EditorialA chicken dish featuring lab-grown, “slaughter free” meat from Upside Foods in West Berkeley, Calif., on Jan. 21, 2022. (Gabriela Hasbun/The New York Times)
EditorialA chicken dish featuring lab-grown, “slaughter free” meat from Upside Foods in West Berkeley, Calif., on Jan. 21, 2022. (Gabriela Hasbun/The New York Times)
EditorialA chicken dish featuring lab-grown, “slaughter free” meat from Upside Foods in West Berkeley, Calif., on Jan. 21, 2022. (Gabriela Hasbun/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialFood waste being processed into animal feed at Dobong-gu Waste Disposal Facility in Dobong-gu, Seoul, South Korea on May 10, 2023. (Chang W. Lee/The New York Times)
EditorialDavid Baker, the director of the Institute for Protein Design at the University of Washington who has been working to build artisanal proteins for more than 30 years, in his lab at the university, in Seattle, Dec. 21, 2017. (Evan McGlinn/The New York Times)