By “in the future,” he didn’t mean next year. Anyone who keeps an eye on the cultivated meat industry knows there are many, many hurdles to leap before we’re eating cultivated Big Macs. For companies actually making the products and/or accompanying technologies, there’s still much to do around improving growth media, bioprocess design, and many other things. And, of course, more companies must get regulatory approval to sell in more countries.
Nonetheless, the aforementioned shift towards cultivated meat is happening. Restaurants are a major part of that process, as is the task of educating consumers about what cultivated meat actually is (“It doesn’t taste like meat. It is meat”) and why the heck we need it in the first place.