Founder articles and press releases

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2020

Academic: Cellular agriculture in the UK: a review.
https://wellcomeopenresearch.org/articles/5-12

Television: Apocalypse Cow: How Meat Killed the Planet, Channel 4, January 2020.

https://www.channel4.com/programmes/apocalypse-cow-how-meat-killed-the-planet

News: Hold the beef: how plant-based meat went mainstream, February 2020.

https://www.theguardian.com/food/2020/feb/09/hold-the-beef-how-plant-based-meat-went-mainstream

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2019

News: BBC (2019) Artificial meat: UK scientists growing 'bacon' in labs. Featuring Marianne Ellis and Illtud Dunsford. https://www.bbc.co.uk/news/science-environment-47611026

Video: University of Bath (2019). Interview with Marianne Ellishttps://www.youtube.com/watch?v=sy2t6Ve992s

News: Guardian (2019) Have we hit ‘peak beef’? Featuring Abi Aspen Glencross. https://www.theguardian.com/environment/2019/mar/16/peak-beef-ethical-food-climate-change

Academic: Sexton, A.E., Lorimer, J. & Garnett, T. (2019). Framing the future of food: The contested promises of alternative proteins. Environment and Planning E: Nature and space, 2(1), 47-72. https://journals.sagepub.com/doi/10.1177/2514848619827009

 

2018

Academic: Stephens, N., Di Silvio, L., Dunsford, I., Ellis, M., Glencross, A., & Sexton, A. (2018). Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture. Trends in Food Science and Technology, 78, 155-166. https://www.sciencedirect.com/science/article/pii/S0924224417303400

Academic: Sexton, A.E. (2018). Eating for the post-Anthropocene: alternative proteins and the biopolitics of edibility. Transactions of the Institute of British Geographers,43(4), 586-600. https://rgs-ibg.onlinelibrary.wiley.com/doi/full/10.1111/tran.12253

Academic: Stephens, N. King, E. & Lyall, C. (2018) Blood, meat, and upscaling tissue engineering: Promises, anticipated markets, and performativity in the biomedical and agri-food sectors. https://link.springer.com/article/10.1057/s41292-017-0072-1

BioSocieties13(2), 368-388. Blog: Stephens, N. (2018) Meat grown from cells: companies clamour to put it on your plate. The Conversationhttps://theconversation.com/meat-grown-from-cells-companies-clamour-to-put-it-on-your-plate-105171

 

2017 

Academic: O'Riordan, K., Fotopoulou, A. and Stephens, N. (2017). The first bite: Imaginaries, promotional publics and the laboratory grown burger. Public Understanding of Science,26(2), 148-163. https://journals.sagepub.com/doi/full/10.1177/0963662516639001

 

2016

Video: CreativeMornings HQ (2016) Abi Aspen Glencross: Meet The New Meat. https://www.youtube.com/watch?v=xoEa355Yal0

Video: Prosocial Progress Foundation (2016) Tomorrows food: Cultured meat. Youtube documentaryfeaturing Neil Stephenshttps://www.youtube.com/watch?v=Se94UfeLwZA

Video: Science Gallery Dublin (2016) ArtMeatFlesh – a unique Science Gallery Dublin cooking show. Featuring Abi Aspen Glencross. https://www.youtube.com/watch?v=94t_HcCochU

News: Munchies (2016) Meet the scientist trying to grow steak in a lab. Featuring Abi Aspen Glencrosshttps://munchies.vice.com/en_uk/article/kbk73v/meet-the-scientist-trying-to-grow-steak-in-a-lab

Policyreport: Dunsford, I. Ellis, M. Glencross, A. Sexton, A. & Stephens, N. (2016) UK Cellular Agriculture: A route forward document provided to 10 Downing Street, 16thMarch 2016(private document)

Policy report: Dunsford, I. Ellis, M. Glencross, A. Sexton, A. & Stephens, N. (2016) UK pathway to protein innovation: cellular agriculture and plant analogues Briefing document provided to 10 Downing Street, 25thMay 2016(private document) 

Academic: Sexton, A. (2016). Alternative proteins and the (non)stuff of ‘meat’. Gastronomica, 16(3), 66-78. http://gcfs.ucpress.edu/content/16/3/66

Report: Dunsford, I.(2016) On Meat: niche production, value adding, ethics and its future within cellular agriculture. A Nuffield Farming Scholarships Trust Report https://nuffieldinternational.org/live/Report/1478769581Illtud-Dunsford-report-2015

Academic: Stephens, N. & Ruivenkamp, M. (2016). Promise and ontological ambiguity in the in vitro meat imagescape: From laboratory myotubes to the cultured burger. Science as Culture, 25(3), 327-355. https://www.tandfonline.com/doi/pdf/10.1080/09505431.2016.1171836

 

2015

Short book of essays: Stephens, N. Kramer, C. Denfeld & Strand, R. (eds) (2015) What is In Vitro Meat?Centre for Genomic Gastronomy ISSN 2372-6504http://www.foodphreaking.com/FP02_WhatIsInVitroMeat.pdf

Policy report: Gunnarsdóttir, K. Strand, R. Stephens, N. O'Riordan, K. Fotopoulou, A. Giampietro, M. Kovacic, Z. Lemkow L. Zetterling, & Di Masso Tarditti, M. (2015) Reporting on the case study of synthetic meat: summary of findings and policy considerations Policy document submitted to the European Commission as output from the FP7 EPINET project. http://eprints.lancs.ac.uk/74255/

 

2014

Academic: Tuomisto, H. L., Ellis, M. J., & Haastrup, P. (2014). Environmental impacts of cultured meat: alternative production scenarios. In Proceedings of the 9th international conference on life cycle assessment in the agri-food sector(pp. 8-10). https://core.ac.uk/download/pdf/38629617.pdf

 

2013 

News: New York Times (2013) A Lab-Grown Burger Gets a Taste Test. Featuring Neil Stephens.https://www.nytimes.com/2013/08/06/science/a-lab-grown-burger-gets-a-taste-test.html

Academic: Stephens, N. (2013). Growing meat in laboratories: The promise, ontology, and ethical boundary-work of using muscle cells to make food. Configurations, 21(2), 159-181. https://muse.jhu.edu/article/526144

 

2012

Blog: Stephens, N. (2012) Which Conversations website: Test tube to plate – let’s start the lab-grown burger Which? Conversationhttp://conversation.which.co.uk/consumer-rights/in-vitro-meat-lab-grown-burger-food-mark-post/

 

2010

Academic: Stephens, N. (2010). In vitro meat: Zombies on the menu. SCRIPTed, 7, 394-401. https://script-ed.org/wp-content/uploads/2016/07/7-2-Stephens.pdf