Allowing Slaughter-Free Meat
Federal regulation is hindering the development of food from cell culture technology
Animal cell culture technology—a process to make food from cultured animal cells—has the potential to address some consumers’ ethical concerns about eating meat, poultry, and fish by providing slaughter‐free alternatives. It might also reduce the environmental footprint of conventional agriculture and fishing by devoting resources to growing only tissues that people value highly and not less useful items like hides, hooves, and horns. But whether these potential benefits are ever realized depends largely on how and whether Congress or the White House prunes back the thicket of regulatory obstacles blocking these products’ path to market.
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Randall Lutter is a senior fellow at the Manhattan Institute.
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