Lab-grown meat, also called cultivated or cultured meat, is produced by harvesting animal stem cells and growing them in bioreactors filled with nutrient-rich media. This process mimics the development of muscle tissue without raising and slaughtering livestock. The technology was first demonstrated in 2013 with a burger that cost $300,000. Since then, it has advanced significantly, with companies like Upside Foods and Eat Just producing cultivated chicken approved for sale in the United States and Singapore.
Proponents argue that it could revolutionize food systems by reducing environmental harm, but emerging research complicates this narrative.1,2
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The Environmental Toll of Conventional Meat
Traditional livestock farming significantly contributes to environmental degradation. The Food and Agriculture Organization (FAO) estimates that the production of livestock amounts to around 14.5% of global greenhouse gas emissions, primarily due to methane from cattle, deforestation for grazing, and feed crop production. This practice drives deforestation, biodiversity loss, and excessive water usage.
To produce just 1 kg of beef, it takes about 15,000 liters of water and 25 kg of grain. Moreover, livestock farming occupies 30% of the Earth's ice-free land, leading to biodiversity loss, antibiotic resistance, and manure-related pollution.3,4
Efforts to address the environmental impacts of beef production have shown some progress. Over the past five decades, cattle genetics and feed efficiency improvements have led to a 40% reduction in emissions per pound of beef. However, these advancements may be overshadowed by the increasing demand for meat. Global meat consumption is projected to double by 2050 due to population growth and rising affluence in developing nations. Even well-optimized farming systems may find it challenging to meet this demand while staying within the planet's ecological limits.5
Could Lab-Grown Meat Solve Environmental Issues?
Cultivated meat offers a groundbreaking approach to meat production by eliminating the reliance on traditional livestock farming.
Early studies suggested that it could reduce greenhouse gas emissions by 78-96%, land use by 99%, and water consumption by 82-96% compared to conventional beef. However, these estimates assume that renewable energy sources are used for production facilities and that food-grade growth media are used instead of the more expensive pharmaceutical-grade alternatives.6
A recent analysis by CE Delft has provided a positive outlook on lab-grown meat. Their study projected that emissions from lab-grown meat could range between 3 to 14 kg of CO₂ per kilogram if produced using renewable energy. This is significantly lower than the 35 kg CO₂ attributed to European beef produced using best practices.
The study also pointed out additional benefits, such as the elimination of agricultural runoff and the potential to free up land for reforestation or carbon sequestration. This promising potential has attracted billions in investment, with startups aiming to deliver cultured steaks and chicken breasts within the next decade.2
Research published in Current Opinion in Food Science highlights that cultured meat systems can be designed to be more efficient regarding input-to-output ratios than biological ones, potentially leading to a 7–45% reduction in energy use compared to conventional meat production.7
Lab-grown meat is on the rise — here's how it is made
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The Complicated Reality of Lab-Grown Meat: Energy, Resources, and Hidden Costs
Recent research challenges these optimistic forecasts regarding lab-grown meat.
A recent study from the University of California-Davis found that current methods of producing cell-cultured meat may require four to 25 times more energy than retail beef production. This high energy demand is primarily due to pharmaceutical-grade growth media and the energy-intensive nature of maintaining controlled cultivation environments.8
The same study suggests that if the energy used in cultured meat production is derived from non-renewable sources, the carbon footprint could be higher than that of traditional beef. This finding challenges the assumption that lab-grown meat is inherently more environmentally friendly and underscores the importance of integrating renewable energy sources into the production process.8
Critics also highlight ethical contradictions surrounding cultivated meat. Although it is marketed as slaughter-free, many companies rely on fetal bovine serum (FBS), a nutrient-rich liquid sourced from unborn calves, to promote cell growth. This reliance undermines claims of ethical superiority and keeps the industry connected to the livestock systems it aims to replace.
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Scaling this production also poses significant challenges. Replacing just 10 percent of the global beef supply would require over 100,000 cubic meters of bioreactor capacity, raising concerns about energy demands, resource use, and waste management in sterile environments.6,9
How Can Producing Lab-Grown Meat Become More Sustainable?
