Lab Meat: are there environmental benefits?

I’m sure we remember our childhood when our parents would insist us to eat the greens, but as we become adults and want to stop eating meat, they try to
convince us vegetables are not enough to make us healthy.

I stopped eating meat many years back, motivated mainly by awareness and
growing conscience towards animal rights. I later learned about the use of
chemicals and antibiotics in processed meat. Do you know 80% of antibiotics produced are used in the meat industry and only 20% for human use?

Nowadays we are all aware of the massive negative impact of this industry on the environment. The number of animals raised for slaughter on Earth now outweighs wildlife by a factor of 15-to-1 and meat and dairy specifically accounts for around 14.5% of global greenhouse gas emissions, according to the UN’s Food and Agricultural Organization.

The notion of “food” damaging our planet has intrigued me for some time and I have been researching this topic looking for alternatives. In this discovery,
I learned about the concept of “lab-grown meat”. My first thought was how could it be healthy for us when it's manipulated and created in a lab? And above all, where does the ethic stand?

This journey led me to a great book “Billion dollar burger” (written by Chase
Purdy) which gave me a deeper knowledge on the topic and encouraged me to have a new perspective and see the advantages.

If you are interested to understand deeply the motivation and technology behind “Lab-grown meat”, I would highly recommend you to read this book. For now, I will share with you the 3 top benefits from my point of view:

No animal slaughtering: The cells used in the process, are collected from live animals without harming them.

Cleaner meat: the meat is produced in a controlled environment with no use of harmful chemicals and antibiotics.

Lower environmental impact: According with one study lab grown meat could potentially be produced with 96% lower greenhouse gas emissions and 99% less land than regular meat industry.

These benefits are game changer… for us, for the animals and for our planet. Don’t be mistaken that It’s something sci-fi. It’s happening right now!

In Singapore, lab-grown meat is already regulated and approved for commercial sale. In Israel, the first restaurant serving lab grown meat is open to the public and you can see the process while you enjoy your “chicken” burger, produced at their own lab.

There is still a long path to cover for this meat to become available for all with affordable price. However, I relate to the motivation of this new generation of entrepreneurs who build profitable businesses while working for a better World.

Can we envision this as an alternative to the current food industry which is not
sustainable and not healthy?

Are we ready to accept the impact of our current food choices and be part of the change?

After all my research, the feeling which remains is “Hope” and maybe when the
time will come, I will reconsider tasting this “clean meat” without any conscience dilemma.

Are you ready to embrace the food of the future?