Getting Into the Meat of Lab-Grown Meat
Understanding the science and impact of lab-grown meats
By Ava Kian
Humans have evolved in so many ways. However, on one particular issue, it appears we lag behind. In the conversations surrounding climate change, it is crucial to consider all the ways in which our actions harm the environment—a big one being meat consumption. So why has meat remained such a crucial part of human existence? Society has had a difficult time accepting many meat substitutes, such as plant-based burgers, tofu, and other products that are intended to mimic the qualities of meat. These plant-based substitutes have lacked the taste necessary to convince skeptics. However, with recent advances in technology, lab-grown meats now present a viable solution for those who look for a realistic “meaty” taste.
To make these cultured meats, scientists first take a muscle sample from an animal. Then, scientists take stem cells from the muscle tissue, multiply them, and produce an environment for them to form muscle tissue. In 2013, the first lab-grown beef burger, costing more than 250,000 euros, was produced by Mark Post, a professor of vascular physiology at Maastricht University.
While the technology exists, this product is not accessible to the public due to the associated costs. But recently, many have invested in the future of lab-grown meat, hoping to increase the affordability and accessibility of the product. One company, Future Meat Technologies, has raised $14 million to build manufacturing facilities and has decreased its lab-grown steak production cost to $10 per pound, an improvement from the cost back in 2013.
If lab-grown meat is widely adopted, our environment would benefit. The animal agriculture industry is one of the largest contributors to climate change in terms of water use, energy use, and land use. As lab-grown meat continues to progress and becomes more viable, it is important to understand the extent of the effects. A study done by Amy Rowat, a professor of integrative biology and physiology at the University of California, Los Angeles, determined that producing a billion quarter-pounders takes 1.2 million cows living for three years on 8,600 square kilometers of land. The study concluded that a billion lab-grown quarter-pounders would require the stem cells of one living cow, a month and a half of production time, and would not include the land use, water use, carbon emissions, or habitat loss associated with the production of meat.
In a study published in the journal Environmental Science & Technology, it is estimated that lab-grown meat “involves approximately 7–45% lower energy use (only poultry has lower energy use), 78–96% lower GHG emissions, 99% lower land use, and 82–96% lower water use depending on the product compared.” From these studies, we can conclude that lab-grown meat may be a solution to the ongoing climate crisis, but only if it’s done right.
The environment’s future is dependent on the use of sustainable energy practices to produce lab-grown meat. A study done by Oxford University found that if the lab-grown meat industry’s energy systems are dependent on fossil fuels, the environmental impact could be worse than cattle farming. For these reasons, it is crucial for companies involved in lab-grown meat production to implement renewable energy practices and stay committed to reducing negative environmental impacts.
While these meats are still in the production and testing phases, lab-grown burgers could hit grocery stores as early as 2021, according to Reuters. So stay optimistic about our environmental future, as lab-grown meat may soon start appearing in stores near you.