A new study compares the benefits of lab-grown meat to the real stuff.
Would you eat meat if raising it didn't use so much land and water?
<p> According to a new life cycle analysis from scientists at Oxford University and Amsterdam University published in the journal <em>Environmental Science and Technology,</em> lab-grown meats could do just that, eliminating nearly all the greenhouse gas emissions associated with raising live animals for meat—as red bar shows in the graph above.</p><p> The figures represent a back-of-the-envelope calculation since it's based on a number of assumptions about the effectiveness of meat-growing technology. The authors write, "Energy consumption for cultured meat production may be higher if additional processing is required for improving the texture of meat." But <em>in vitro </em>meat could require less refrigeration and transportation.</p><p> Still, making this kind of "meat" so appealing that everyone will want to <a href="http://www.good.is/post/can-a-rebranding-effort-make-in-vitro-meat-appetizing/">bring home the beaker bacon</a> is probably going to take more than just a couple theoretically environmental benefits. </p><p> <em>Chart <a href="http://pubs.acs.org/doi/abs/10.1021/es200130u">via</a> "Environmental Impacts of Cultured Meat Production."</em></p>
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