Richard McGeown shares his experience of preparing and tasting in-vitro meat. He gives an insight into the history and his prediction for the future of lab-grown meat and explains its environmental benefits. Also, he focuses on the health benefits resulting from the opportunity to grow meat with less fat and more nutrients. He leaves the audience hungry for more food for thought and what science will bring in the upcoming years. Richard McGeown is a British chef and restaurateur who cooked the very first in vitro meat product in history back in 2013.

His talk will be focused on the scientific & economic progress of lab-grown meat since 2013. He will discuss how the human impact on the planet needs us to consider how our food may be alternatively produced in the future, and whether this is socially accepted and economically viable, as demand for meat grows with an expanding population. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx