Is Lab-Grown Meat the Solution?

In the human diet, meat and other animal products are important dietary protein sources. With a growing global population, the demand for animal products, particularly meat, is increasing.^[1]FAO (2016). Fishery and aquaculture statistics [Online]. Available from: www.fao.org/fishery/static/Yearbook/YB2016_USBcard/booklet/web_i9942t.pdf [Accessed: 5 November 2018]. Resources, however, are limited and exploring alternatives to animal products are increasingly relevant.

While a popular protein source, meat products are scrutinized because of their effect on the environment^[2]Herrero, M., Henderson, B., Havlík, P., Thornton, P.K., Conant, R.T., Smith, P., Wirsenius, S., Hristov, A.N., Gerber, P.J., Gill, M., Butterbach-bahl, K., Valin, H., Garnett, T., Stehfest, E., Chalmers University of Technology, Department of Energy and Environment, Physical Resource Theory, Chalmers tekniska högskola & Institutionen för energioch miljö, Fysisk resursteori. (2016) ‘Greenhouse gas mitigation potentials in the livestock sector’, Nature Climate Change, vol. 6, no. 5, pp. 452-461., associated animal welfare issues^[3]De Backer, C.J.S. & Hudders, L. (2015) ‘Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior’, Meat Science, vol. 99, pp. 68-74. and their impact on human health.^[4]World Cancer Research Fund (2018) Diet, nutrition, physical activity and colorectal cancer [Online]. Available from: www.wcrf.org/sites/default/files/Colorectal-cancer-report.pdf [Accessed: 5 November 2018]. Due to these and other concerns, researchers and chefs have been looking for alternatives to animal-based protein. Well-known alternatives are plant-based meat replacements or in some parts of the world, insects.

Aside from existing alternatives, scientists are trying to develop completely new alternatives like cultured meat, better known as lab-grown meat. Cultured meat is lab-grown muscle tissue, created from animal stem cells^[5]Post, M.J. (2012) ‘Cultured meat from stem cells: Challenges and prospects’, Meat Science, vol. 92, no. 3, pp. 297-301. and could possibly be a solution to some of the issues regarding meat consumption.

Meat

Meat is one of the main protein sources for humans and can provide several macronutrients and micronutrients that are part of a healthy diet. How much of a person’s daily protein intake comes from meat, however, depends on factors such as disposable income and cultural background. In some parts of the world, meat is only a small part of the average diet but in other parts, meat is consumed in abundance.^[6]Neumann, C., Demment, M.W., Maretzki, A., Drorbaugh, N. & Galvin, K. (2010). ‘The Livestock Revolution and Animal Source Food Consumption’ in Steinfeld H., Mooney H., Schneider F., & Neville L., (eds.). Livestock in a changing landscape. Vol. 1., 18239-18238.

While the global population continues to grow, an increasing part of that population will have the financial means to purchase more expensive food products, including meat. Even though recommended amounts for meat consumption are modest^[7]https://www.canada.ca/content/dam/hc-sc/migration/hc-sc/fn-an/alt_formats/hpfb-dgpsa/pdf/food-guide-aliment/serving_meat-viande_portion-eng.pdf, the FAO predicts that the demand for animal-based protein will almost double by 2050.^[8]FAO (2011) World Livestock 2011. Livestock in food security [Online]. Available from: www.fao.org/docrep/014/i2373e/i2373e.pdf [Accessed: 5 November 2018].

While people may eat meat for different reasons (sustenance, cultural or religious motivation, personal preferences based on sensory experiences, association with wealth, etc.), the majority of people consumes meat. How much and what kind of meat depends on many things such as access to types of meat, financial means and social or moral convictions. Due to globalisation, though, eating habits are less confined to a specific region and an increasing number of people can afford to eat a variety of different meats.^[9]FAO (2016). Fishery and aquaculture statistics [Online]. Available from: www.fao.org/fishery/static/Yearbook/YB2016_USBcard/booklet/web_i9942t.pdf [Accessed: 5 November 2018].

Meat and Health

Due to a growing demand for meat and an increasing population, humans and animals are forced to live in growing proximity to one another. This proximity increases the chances of disease outbreaks and a rapid spread of disease between species.^[10]FAO/OIE/WHO Joint Scientific Consultation (2010) Influenza and other emerging zoonotic diseases at the human-animal interface [Online]. Available from: www.who.int/influenza/human_animal_interface/I1963E_lowres.pdf [Accessed: 5 November 2018]. In addition, to prevent such outbreaks and to stimulate growth, animals are being given antibiotics, which in turn can contribute to antibiotic-resistant bacteria that in turn can cause illness in humans.^[11]Ventola, C.L. (2015) ‘The antibiotic resistance crisis: part 1: causes and threats’, P & T : a peer-reviewed journal for formulary management, vol. 40, no. 4, pp. 277.

