シャドーイング練習: Lab-grown meat is on the rise — here's how it is made - 動画で英語スピーキングを学ぶ

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From the poor treatment of animals to uneven food distribution and even climate change,

lab-grown food is being hailed by some as a solution for many of today's biggest issues.

Our global agricultural system is responsible for over a quarter of all greenhouse gas emissions.

Among the worst offenders are beef, dark chocolate, coffee and fish based on emissions per kilogram.

There has been a lot of hype around cell-cultivated food, but how viable is the industry?

What does it entail and more importantly, will consumers bite?

Can you do the honours and lift the lid on your creation?

Over a decade ago on the Edge, we reported on the world's first ever cultured beef burger.

Unveiled by Professor Mark Post from Maastricht University, it cost around €250,000 to produce.

He went on to set up MoSoMeat, a company which aims to bring the burger to the masses, and he's not alone.

There are now hundreds of startups developing their own lab-grown products, but just how do they do it?

It's a relatively simple procedure and similar for both meat and plant-based production.

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,

muscle, fat and connective tissue.

Then put the cells into bioreactors or as they're more commonly known, cultivators.

The cells are then separated and rearranged to build a final edible product.

This part of the process is called scaffolding and can be very complicated.

A steak for instance needs a lot more scaffolding than ground meat in a burger.

The entire process takes between two and eight weeks but the payoff can be huge.

It's estimated that just one thousandth of a pound of cow cells can create up to 4.4 billion pounds of beef.

That sounds like an impressive return.

So what's the hold up?

Well, cost is a big issue.

Currently, lab-grown meat is around 40% more expensive than animal meat.

And then there's health and safety concerns.

All production must happen in a completely sterile environment because the cells have no natural immunity from diseases.

And while traditional meat is nutritionally dense, most of its proteins, vitamins and minerals are introduced via animal feed.

You have to add these nutrients into cultured meat

and it's still unclear whether today's additives provide equal nutritional value in the long term.

As a result, regulators can't seem to align on the technology.

Singapore became the first country in the world to approve cultured meat for human consumption in 2020.

The US followed suit three years later, and the UK's Food Standards Agency approved use for pet food in early 2024.

Italy, meanwhile, has banned the production, sale and import of lab-grown meat entirely,

with the government citing its potential negative impact on the country's farming industry.

France and Romania might do the same.

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.

Some critics are calling for more research into the environmental impacts of cultured food, especially if production is ramped up significantly.

After all, the manufacturing process still requires an energy source, but those championing the industry believe the benefits outweigh the negatives.

They say cultured food has the potential to dramatically reduce food waste, tantalise our taste buds with things we've never traditionally eaten,

and could provide health benefits by tailoring food to nutritional needs such as removing gluten

or saturated fats without compromising on the taste.

According to consulting firm McKinsey, cultivated meat could make up as much as half a percent of the world's meat supply by 2030,

making it a $25 billion global industry.

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ラボで育てられる肉の背景と現状

このビデオでは、動物福祉や気候変動、食糧分配の問題を解決する可能性があるとされる「培養肉」について詳しく説明されています。世界初の培養肉バーガーが2013年に誕生して以来、この技術は急速に発展し、現在では数百のスタートアップが参入しています。しかし、コスト、安全性、環境影響などの課題も多く、各国の規制もまちまちです。このような最先端のトピックを英語で理解することは、語彙力やリスニング力を向上させる良い機会です。

日常会話に使える5つのフレーズ

hailed by some as a solution：「一部の人から解決策として称賛されている」。問題提起の際に使える表現です。
what's the hold up?：「何が妨げになっているの？」。原因を尋ねる口語的なフレーズです。
the benefits outweigh the negatives：「メリットがデメリットを上回る」。比較を表す便利な表現です。
tailoring food to nutritional needs：「栄養ニーズに合わせて食べ物を調整する」。健康に関する話題で使えます。
put ... on a collision course with：「...と衝突する道筋に置く」。政治的・社会的な状況を説明する際に有用です。

シャドーイングのステップバイステップガイド

このビデオは専門用語が多く、スピードも速いため、英語シャドーイングの練習には向いています。まず、ビデオを1回聴いて全体の流れを把握しましょう。次に、重要なフレーズ（上記5つなど）をメモし、発音とイントネーションに注目して繰り返し聴きます。shadowing siteやshadowspeakなどのプラットフォームを使えば、再生速度を調整しながら練習できます。

ステップ1：10秒ごとにポーズを入れ、その後すぐに同じ内容を発音します。ステップ2：専門用語（bioreactors, scaffoldingなど）の発音を確認し、滑らかに言えるように練習します。ステップ3：全体を一度にシャドーイングし、自然なスピードに合わせます。shadow speakのコツは、耳で聞いたものを即座に口に出すことです。何度も繰り返すことで、リスニング力とスピーキング力が同時に向上します。

このビデオを使ったshadowspeaksの練習で、最先端の話題を英語で話す自信をつけましょう！

この動画の文法

話し手がよく使っている文型を、動画の実際の表現とともに紹介します。

文型	動画での表現
受動態 be + 過去分詞 — 誰がするかより、何が起きるかに焦点を当てる	being hailed · are then separated · is called
現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係している	has been · has banned · has not offered

シャドーイングとは？英語上達に効果的な理由

シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。

シャドーイングのやり方: ステップ別の完全ガイドを読む →

シャドーイング練習: Lab-grown meat is on the rise — here's how it is made - 動画で英語スピーキングを学ぶ

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ラボで育てられる肉の背景と現状

日常会話に使える5つのフレーズ

シャドーイングのステップバイステップガイド

この動画の文法

シャドーイングとは？英語上達に効果的な理由