29 Apr 2020 --- As the world learns to deal with the coronavirus pandemic, eating behaviors are already changing. The global population is projected to reach more than 9.8 billion by 2050, and with this comes the challenge to secure sustainable, nutritious and plant-friendly food supplies. With the interest in cell-cultured seafood making waves and the acceptance of “meat” grown in a lab taking off, could the COVID-19 crisis boost further progression in this burgeoning sector?