Pratique du Shadowing: Lab-grown meat is on the rise — here's how it is made - Apprendre l'anglais à l'oral avec la vidéo
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43 phrases
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From the poor treatment of animals to uneven food distribution and even climate change,
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lab-grown food is being hailed by some as a solution for many of today's biggest issues.
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Our global agricultural system is responsible for over a quarter of all greenhouse gas emissions.
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Among the worst offenders are beef, dark chocolate, coffee and fish based on emissions per kilogram.
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There has been a lot of hype around cell-cultivated food, but how viable is the industry?
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What does it entail and more importantly, will consumers bite?
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Can you do the honours and lift the lid on your creation?
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Over a decade ago on the Edge, we reported on the world's first ever cultured beef burger.
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Unveiled by Professor Mark Post from Maastricht University, it cost around €250,000 to produce.
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He went on to set up MoSoMeat, a company which aims to bring the burger to the masses, and he's not alone.
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There are now hundreds of startups developing their own lab-grown products, but just how do they do it?
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It's a relatively simple procedure and similar for both meat and plant-based production.
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For meat, simply take stem cells from animal's tissue, add a nutrient-rich solution and watch the cells multiply into the three main components of meat,
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muscle, fat and connective tissue.
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Then put the cells into bioreactors or as they're more commonly known, cultivators.
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The cells are then separated and rearranged to build a final edible product.
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This part of the process is called scaffolding and can be very complicated.
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A steak for instance needs a lot more scaffolding than ground meat in a burger.
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The entire process takes between two and eight weeks but the payoff can be huge.
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It's estimated that just one thousandth of a pound of cow cells can create up to 4.4 billion pounds of beef.
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That sounds like an impressive return.
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So what's the hold up?
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Well, cost is a big issue.
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Currently, lab-grown meat is around 40% more expensive than animal meat.
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And then there's health and safety concerns.
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All production must happen in a completely sterile environment because the cells have no natural immunity from diseases.
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And while traditional meat is nutritionally dense, most of its proteins, vitamins and minerals are introduced via animal feed.
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You have to add these nutrients into cultured meat
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and it's still unclear whether today's additives provide equal nutritional value in the long term.
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As a result, regulators can't seem to align on the technology.
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Singapore became the first country in the world to approve cultured meat for human consumption in 2020.
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The US followed suit three years later, and the UK's Food Standards Agency approved use for pet food in early 2024.
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Italy, meanwhile, has banned the production, sale and import of lab-grown meat entirely,
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with the government citing its potential negative impact on the country's farming industry.
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France and Romania might do the same.
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The EU so far has not offered any guidance, but if it does green light use, it could put Brussels on a collision course with angry farmers.
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Some critics are calling for more research into the environmental impacts of cultured food, especially if production is ramped up significantly.
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After all, the manufacturing process still requires an energy source, but those championing the industry believe the benefits outweigh the negatives.
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They say cultured food has the potential to dramatically reduce food waste, tantalise our taste buds with things we've never traditionally eaten,
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and could provide health benefits by tailoring food to nutritional needs such as removing gluten
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or saturated fats without compromising on the taste.
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According to consulting firm McKinsey, cultivated meat could make up as much as half a percent of the world's meat supply by 2030,
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making it a $25 billion global industry.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B2 s’appuie sur la vidéo « Lab-grown meat is on the rise — here's how it is made ». Les mots qui reviennent le plus souvent : meat, cell, cultured, lab, grown. Cette vidéo contient 43 phrases et 625 mots à répéter en shadowing. La partie parlée dure 3:53. Le locuteur parle à un rythme naturel d’environ 161 mots par minute, proche d’une conversation courante. Seuls 79 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| burger nom | /ˈbɝ.ɡɚ/ | burger |
| cultivate verbe | /ˈkʌltɪveɪt/ | cultiver |
| scaffold nom | /ˈskæf.əld/ | échafaudage, échafaud |
| nutrient nom | /ˈnuː.tɹi.ənt/ | nutriment |
| nutritional adjectif | /njuːˈtɹɪʃ.ə.nəl/ | alimentaire |
| emission nom | /ɪˈmɪʃ.ən/ | émission |
| approve verbe | /əˈpɹuːv/ | approuver |
| additive nom | /ˈæd.ɪ.tɪv/ | additif |
| cultivator nom | motoculteur | |
| entail verbe | /ɛnˈteɪl/ | comporter, impliquer |
| kilogram nom | /ˈkɪləɡɹæm/ | kilogramme, kilo |
| multiply verbe | /ˈmʌltɪplaɪ/ | multiplier |
| rearrange verbe | /ˌɹiːəˈɹeɪndʒ/ | réorganiser, réarranger |
| sterile adjectif | /ˈstɛɹəl/ | stérile |
| tantalize verbe | /ˈtæntəlaɪz/ | tantaliser |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| hold up verbe | retenir | |
| make up verbe | /ˌmeɪk ˈʌp/ | constituer, composer |
| set up verbe | /ˌsɛt ˈʌp/ | mettre en place, installer |
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | being hailed · are then separated · is called |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | has been · has banned · has not offered |
Prononciation à surveiller
Le locuteur utilise 3 contractions et formes réduites, comme can't, they're, we've. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: nutritional /njuːˈtɹɪʃ.ə.nəl/, emission /ɪˈmɪʃ.ən/, collision /kəˈlɪʒn̩/, traditionally /tɹəˈdɪʃ.ə.nə.li/
- Mots longs — placez bien l’accent: nutritional /njuːˈtɹɪʃ.ə.nəl/, regulator /ˈɹɛɡ.ju.leɪ.tɚ/, immunity /ɪˈmjuːnəti/, traditionally /tɹəˈdɪʃ.ə.nə.li/, importantly /ɪmˈpɔɹ.tənt.li/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: greenhouse /ˈɡɹːnˌ(h)aʊs/, hail /heɪl/, hype /haɪp/
- /r/ anglais — langue recourbée, sans frotter la gorge: nutrient /ˈnuː.tɹi.ənt/, nutritional /njuːˈtɹɪʃ.ə.nəl/, approve /əˈpɹuːv/, kilogram /ˈkɪləɡɹæm/, rearrange /ˌɹiːəˈɹeɪndʒ/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme burger, cultivate, scaffold.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.