By Casey Crownhart
Sitting in a booth in a hotel lobby in Brooklyn, I stared down the lineup of sliders, each on a separate bamboo plate. On the far left was a plant-based burger from Impossible Foods. On the right, an old-fashioned beef burger.And in the middle, the star of the show: a burger made with lab-grown meat.
I’m not a vegan or even a vegetarian. I drink whole milk in my lattes, and I can’t turn down a hot dog at a summer cookout. But as a climate reporter, I’m keenly aware of the impact that eating meat has on the planet. Animal agriculture makes up nearly 15% of global greenhouse-gas emissions, and beef is a particular offender, with more emissions per gram than basically any other meat.