There's absolutely no way that food grown in a lab has a lower cArBon FoOtPrInT than a cow, unless they're simply leaving out the cost of the lab facilities, the production of the chemical soup used to grow phony "meat", and everything else in the manufacturing chain.
There's absolutely no way that food grown in a lab has a lower cArBon FoOtPrInT than a cow, unless they're simply leaving out the cost of the lab facilities, the production of the chemical soup used to grow phony "meat", and everything else in the manufacturing chain.