Cultivated meat can revolutionise how we produce food while drastically reducing its impact on the planet. Here's why it matters:
- Cuts greenhouse gases: Producing cultivated meat emits up to 96% fewer emissions compared to beef farming.
- Saves water: Uses 82–96% less water than conventional meat production.
- Requires less land: Needs up to 99% less land, helping to prevent deforestation and habitat loss.
- Reduces waste: Eliminates farm waste and minimises water pollution.
- Protects wildlife: Frees up land and safeguards biodiversity.
- Consumes less energy: Up to 45% lower energy use compared to traditional methods.
- No antibiotics: Avoids antibiotics, reducing the risk of antimicrobial resistance.
Quick Comparison
| Benefit | Cultivated Meat | Traditional Beef |
|---|---|---|
| Greenhouse Gas Emissions | Up to 96% lower | High methane emissions |
| Water Use | 82–96% less | 15,415 litres per kg |
| Land Use | Up to 99% less | 63–365 m² per kg |
| Farm Waste | Minimal | 50,000 tonnes daily (UK) |
| Wildlife Impact | Protects habitats | Major cause of deforestation |
| Energy Use | 7–45% less | High |
| Antibiotics | None | 70% of antibiotics used |
Cultivated meat is a cleaner, resource-efficient way to meet global protein demands. With ongoing advancements, it could become a key solution to reducing the environmental toll of food production.
1. Cuts Greenhouse Gas Output
Switching to cultivated meat dramatically reduces greenhouse gas emissions compared to traditional livestock farming. Livestock farming currently accounts for 18% of global greenhouse gases, including 37% of methane emissions caused by human activity. Cultivated meat offers a chance to significantly cut these numbers.
Under standard energy use, cultivated meat production results in about 96% lower emissions compared to traditional beef farming. When renewable energy is used, emissions drop even further, reaching just 2.8 kilogrammes of CO₂ equivalent per kilogramme of meat produced.
The key difference lies in the source of emissions. Traditional livestock farming releases methane and nitrous oxide through digestion and manure, while cultivated meat’s emissions are mostly tied to energy consumption - something that renewable energy can nearly eliminate.
| Production Method | CO₂ eq. (kg/kg of meat) | Reduction vs Traditional Beef |
|---|---|---|
| Traditional Beef | 100 | - |
| Cultivated Meat (Standard Energy) | 4 | 96% |
| Cultivated Meat (Renewable Energy) | 2.8 | 97.2% |
"As soon as 2030, we expect to see real progress on costs for cultivated meat and massive reductions in emissions and land use brought about by the transition to this method of meat production", says Elliot Swartz, GFI Senior Scientist.
Beyond emissions, cultivated meat also uses 64–90% less land and causes 20–94% less air pollution than conventional meat. Considering the growing global demand for meat, these efficiency improvements are crucial. Remarkably, cultivated meat is almost three times more efficient than chicken, which has long been considered the most efficient of traditional meat production methods.
2. Uses Less Water Than Farm-Raised Meat
Water scarcity is becoming a pressing global issue, with agriculture responsible for about 70% of the world's freshwater withdrawals. Traditional livestock farming, particularly beef production, is one of the biggest culprits - producing just 1 kg of beef requires an astonishing 15,415 litres of water.
In contrast, research shows that cultivated meat production can slash water usage by an impressive 82–96% compared to conventional methods.
| Production Method | Water Usage Reduction |
|---|---|
| Traditional Beef | Baseline (0%) |
| Cultivated Meat | Up to 96% reduction |
| Plant-based Alternatives | Up to 99% reduction |
The reason for this dramatic difference lies in the process. Cultivated meat production skips the need to raise and sustain live animals. Instead, water is used for cell culture, cleaning, and cooling. Advanced purification and recycling systems further minimise water consumption, making this method far more efficient. This reduced water use positions cultivated meat as a potential game-changer in tackling global water shortages.
"As the global population grows, the demand for water will only increase. This makes the use of water in agriculture not only an environmental issue, but also a food security issue."
