Earlier this year, the Grocery Gazette reported that the UK was set to be a world-leading developer of lab-grown meat. In the recent past, Guardian climate hysteric George Monbiot claimed lab-grown food “will soon destroy farming – and save the planet”. Alas, such boosterism is being challenged by hard facts. Lab-grown meat is up to 25 times worse for the environment since it needs ‘pharmaceutical-grade’ production to make it fit for human consumption. In particular, there is a need to remove endotoxin from the cultured mix, a substance that in concentrations as low as one billionth of a gram per millilitrie can reduce human IVF pregnancy success rate by up to four fold.
These are the startling conclusions of ground-breaking work recently published by a group of chemists and food scientists from the University of California. It turns out that ‘pharma to food’ production is a significant technological challenge. The major problem with lab meat is that it uses growth organisms that have to be highly purified to help animal cells multiply. Compared with environmental savings on land, water and greenhouses gases, the whole bio-process is noted to be “orders of magnitude” higher than rearing the actual animal.
“Our findings suggest that cultured meat is not inherently better for the environment than conventional beef. It’s not a panacea,” said co-author Edward Spang, an associate professor in the Department of Food Science and Technology. The study found that even across scenarios using lower pharma standards, efficient beef production outperforms cultured meat within a range from four to 25 times. This suggests that investment to advance more ‘climate-friendly’ beef production may yield greater reductions in emissions.