Cultivated meat is real meat grown from animal cells in a lab, without the need for farming or slaughtering animals. Scientists take a small cell sample from an animal like a cow or chicken and cultivate it in a controlled environment, providing essential nutrients for the cells to multiply naturally.
This process mimics the conditions inside an animal’s body. Cultivated meat is not vegan or vegetarian; it’s genuine meat made without the animal. It’s similar to brewing beer, but instead of yeast, animal cells are grown.
This innovative approach reduces the environmental impact of traditional animal agriculture, which contributes to greenhouse gas emissions and deforestation. Cultivated meat has the potential to mitigate climate change by reducing land use, water consumption, and waste streams associated with conventional meat production.
While it’s currently approved for consumption in Singapore and the United States, widespread availability in grocery stores or restaurants may still be a few years away. Nonetheless, it offers promising benefits for animal welfare, human health, and the environment.
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