Quotes from The Economist, January 10, 2024
Approximately 12% of the greenhouse-gas emissions produced by humanity can be attributed to the production of meat and dairy. The cultivation of animal cells in a laboratory setting, as an alternative to traditional animal slaughter for meat production, holds the potential to not only address the ethical concerns associated with agriculture but also alleviate the environmental impact it imposes.
The year 2023 marked an important milestone in America’s food industry as the country’s food regulator granted approval for the first cultivated meat products, produced by two companies, to be consumed by the public. However, before cultivated meat can be produced at the necessary scale, there are several challenges, including cost and technological obstacles, that need to be addressed.
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