Lab-grown meat could be more damaging to environment–new study
A new scientific study suggests lab-grown meat could do more lasting damage environmentally than rearing cattle.
Agriculture accounts for almost a quarter of all greenhouse gas emissions.
It was thought that artificially grown meat could be one of the answers but this new research questions the viability of that.
The new data is published in the journal Frontiers in Sustainable Food Systems shows that lab-grown meat could generate more CO2 in the long term.
The research was carried out by scientists from the Oxford Martin School.
"In the most optimistic cultured meat production footprints, emissions are competitive with cattle systems for CO2 while avoiding the other gases: this is unambiguously superior from a climate perspective.
"For the most conservative cultured meat footprint used here, which still had a lower carbon dioxide equivalent footprint than any cattle system in the study, the long-term temperature impact of production is dramatically worse than any cattle system."