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Raising livestock and growing feed for them requires wast amounts of energy and physical space. In vitro meat production could provide an environmentally sustainable solution to this problem, requiring only a fraction of the same land area and energy to yield the same amount of produce as traditional methods. The goal of the diploma is to employ architectural concepts and planing tools to provide an example of a facility in the city, housing a production line that can also be an educational example to the consumers of its final products. The result is a cross between laboratory, factory and gallery in an urban setting, a new typology for production and learning, that at the same time gives public park area back to the public. The suggested name for such a place is ‘Carnery’, relating to brewery and winery. The scale of the project is determined by the production volume and the proposed solution could in theory produce enough meat to sustain roughly 180.000 people with a normal consumption in a year. The placement of the project in an urban context is justified by the benefits of local and short-travelled produce. Locating the project in the city allows for smaller scale distribution chains, since the need for larger vehicles is eliminated.