Imagine biting into a burger that sizzles and “bleeds” like beef—made entirely from plants. Or savoring a steak grown in a lab without a single animal being harmed. The future is at your doorstep, and it’s challenging everything we thought we knew about meat. As the world grapples with climate change and the welfare of animals, plant-based and lab-grown meats aren’t just temporary trends—they’re the generation’s next great invention on our plates. Are you ready to face a world where tomorrow’s meat isn’t meat or at all what you thought it would be?
When we think of meat, the image of farm or factory-raised animals slaughtered and being processed for dietary consumption is what usually pops up. However, that is no longer the case. Perpetual idealism has propelled the trend of plant-based meats. Although the words plant-based and meat sound like they shouldn’t be in the same sentence or the most appetizing, it is created to mimic the taste, texture, and appearance of traditional meat.
Due to its increasing popularity, restaurants and fast food chains quickly added plant-based meals and “Impossible Burgers” to their menus. According to the Good Food Institute, the U.S. retail market for plant-based foods is now worth $8.1 billion. It is readily available in almost any grocery store at any convenience.
However, while plant-based meats surge to sensation, what about lab-grown meats? The image of anything grown in a lab may sound scary, but in reality, it is quite the opposite. GCF Global stated that scientists may use a cow’s stem cells, the building blocks of muscle and other organs, to start the revolutionary process of creating cultured meat. The cells are then placed in petri dishes alongside amino acids and carbohydrates to help the muscle cells multiply and grow. Once enough muscle fibers have grown, the result is meat that resembles ground beef.
Although lab-grown meat is still in its early stages of development, consumers may need to accept the fact that there will soon be lab-grown meat at their local grocery stores. There are still many ethical challenges to both meat alternatives, like sustainability and costs, but the future is here. Whether they become mainstream or not, the real question is how they will change the world and how prepared consumers need to be.
If you advocate for the promotion of plant-based meals over factory farming, consider reaching out to your local representative to express your views on the issue.
