Lab-Grown Meat Has a Big Problem Very Few People Know About
Story by Tessa Koumoundouros • Yesterday 2:00 PM
In spite of advances in making laboratory-cultured meat products taste like the real deal, we're yet to see a single factory pumping chicken nuggets out of a vat.
That might not be such a bad thing, according to a recent study by researchers from the University of California, Davis (UCD), and the University of California, Holtville.
They warn current production methods of lab-grown meat could end up being way worse for the environment than beef farming, despite being touted as a sustainable alternative.
Their life-cycle assessment of current meat-growing processes – which has yet to be peer-reviewed – found cultured meat production could emit between four to 25 times more carbon dioxide per kilogram than regular beef and all its hidden costs, depending on the techniques used.
"This is an important conclusion given that investment dollars have specifically been allocated to this sector with the thesis that this product will be more environmentally friendly than beef," UCD food scientist Derrick Risner and colleagues write in their paper.
https://www.msn.com/en-us/news/technology/lab-grown-meat-has-a-big-problem-very-few-people-know-about/ar-AA1c06vj?ocid=msedgdhp&pc=U531&cvid=f7a7b7a698d440a18de8a13062b7b665&ei=13
