Israel has become the center of lab-grown meat
Given its history as a politically isolated state in a water-poor region, Israel has long been forced to innovate when it comes to its food sector. Between advances in water desalination, greenhouse construction, precision irrigation, and hydroponics, the country has grown into an ag-tech powerhouse. But it is still not self-sufficient in food.
Meanwhile, a growing population—both in Israel, and in the Palestinian West Bank— is driving up real-estate prices and cutting into arable land. Water shortages caused by climate change are making irrigation of new crops less predictable and more costly. “Land here is scarce, and water is expensive. This is why we must focus on innovation,” says Didier Toubia, the CEO and co-founder of Aleph Farms.
Acutely aware of the limits of conventional animal agriculture, the Israeli government is promoting alternative proteins as an economic growth engine, a technology to mitigate the climate crisis, and as a food security asset. Prime Minister Benjamin Netanyahu was the world’s first head of government to taste cultivated meat in public,
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