serving burgers with no meat, sausages without animals, and steaks “grown in a lab.” And they say this is the future. But hang on — who asked for this? Are we solving a real problem, or just creating artificial food because it sounds cool in a TED Talk?
The science claims to offer better quality, scalable supply, and lower environmental impact. But where’s the proof? Lab-grown meat still costs a fortune, plant-based substitutes come loaded with additives to simulate real food, and insect protein... well, let’s just say no one’s jumping to eat crickets at weddings. Also, do we really lack protein production? Or have we just failed to fix distribution, affordability, and food system inequality? Nature still grows food cheaper, tastier, and more sustainably — we just forgot how to value it.
And look at hydroponics — another science-backed marvel that never quite sprouted. After over five decades of hype, it grows lettuce that crunches but doesn’t sell, and costs more than it saves.
Just because we can grow food in a lab, doesn’t mean we should. Real solutions come from fixing the roots — not cooking up new ones in a flask.
