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Approval of Lab-grown meat to help reduce green house gases

Slabs of chicken meat grown from cells nurtured by scientists, rather than from birds raised and slaughtered by farmers, can now be sold in the United States. The U.S. Department of Agriculture greenlit two kinds of lab-grown chicken for the first time on Wednesday. The move makes the United States the second country in the world, after Singapore, to allow cultivated meats on the market. Although the poultry (or poultry-esque) products — by Upside Foods and Good Meat — won’t be on the shelves at your local grocery store anytime soon, the approval marks a milestone for alternative proteins.


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The innovative meat, grown from cell cultures fed amino acids, sugars, salts, and vitamins, has generated intrigue among investors, animal rights advocates, and fancy-food connoisseurs. One of cultivated meat’s key selling points, beyond mere novelty, is that it could be a salve for global warming. Growing meat in a lab doesn’t involve livestock or land for grazing and cuts out the greenhouse gas emissions associated with raising cows, chickens, and pigs for food — 11 percent to 14.5 percent of global climate pollution. By some estimates, cultivated meat could reduce those emissions by 92 percent.

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  • Edwin wangombe

    50 w

    This might help reduce the effects that keeping of livestock for meat might have on the environment but I also hope its not going to harm the consumers help and also hope its nutritious

    2
    • Jules

      50 w

      https://www.frontiersin.org/articles/10.3389/fsufs.2019.00005/full Unfortunately, it's not that simple... here's the abstract. "Under continuous high global consumption, cultured meat results in less warming than cattle initially, but this gap narrows in the long term and in some cases cattle production causes far less warming, as CH4 emissions do not accumulate, unlike CO2. We then model a decline in meat consumption to more sustainable levels following high consumption, and show that although cattle systems generally result in greater peak warming than cultured meat, the warming effect declines and stabilizes under the new emission rates of cattle systems, while the CO2 based warming from cultured meat persists and accumulates even under reduced consumption, again overtaking cattle production in some scenarios. We conclude that cultured meat is not prima facie climatically superior to cattle; its relative impact instead depends on the availability of decarbonized energy generation and the specific production systems that are realized."

      2
      • We Don't Have Time

        50 w

        Dear Daniel Waweru Your climate love has received over 50 agrees! We have reached out to Joe Biden by email and requested a response. I will keep you updated on any progress! To reach more people and increase the chance of a response, click the Share button above to share the review on your social accounts. For every new member that joins We Don't Have Time from your network, we will plant a tree and attribute it to you! /Adam, We Don't Have Time

        1
        • Tabitha Kimani

          50 w

          Such products should be embraced for the sake of the environment.

          2
          • rosebellendiritu

            50 w

            @tabitha_kimani in this case I would prefer Vegan

            2
          • Lucinda Ramsay

            50 w

            There is debate about the actual emissions to produce lab grown meat en masse being low, definitely good news though if you're a chicken.

            11
          • Munene Mugambi

            50 w

            Some people will enjoy this

            1
            • Judith Callaghan

              50 w

              Vegan for me

              12
              • Sarah Chabane

                50 w

                @judith_callaghan Yep, would rather eat plant-based food instead

                1
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