#218 Lab-Grown Meat, Grocery Prices, and the Real Drivers of Food Inflation in Canada (with the Food Professor)

Hart2Heart with Dr. Mike Hart · Apr 23, 2026 · 53m

In a wide-ranging interview, Dr. Sylvain Charlebois ("The Food Professor") discusses whether lab-grown (cellular) meat is overhyped, citing consumer acceptance, cost, and labeling as key barriers, though he found lab-grown chicken indistinguishable in taste and notes potential for nutrient customization. The conversation then turns to Canadian food inflation, arguing there is little evidence grocers are gouging consumers via higher margins, though grocers pressure suppliers through fees, affecting prices and supply-chain discipline. Charlebois contends food inflation is largely structural and…