– Truke Smoor, Cargill's global water lead
The stakes are high. During California's 2012–16 drought, 540,000 acres of farmland were left fallow in 2015, resulting in an estimated £2.1 billion in losses and 21,000 jobs wiped out. By cutting water consumption so drastically, cultivated meat presents a promising solution for meeting global protein demands while conserving vital water resources.
Currently, around 60% of agricultural water is wasted due to inefficient irrigation and poor crop choices. Cultivated meat's controlled production environment eliminates many of these inefficiencies, offering a more sustainable and water-smart way to produce protein.
3. Needs Less Land and Stops Forest Clearing
Did you know that traditional livestock farming takes up about one-third of the Earth's land? This massive footprint is a major cause of deforestation and habitat destruction, as land is cleared for grazing and growing animal feed.
The difference in land use between conventional farming and cultivated meat production is striking:
| Production Method | Land Required (per kg of meat) |
|---|---|
| Beef Cattle (with rangeland) | 63–365 m² |
| Pork | 12–36 m² |
| Chicken | 11–14 m² |
| Cultivated Meat | 0.5–5.5 m² |
Cultivated meat uses up to 99% less land - even chicken production can’t come close to that level of efficiency.
Agriculture is responsible for about 80% of global deforestation. As Qu Dongyu, Director-General of the Food and Agriculture Organization (FAO), puts it:
"Deforestation and land degradation, together with biodiversity loss, are devastating our ecosystems. [It is] key to tackling the climate crisis by both cutting greenhouse gas emissions by 14% and safeguarding more than half the Earth's terrestrial biodiversity."
4. Reduces Farm Waste and Water Pollution
In the UK, traditional livestock farming produces an overwhelming amount of waste - factory farming alone generates a staggering 50,000 tonnes daily. This waste poses a serious threat to the environment, particularly to water systems. Cultivated meat offers a way to bypass these issues entirely.
The strain on British waterways is especially alarming. Agriculture is the leading cause of river pollution across the UK, with dairy farming contributing a whopping 75% of agriculture's share. A 2022 inspection in Devon painted a troubling picture: 95% of dairy farms were found to violate environmental regulations, with half actively polluting nearby rivers and streams. This level of contamination highlights the urgent need for solutions that minimise waste and runoff.
| Impact Measure | Current Status |
|---|---|
| Rivers Meeting Good Ecological Standards | Only 14% |
| Declining River Species | 60% |
| Daily Waste from Major UK Meat Firms | Over 30,000 tonnes |
| Nitrogen Produced by Dairy Farms | 47kg per cow (over six months) |
Cultivated meat production addresses these challenges head-on. By operating in a controlled environment, it eliminates the issues of manure runoff, slurry management, and nutrient pollution. This streamlined process not only reduces environmental harm but also helps tackle the £199 million cost the UK water industry is expected to face for nitrate treatment over the next two decades.
"By utilizing advanced biotechnologies, cultivated meat decreases the risk of water pollution, promotes biodiversity conservation, and advances food security through supply chain diversification. Its streamlined process supports a cleaner, greener, and safer food system, contributing to global efforts to combat climate change and environmental degradation."
– Enakshi Ganguly, Communication Specialist, Good Food Institute
Charles Watson, Founder and Chairperson of River Action UK, highlights the pressing need to address agricultural pollution:
"This loophole overloads soils beyond capacity – a clear cause and effect."
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5. Protects Wildlife and Their Homes
Cultivated meat does more than just reduce emissions and water consumption - it also helps safeguard wildlife and their habitats. Traditional livestock farming takes up more than 75% of global agricultural land, causing significant damage to wildlife habitats. By cutting down on land use, cultivated meat not only limits deforestation but also creates opportunities for wildlife to thrive.
In the UK and around the world, vast areas of land are devoted to growing feed for livestock, making agriculture one of the leading causes of biodiversity loss. It’s also responsible for about 80% of global deforestation. Cultivated meat, which requires 50-90% less land, could free up enormous areas currently used for animal feed, allowing them to be returned to nature.
