Singapore is emerging as a hub for the development and promotion of lab-grown food products, including lab-grown salmon, eggs without hens, milk without cows, and meat produced without slaughter. These innovations are being positioned as the future of sustainable food, aiming to reduce environmental impact and offer a climate-resilient alternative to traditional animal agriculture. Advocates emphasize the long-term mission of sustainability and a global solution that is easier on the planet. However, the shift towards cultivated meat and regenerative food systems faces political resistance, particularly from some U.S. agricultural interests and governors who oppose these products. Proponents argue that lab-grown foods can help mitigate methane emissions from livestock and reduce the mass suffering associated with industrial animal farming. The World Economic Forum has highlighted the need for a global transition to regenerative and climate-resilient diets as part of efforts to address environmental challenges.