A FRESH study on the environmental impacts of lab-grown meat has led an internationally recognised expert on the future of cell-based protein, Professor Paul Wood, AO, to confirm the economics of producing lab-grown meat at scale “just won’t work” and will be less sustainable than traditional red meat production systems.
The new study from the University of California, Davis, argues the global warming potential of cell-based meat production could be up to 25 times greater than the average for retail beef.
“It might not be quite 25 times worse for the environment – but there…
