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Molly Forster

Is lab-grown cheese more environmentally friendly than traditional cheese? Oakland biohackers want to find out

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.

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