世界初、レストランで「培養鶏肉」メニュー提供開始　シンガポール

【シンガポールＡＦＰ＝時事】研究室で細胞から人工培養された「培養鶏肉」を使った料理の提供が19日、シンガポールのレストランで始まった。世界初となる。開発した米新興企業イート・ジャストは、肉をニワトリの細胞から培養することで食料生産過程で生じる環境への影響を軽減できるとしている。（写真はシンガポールのレストランで提供される、培養鶏肉でつくったチキンナゲット。イート・ジャスト提供）
　「培養鶏肉」を使ったディナーの提供を始めたのは、シンガポール川に沿って広がる瀟洒（しょうしゃ）な人気スポット、ロバートソンキーに店を構えるレストラン。「より良い地球を目指す取り組み」に関心を示した１４～１８歳の生徒・学生が招かれ、培養肉メニューを最初に味わう食事客となったという。【翻訳編集ＡＦＰＢＢＮｅｗｓ】
〔ＡＦＰ＝時事〕（2020/12/21-15:32）

Lab-grown chicken meat made a historic debut at a Singapore restaurant Saturday in a culinary first that its creators said could help reduce the environmental damage involved in human food production.
US start-up Eat Just said earlier this month that its product had been approved for sale in the city-state as an ingredient in chicken nuggets after Singapore became the first country to allow the sale of meat created without slaughtering any animals.
Consumption of animals is an environmental threat as cattle produce the potent greenhouse gas methane, while logging to create pastures destroys natural barriers against climate change.
The company on Wednesday said it had made its first commercial sale of the product to 1880, a restaurant in Singapore's Robertson Quay, a posh riverside entertainment centre.
The restaurant began serving the cultured meat on Saturday evening, saying its first diners were students aged 14-18 who had been invited to the launch after showing a commitment to building a better planet.
The launch, however, was closed to the media because of measures against the coronavirus.
Entrpreneur Marc Nicholson, who founded 1880, described serving cultured meat as a revolutionary step towards solving climate change and creating the opportunity to feed the world without overwhelming the planet.
Eat Just chief executive Josh Tetrick said this week that the launch moves us closer to a world where the majority of meat we eat will not require tearing down a single forest, displacing a single animal's habitat or using a single drop of antibiotics.
Demand for sustainable meat alternatives is rising due to growing concerns from consumers about the environment and animal welfare, but other products on the market are plant-based.
Meat consumption is projected to increase more than 70 percent by 2050, and lab-grown alternatives have a role to play in ensuring a secure food supply, the company said.
There were concerns that lab-grown varieties would be too expensive, but a spokesman for Eat Just said the company had made considerable progress in lowering the cost.