Even within a much smaller price margin, there'd still be plenty of reasons to make kill-free meat the default preference.

Abattoir and meat-processing facilities might not be able to achieve the same quality bar for hygiene as lab-developed meat cultures. That should ultimately translate into better food safety for consumers.

There are also strong ethical and environmental arguments for choosing kill-free meat as opposed to high-methane[0] animal-based meat products. It's not the entire solution to environmental problems by any means, but it's a large opportunity.

A good chunk of meal decision-making comes down to the way that food is marketed and the way that we talk about and discuss our food options.

As determined and evidence-led entrepreneurs and technologists, all of us in the HN community can do a lot to advocate for and influence public opinion and behavior in whatever direction we choose.

[0] - https://www.epa.gov/ghgemissions/sources-greenhouse-gas-emis...