Environmental Impacts of Cultured Meat Production
17 Jun 2011-Environmental Science & Technology (American Chemical Society)-Vol. 45, Iss: 14, pp 6117-6123
TL;DR: It is concluded that the overall environmental impacts of cultured meat production are substantially lower than those of conventionally produced meat.
Abstract: Cultured meat (i.e., meat produced in vitro using tissue engineering techniques) is being developed as a potentially healthier and more efficient alternative to conventional meat. Life cycle assessment (LCA) research method was used for assessing environmental impacts of large-scale cultured meat production. Cyanobacteria hydrolysate was assumed to be used as the nutrient and energy source for muscle cell growth. The results showed that production of 1000 kg cultured meat requires 26–33 GJ energy, 367–521 m3 water, 190–230 m2 land, and emits 1900–2240 kg CO2-eq GHG emissions. In comparison to conventionally produced European meat, cultured 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. Despite high uncertainty, it is concluded that the overall environmental impacts of cultured meat production are substantially lower than those of conventionally produced meat.
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01 Jan 2018
TL;DR: In this paper, the authors present a survey of the work of the authors of this paper, including the following authors: Katherine Calvin (USA), Joana Correia de Oliveira de Portugal Pereira (UK/Portugal), Oreane Edelenbosch (Netherlands/Italy), Johannes Emmerling (Italy/Germany), Sabine Fuss (Germany), Thomas Gasser (Austria/France), Nathan Gillett (Canada), Chenmin He (China), Edgar Hertwich (USA/Austria), Lena Höglund-Is
Abstract: Contributing Authors: Katherine Calvin (USA), Joana Correia de Oliveira de Portugal Pereira (UK/Portugal), Oreane Edelenbosch (Netherlands/Italy), Johannes Emmerling (Italy/Germany), Sabine Fuss (Germany), Thomas Gasser (Austria/France), Nathan Gillett (Canada), Chenmin He (China), Edgar Hertwich (USA/Austria), Lena Höglund-Isaksson (Austria/Sweden), Daniel Huppmann (Austria), Gunnar Luderer (Germany), Anil Markandya (Spain/UK), David L. McCollum (USA/Austria), Malte Meinshausen (Australia/Germany), Richard Millar (UK), Alexander Popp (Germany), Pallav Purohit (Austria/India), Keywan Riahi (Austria), Aurélien Ribes (France), Harry Saunders (Canada/USA), Christina Schädel (USA/Switzerland), Chris Smith (UK), Pete Smith (UK), Evelina Trutnevyte (Switzerland/Lithuania), Yang Xiu (China), Wenji Zhou (Austria/China), Kirsten Zickfeld (Canada/Germany)
671 citations
TL;DR: This work reviews the environmental sustainability of insect farming compared to livestock production and provides examples of aquatic insects whose populations are threatened by pollution, caterpillar species in Africa that are disappearing due to overexploitation, habitat changes, and environmental contamination.
Abstract: With a growing world population, increasingly demanding consumers, and a limited amount of agricultural land, there is an urgent need to find alternatives to conventional meat products. Livestock production is, moreover, a leading cause of anthropogenic-induced climate change. To mediate this, more sustainable diets are needed, with reduced meat consumption or the use of alternative protein sources. Insects are promoted as human food and animal feed worldwide. In tropical countries, edible insects are harvested from nature, but overexploitation, habitat changes, and environmental contamination threaten this food resource. Therefore, sustainable harvesting practices need to be developed and implemented. We provide examples of (1) aquatic insects whose populations are threatened by pollution, (2) caterpillar species in Africa that are disappearing due to overexploitation and habitat change, (3) edible insects species that are considered pests in agro-ecosystems, and (4) edible insect species that can be conserved and enhanced in forest management systems. Insect farming can be conducted either on small-scale farms or in large-scale industrialized rearing facilities. We review the environmental sustainability of insect farming compared to livestock production. The major environmental advantages of insect farming compared to livestock production are as follows: (1) less land and water is required; (2) greenhouse gas emissions are lower; (3) insects have high feed conversion efficiencies; (4) insects can transform low-value organic by-products into high-quality food or feed; and (5) certain insect species can be used as animal feed or aqua feed. For instance, they can replace fish meal, which is becoming increasingly scarce and expensive. However, edible insect species intended for production should be screened for risks to humans, animals, plants, and biodiversity.
464 citations
TL;DR: C culturing meat may provide opportunities for production of novel and healthier products and should be efficiently produced and should mimic meat in all of its physical sensations, such as visual appearance, smell, texture and of course, taste.
443 citations
TL;DR: This review explores multiple components of the food‐energy‐water nexus and highlights possible approaches that could be used to meet food and energy security with the limited renewable water resources of the planet.
Abstract: Water availability is a major factor constraining humanity's ability to meet the future food and energy needs of a growing and increasingly affluent human population. Water plays an important role ...
392 citations
TL;DR: Cultured meat is a promising, but early stage, technology with key technical challenges including cell source, culture media, mimicking the in-vivo myogenesis environment, animal-derived and synthetic materials, and bioprocessing for commercial-scale production.
Abstract: Background Cultured meat forms part of the emerging field of cellular agriculture. Still an early stage field it seeks to deliver products traditionally made through livestock rearing in novel forms that require no, or significantly reduced, animal involvement. Key examples include cultured meat, milk, egg white and leather. Here, we focus upon cultured meat and its technical, socio-political and regulatory challenges and opportunities. Scope and approach The paper reports the thinking of an interdisciplinary team, all of whom have been active in the field for a number of years. It draws heavily upon the published literature, as well as our own professional experience. This includes ongoing laboratory work to produce cultured meat and over seventy interviews with experts in the area conducted in the social science work. Key findings and conclusions Cultured meat is a promising, but early stage, technology with key technical challenges including cell source, culture media, mimicking the in-vivo myogenesis environment, animal-derived and synthetic materials, and bioprocessing for commercial-scale production. Analysis of the social context has too readily been reduced to ethics and consumer acceptance, and whilst these are key issues, the importance of the political and institutional forms a cultured meat industry might take must also be recognised, and how ambiguities shape any emergent regulatory system.
363 citations
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