Potential disease outbreaks are not the only health concerns regarding meat consumption. Several types of meat are suspected of causing adverse health effects and have been associated with the prevalence of several types of cancer.^[12]World Cancer Research Fund (2018) Diet, nutrition, physical activity and colorectal cancer [Online]. Available from: www.wcrf.org/sites/default/files/Colorectal-cancer-report.pdf [Accessed: 5 November 2018]. While everyone can choose whether or not to consume meat, it is noteworthy that the demand for meat is increasing at the same time that more is known about the potential negative health impacts on human health.

Animal Welfare and Environmental Impact

As briefly touched on, livestock is often kept in disease-inducing environments. These environments are created to maximise profits and can result in poor animal welfare conditions. While not a consideration for everyone, animal welfare is something many consumers and policymakers consider. This consideration, in some parts of the world, has led to laws that protect animal welfare and has made consumers more aware of their food choices.^[13]Potts, A. (ed). (2016) ‘Meat Culture’. Leiden, The Netherlands: Brill.

When breeding large numbers of animals, not only animal suffering is common. A significant amount is produced waste is as well.^[14]Potts, A. (ed). (2016) ‘Meat Culture’. Leiden, The Netherlands: Brill.^[15]Bujak, J.W. 2015, ‘New insights into waste management – Meat industry’, Renewable Energy, vol. 83, pp. 1174-1186. The type of waste created ranges from animal waste like manure to by-products such as greenhouse gasses and everything in between. In turn, all these waste streams have their own impact on the environment.^[16]Oba, G.,  Steinfield, H., Mooney, H.A., Schneider, F. and Neville, L. E. (2011). ‘Livestock in a changing landscape: Drivers, consequences, and responses’ in Gerber, P., Mooney, H. A., Dijkman, J., Tarawali, S. and de Haan, C. (eds.). Experiences and Regional perspectives Vol. 2. Island Press 1-7.

The environmental impact is not limited to increased waste streams. Large amounts of water and land are used to grow animal feed, yielding a relatively low amount of food. These resources can also be used to directly feed people by growing plant protein for human consumption. ^[17]Deutsch, Lisa & Falkenmark, Malin & Gordon, Line & Rockström, Johan & Folke, Carl (2010). ‘Water-mediated ecological consequences of intensification and expansion of livestock production’ in Steinfeld, H., Mooney, H., Schneider, F. (eds.). Livestock, Environment and Development Initiative — LEAD at FAO, SCOPE program on Consequences of Industrialized Animal Production Systems, and the Swiss College of Agriculture. Vol. 1. Island Press, 97-110.^[18]Potts, A. (ed). (2016) ‘Meat Culture’. Leiden, The Netherlands: Brill. Instead, already strained resources are used to breed livestock and will be depleted even further while there is no substantial alternative to meat.

Meat Alternatives

Several alternatives to meat, however, are available. Well-known alternatives are plant-based protein, made from high protein plants like beans, grains, vegetables, nuts, seeds and soy products.^[19]FDA (2016) Nutrition Facts Label [Online]. Available from: www.accessdata.fda.gov/scripts/InteractiveNutritionFactsLabel/#protein [Accessed: 5 November 2018]. When considering the environment, plant-based alternatives are very attractive. The protein yield is high and compared to meat, the average amount of fossil energy input required is more than eleven times smaller. ^[20]Pimentel, D. & Pimentel, M. (2003) ‘Sustainability of meat-based and plant-based diets and the environment’, American Journal of Clinical Nutrition, vol. 78, no. 3, pp. 660S-663S.

Aside from plant-based protein, there are other alternatives to meat with a lower environmental impact. Examples are dairy products and seafood. Both are animal-based products that provide consumers with protein but their environmental footprint is much smaller.^[21]FDA (2016) Nutrition Facts Label [Online]. Available from: www.accessdata.fda.gov/scripts/InteractiveNutritionFactsLabel/#protein [Accessed: 5 November 2018].

Lab-grown meat

An alternative that is still under development is cultured meat, also known as lab-grown meat. Because the research is still in its early stages, there are, as of yet, no standards for producing cultured meat.^[22]Arshad, M.S., Javed, M., Sohaib, M., Saeed, F., Imran, A. & Amjad, Z. (2017) ‘Tissue engineering approaches to develop cultured meat from cells: A mini-review’, Cogent Food & Agriculture, vol. 3, no. 1. Methods that are currently most successful use a technology that stimulates animal stem cells to develop into muscle cells, the type of cells we are used to eating.^[23]Stephens, N., Di Silvio, L., Dunsford, I., Ellis, M., Glencross, A. & Sexton, A. (2018) ‘Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture’, Trends in Food Science & Technology, vol. 78, pp. 155-166.

While this initially grown muscle meat does not provide a mouth-feel and flavour that is similar to meat from a real-life animal, researchers are working on improving these aspects by for instance adding fat cells that will influence the taste and structure of the lab-grown meat.^[24]Mattick, C.S., Landis, A.E., Allenby, B.R. & Genovese, N.J. (2015) ‘Anticipatory Life Cycle Analysis of In Vitro Biomass Cultivation for Cultured Meat Production in the United States’, Environmental Science and Technology, vol. 49, no. 19, pp. 11941-11949.

