In the heart of Paris, just across the Seine from Île Saint-Louis and Notre Dame, a company is producing one of France’s most archetypal delicacies: foie gras.
But this foie gras is not made from force feeding geese until their livers become horrifically engorged. This kind is being grown cruelty-free in a lab using stem cells taken from duck eggs.
The company, Gourmey, which today announced a $10m raise led by Point Nine and Air Street Capital, is part of a growing number of cell-based meat companies in Europe, hoping to offer more sustainable alternatives to farmed meat, as consumption, and its effects on the environment, increase.
“Every year, human kind are consuming 72bn animals, 10 times more than the people on earth.”