Edited by Emily Huddart Kennedy When we picture the ideal environmentalist, we likely have in mind someone who dedicates herself to reducing her own environmental footprint through individual choices about consumption driving a fuel-efficient car, for example, or eating less meat, or refusing plastic straws. This is a benchmark that many aspire to and many others reject. In
Cell-based caviar: the mass-market health food star of the future? A British company is developing the world’s first lab-grown ‘compassionate’ caviar to allow more people to experience the delicacy’s unique taste and nutritional benefits.
Caviar is renowned as an exclusive luxury typically only enjoyed by champagne-swilling elites in five-star suites or on-board first-class flights or cruises. But it s also one of the easiest foods to grow in a lab. So says Kenneth Benning, the refined CEO of Exmoor Caviar – famous as the UK s first sturgeon caviar farm. It has been operating in the picturesque English countryside in Devon since 2012 and now supplies its products into leading hotels and over 80 Michelin-starred restaurants.