Culture-grown lab meat is becoming big business. It can be taking a few animal cells, feeding them nutrients, growing them in to meat and allowing them to self-renew indefinitely; or taking the fish out of fishing by helping fish cells to multiply in a brewery-like environment to create fish fillets. The benefits could be huge, not only in removing the need to kill animals but also in the reduction of methane production and water use. However, it raises lots of potential ethical concerns too. To discuss the benefits and drawbacks, Dan Crossley, Executive Director at the Food Ethics Council, farmer Illtud Llyr Dunsford, Marianne Ellis, Senior Lecturer in Biochemical Engineering in the Department of Chemical Engineering at Bath University and Alexandra Sexton, researcher at Wellcome Trust "Livestock, Environment, People' project, talk to Andy Fryers, Sustainability Director at Hay Festival.