adminPoland’s LabFarm recently made waves by joining Europe’s leaders in the cell-cultured meat industry. After two years of research and a 10 million PLN investment, their lab-grown chicken made its debut. But do we really need this?
LabFarm claims to love animals and the environment, aiming to offer ethical meat alternatives. They’ve ventured into creating meat without animals, using science and technology to achieve what seemed impossible just years ago. Yet, the world has thrived on traditional meat production for centuries, rich in history, culture, and taste—something lab-grown meat can’t replicate.
LabFarm argues that lab-grown meat could prevent diseases like avian flu and maintain high hygiene standards. But meat’s essence lies in its natural origins, not sterile labs. The idea of meat from bioreactors, stripped of bones, skin, and feathers, feels unsettling and disconnected from real food.
Recently, LabFarm showcased their lab-grown chicken meatball, a milestone for Polish food tech. However, producing just 100 grams costs over 70,000 PLN, prompting us to ask: why? Why replace what’s not broken?
LabFarm secured a 9 million PLN grant to advance this technology, but as we marvel at this innovation, let’s remember that traditional meat has sustained us for generations. It’s part of our culture and cuisine. In an increasingly artificial world, perhaps we should cherish what keeps us grounded—food from the earth, not a lab. What do you think? Is it a good thing?
