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Today marked the first day of the iq2 If Conference where some of the greatest educators of today’s world spoke about their passions. Tomorrow, intelligence squared speakers will shed more light on global issues of which one will be Mark Post; talking about lab-grown meat.

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Post is a vascular biologist at the University of Maastricht in the Netherlands, and he is currently working on a possibly ingenious solution to the infamous problem of our diets. He raises the issue that what we eat affects not only our bodies, but the health of the world too.

His project involves cultivating stem-cells derived from leftover animal flesh from slaughterhouses and using them to create in vitro meat in petri dishes. He has developed muscle-like strips that, when compiled together, will make the first cultured meat burger.

Though funding is an impeding issue Post remains very positive about getting this idea to become a norm in the supermarkets within the next couple of decades. He hopes to introduce lab-grown meat as the replacement to what we presently find.

Not surprisingly, the benefits are tremendous. Not only would this prevent the slaughtering of animals, but would also provide a healthier alternative to the meat we see and eat today. Though the idea of artificially grown meat does not seem appetizing it would actually be a less chemical choice than much of the meat circulating the current market. With the vast use of growth hormones and antibiotics used in the meat production industry, lab-grown meat can prove to be the more natural substitute.

Post’s method of meat production will show to be far more sustainable too. With livestock consuming approximately 100 grams of vegetable protein, while producing only 15 grams of edible animal protein, lab-made meat is a front-runner for saving the Earth’s resources.

Even with the increasing popularity in vegan/vegetarianism the majority still have their tendencies toward meat. This method allows everyone their meat “fix” but without harming their bodies and the environment quite so much.

Despite the benefits of Mark Post’s cultured meat, there can be much uncertainty that the idea will stick. Does the thought of meat grown in a petri-dish cause you to avoid putting it on your dish?