Cultured meat (that is, meat produced in vitro using tissue engineering techniques) is being developed as a potentially healthier and more efficient alternative to conventional meat. Could it also be a more environmentally friendly way to produce meat?
This report explores the environmental impacts associated with large-scale cultured meat production in comparison to with conventionally reared meat. The authors assess energy use, greenhouse gas emissions, land use and water use.
Although some uncertainty around the results remains, the report concludes that "the overall environmental impacts of cultured meat production are substantially lower than those of conventionally produced meat".
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