The idea of a future where consuming beef no longer negatively impacts our environment is closer than one might realize. Many might recall seeing headlines months ago, maybe even years ago, about developments with lab-grown meat, but that was about it. These developments left many of us wondering just how the meat is made, if it’s safe, and when we will have access to purchase the meat. I know I, amongst many others, have had these same questions, so I hope to unpack them and explain the environmental implications.
So how is lab-grown meat made? The answer is surprisingly simple. According to Maastricht University, cows are harvested (painlessly) for stem cells, which are then fed and nurtured until they multiply into muscle tissue, or what we better know as meat. Using this process, labs can produce roughly two cows worth of meat in only a month, a process that would take 12-18 months with livestock farming. Since this process is nothing other than growing stem cells, the meat is entirely safe to eat. Experts expect that we could see lab-grown meats in grocery stores within the next 2-3 years, giving the option plenty of time to become more affordable and mass-producible. Finally, the environmental benefits of lab-grown meat are impressive. One 2011 study found that greenhouse emissions could be lowered by nearly 96 percent, land usage could be lowered by 99 percent, and water usage by up to 92 percent. A future without livestock is a future without the methane equivalent of 3.1 gigatons of carbon dioxide (for reference, the fossil fuel industry produces roughly 9.5 gigatons of co2 each year), polluting our atmosphere each year.
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