Lab-grown meat’s promise for cutting climate warming depends on an energy revolu tion


Oxford Martin School
Published on Mar 14, 2019

A new research paper shows that under high levels of beef consumption and conventional energy systems all but the most efficient possible cultured meat production, including all types of farming, contributed significantly to warming in the long-term.

This means that the climate impacts of cultured meat production will depend on what level of sustainable energy generation can be achieved, as well as the efficiency of future culture processes.

It did not indicate that cattle farming had any less impact than in previous assessments, only that lab-grown meat was not a ‘silver bullet’ solution without the widespread adoption of renewable energy in its production.

Oxford Martin School,
University of Oxford
www.oxfordmartin.ox.ac.uk

Food-matters,

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