Cellular agriculture points the way to removing killing from the food chain

Here's a story from the Washington Post about growing fish-flesh and meat from cells in a lab. The story emphasizes sustainability, but this may be a process that could one day return fish and poultry to the diets of ethical vegetarians. (Of course this is one of those things that could be coming tomorrow and always will be...)

No bones, no scales, no problem: The first lab-grown salmon sold in the U.S.  Wildtype’s cell-cultivated salmon is the first seafood to earn FDA approval, marking a significant milestone for the alternative protein industry.  By Allyson Chiu

"The Coho salmon, pinkish orange and streaked with lines of white fat, wasn’t wild-caught in Alaska or farmed in Chile. It comes from cells grown in tanks at a former microbrewery in San Francisco, and in late May it became the first cell-cultured seafood to receive safety approval from the U.S. Food and Drug Administration.

...

"At least two lab-grown chicken products have previously gotten the FDA’s green light. But the okay for the salmon, made by California-based Wildtype, marks a significant milestone for the alternative protein industry, which has been working to produce substitutes for traditional meat and fish that can help meet the world’s growing demand for food while minimizing environmental and climate impacts. "