Can our appetite for meat be solved in the lab?
by Will Roderick
Would you eat lab-grown meat?
How does it differ from eating 'normal' meat?
Lab-grown meat, has made leaps and bounds in the fight to satisfy the global demand for meat more sustainably. It is produced taking isolated stem or muscle cells from an animal, putting it in a nutrient-rich medium and literally growing it in a petri-dish.
Lab-grown meat could cut agricultural greenhouse gas emissions by as much as 96%.
In addition to the CO2e emissions and water consumption, the area of land required to feed just one of us with beef could potentially feed as many as 19 people with rice (pretty mad cow eh?!). But lab-grown meat would only require 1% of the land to produce the same amount of meat!
Why are the steaks so high?
According to the UN’s Food and Agriculture Organisation, global livestock production accounts for approximately 14.5% of all human-induced Green House Gas (GHG) emissions.
Disclaimer: not suitable for strict definition-driven veggies!
Heading out for a burger this weekend and want to reduce your meat consumption?
Marston’s announced this week they would be the first UK pub chain to put a meatless ‘bleeding’ burger on their menus! If you fancy giving it a go, you can find your nearest meatless burger here.
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