Lab-grown meat is quickly gaining popularity with more items entering the menu to replace their animal-sourced counterparts. But with food resources dwindling and farms unable to meet the shocking global demand for meat, we may have no choice but to consume only lab-grown meat moving forward.

<p><a href="https://www.nytimes.com/2019/07/10/business/fake-fish-impossible-foods.html?action=click&amp;module=Editors%20Picks&amp;pgtype=Homepage&amp;utm_campaign=the_download.unpaid.engagement&amp;utm_source=hs_email&amp;utm_medium=email&amp;utm_content=74501497&amp;_hsenc=p2ANqtz--lQ2Y0CurN7tVhbat_czgLXY6Rttp5fCOJLH1JxRbRvGa75p_7HgSPapaOetGrLG2Epg93Of2kD0XKJammVw8G3W1M3g&amp;_hsmi=74501497">Lab-grown meat</a> is quickly gaining popularity with more items entering the menu to replace their animal-sourced counterparts. But with food resources dwindling and farms unable to meet the shocking global demand for meat, we may have no choice but to consume only lab-grown meat moving forward.</p>

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