Clean Meat and the Future of Food

1) Sustainability Problem: Livestock contribute greenhouse gasses to the atmosphere in the form of methane as a natural bi-product of digestion.

Category: Emissions

2) Technology:  Memphis Meats Lab Grown Meat

  • Memphis Meats has developed lab synthesized chicken, beef and duck as an alternative to meats butchered from livestock.
  • Cells are cultivated with a blend of sugar, amino acids, fats and water, using optimal cells selected by scientists.
  • Meats are grown over three to six week time frames, making the process much more efficient than raising livestock.
  • Lab synthesized meats bypass the slaughter house, making the process more palatable to consumers who are concerned with animal welfare.
  • “Clean Meat” create 96% less greenhouse gas emissions, require 45% less energy, utilize 99% less land and consume 96% less water use than conventional livestock.

3) Organizational Stakeholders:

  • Farmers
  • Butchers
  • Chefs
  • Restaunts
  • Grocery Stores
  • Consumers
  • Scientists

4) Deployment:

  • Select optimal cells for different types of meat
  • Select growth medium for each type of cell
  • Grow meats over three to six weeks
  • Educate consumers on the benefits of “clean meat” and develop marketing strategy
  • Roll out distribution of “clean meats” to stores and restautants


Shieber, Jonathan. Billionaires and big ag are joining venture investors to fund lab-grown meat. August 23, 2017. Tech Crunch. Web. Accessed November 9, 2017.


2 thoughts on “Clean Meat and the Future of Food

  1. The clean meat industry has already received quite a bit of attention from established investors. Memphis Meat has raised $22 M from investors including Bill Gates, Richard Branson, Cargill (agriculture firm), DFJ (VC firm), and other VC firms and angel investors. These investments have been attracted by the potential that this technology has to disrupt the trillion-dollar meat industry which will only grow as emerging markets develop and consume more meat.


  2. This is an interesting concept but the question is will lab synthesized meat provide the same nutrients as livestock meat?


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