Part 7/9:
Changing deeply ingrained food habits is no small feat. Chef Kaimana draws parallels with his experience introducing vegetable-based mayonnaise in Hawaii, where brand loyalty runs deep. Even minor shifts can face resistance, especially when it comes to replacing primal, familiar foods.
A significant obstacle will be overcoming the psychological barrier of eating “lab-grown” meat. Some may find it unsettling, but the benefits—reduced pollution, conservation of water, and animal welfare—offer compelling reasons to reconsider.