Food Technology Magazine

How Eco-Friendly Is Cultivated Meat?

With the United States on the cusp of cultivated meat commercialization, debate surrounds its potential impact on progress toward net zero food production.

By Dale Buss
Fork through an Ivy Farm meatball with grated cheese, greens, and tomato on top

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    About the Author

    Mary Ellen Kuhn is executive editor of Food Technology magazine (mkuhn@ift.org).
    Mary Ellen Kuhn

    In This Article

    1. Professional Development
    2. Networking
    3. Food Ingredients and Additives
    4. Food Product Development

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