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Lab-grown meat, which is cultured from animal cells, is often thought to be more environmentally friendly than beef because it’s predicted to need less land, water and greenhouse gases than raising cattle. But in a preprint, not yet peer-reviewed, researchers at the University of California, Davis, have found that lab-grown or “cultivated” meat’s environmental impact is likely to be “orders of magnitude” higher than retail beef based on current and near-term production methods.

United statesCuong nguyenYoonbin kimDerrick risnerEdward spangJustin siegelUc davis department of food scienceUc davis innovation institute for foodDepartment of food scienceUniversity of californiaUniversity of california division agricultureUc davis cultivated meat consortiumNational science foundation growing convergence researchFood scienceCultivated meat consortiumCalifornia division