The only interesting thing about the article is going to be how the headline will probably compel HNers to go into the same old hobby horse rant against lab-grown meat.
Back to the topic at hand, though. Purely from a climate perspective, does it actually make sense to target lab grown chicken? Chickens are something that can be raised with a much lower carbon footprint than beef.
Are things like an impossible burger simply a better substitute right now? Should we be focused on culturing cells or on "faking" it with plant proteins?
I'm not saying I have answers, and I'm not opposed to lab-grown meat in principle (I think it's damned cool), but it's fair to ask whether or not it makes sense to try to scale up a process that may be worse than "business as usual".
The article also gives very useful feedback on scaling things up, as well. It's pretty damned interesting.
Somehow it feels weird that beef gets attacked in ways let's say vegan food as worst case doesn't. Should we brand all vegan food bad if some of it is grown with desalinated water in article circle with artificial lighting and heating during winter?