Global livestock farming generates 7.1 gigatons of CO2 annually, which represents 15% of human induced GHG emissions.
To top it off, our global population is fast increasing (10 billion by 2050), and so is our meat consumption (+ 4.5% by 2024).
At this rate, it is evident that our GHG emissions from livestock farming are only going to increase at accelerating speed.
Lab-grown meat. There are studies showing that lab grown meat’s carbon footprint is less intensive than slaughtered meat’s.
Currently, fetal serum is taken from unborn calves to grow muscle tissue. The current technology produces about a pound of meat for $9,000.
- alternative meat producers
- livestock farms meat producers
- Improve technology to reduce the cost of production
- Launch consumer product
- Elaborate communications campaign and educational programs
- Partner with food suppliers and retailers
This technology could revolutionize the way we consume and feed ourselves. Currently though, the only proved advantage is related to animal welfare. Although there are some studies showing a lower associated GHG footprint than with traditional meat, more research needs to be done. Finally, product cost remains astronomical and scaling strategy unknown.
Comment on post ‘Not a Plastic Bag’: This is a very promising technology. I would say that part of the current problem associated with alternative plastic bags is the lack of clarity to the consumer. Are they actually more sustainable? If so, which ones are best amongst the many options? This is a case where consumers need to be better informed in order to actually put pressure on retailers to adopt such technologies and create systemic change.