this post was submitted on 24 Jul 2024
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submitted 5 months ago by [email protected] to c/[email protected]
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[–] [email protected] 2 points 5 months ago (1 children)

I heard about studies that successfully used algae to inhibit methane-producing microbes in the short term, but I couldn't find any studies that prove its long term efficacy yet. It'll be interesting to see whether the microbes can adapt to the algae in the long term or not.

[–] [email protected] 3 points 5 months ago* (last edited 5 months ago) (1 children)

IMO lab grown meat is the real future of having sustainable and not completely terrible meat production. No need to care for an animal or their digestive system. Sure, it'll have its own supply chain, but that is far more dynamic and changeable than an animal's biology.

[–] [email protected] 0 points 5 months ago* (last edited 5 months ago)

For things like steak, I agree. Unfortunately it will take many years to become affordable for the average person, but when it happens, it will be awesome.

For many other categories, plant-based alternatives are already close enough for me. I recently tried the store brand plant based Schnitzel from Lidl (a supermarket/discounter chain here in Germany) and it was surprisingly tasty, given that it doesn't even cost more than factory farmed meat by now.

There are decent burgers, nuggets, kebab, chicken and salami alternatives around as well. It's crazy how much the taste, price and availability of these products have improved in the last 10 years alone. I don't miss real meat by now.