Uncertainties

There are still many uncertainties surrounding lab-grown meat, and it is difficult to predict all the potential risks that will arise once lab-grown meat becomes part of the standard diet. A new method of producing meat will require strict monitoring and new laws and regulations to guarantee food safety. Aside from these uncertainties, the sensory attributes like smell, mouthfeel and flavour of cultured meat are not close to what consumers experience when eating regular meat.^[25]Bhat, Z.F., Kumar, S. & Fayaz, H. (2015) ‘In vitro meat production: Challenges and benefits over conventional meat production’, Journal of Integrative Agriculture, vol. 14, no. 2, pp. 241-248. Before lab-grown meat can compete with regular meat, its sensory properties need to improve.

Additionally, because lab-grown meat is still in the developmental stage, it is difficult to predict what the environmental footprint for large-scale production will be. Several studies, however, have tried to estimate the environmental impact, and results indicate that the environmental burden will be significantly lower than it currently is for traditionally produced meat.^[26]Tuomisto, H.L. & Teixeira De Mattos, M. Joost (2011) ‘Environmental impacts of cultured meat production’, Environmental Science and Technology, vol. 45, no. 14, pp. 6117-6123.^[27]Alexander, P., Brown, C., Arneth, A., Dias, C., Finnigan, J., Moran, D. & Rounsevell, M.D.A. (2017) ‘Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use?’, Global Food Security, vol. 15, pp. 22-32.^[28]Mattick, C.S., Landis, A.E., Allenby, B.R. & Genovese, N.J. (2015) ‘Anticipatory Life Cycle Analysis of In Vitro Biomass Cultivation for Cultured Meat Production in the United States’, Environmental Science and Technology, vol. 49, no. 19, pp. 11941-11949.

Is Cultured meat a solution?

Status Quo

The way meat is currently produced creates a lot of food waste during all stages of the production chain.^[29]Potts, A. (ed). (2016) ‘Meat Culture’. Leiden, The Netherlands: Brill. Luckily, waste valorisation and recycling techniques can be implemented to create a more efficient and streamlined meat production process. Not just in the pre-consumer production chain, but also on the consumer end, improvements can be made.^[30]Secondi, L., Principato, L. & Laureti, T. (2015) ‘Household food waste behaviour in EU-27 countries: A multilevel analysis’, Food Policy, vol. 56, pp. 25-40.

Globally, the imbalanced meat consumption and production contribute to the issues associated with the meat industry. When parts of the world over-consume, waste and throw away meat, resources are unnecessarily depleted. The way meat is currently produced, makes it impossible to shift the yield of some of these resources to parts of the world where sufficient protein intake is a struggle.^[31]Westhoek, H., Lesschen, J.P., Rood, T., Wagner, S., De Marco, A., Murphy-Bokern, D., Leip, A., van Grinsven, H., Sutton, M.A. & Oenema, O. (2014) ‘Food choices, health and environment: Effects of cutting Europe’s meat and dairy intake’, Global Environmental Change, vol. 26, no. 1, pp. 196-205.

Global Differences

When looking for an alternative to meat, there is no one-size-fits-all solution. In Europe, the main sources of protein are meat and dairy^[32]European Environment Agency (2017) Food consumption – animal based protein [Online]. Available from: www.eea.europa.eu/airs/2017/resource-efficiency-and-low-carbon-economy/food-consumption-animal-based [Accessed: 5 November 2018] while Asia the main sources of protein are nuts, legumes and insects.^[33]Van Estrick, P. (2008) ‘Food Culture in Southeast Asia‘. Greenwood. Due to these global differences, influenced by culture, socio-economic status, finances and religion, it is impossible to predict a generalised expectation regarding lab-grown meat. In some areas of the world, lab-grown meat might be a great alternative, while in others, it will not be accepted. For this reason, it is important to not just look at lab-grown meat to solve the future global protein intake problem.

Solutions

To find a solution, meat alternatives that people enjoy are key. Many consumers don’t mind spending a bit more on their food, as long as it tastes good. Assuming that lab-grown meat will eventually taste like traditional meat, it is likely that lab-grown meat will become marketable. While it is difficult to predict food trends several decades in the future, the appeal of meat that is animal-cruelty-free and has a low environmental impact is clear. Aside from trends, many other factors will play a role in what people choose to consume. More informed people may be aware of the potential adverse health effects of red meat and will be willing to try alternatives. With more disposable income, consumers will feel comfortable spending more money on food and make changes regarding their food choices.

In short; it is not just the technological possibilities and environmental benefits that determine how marketable lab-grown meat is. Consumers need to be willing to consume it, and until then, steps can be taken in other areas of the food production chain to mitigate the future protein intake quandary.

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