In vitro meat

Scientists use stem cells to grow tissue, so of course people have started talking about growing stem-cell-based meat as food. On the one hand, it's expensive at present ($1,000s per kilo). On the other hand, it radically reduces carbon emissions, it can happen anywhere, and it can be "adjusted" to be low fat, to provide Omega-3 fatty acids, or whatever.

And you can "design" the meat. The photo shows the 3rd-place design in the Oslo young-designers competition for 2009. 





If the costs can be brought down far enough, they can provide protein to people who otherwise would have none: 

Once when I was visiting Rwanda, I checked with my young friend John, then 6, and his friends in the village of Ruhengeri. At some point, they went with me to a local shop, where I offered to buy them Fanta sodas. But these kids were not so well off. John said, "Please, can we have some meat." What could I say? I bought them goat-on-a-stick.