Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between 4-25 times higher than regular beef if a highly refined growth medium is used in its production.
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 But in a preprint, not yet peer-reviewed, researchers at the University of California, Davis, have found that lab-grown or “cultivated” meat’s environmental impact is likely to be “orders of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.
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Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between 4-25% higher than regular beef if a highly refined growth medium is used in its production.
Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between four and 25 times higher than regular beef if a highly refined growth medium is used in its production.