1. En el video lee “Agricultura vertical y Carne cultivada en laboratorio (aspectos eticos)”, y practica los sonidos que tengas deficientes. No te enfoques en la traducción, solo en la pronunciación.
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When we talk about feeding a growing population without destroying more forests or oceans,|two ideas that sound like science fiction come up, vertical farming and lab-grown meat.|The first involves growing plants in skyscraper–like stacked farms,|using LED lights and smart irrigation systems.|The second involves cultivating animal cells in bioreactors to produce meat without raising or slaughtering animals.|Both promise to reduce environmental impact but also raise very interesting ethical questions.
Vertical farming allows growing vegetables and herbs very close to cities, in small, controlled spaces.|There are no pests, hardly any pesticides are used, and it saves up to 95% of water compared to traditional agriculture.|A real example is Plenty,|a vertical farm in California that supplies San Francisco supermarkets with fresh lettuce all year round.|“It’s amazing to see my own lettuce growing on an office floor,” says José,|an engineer who visits his hydroponic gardens weekly to learn about the process.
Lab-grown meat starts with a few cells taken from an animal, without pain, which multiply in a nutrient medium.|In 2013, the first “steak” grown in a lab cost $325,000!|Today, startups like Mosa Meat promise to reduce that cost by ten times in a few years.|For Marta, a chef from New York, this meat is fascinating, “I’m surprised by the taste and texture; it tastes just like real meat, but without cages or deforestation.”
The ethical aspects of these technologies spark debate.|In vertical farming, some traditional farmers fear losing their livelihoods and wonder if eating “lab-grown” vegetables is healthy.|Meanwhile, in lab-grown meat, animal rights advocates celebrate the lack of slaughter,|but others question the “naturalness” of the process.|Is it ethical to modify so much of what we eat?|Should governments require labeling so consumers can choose freely?
To understand better, let’s hear from Diego, a third-generation farmer in Argentina.|“At first, I thought this would leave us out, but then they offered me technology for my farm,|vertical greenhouse systems in my old barns.|If we collaborate, we can improve both methods,” he says hopefully.|That collaboration between the traditional and innovative could be the key to a fairer and more sustainable food system.
In summary, vertical farming and lab-grown meat offer impactful solutions,|less land, less water, no animal sacrifice, and local production.|However, they also involve dilemmas about jobs, health, and how we define what’s natural.|The important thing is to keep an open dialogue, experiment cautiously, and support research.|That way, we can enjoy a delicious meal, whether it’s a skyscraper-grown lettuce or a bioreactor steak,|with a clear conscience and a grateful planet.
