Yesterday we shared a blog detailing a couple of the technologies on the cutting edge of our food system revolution. Today we follow up with another food innovation: cultured meat. Some might turn their noses up at lab-grown meat, but looking closer, lab-grown meat can produce a cow’s worth of meat in just a few weeks from a biopsy that doesn’t even harm the original animal.
Meat production accounts for 70% of Earth’s water use and 14.5% of all greenhouse gas emissions, so lab meat, which uses 99% less land and up to 96% less water, is a viable and sustainable way to feed a rapidly growing population. Furthermore, these meats are healthier. Labs can reduce saturated fats and add vitamins without the use of antibiotics, meaning more nutritious options with less environmental impact.
And the possibilities don’t end with steak. This technology can be used to produce chicken, pork, and even shrimp. Berkeley based company, Perfect Day Foods, has even figured out how to produce dairy products like cheese and milk, without the cow!
Lab produced meat may sound strange, but these types of solutions are effective ways of feeding a growing population with a love for meat and a need to protect the planet.
