Artificial meat could slice emissions, say scientists
Meat grown artificially in labs could be a greener alternative for consumers who cannot bear to go vegetarian but want to cut the environmental impact of their food, according to new research.
The study found that growing meat in the lab rather than slaughtering animals would generate only a tiny fraction of the greenhouse gas emissions associated with conventional livestock production.
The researchers believe their work suggests artificial meat could help feed the growing world population while reducing the impact on the environment.
According to the analysis by scientists from Oxford University and Amsterdam University, lab-grown tissue would reduce greenhouse gases by up to 96% in comparison to raising animals. The process would require between 7% and 45% less energy than the same volume of conventionally produced meat such as pork, beef, or lamb, and could be engineered to use only 1% of the land and 4% of the water associated with conventional meat.
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