Question

Passage A

The development of cultivated meat—often called lab-grown meat—represents a crucial milestone in human innovation. By growing meat directly from animal cells, we can bypass the most destructive aspects of traditional animal agriculture. Conventional farming is a primary driver of deforestation, greenhouse gas emissions, and water depletion. In contrast, cultivated meat facilities require a fraction of the land and water, offering a sustainable path to feeding a growing global population. Moreover, this technology eliminates the need for raising and slaughtering billions of animals, addressing profound ethical concerns that have troubled consumers for decades. While some skeptics view lab-grown meat with suspicion, it is a necessary evolution. Cultivating meat in sterile, controlled environments reduces the risk of foodborne illnesses and eliminates the need for antibiotics. Embracing this scientific breakthrough is not just a technological choice; it is an ecological and moral imperative for the future of our planet.

Passage B

While proponents of laboratory-grown meat promise a scientific solution to environmental problems, we must approach this biotechnology with extreme caution. Replaced by bioreactors and chemical growth mediums, the natural process of food production is being commercialized by tech corporations. We know very little about the long-term health consequences of consuming highly processed, cell-cultured products over several decades. Beyond health concerns, the push for lab-grown meat threatens the livelihoods of millions of traditional farmers and ranchers who manage our rural landscapes. Traditional agriculture is not merely an industry; it is a cultural heritage that fosters a deep connection between communities and the land. Proponents argue that bioreactors are cleaner, but they overlook the massive energy consumption required to run these high-tech facilities at scale. Before we dismantle traditional farming in favor of corporate-controlled laboratory proteins, we need rigorous, long-term testing and a serious discussion about what we lose when we sever our connection to natural food.

Which of the following statements best describes the difference in the perspectives of the authors of Passage A and Passage B regarding cultivated meat?