Cultured meat, produced in a laboratory by growing muscle tissue from stem cells, has been proposed as a more sustainable and animal-friendly alternative to traditional meat. However, a recent study conducted by Derrick Risner from the University of California (I link it here) reveals that the climate impact of cultured meat could be 4 to 25 times higher than that of beef if more sustainable solutions are not found.
A life cycle analysis of cultured meat
The researchers conducted a life cycle analysis of cultured meat, estimating the energy used at each stage of actual production. They found that the “culture broth” with the nutrients used to grow animal cells has a large carbon footprint. contains components such as sugars, growth factors, salts, amino acids and vitamins, each of which involves energy costs. Each component must be purified with energy-intensive techniques such as ultrafiltration and chromatography to avoid bacterial contamination in the broth, making the process even more energy-intensive.
Previous studies denied
A previous study by Sinke leather at CE Delft (funded in part by the Good Food Institute), had estimated a lower carbon footprint for cultured meat than for beef, but based on a hypothetical future in which pharmaceutical-grade components were replaced by food". The Good Food Institute claims that “synthetic” meat companies are moving towards sourcing suitable for food production. Predictable parable or simple wishful thinking? I can't tell you. But it is good to tell things as they are, and distinguish transparently between reality and perspective.
Cultured meat and environmental impact: how to solve the problem?
Another option to reduce the carbon footprint of cultured meat could be to use renewable energy to power factories and supply chains. Sinke believes this could help mitigate the climate impact of cultured meat production. In any case, the issue is far from simple. Before moving to large-scale production, it is crucial to address issues related to the energy and sustainability of cultured meat. Risner points out that $2 billion has already been invested in this technology, but it is not yet clear whether it will actually lead to environmental benefits.
Cultivating a more sustainable future?
Cultured meat poses a major challenge to our food future. If this technology is developed in a just, ethical and ecological way, it could save lives and literally change the history of agriculture and farms. But it is precisely important to face this challenge seriously and not with easy enthusiasm or the attitudes of apocalyptic Luddites. At the moment, and it must be said, its environmental impact could be higher than expected. Research and innovation will be crucial to make this technology truly sustainable and to ensure that our appetite for meat does not further damage our planet.