Researchers and startups are developing innovative production methods to address the sustainability challenges associated with lab-grown meat. One of the most promising advancements is the transition to microalgae-based growth media. Scientists at Tokyo Women’s Medical University have successfully replaced glucose derived from corn or sugarcane with microalgae, achieving a remarkable 90% reduction in emissions related to growth media.
Microalgae thrive in saltwater or wastewater, require no fertilizers, and detoxify spent media for reuse. This is a stark contrast to the resource-intensive crops that typically produce conventional media.10
Another significant breakthrough involves the elimination of FBS. Companies like Mosa Meat, which created the first lab-grown burger, now utilize growth factors derived from cyanobacteria, a type of photosynthetic microorganism. This substitution cuts ties with slaughterhouses and reduces costs, which is a crucial step toward achieving commercial viability.6
Is there a Future for Lab-Grown Meat?
Lab-grown meat is not yet a silver bullet. Even with food-grade processes, emissions could still range from 80% lower to 26% higher than beef. This depends on how energy is used and how efficient the production process is. Meanwhile, investments in regenerative agriculture and methane-reducing feed additives could shrink the carbon footprint of traditional beef more quickly.8
There are also economic and cultural challenges. While the cost to produce lab-grown meat has dropped significantly from $300,000 to $11 per pound, it is still three times the price of regular chicken. Scaling up and meeting global demand would require infrastructure investments exceeding $1 trillion, which gives pause to even the most optimistic investors.
Many people are also not yet ready to accept lab-grown meat. Most adults feel unsure about “lab meat,” mainly due to concerns about taste, safety, and how natural it is.6
Lab-grown meat has the potential to make a big difference, but it is at an important turning point. Its environmental benefits depend on using clean energy, reducing reliance on pharmaceutical-grade inputs, and achieving large-scale production.
While lab-grown meat may not entirely replace traditional meat, it can add variety to the protein sources and alleviate pressure on ecosystems. Ultimately, whether lab-grown meat is considered "better" depends on how quickly science, policy, and industry can work together to solve current challenges.
References and Further Reading
- Lab-cultured hamburger costs $300,000. Business Standard. https://www.business-standard.com/article/news-ians/lab-cultured-hamburger-costs-300-000-115071400701_1.html
- Crownhart, C. (2023). Here’s what we know about lab-grown meat and climate change. MIT Technology Review. https://www.technologyreview.com/2023/07/03/1075809/lab-grown-meat-climate-change/
- Van Loo, E. J. et al. (2020). Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter? Food Policy, 95, 101931. DOI:10.1016/j.foodpol.2020.101931. https://www.sciencedirect.com/science/article/pii/S0306919220301354
- Our sustainable future: Lab-grown meat - Vision of Humanity.Vision of Humanity. https://www.visionofhumanity.org/our-sustainable-future-lab-grown-meat/
- Love, C. (2023, June 27). Is Lab-Grown Meat More Sustainable? Successful Farming. https://www.agriculture.com/is-lab-grown-meat-more-sustainable-7554073
- Harrington, B. (2023). Can lab grown meat help solve the climate crisis? The Oxford Student. https://www.oxfordstudent.com/2023/10/10/can-lab-grown-meat-help-solve-the-climate-crisis/
- Hubalek, S., Post, M. J., & Moutsatsou, P. (2022). Towards resource-efficient and cost-efficient cultured meat. Current Opinion in Food Science, 47, 100885. DOI:10.1016/j.cofs.2022.100885. https://www.sciencedirect.com/science/article/pii/S221479932200087X
- Lab-Grown Meat’s Carbon Footprint Potentially Worse Than Retail Beef. UC Davis. https://www.ucdavis.edu/food/news/lab-grown-meat-carbon-footprint-worse-beef
- Lab-grown meat is supposed to be inevitable. The science tells a different story. The Counter. https://thecounter.org/lab-grown-cultivated-meat-cost-at-scale/
- Making lab-grown meat more sustainable. Nature. https://www.nature.com/articles/d42473-024-00083-6
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