{"id":57909,"date":"2020-12-02T03:00:26","date_gmt":"2020-12-02T02:00:26","guid":{"rendered":"https:\/\/www.cde.ual.es\/?p=57909"},"modified":"2021-11-17T08:58:17","modified_gmt":"2021-11-17T07:58:17","slug":"artificial-meet-from-lab-to-fork-a-sustainable-alternative","status":"publish","type":"post","link":"https:\/\/www.cde.ual.es\/en\/artificial-meet-from-lab-to-fork-a-sustainable-alternative\/","title":{"rendered":"Artificial meet: from lab to fork, a sustainable alternative"},"content":{"rendered":"<p><strong>Globally, the consumption of animal-based foods is expected to increase in the coming decades because of the combined effects of several global megatrends.<\/strong><\/p>\n<p><a href=\"https:\/\/www.cde.ual.es\/wp-content\/uploads\/2018\/09\/Carne-vacuno.jpg\"><img decoding=\"async\" class=\" wp-image-8121 aligncenter\" src=\"https:\/\/www.cde.ual.es\/wp-content\/uploads\/2018\/09\/Carne-vacuno.jpg\" alt=\"Carne vacuno\" width=\"531\" height=\"354\" srcset=\"https:\/\/www.cde.ual.es\/wp-content\/uploads\/2018\/09\/Carne-vacuno.jpg 510w, https:\/\/www.cde.ual.es\/wp-content\/uploads\/2018\/09\/Carne-vacuno-300x200.jpg 300w\" sizes=\"(max-width: 531px) 100vw, 531px\" \/><\/a><\/p>\n<p>The global population increased from 2.5 billion in 1950 to 7.7 billion in mid-2019 and is expected to reach 9.7 billion people in 2050 (UN, 2019). Meanwhile, global economic development, urbanisation and globalisation are leading to the rise of a more affluent global middle class with changing eating habits (EEA, 2015). In particular, populations in Asia are shifting from traditionally vegetarian diets to those containing increasing amounts of meat and dairy products. Overall, the global demand for meat and dairy products is expected to grow by 73 % and 58 %, respectively, in the period 2010-2050 (FAO, 2011).<\/p>\n<p>As livestock farming is responsible for a significant share of environmental pressures and greenhouse gas (GHG) emissions, these projections are worrying.\u00a0Approximately 26 % of the planet\u2019s ice-free land is used for livestock grazing and 33 % of all croplands are used to grow animal feed (FAO, 2018a). Livestock supply chains are also estimated to be responsible for emissions of 7.1 gigatonnes of CO2 equivalent per year, representing 14.5 % of all anthropogenic GHG emissions (FAO, 2018b). Cattle (raised for both beef and milk) are responsible for about 65 % of these emissions, and about 44 % of livestock emissions are in the form of methane (FAO, 2018b).<\/p>\n<h3>What is artificial meet?<\/h3>\n<p>The term \u2018artificial meat\u2019 appeared in the early 2000s and\u00a0referred originally to food produced from certain plants that, after transformation, would taste very similar to traditional meat. The first wave of \u2018artificial meat\u2019 was made from soya beans, wheat or other kinds of legumes, cereals or fungi. In Europe, this trend has been largely popularised with the increase of vegetarianism and veganism (Hancox, 2018).\u00a0Today, however,\u00a0\u2018artificial meat\u2019 increasingly refers to meat produced by a new process, in which the meat is prepared from the stem cells of real meat from living animals. Other names commonly used are \u2018in vitro meat\u2019, \u2018cultured meat\u2019, \u2018lab-grown meat\u2019, \u2018synthetic meat\u2019 or \u2018clean meat\u2019:<\/p>\n<blockquote><p>In-vitro meat involves injecting muscle tissue from an animal into a cell culture, allowing cells to\u2018grow\u2019 outside the animal\u2019s body.<\/p><\/blockquote>\n<p>The stem cells, selected according to their reproduction rate, are put into a serum in which they start to grow and multiply. An edible scaffold is used to orient this growth and form a three-dimensional structure. The process is much quicker than traditional meat production, which often requires more than a year. Under ideal conditions, two months of in vitro meat production from a few muscle cells from a pig could deliver thousands of tonnes of pork meat.<\/p>\n<h3>Further steps<\/h3>\n<p>Although the technology is just emerging and is still subject to limitations, it is not science fiction. In 2013, Mark Post, a professor at Maastricht University, presented the first cultured hamburger prototype and then created a company, Mosa Meat, with the aim of bringing the product to market by 2021 (BBC, 2013). Since then, many other start-ups and laboratories have started investing in this field (Cell Based Tech, 2019). At a country level, China even signed a USD 300 million deal with Israel to import laboratory-grown meat from three Israeli companies (EPRS, 2018).<\/p>\n<h3>More information<\/h3>\n<p><a href=\"https:\/\/www.eea.europa.eu\/themes\/sustainability-transitions\/drivers-of-change\/artificial-meat-and-the-environment\">Full article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Globally, the consumption of animal-based foods is expected to increase in the coming decades because of the combined effects of several global megatrends. The global population increased from 2.5 billion in 1950 to 7.7 billion in mid-2019 and is expected to reach 9.7 billion people in 2050 (UN, 2019). Meanwhile, global economic development, urbanisation and [&hellip;]<\/p>\n","protected":false},"author":101012,"featured_media":19840,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[4063,346,4092,4082,4096],"tags":[354,404,433,447],"class_list":{"0":"post-57909","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-agr-pol","8":"category-eu-news","9":"category-health","10":"category-research-innovation","11":"category-tech-prof-health","12":"tag-innovacion-en","13":"tag-innovation","14":"tag-research","15":"tag-sustainability","16":"entry"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Artificial meet: from lab to fork, a sustainable alternative | CDE Almer\u00eda - Centro de Documentaci\u00f3n Europea - Universidad de Almer\u00eda<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cde.ual.es\/en\/artificial-meet-from-lab-to-fork-a-sustainable-alternative\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Artificial meet: from lab to fork, a sustainable alternative | CDE Almer\u00eda - Centro de Documentaci\u00f3n Europea - Universidad de Almer\u00eda\" \/>\n<meta property=\"og:description\" content=\"Globally, the consumption of animal-based foods is expected to increase in the coming decades because of the combined effects of several global megatrends. 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