RESEARCHERS from a renowned university in the United States say traditional meat production is likely to have less of an environmental footprint than producing meat in a lab.
The group from University of California Davis recently did life-cycle assessments on lab-grown meat and compared it to the warming potential of conventional meat. It has released the findings of the report, with the peer-review still to come.
Lab-grown meat, or animal cell-based meat, has been tipped as a more environmentally friendly alternative way of producing protein. But previous Beef Central articles have
