A FUTURE IN which your hamburger is grown from animal cells in a lab is rapidly approaching, reports Wired magazine.
The idea is that by culturing meat in a vat, you not only cut down on animal slaughter but greatly reduce emissions, on account of cattle taking a lot of energy to raise and butcher and ship. That’s not to mention their digestive systems venting a significant amount of the greenhouse gas methane into the atmosphere.That’s the idea, anyway.
The problem is that there’s very little data to back up the assumption that in vitro or cultured meat, as it’s also known, would be better for the environment than cattle. Scientists know the impact of that cattle; in the US, animal agriculture is responsible for around 4 percent of greenhouse gas emissions. But we hit a snag with quantifying the impact of wide-scale production of in vitro meat, because it, um, doesn’t exist yet.But that’s not stopping scientists from modeling the potential emissions of an eventually mature lab-grown meat industry. Today in the journal Frontiers in Sustainable Food Systems, researchers explore an interesting wrinkle: Not all greenhouse gases are created equal.
For the full story, go here to Wired: