Are lab-grown meats and cheeses the future of dinner? Ontario Agricultural College food economist Dr. Mike von Massow discussed that topic with CBC Radio’s The Current.
Von Massow said several companies are involved in “cellular agriculture” foods and discussed their advantages as well as how he thinks consumers will respond when the products enter the food market,
A professor in the Department of Food, Agricultural and Resource Economics, von Massow researches retail and restaurant food demand, supply chain management and value chain structure and performance.