Climate - truthful information about climate, related activism and politics.

5244 readers

226 users here now

Discussion of climate, how it is changing, activism around that, the politics, and the energy systems change we need in order to stabilize things.

As a starting point, the burning of fossil fuels, and to a lesser extent deforestation and release of methane are responsible for the warming in recent decades: Graph of temperature as observed with significant warming, and simulated without added greenhouse gases and other anthropogentic changes, which shows no significant warming

How much each change to the atmosphere has warmed the world:

Anti-science, inactivism, and unsupported conspiracy theories are not ok here.

founded 1 year ago

MODERATORS

[email protected]

140

Why states are suddenly making it a crime to sell lab-grown meat (wapo.st)

submitted 6 months ago by [email protected] to c/[email protected]

38 comments fedilink hide all child comments

Florida and Alabama have banned lab meat, but some in the livestock industry fear the precedent of states deciding what goes on store shelves, and what can’t.

you are viewing a single comment's thread
view the rest of the comments

[+] [email protected] -8 points 6 months ago (20 children)

I doubt it'll ever taste as good as the real thing, but I can certainly see it eventually being cheaper if we ever cut out the massive subsidies.

[–] [email protected] 24 points 6 months ago (13 children)

Well im no scientist so maybe someone smarter can comment. However if it becomes possible to design every aspect of the meat artificially then it seems to me that it's pretty much guaranteed that it will taste better. You could produce the perfect fat to meat ratio in every steak without the anitbiotics and animal stress that affect farmed animals

[–] [email protected] 2 points 6 months ago* (last edited 6 months ago) (7 children)

There's more to flavor and texture than just the ratio of fat to lean, not to mention the color. Consider farmed vs. wild-caught fish (especially salmon), pastured vs. caged chicken, grass vs. corn-fed beef, etc.