This shift could lead to a major environmental win. Restored land has the potential to absorb up to 26 gigatonnes of carbon dioxide equivalent every year - about half of today’s global emissions. Beyond helping to stabilise the climate, these reclaimed areas could become vital habitats for wildlife, boosting biodiversity and supporting ecosystems.
Switching to cultivated meat offers a practical way to protect wildlife while still meeting the world’s demand for protein. With agricultural expansion predicted to account for 70% of terrestrial biodiversity loss in the coming decades, this technology provides a way to halt that trend. Reclaimed ecosystems can play a key role in protecting endangered species and maintaining the delicate balance of nature.
"Cultivated meat can be an important piece in the puzzle of a sustainable food system, providing a more sustainable and ethical alternative for consumers who still want to eat meat. The conversations around this innovative product must be based on science and recognised for its potential benefits on animal welfare, biodiversity and for freeing up land that is currently used to grow feed for industrially raised animals."
– Camilla Björkbom, Food Policy Political Adviser at Eurogroup for Animals
6. Takes Less Power to Produce
Producing cultivated meat uses far less energy than traditional livestock farming. Research reveals that it requires between 7% and 45% less energy to produce the same amount of pork, sheep, or beef. This reduction in energy use could play a key role in reshaping how we approach food production.
The environmental advantages become even greater when renewable energy is factored in. Studies show that incorporating renewable energy sources into cultivated meat production can significantly cut its carbon footprint, making it a much greener alternative to conventional meat.
A study conducted by Oxford University's Wildlife Conservation Research Unit highlights this potential. Researcher Hanna Tuomisto explains:
"What our study found was that the environmental impacts of cultured meat could be substantially lower than those of meat produced in the conventional way... Cultured meat could potentially be produced with up to 96% lower greenhouse gas emissions, 45% less energy, 99% lower land use, and 96% lower water use than conventional meat."
When comparing energy efficiency across different types of meat, cultivated meat comes out on top:
- 5.8 times more efficient than beef
- 4.6 times more efficient than pork
- 2.8 times more efficient than chicken
This efficiency doesn’t just lower energy consumption - it also amplifies the environmental benefits cultivated meat offers.
A 2023 study by CE Delft backs up these claims with hard data. It estimates that by 2030, the carbon emissions from producing cultivated meat could range between 3 and 14 kilograms of CO₂ per kilogram of meat. Compare that to the 35 kilograms of CO₂ per kilogram produced by optimised beef farming systems in Western Europe, and the difference is striking.
"In all innovative technologies, there's an enormous learning curve. I'm not sure we should worry that much that [cultivated meat] will add an enormous burden to the climate globally", says Pelle Sinke, a researcher at CE Delft.
As the industry evolves, advancements in areas like bioprocessing, cooling systems, and recycling cell culture media are boosting energy efficiency even further. These improvements pave the way for cultivated meat to deliver even greater environmental benefits in the years to come.
7. Eliminates Need for Livestock Antibiotics
Cultivated meat doesn’t just reduce emissions and save resources - it also addresses the pressing issue of antibiotic use in farming. A staggering 70% of medically important antibiotics in agriculture and 80% of antibiotics produced in the United States are used in meat and poultry production.
What sets cultivated meat apart is its controlled production environment, which nearly eliminates the need for antibiotics. Claire Bomkamp, a Senior Scientist at the Good Food Institute (GFI), explains:
"In comparison to intensive animal rearing systems where the presence of disease-causing bacteria and other organisms is basically a fact of life, cultivated meat is a much more controlled process."
This controlled process also tackles environmental pollution caused by antibiotic residues. Traditional livestock farming often contaminates soil and water with leftover antibiotics and resistant bacteria. By 2030, cultivated meat has the potential to prevent over 100,000 tonnes of antibiotic use, dramatically reducing this type of contamination.
The industry is already taking a stand against antibiotics. Companies like Aleph Farms, UPSIDE Foods, and Meatable have publicly committed to antibiotic-free production. In June 2023, UPSIDE Foods and GOOD Meat even received inspection grants from the United States Department of Agriculture (USDA), paving the way for their cultivated chicken to be sold in the U.S.
