PBS News Weekend

Season 12, Episode 3 of 99

Environmental and ethical concerns are driving a push to make meat from animal cells. The quest to produce cell-based meat in laboratories has taken on new urgency as concerns grow over the treatment of animals and the sustainability of meat production. In just the last few years, a handful of private companies have launched in the U.S. and abroad, creating everything from meatballs to chicken nuggets in their laboratories. NewsHour Weekend's Megan Thompson reports. This story is part of PBS NewsHour Weekend's "Future of Food" series, supported by the Pulitzer Center.

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