The hidden complications of meat from laboratory cultivation: an environmental problem

The hidden complications of meat from laboratory cultivation: an environmental problem

Despite the progress that made it possible to imitate the taste of its traditional counterpart, factories that make these products on a large scale are still a matter of the future. A current study suggests that this could be a stroke of luck. Researchers at the University of California, Davis (UCD) and the University of California, Holtville, have uncovered a significant disadvantage of meat production from laboratory cultivation, which is only aware of a few people. This unveiling raises important questions about the future of meat bred in the laboratory and its effects on the environment. It questions the prevailing narrative that cultivated meat could be a sustainable alternative to traditional meat cultivation.

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The sustainability myth of meat from laboratory cultivation

The study by the UCD food scientist Derrick Risner and his colleagues shows that meat bred in the laboratory could produce four to 25 times more carbon dioxide per kilogram than beef breeding if you take all the associated hidden costs into account and depend on the specific techniques used. This surprising conclusion refutes the widespread opinion that cultivated meat would be a more environmentally friendly option.

It is worth noting that the effects of these results go beyond environmental aspects. A quick expansion of the production of meat bred in the laboratory could unintentionally have harmful effects on the environment, a reality that Risner and his team would like to highlight.

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cultivated meat: the production process and its effects on the environment

cultivated meat is obtained from animal cells, which are caused to form the tissue that people consumed - fats, muscles and connective tissue. This procedure is praised for its potential to reduce land consumption compared to conventional cattle farming and also to reduce water and antibiotics in agriculture. However, the environmental costs for the production of the necessary nutrients are considerable for the growth of the cultural meat.

The production of cultivated meat requires the operation of laboratories that devote themselves to the extraction of growth factors from animal neries and the cultivation of plants for sugar and vitamins. This process requires a high degree of cleaning to prevent microbial contamination of culture, which requires considerable energy effort. If bacterial contamination occurs, this would significantly hinder the growth of animal cells, since the bacteria would multiply much faster.

a possible way forward: reduction of the standards and reduction of the energy requirement

Despite these challenges, there is room for optimism. The researchers assume that a reduction in current pharmaceutical cleaning on a food standard could significantly reduce the energy requirement of the process. As a result, greenhouse gas emissions from meat production from laboratory cultivation could decrease to a little more than a quarter compared to conventional beef production. In the most optimistic scenarios, it could be a more environmentally friendly option and offer a 80 percent better environmental output compared to cattle husbandry.

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Nevertheless, even this cheaper scenario is overshadowed by the efficiency of the best cattle breeding systems currently existing. According to the researchers, these systems can still exceed meat from laboratory cultivation in terms of environmental impact.

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technical barriers: the future of cultivated meat

With a view to the future, the potential of meat bred in the laboratory is to reduce its environmental impacts in considerable technical advances. As the UCD food scientist Edward Spang explains, improvements are required for both performance and the costs of cell culture media to reduce the environmental impact of meat bred in the laboratory.

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The researchers' calculations did not take into account the environmental impact of the construction of larger systems for the expansion of production. The production of animal cell cultures for meat bred in the laboratory represents special challenges. Animal cells react more sensitive to their surroundings than bacteria or fungi. Therefore, you need special, sterilized and energy -intensive bioreactors that can create the right conditions and the right protection for these sensitive cells. The process of construction of larger systems for meat production in the laboratory will undoubtedly have a number of environmental impacts that have not yet been fully researched 1.

optimization of existing cattle preservation practices: an alternative path

The researchers assume that a strategy with direct effect could consist of investing in the improvement of the efficiency of existing animal husbandry companies. This could limit your ecological footprint and possibly lead to larger emissions reduction faster than the aspiring industry for meat from laboratory cultivation could 2. According to the researchers, early scaling of this technology could reach the environmental goals that the sector strives for.

increasing demand for meat: the urgency of the situation

The need for more sustainable meat production methods is urgent. According to the United Nations' nutritional and agricultural organization, the overall demand for meat is expected to increase by over 70 percent by 2050, and cattle farming currently causes around 15 percent of all human greenhouse gas emissions. For those who want a more sustainable meat alternative, vegetable proteins still seem to be the most feasible option 3.

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The power of nutrition: reduction, not elimination

Nevertheless, it is important to understand that the containment of the environmental impact of our eating habits does not necessarily require a complete waiver of meat consumption. Even the mere reduction of our meat consumption can have a significant impact on the environment and also have significant health benefits. Comprehensive guidelines for switching to a more powerful plant-based diet, such as this vegan guide with a low FODMAP content, can give practical advice for those who are ready to change their diet.

conclusion

While the search for sustainable meat alternatives continues, it becomes clear that meat from laboratory cultivation is currently affected with unforeseen environmental problems despite its initial promises. This revelation underlines the need for a careful assessment of new technologies and underlines the importance of comprehensive life cycle analyzes for understanding their entire environmental impact

Even if meat from laboratory cultivation could be an environmentally friendly option in the future, it is important to consider other alternatives and strategies, such as improving existing cattle presence or switching to more vegetable nutrition. As a consumer, our food decisions play a crucial role in the design of the future of our planet. Therefore, it is more important than ever to remain informed about the effects of these decisions.

references

1. Discussion about the complexity of the production of animal cell cultures
2. Report by UC Davis about meat from laboratory cultivation

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3. UN report on the environmental impact of animal husbandry

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