> The only viable method is lab grown meat I suspect it's true that the only way to substantially cut animal-based protein consumption at scale is some technol

> The only viable method is lab grown meat I suspect it's true that the only way to substantially cut animal-based protein consumption at scale is some technological alternative that offers a comparable culinary experience but with a lower cost (and lower impact). Although as another poster notes, it's also true that — like many resource consumption issues — the distribution isn't flat, but shows the majority of consumption coming from a relatively small fraction of the population. However, what I wanted to point out is that "lab grown meat" is not the only possibility in this general area. Precision fermentation of proteins (e.g. https://gfi.org/science/the-science-of-fermentation/ https://gfi.org/science/the-science-of-fermentation/) is another approach that seems to have potential. Although I note that I don't have a specific horse in this race, and would be delighted to see anything that can reduce the overall environmental impact of food production at a global scale take off.