How to invest in lab-grown meat – the future of food production

With lab-grown meat, steak is back on the menu for greens and animal lovers – but at what cost? Stuart Watkins reports

lab-grown meat illustration
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The Dish of the Day at the Restaurant at the End of the Universe, as fans of Douglas Adams’ Hitchhiker’s Guide to the Galaxy will know, was a prime cut from the Ameglian Major cow, an artificially created, speaking bovine quadruped, which was bred to actually want to be eaten. The beast unconcernedly offers diners its shoulder braised in white wine sauce. When the animal goes off to shoot itself, it winks at the more squeamish customers, telling them not to worry as “I’ll be very humane”.

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Stuart Watkins
Comment editor, MoneyWeek

Stuart graduated from the University of Leeds with an honours degree in biochemistry and molecular biology, and from Bath Spa University College with a postgraduate diploma in creative writing. 

He started his career in journalism working on newspapers and magazines for the medical profession before joining MoneyWeek shortly after its first issue appeared in November 2000. He has worked for the magazine ever since, and is now the comment editor. 

He has long had an interest in political economy and philosophy and writes occasional think pieces on this theme for the magazine, as well as a weekly round up of the best blogs in finance. 

His work has appeared in The Lancet and The Idler and in numerous other small-press and online publications.