Environmental advocates say lab-grown meat is more sustainable than farming, but some researchers say the industry will need to be closely monitored as it grows.
is taking flight at one of chef José Andrés' famed Washington, D.C., restaurants, where diners will have the chance to be some of the first people to taste what researchers have been working on for years.
"Cultivating meat is a way of starting with a cell and ending with chicken, beef, pork, without all the other issues in between," said company cofounder and CEO Josh Tetrick."The genetic profile is the same as a slaughtered chicken," Tetrick told CBS News.from Good Meat, based in Alameda, and the nearby Berkley-based Upside Foods.
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