The world-intensive livestock farming is currently under pressure because of its environmental, human health, and animal welfare impacts. Scientists, policymakers, and investors envisage alternative production systems and more sustainable diets, replacing meat with alternative protein sources. One potential scenario is represented by cultured meat, produced by taking cells from a living animal, then grown in a laboratory environment. Relying upon the up-to-date available literature on the topic, this chapter aims to present the multiple facets that cultured meat embraces: from the most debated issues, such as the environmental benefits and consumers perception, to some less analyzed aspects, including legislation and nomenclature, as well some expected supply chain impacts which may derive from the scaling up of cultured meat production in the next future.
Italian consumers standing at the crossroads of alternative protein sources: Cultivated meat, insect-based and novel plant-based foods
Maria CeciliaManciniaFedericoAntoniolib a Università degli Studi di Parma, Dipartimento di Scienze Economiche e Aziendali, Via Kennedy 6, 43125 Parma, Italy b Joint Research Centre, European Commission, Calle Inca Garcilaso 3, 41092 Seville,...
