Is lab-grown cheese more environmentally friendly than traditional cheese? Oakland biohackers want to find out
on March 12, 2019
Based out of Counter Culture Labs, a community-owned lab in Oakland, Real Vegan Cheese is working on making a cheese that would have less of an environmental effect than making traditional cheese, which requires collecting milk from cows. They are using yeast and E. Coli to create the cheese proteins.
In this video, scientists at UC Berkeley discuss whether or not the lab-grown cheese will be sustainable and if people will want to eat it.
Oakland North is an online news service produced by students at the UC Berkeley Graduate School of Journalism and covering Oakland, California. Our goals are to improve local coverage, innovate with digital media, and listen to you–about the issues that concern you and the reporting you’d like to see in your community. Please send news tips to: firstname.lastname@example.org.