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Cultured Meat

Pieces of raw meat laid out on a plate


#Cultured Meat #Ethical Meat #reducing emissions #tissue engineering


Doug Fogelson

One of the largest contributing factors to climate change is the meat industry. To raise an animal takes a lot of energy and produces tons of harmful greenhouse gasses. A very large percentage of global agriculture is produced just to feed the animals that will be feeding populations that desire ever more meat-based protein. Slaughtering, packaging, delivering, and refrigerating meat all have heavy carbon impacts. So, what if there was another way to get that same protein-rich and delicious meat without all the emissions?

Cultured meat is grown directly from cultured animal cells by a process known as “tissue engineering.” The process began being studied roughly in the early 2000s, and the first hamburger patty made from such processes came in 2013. However, the first commercial sale of cultured meat only occurred recently, in late 2020. Any type of meat can be produced in this manner including chicken, pork, beef, elk, lamb, bison, seafood, and even Wagyu beef, but all “slaughter-free.” Check out these links to learn more about this process and its potential impact.

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