Lab-grown meat is being hailed by some as a revolutionary replacement for the conventional meat industry. With millions of pounds of investment backing, it could soon move from theoretical concept to being served at tables around the world. The promises it offers are steaks without slaughter, burgers without excessive emissions, and a future where dinner no longer needs so many sacrifices from the planet, or from animals. Regulatory interest is growing in the UK – the Food Standards Agency has recently launched a two-year programme to complete full safety assessments of cell-cultivated products, another name for lab-grown food. As cultivated meat edges closer to our plates, there are some big questions to consider. Can it reduce greenhouse gas emissions, replace animal slaughter, and transform food production? Or will issues of safety perception, cost, and large-scale viability ultimately keep it from becoming a realistic alternative to conventional meat?

Lab-grown meat is produced by growing animal cells in controlled environments outside of an animal’s body. Scientists take a small sample of cells and place them in bioreactors, which are large sterile containers that mimic the conditions inside a living animal. These cells are fed with a nutrient-rich mixture of sugars, amino acids, vitamins, and minerals that helps them to grow and multiply. After several weeks, they form muscle tissue that can then be harvested, processed, and turned into familiar products like chicken nuggets and sausages. This is all done without raising or killing animals in farms or abattoirs, unlike conventional meat production. There is no need to use antibiotics, no risk of faecal contamination, and no use of cramped factory farms.

“If it is produced using renewable energy, lab-grown meat could generate up to 92% fewer greenhouse gas emissions”

Supporters argue that cell-cultivated meat could be a game-changer for the planet. Some estimates claim that, if it is produced using renewable energy, it could generate up to 92% fewer greenhouse gas emissions and use up to 90% less land than conventional beef. However, critics warn that the environmental benefits are far from guaranteed. They rely on makers of lab-grown meat adjusting their production methods as they scale up to make sure that they are less energy-intensive than the current pharmaceutical-grade ones and transitioning to more widely available food-grade ingredients. A recent analysis found that if these steps are not taken, the industry could generate up to 1,000 kilograms of CO₂ per kilogram of meat, which is significantly more than the emissions from conventional beef. This means that the sustainability of lab-grown meat very much depends on how it’s produced and what powers it.

“The industry could generate up to 1,000 kilograms of CO₂ per kilogram of meat”

In 2023, the FAO and WHO conducted the first global hazard assessment for cell-cultivated meat to identify what risks are involved in this new method of food production. They concluded that, while there are challenges involved in this new industry, existing food safety principles can be adapted to manage these risks if strong regulations are in place to protect consumers and build trust as these products are introduced to market. The development of these regulations is happening in many countries, including the UK, where the FSA’s new regulatory programme is the first step in establishing clear guidelines for bringing lab-grown meat to the British public.

The progress so far is exciting, but making these products is currently still expensive and energy-intensive. Growing animal cells at a national or global scale will need the right equipment, environment, and ingredients, and that will mean high operational costs. Most cell-cultivated meat companies are still operating at a relatively small scale. For example, UPSIDE Foods currently produces around 50,000 pounds of cell-cultivated chicken per year in its pilot facility, far below the volumes needed to supply supermarkets or fast-food chains. Affordability is one of the biggest hurdles between these small-scale projects and a commercially viable industry.

Public scepticism is also a major challenge. Some consumers are wary of lab-grown meat. They have questions about its safety and whether it’s “natural” and feel uneasy about consuming meat that has been produced in bioreactors rather than raised as an animal. Despite scientific assurances, this lack of familiarity and suspicion of the process could slow down or prevent its acceptance in wider society. There are good reasons to be optimistic though. Regulatory efforts like those happening in the UK are a sign of increasing government support, and companies are actively innovating and investing in the effort to reduce costs and environmental impact.

Lab-grown meat has genuine potential for reducing environmental damage and improving animal welfare, but its success depends on how well the industry can overcome some major hurdles in the coming years. Unless cost, scale, and production methods are improved, its potential may never be realised. As the science advances and regulations are written, it remains to be seen whether lab-grown products will make it to our plates as a climate-friendly, cruelty-free alternative to conventional meat, or stay confined to research labs, out of the reach of everyday customers.

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