Yasmin Tayag of The Atlantic discusses her experience tasting plant-based bacon made with ‘lab-grown’ or ‘cultivated’ fat produced by San Francisco start-up Mission Barns. It is hoped that cultivated fat may encourage more people to eat less meat (which would have environmental benefits and address concerns around animal suffering) by providing a plant-based meat alternative that tastes as good as the real thing.

A person lifts a burger towards their face which is out of focus behind the burger. Photo by Szabó Viktor via Unsplash.
TABLE
THEMES
Alternative protein Substitutes for meat & dairy Sustainable healthy diets
PUBLISHED
18 Apr 2023
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Event recording
Event Recording: Alternative proteins and better food futures - Health Dimensions
This event was hosted by TABLE with support from the Food Standards Agency and the United Nations Foundation on 30 June 2025 and took the form of a panel discussion moderated by Tara Garnett (Director, TABLE) with:Rob Percival (Soil Association);Dr. Sarah Nájera Espinosa, Research Fellow (London School of Hygiene and Tropical Medicine);Amy Williams, Senior Digital Communications Manager & Nutrition Lead (Good Food Institute).This webinar is the second in a three-part series. Watch Webinar 1 (Drivers, Investments, Trends & Regulations) or register for Webinar 3 (Environmental Dimensions of Alternative Proteins).
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