LAB-GROWN MEAT

THE ISSUE
The Food and Agriculture Organization of the U.N. reported the livestock sector as “one of the largest sources of greenhouse gases and one of the leading causal factors in the loss of biodiversity”, and in developing countries as a “leading source of water pollution”. Estimated at 18% of emissions, the carbon dioxide generated by the livestock industry exceeds that of the entire global transport system.

Yet the OECD predicts that the global demand for meat will increase by 2020: by 8% in North America, 7% in Europe, and a staggering 56% in Asia.

A SOLUTION
To pursue alternative forms of meat. Cultured meat, produced through tissue engineering techniques, has been proposed as a means of satiating the world’s growing appetite for meat without a devastating environmental impact.

Despite challenges and lingering uncertainty, it has been found that cultured meat generates 7-45% less energy use, 78-96% less greenhouse gas emissions, 99% less land use, and up to 82-96% less water use.

WE SUPPORT
New Harvest: a non-profit research institute at the forefront of cellular agriculture.

 

 

 

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