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People around the world are eating more meat than ever. The average American man now eats more than his own weight in meat every year. And in China meat-eating is rising sharply as people have grown richer. But all this meat comes at a cost. The WHO has linked red and processed meats to cancer, and the intensive raising of livestock and the growing of the grains required to feed them is doing significant damage to the environment. Big tech companies are betting that lab-grown 'clean meat' and vegetable protein engineered to taste like meat may provide a solution. But will these alternatives really catch on? Razia Iqbal has been hearing arguments from Livestock scientist, Michael Lee and Bruce Friedrich, from The Good Food Institute. (Photo of pork meat displayed at a butcher shop in France by Philippe Huguen/AFP/Getty Images)
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