Meat Grown in Laboratories

Cultivated meat, sometimes called lab-grown meat, is produced by taking a small number of cells from a living animal and growing them in large steel tanks. Instead of raising and slaughtering animals, companies feed the cells a mixture of nutrients until they form muscle and fat. In the past few years, several countries have approved the sale of cultivated meat, and some restaurants have begun serving it. Supporters believe that this technology could solve several problems at once. Raising livestock requires huge amounts of land and water, and it produces a large share of the greenhouse gases that contribute to climate change. Producing meat from cells could greatly reduce these impacts. It would also mean that far fewer animals would have to be killed for food, which is important to many consumers who are concerned about animal welfare. Nevertheless, many obstacles remain. At present, cultivated meat is much more expensive to produce than ordinary meat, and it is unclear whether companies will be able to lower the cost enough to compete. Some scientists also point out that the tanks require a great deal of electricity, so the environmental benefits depend on where that energy comes from. Furthermore, surveys show that many people feel uncomfortable about eating meat made in a factory, and some farmers' groups have called for the product to be banned.