The main thrust of the argument has little to do with dietary choice, and far more to do with the negative footprint of factory farming. Factory farming is a s

The main thrust of the argument has little to do with dietary choice, and far more to do with the negative footprint of factory farming. Factory farming is a significant contributor to many negatives in the environment. Methane, fertilizers and hormones/chemicals that seep into groundwater, fresh water usage, and transportation are massive contributors to environmental damage. Disclaimer: I'm a chef, I love meat, and I'm descended from farmers. I still believe this is the future, once someone nails the texture/flavour issue. I've been looking into in-vitro meat, but it still looks a ways off http://new-harvest.org/substitutes.htm http://new-harvest.org/substitutes.htm Being able to manipulate the fat content and marbling, re-introduce heirloom breeds, and all produced with a fraction of the footprint makes this a delicious opportunity. The real question is the length of the roadmap, it's been decades that people have been working on this.