Lab‑grown meat may be 25 times more damaging to the environment than traditional beef, studies reveal

Lab-grown meat initially posed as a gentler and eco-friendly alternative to traditional beef, requiring less resource consumption such as land, feed, water, and antibiotics than animal farming. This innovative approach also eradicates the need for farming and slaughtering livestock, significant contributors to greenhouse gas emissions.

Notably, the greenhouse gas emissions from cattle farming differ from those manufactured by the fuel industry. As Prof. Dr. Eugeniusz R. Grela from the Department of Bromatology and Physiology of Nutrition at the University of Natural Sciences in Lublin points out, methane produced from cattle farming decomposes in 10 years, while methane derived from fuel takes 100 years to decompose.

Scientists from the University of California found that the lab-grown meat production process has a 25 times larger global warming impact than traditional beef production, due to its complex process.

A nutrient-rich broth is utilized for lab-grown meat production. However, this animal cell culture broth generates a substantial carbon footprint – suggesting that considerable energy is needed for its production. Components include sugars, salts, amino acids, and vitamins, each requiring energy to produce.

Mainly, energy is required for plant cultivation of sugars and running labs to derive growth factors from their cells. Each component must undergo energy-intensive purification methods, such as ultrafiltration and chromatography, before mixing with the broth.

This high purity level is necessary to prevent cells from growing in a broth contaminated with bacteria. Specialists are experimenting to see how much this purity level can be lessened.

The study was published on the scientific article platform bioRxiv, even before peer review had taken place.

Derrick Risner, the lead author from the University of California, voiced concerns in an interview with "New Scientist" about the feasibility of deviating from the high level of broth purity, as even minimal levels of contamination can destroy animal cell cultures. "However, future advancements might enable the creation of more contamination-resistant animal cells. Additionally, using renewable energy for meat factories and their supply chains may help slice the carbon footprint," said Risner, emphasizing that these issues must be urgently addressed before the widespread industrial production of lab-grown meat.

"We've already invested $2 billion in this technology, yet we are far from sure if it's going to be better for the environment," said Risner.

Some study authors are affiliated with the AI Institute for Next Generation Food Systems. All authors have declared that they hold no conflict of interest.