04 Jun 2019 --- Lab-grown insect meat, fed on plants and genetically modified for maximum growth, nutrition and flavor, could be a viable and even a “superior” green alternative for high volume, healthy food production. This is according to researchers at Tufts University, writing in Frontiers in Sustainable Food Systems, who are proposing cultured insect protein as a potential solution to land and water degradation, biodiversity loss, acid rain, coral reef degeneration, deforestation and climate change, which are resulting from conventional meat farming.