From the perspective of bioethics, the research, development and production of cell cultured meat can help ensure the sustainable development of human society, improve animal welfare, reduce resource demand, improve the nutritional function of meat products, and provide new growth points for the development of other industries. In addition, the ethical risks of food safety, technology abuse and technical supervision involved in cell cultured meat production are put forward for deep consideration, hoping to provide reference for the sustainable development of artificial meat industry from the perspective of bioethics.
The environmental benefits of cell-cultured meat also mean less environmental destruction. Conventional meat production requires massive amounts of land for grazing and food production. Just growing feed for livestock uses 71 percent of global arable land and drives Amazonian deforestation. “Chicken is the world’s most consumed (and fastest growing) meat,” Noyes told EcoWatch. “Chickens also consume more feed collectively than other farmed animals. Today, more than one-third of the ice-free land on Earth and tens of millions of acres of rainforest teeming with our planet’s most diverse life forms have been replaced with fields of chicken feed.”
Future Fields is a startup working to produce a clean and affordable alternative to FBS, and wants to share it with the entire cellular agriculture industry. By focusing on the growth media, the company hopes to accelerate the growth and innovation of all clean meat startups. We spoke with Future Fields Co-Founder & Product Lead, Lejjy Gafour, to learn more about the company’s work and its plans for the future.
A start-up backed by Brexiteer billionaire Jim Mellon has raised $20m (£16m) to grow “fake fish” in the lab and capitalise on the trend for meat-free dietsBlueNalu, based in San Diego, California, is raising one of the largest early stage funding rounds in emerging “alternative meat” sector speaheaded by Wall Street darling Beyond Meat.
As the promising alternative to traditional meat and plant-based meat substitutes, in-vitro meat first burst onto the scene in 2013, when researcher Mark Post held a tasting session in London. Six years later, the technology is maturing, and it might make the leap from scientific novelty to mass production as soon as 2021.