Is the production of in-vitro meat the answer to the public health, animal welfare, and environmental concerns associated with conventional animal products?

This project will aim to address the following questions:

1. What are the ethical issues associated with the production of in-vitro meat?
2. How should we weigh up the costs and benefits of in-vitro meat in order to inform the responsible production of, and policy-making on, the novel foods created by this technology?
3. Are there any alternatives that could be used to provide these benefits, and if so, might these be preferable?