As the founder of It’s Nola, I pay close attention to how our food system is evolving and how policy shapes what becomes possible for all of us. The conversation around cultivated food is one of the most important food discussions of our time, especially as more states move to ban these products outright.
Before going further, I believe it’s important to clarify what we mean when we say cultivated food.
Cultivated food is made by taking a small sample of animal cells and growing them in a controlled environment, where they multiply and form edible tissue. No animal needs to be slaughtered. The resulting food is biologically similar to conventional meat, and it is regulated for safety just like any other food produced in this country.
As someone committed to greater access, transparency, and choice in nutrition, it concerns me that several states are choosing to ban cultivated foods altogether. Whether or not people want to eat these foods, they should have the right to decide for themselves.
The lawsuit brought by UPSIDE Foods against Florida highlights exactly why this matters. UPSIDE argues that Florida’s ban violates the U.S. Constitution’s Commerce Clause and conflicts with federal food regulations. Their case challenges the idea that individual states can block access to foods that federal agencies are already overseeing. What happens in this lawsuit could shape the future of food innovation for years to come.
Watching judges debate whether cultivated chicken even counts as a “poultry product” under federal law shows just how new and misunderstood this field still is. Yet at the same time, more states are passing bans, including Texas, Indiana, Mississippi, Alabama, and others. We’re watching a patchwork system emerge, where your access to new food technologies depends on where you live.
At It’s Nola, our belief has always been that nourishment should be rooted in care, grounded in real ingredients, and accessible to all. While our work focuses on plant-based whole foods, we still recognize that cultivated foods represent part of a broader shift toward sustainable, humane, and innovative food options. I don’t believe progress should be blocked at the state level before people even have the chance to understand or evaluate these foods for themselves.
Food innovation should be guided by science, safety, and consumer choice not by fear or politics. Whether someone chooses whole-food plant-based options, cultivated meat, or traditional ingredients, that decision should belong to the individual.
As this legal battle continues, my hope is that we move toward a food system that encourages learning, transparency, and thoughtful innovation. People deserve access to information and options that support their values and their well-being. And as a founder deeply committed to community wellness, I will always stand for more choice, not less.
Dr. Margaret Barrow
Founder & CEO, It’s Nola
