Lab-grown meat industries are on a rise for developing new ways of more sources of meat. It is also known as cultured meat. It is produced by in vitro cell culture of animal cells, instead of from slaughtered animals. It is a form of cellular agriculture .

Why is lab-grown meat on rise?

The cultured meat is on the rise because the world is becoming aware of the animal cruelty in the livestock industry and want their plate to be cruelty-free. Also, the world is slowly marching towards a healthier diet and have learned about the ill effects of consuming meat. Furthermore, the switch to cultured meat is to save the only earth- a life-sustaining planet, because the meat industry is the leading cause of increasing temperature, which is fueling climate change.

Is lab-grown meat sustainable?

The concept of lab-grown meat came into being because the adherents of cultured meat believed and argued that it provides a significant reduction of environmental impact. It also reduces the risk of infectious diseases transmitted from animals to humans.

A study in 2011 found that cultured meat can reduce greenhouse gas emissions by 78-96% and require 7-45% less energy and 82-96% less water.

Although, recent studies have proven that lab-grown meat is not sustainable in long run. Other researchers have shown that with animal immune systems, their bodies are naturally able to protect them against infections. With cell culture meat having a nutrient-rich quality, I can cause bacteria to multiply faster than in animal cells.

In modern agriculture, animals contribute to recycling large amounts of plant waste that humans cannot consume, creating fertilizer for the land. Replacing animals out of the environment would create long-term environmental degradation if they are not in their ecosystems.

What is the future of lab-grown meat?

The meat consumption will double by 2050, and meat production is already close to the peak. According to Mark Post, “cows are very insufficient” with a “bioconversion rate” estimated at 15 percent. In other words, to produce 15 grams of meat, you need 100 grams of vegetable protein. The only way to produce meat sustainably is to increase the efficiency rate and cultured-meat is being considered as the solution. 

 

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