Lab space as kitchen

Artificial meat could slice emissions, say scientists

Meat grown artificially in labs will be a greener alternative for consumers who can't bear to go vegetarian but want to cut the environmental impact of their food, according to new research.


The study found that growing meat in the lab rather than slaughtering animals will generate only a tiny fraction of the greenhouse gas emissions associated with conventional livestock production.


The researchers believe that their work suggests artificial meat could help to feed the growing world population while reducing the impact on the environment.


According to the analysis by scientists from Oxford University and Amsterdam University, lab-grown tissue would produce greenhouse gases at up to 96% lower levels than raising animals. It would require between 7% and 45% less energy than the same volume of conventionally produced meat such as pork, beef and lamb or mutton, and could be engineered to use only 1% of the land and as little as 4% of the water associated with conventional meat.

Shades of Oryx and Crake.  Like some plastic lettuce with that chicken breast?