Cultured Meat

This solution was shared by PRE-LAUNCH RESEARCH TEAM , 14 May 2021

Print date: 05 October 2022 12:38

Description of the innovative solution

Alternative protein Food biodiversity Indoor farming Animal-sourced food Nutritious food

Cultured meat, also known as in vitro, is an environmentally sustainable solution to meat production. It is no-kill product produced in laboratories that tastes just like meat. The cells are taken from biopsies of live animals and the 'meat' is supplemented with plant nutrients. This is causing an agricultural revolution, as this solution tastes very real and similar to meat. Vegan and vegetarian diets are becoming more accessible and desirable as this solution floods the market. Beef, specifically, is one of the major contributors to greenhouse gas emissions, producing roughly 60 kilograms of emissions per 1 kilogram of meat. Therefore, cultured meats hold the unique potential to limit livestock farming cutting down mass methane and carbon emissions. Common brands such as Impossible Food and Beyond Meat are becoming more popular and normalized in society.

Supply chain segment

Agricultural inputs and primary production practices

Maturity level

Mainstream

Criteria

Food quality Food desirability Climate mitigation

SDG target

SDG 1: No Poverty SDG 2: Zero Hunger SDG 3: Good Health and Well-being SDG 9: Industry, Innovation and Infrastructure SDG 13: Climate Action SDG 15: Life on Land

Context

Urban Peri-urban Rural

Examples and additional resources

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Additional resources

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The Business of Cultured Meat
Scientific paper
Scientific article discussing the necessity of cultured meats and some of the primary challenges facing commercialization of these products.
Shared by IFSS Research Team

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