Vancouver-based architect Michael Green was unequivocal at a conference at which I heard him speak a while ago: “We grow trees in British Columbia that are 35 stories tall, so why do our building codes restrict timber buildings to only five stories?”
True, regulations in that part of Canada have changed relatively recently to permit an additional story, but the point still stands. This can hardly be said to keep pace with the new manufacturing technologies and developments in engineered wood products that are causing architects and engineers to think very differently about the opportunities wood offers in the structure and construction of tall buildings.
Green himself produced a book in 2012 called Tall Wood, which explored in detail the design of 20-story commercial buildings using engineered timber products throughout. Since then he has completed the Wood Innovation and Design Center at the University of North British Columbia which, at 29.25 meters (effectively eight stories), is currently lauded as the tallest modern timber building in North America.
Christina Agapakis is a synthetic biologist and postdoctoral research fellow at UCLA who blogs about about biology, engineering, biological engineering, and biologically inspired engineering at Oscillator.
When you factor in the fertilizer needed to grow animal feed and the sheer volume of methane expelled by cows (mostly, though not entirely, from their mouths), a carnivore driving a Prius can contribute more to global warming than a vegan in a Hummer. Given the environmental toll of factory farming it’s easy to see why people get excited about the idea of meat grown in a lab, without fertilizer, feed corn, or burps.
In this vision of the future, our steaks are grown in vats rather than in cows, with layers of cow cells nurtured on complex machinery to create a cruelty-free, sustainable meat alternative. The technology involved is today used mainly to grow cells for pharmaceutical development, but that hasn’t stopped several groups from experimenting with “in vitro meat,” as it’s called, over the last decade. In fact, a team of tissue engineers led by professor Mark Post at Maastricht University in the Netherlands recently announced their goal to make the world’s first in vitro hamburger by October 2012. The price tag is expected to be €250,000 (over $330,000), but we’re assured that as the technology scales up to industrial levels over the next ten years, the cost will scale down to mass-market prices.
Whenever I hear about industrial scaling as a cure-all, my skeptic alarms start going off, because scaling is the deus ex machina of so many scientific proposals, often minimized by scientists (myself included) as simply an “engineering problem.” But when we’re talking about food and sustainability, that scaling is exactly what feeds a large and growing population. Scaling isn’t just an afterthought, it’s often the key factor that determines if a laboratory-proven technology becomes an environmentally and economically sustainable reality. Looking beyond the hype of “sustainable” and “cruelty-free” meat to the details of how cell culture works exposes just how difficult this scaling would be.