Lab-grown meat, although it sounds like a great idea from an environmental perspective, comes with a host of concerns that are not addressed definitively.
The hype around lab meat, or lab–grown meat, had raised hopes of a future that subverts the factory farm or defeats the ‘Big meat’. Although, hypothetically, the idea of eating cultured meat sounds great from the environmental perspective and might even solve the climate crisis accelerated by the industrialization of animal farming, lab–grown meat comes with a host of concerns that are not addressed definitively.
Let us get into the concerns surrounding lab-grown meat:
Although the process of developing lab-grown meat has started, this innovation was brought to the forefront with limited evidence of its environmental benefits and consumption safety. To be clear, the drive in the search for meat alternatives has only risen after the drastic effects on climate by industrial farming had come to light. Due to various social media platforms, many people are now aware of the direct/indirect environmental impact of their consumption choices. Lab-grown meat gives us the opportunity to imagine a sustainable food production system.
For one, our present-day meat industry takes up more energy resources than any other food production system; and with growing awareness of environmental damage and animal welfare, the ethical implications of eating meat come into question. But the claims of lab-grown meat mitigating climate issues are refuted based on the limited information we possess on its production and harvest. Some studies refute the claims of lab-grown meat as the solution to our sustainability goals. Cultured meat production could emit 20- 25 times more carbon per kilogram than present industrial animal farming. Lead author and doctoral graduate Derrick Risner, of UC Davis Department of Food Science and Technology, states that the approaching meat alternatives with pharma-based production could only worsen the environment and cause more damage than conventional industrialized animal farming. Aligning the current food system with sustainable goals might be cheaper than pouring investment into lab-grown meat.
There are three major issues with the development of lab-grown meat and making it commercially available:
A study titled, ‘Lab-based meat the future food,’ outlines three challenges in lab meat production. As per the research, the greatest hurdle to the consumption and production of lab-grown meat is consumer acceptance and technological limitations.
Technological limitations: Food regulations are standards outlined to ensure consumer safety; and regarding lab-grown meat, there is little investment directed toward research and development. Investment in technology is important for lab meat to become commercially available. Each step in lab meat production, right from obtaining cells to harvesting meat in its ultimate form, requires immense support from technology. If there is no technological development and innovation, the lab meat harvested may be of inferior quality. With Italy’s ban on lab-grown meat, researchers are afraid that the ban is going to impede innovation in the food sector. This move by the Italian government was to preserve the traditional culinary heritage of the country.
Consumer expectation: Ethical and environmental concerns are pushing consumers to explore plant-based options, but there is a negligible inclination toward lab-produced meat. The stunted technology involved in the production of lab meat only further exacerbates the high price point. This implies that the market for lab meat needs to be met with some serious consideration for consumers’ economic anxieties. Besides, newer food technologies have created anxieties around the consumption of genetically modified food and related health concerns.
Pricing: Novel food tech and its products need efforts to make it commercially viable. Lab-grown meat at its current stage is not a commercially viable model that can reduce the consumption of meat as it promises.
Food regulation and Legislation: Singapore is the only country in the world that has approved the commercialization of lab-produced meat. For start-ups and companies invested in this endeavor, lobbying for legislative provisions is the next big hurdle.
In conclusion, it is safe to assume that the potential of this food innovation can help in mitigating the environmental damage from industrial food production. However, the various parameters of production, legislation and evidence of eco-friendliness are the only way to pave a path to a future of lab-grown meat.
