According to recent research from the University of California, Davis, cultivated meat may not be as environmentally sustainable as previously thought. While cultivated meat is often considered a more sustainable alternative to traditional livestock production due to its reduced land and water usage, the study suggests that it may actually be more resource-intensive than most meat production systems.
The UC Davis study conducted a life cycle assessment of animal cell-based meat under current-production methods. The study found that the purified growth medium components used in the production of cultivated meat lead to a greater global warming potential than beef. Without purification of the growth medium components, the global warming potential of glucose consumption rate is approximately 25% greater than the global warming potential of retail beef.
However, the study has not yet undergone peer review and may be subject to change. Cultivated meat companies are aware of the challenges and are working towards a media input supply chain that is more suitable for food production. According to international non-profit the Good Food Institute, the UC Davis study’s assumptions may not align with the current or expected practices for sourcing and purifying cell culture media ingredients.
In conclusion, the UC Davis study indicates the need for further critical examination of new food and agriculture technologies. While cultivated meat may have potential environmental benefits, more research is needed to determine its true impact.
