People eat as much as they can afford despite it killing the planet—the 'meat paradox.'
, since there is no need to fuel an animal's metabolism or to grow brains, blood, and bone. Like plant-based meat, cell-based meat won't drive antibiotic resistance or cause food poisoning from fecal Salmonella or E. coli.
In addition to contributing many fewer carbon emissions, plant-based and clean meat use vastly less land than current meat production—approximately an order of magnitude less. By shifting meat production to these more efficient methods, we free up most of the land currently used to grow feed crops. Some of this land can be used for growing more food, along with a greater diversity of crops, for the world's growing population.
We don't have to give up our burgers to address climate change. By changing how we produce meat, we can transform the meat industry from a leading cause of global warming toBut change isn't happening quickly enough. The private sector has given us plant-based burgers that bleed but has yet to produce a mass-market steak we can sink our teeth into.
Similarly, although scientists clearly know how to make a variety of cell-based meats—companies have hosted tastings for cell-based salmon, minute steak, and fried chicken—challenges remain in scaling up production and keeping costs down to feed millions of people. Anyone who cares about the future of our climate should, of course, buy these new products. But we should also support public funding for plant-based and cell-cultured meat research. More research in these fields is key to allowingDr. Liz Specht is Associate Director of Science and Technology for The Good Food Institute, a global nonprofit building a sustainable, healthy, and just food system.A herd of cows. Scientists are working to create lab-grown beef.
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