With Gauthier Soho choosing to start serving cell-based foie gras, there are signs that fine-diners are warming up to the idea of lab-grown delicacies. As the appetite for vegan ‘loophole’ delicacies continues to grow, tech start-ups are churning out increasingly sophisticated lab-grown offerings.

With the need for drastic climate action more apparent than ever, people’s lifestyles choices are coming under intense scrutiny. Is it possible to live in comfort and luxury in a way that minimises harm to the planet? Proponents of ‘hedonistic sustainability’ believe it can be done.

UPSIDE Foods has added seafood, including lobster, to its portfolio of cell-cultured meats following the acquisition of Cultured Decadence. With diners around the world increasingly concerned with their diet’s impact on the planet, catering to diversified dietary requirements is a smart move.

Environmental concerns are increasingly influencing people’s purchasing habits across sectors, as evidenced by the growing demand for plant-based ‘meat’ and electric vehicles. But how might these eco-conscious consumers reshape the beer industry? And what can brewers do to be more sustainable?