🧪 Scientists in New Zealand are growing fruit in labs, claiming it's needed due to climate change. But 🌱 CO₂ levels are still below historic norms and have actually boosted plant growth worldwide. Farming conditions are improving, not worsening. So why shift to labs? 💼 Control: patented food, centralized supply chains, and corporate ownership. And get this—lab-grown meat has a higher carbon footprint than traditional meat. 🤯 Is this really progress?

🦣 A $15M "Mammoth Meatball"? Yep. Lab-grown lamb with 1 mammoth gene is being sold as eco-savior meat. 🤡 Made by Aussie startup Vow using public DNA data—not actual mammoth tissue. They call it “planet-friendly,” but livestock only makes up 2.5% of U.S. emissions. 🌍 Meanwhile, fossil fuels lead the pack. Just another climate crisis circus act.

Lab-grown meat is here—cultivated from animal cells in bioreactors and backed by tech giants and global agendas like the World Economic Forum. Promoted as eco-friendly and cruelty-free, it's part of the 4th Industrial Revolution. Critics warn it’s less about sustainability and more about control, as natural meat may soon disappear from shelves. The question remains: will people accept synthetic food as the new normal? 🍔🧬

A startup, Impact Food is soft launching its plant-based fake fish product, namely bluefin tuna. The plant-based product claims to mimic the taste and texture of premium raw whole-cut tuna for sushi market. The company aims to recreate such qualities of whole fish as the gel-like fatty texture, taste, color, odor, and mouth feel from plants using molecular cell biology. Their biochemical technology combines plant-based protein isolate, incl. from peas, starches, algae and "ot