Growing meat in the lab, rather than slaughtering animals, could become a viable alternative for people who want to cut the environmental impact of their food consumption, but cannot bear a vegetarian lifestyle.
According to scientists from Oxford University and Amsterdam University, lab-grown meat could help feed the world, while reducing the impact on the environment. It would generate only a tiny fraction of the greenhouse gas emissions associated with conventional livestock production.
The procedure of growing meat without an animal would require between 7% and 45% less energy than the same volume of conventionally produced meat such as pork, beef, or lamb. The meat labs would use only 1% of the land and 4% of the water associated with conventional meat and Greenhouse gases would be reduced by up to 96% in comparison to raising animals.
The scientists predict that if more resources are directed towards their research, the first lab-grown burger could be available in five years. It is their plan to start with mincemeat, while hoping to be able to produce steaks in ten years time.