AGRIFOOD – Imagine eating a delicious steak, knowing that no animal has died and environmental impact is minimal. Companies across Europe try to scale up so this meat can reach your plate for a decent price.
Meat is an integral part of most traditional cuisines in Europe. From traditional Hungarian goulash and Swedish meatballs to German schnitzel and Mediterranean fish dishes such as French bouillabaisse and Portuguese bacalhau. You might have a completely different dish from your childhood that you’re thinking about now.
But the world cannot keep up with our increasing meat consumption. Most people are familiar with the decreasing levels of fish in oceans due to overfishing and the high levels of water and land needed for traditional meat production – which accounts for nearly 60% of all greenhouse gases from food production. If we want to continue eating meat in the future, we need to do something about the environmental impact of our dietary habits.
That’s where cultivated meat comes into the picture. Researchers have found a way to create real meat in laboratory conditions so that no actual animals are harmed and the environment is less damaged than today. It seems great, but there is still a way to go before you can order steak from a lab at your favorite restaurant.
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