Jonus Cottrell was born and raised in mid-Michigan and has been taking classes at Michigan State since 2015. Jonus is interested in environmental conservation, solutions journalism, and creative scholarship.
MEAT REPLACEMENT: The food industry may be getting closer to introducing lab-grown, or cultured meat created by feeding nutrients to animal cells taken from poultry or livestock. Advocates see it as a possible solution to the environmental impacts of raising animals for meat. We hear from an MSU food expert and a vegetarian. For news and food sections. By Jonus Cottrell. FOR MICHIGAN FARM NEWS, LANSING CITY PULSE AND ALL POINTS.
It’s one of the most common chants from fans at Michigan State University sporting events: Go green.
But Michigan State University may be behind in the race to make its athletics department environmentally sustainable. Big Ten rivals Ohio State University and University of Michigan have established zero waste plans for their large sporting events and tailgates — diverting 90% of waste from landfills by recycling, repurposing and composting — while the Spartans lack an athletics-wide sustainability action plan.
Cultured meat is is created in a lab by feeding nutrients to animal cells that have been taken from poultry or livestock. It’s seen by advocates as one possible solution to the environmental impacts of raising animals for meat consumption.