company which also produced lab grown ‘meatballs’ in 2015, this radical concept may soon become a reality.
So, how does it work? Cells, capable of self-renewal, are harvested from high quality, living animals. These cells are then cultured on a scaffold and provided with nutrients and vitamins necessary for growth. Cell ‘exercise’ is mimicked during the growth process by using either mechanical stretchers or electric stimulation. Ultimately, these cells can be constructed into various forms, such as sausages or mince.
A recent report published by researchers from Oxford University and the University of Amsterdam found that cultured meat production may produce about 80-95% fewer greenhouse gas emissions than conventionally produced meat. The study also suggests cultured meat production may require 96% less water and 99% less land than conventional meat, potentially freeing up land which could be turned into carbon-sequestering forests.
Lab grown meat also has other benefits. Not only is it more humane than conventional meat, as production does not require live animals, it may also be more healthy, as the quantity of fat cells in the meat can be controlled. Additionally, cultured meat may also serve to prevent the spread of animal borne diseases as a result of reduced human-animal contact in the production process.
Though these solutions are not quite ready yet, they certainly do provide hope for the future. Many people would have laughed at these ideas just a few years ago, yet now they are set to become a reality. Above all, these solutions serve to highlight the power of human optimism and creativity in the fight against climate change, as well as the problem-solving possibilities technology may offer us.
Written by Emily Jones
Banner image: Unsplash