Restaurants that serve meat currently face a range of ethical questions: How was the animal fed and raised? How local is the farm? Was the farm impacted by foodborne illness outbreaks? How does the farm administer antibiotics in livestock production? Now lab-grown meat, which is made from stem cells extracted from poultry and livestock and eliminates many of the concerns surrounding conventional meat, is a step closer to becoming a mealtime staple for consumers. Representatives from the USDA and FDA, which recently announced they would oversee production of lab-grown meat, say they would have the authority to regulate it. This would eliminate the need for additional legislation, Newsweek reports. That could mean big changes for how restaurants source the protein on their menus — and how quickly that can happen.
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