The broader implications are enormous, both for health and environmental safety. Seren Kell, Senior Science and Technology Manager at the Good Food Institute Europe, highlights the urgency:
"With huge quantities of antimicrobials still used preventatively around the world, small changes in Europe won't be enough to stop the development of resistant bacteria. Antibiotic residues in meat are among the top food safety concerns for Europeans and to stop our food system driving this problem, governments should invest in antibiotic-free alternative proteins."
Antimicrobial resistance was linked to 1.27 million deaths globally in 2019. While traditional farming has made strides - for example, the poultry industry has halved antibiotic use in broiler chickens since 2015 - cultivated meat offers a complete solution. By entirely removing the need for antibiotics, it not only reduces environmental risks but also ensures food safety through its tightly controlled production methods. This approach strengthens food security and represents a major step towards more sustainable farming.
Conclusion
When powered by renewable energy, cultivated meat dramatically cuts greenhouse gas emissions, as well as land and water use. These efficiencies highlight its clear edge over conventional meat, as detailed earlier in the article.
Consumers have the power to drive this transformation by choosing cultivated meat. Projections suggest it could claim a 6% share of the global alternative protein market by 2035, marking a significant step forward.
"Cultivated meat has all the same fat, muscles, and tendons as any animal… All this can be done with little or no greenhouse gas emissions, aside from the electricity you need to power the [plants] where the process is done."
– Bill Gates, How to Avoid a Climate Disaster
The economics are also becoming more attractive. Research indicates production costs could drop to around £5.15 per kilogram by 2030. Combine that with a 94% reduction in air pollution compared to conventional beef, and it’s clear why cultivated meat is emerging as a key solution for a sustainable food system.
From slashing emissions to making better use of resources, cultivated meat offers a practical way to shrink agriculture’s environmental impact while still meeting global protein demands. With ongoing research, regulatory support, and growing consumer interest, it’s well-positioned to play a major role in creating a more sustainable future for food.
FAQs
What impact does cultivated meat have on biodiversity and wildlife habitats compared to traditional farming?
Cultivated meat production presents a promising way to safeguard biodiversity and protect wildlife habitats, especially when compared to traditional livestock farming. Conventional meat production often involves clearing vast areas of land for grazing and growing animal feed, leading to deforestation and the destruction of vital ecosystems. This process not only disrupts habitats but also contributes to the decline of numerous species.
On the other hand, cultivated meat requires significantly fewer resources. It can use up to 99% less land and 82-96% less water than conventional farming methods. By drastically reducing the need for land and water, cultivated meat minimises environmental damage, offering a chance for natural habitats to recover and ecosystems to flourish. With ongoing advancements in technology, this method could become a key part of a more sustainable and eco-conscious food system.
How does using renewable energy enhance the environmental benefits of cultivated meat?
Using renewable energy in cultivating meat production can dramatically shrink its impact on the environment, especially by slashing greenhouse gas emissions. Studies reveal that renewable energy use can cut emissions by up to 92% and reduce land use by as much as 90% compared to conventional meat production.
This method not only contributes to a cleaner planet but also boosts the role of cultivated meat in addressing climate change. Incorporating renewable energy makes the production process even more environmentally friendly, aligning with worldwide efforts to build a greener and more sustainable food system.
How does removing antibiotics from cultivated meat production benefit health and the environment?
Removing antibiotics from the process of producing cultivated meat brings clear advantages for both public health and the environment. Without the use of antibiotics, the risk of developing antibiotic-resistant bacteria - a pressing global health issue - can be significantly reduced. Traditional farming methods often depend heavily on antibiotics, which has contributed to the rise of resistant bacterial strains that pose serious threats to human health.
Cultivated meat, on the other hand, is grown in carefully controlled and sterile conditions. These settings drastically lower the chances of contamination and foodborne illnesses. This cleaner production method not only enhances food safety but also supports a more ethical and environmentally conscious food system. It aligns with broader efforts to address some of the most urgent environmental challenges of our time.
