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Science at the Edge: Cell-Cultivated Meat

March 27, 2024

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Cell-cultivated meat has been making news headlines as a wave of startups create meat and seafood by cultivating animal cells, eliminating the need to raise, farm, and slaughter animals for food. The shift to cultivated meats and alternative proteins is predicted to grow significantly once production can be scaled. One reason for the interest is to mitigate the livestock industry’s environmental impact, which could reduce greenhouse gasses. In our latest Science at the Edge webinar, discussed the innovation, benefits, and tradeoffs surrounding cultivated meat from the scientific challenges and government regulations to the impacts on ranching communities, public perceptions, and more. Jennifer Martin, meat safety expert and Assistant Professor of Epidemiology at the Colorado School of Public Health at CSU, and Matt Hotze, Director of Science and Technology at the Good Food Institute joined us as panelists. 

Correction: The original copy misstated the amount of greenhouse gas emission reductions with the increased production of cultivated meats and alternative proteins, stating this could be up to 14.5% globally. This statistic is actually in reference to the current total greenhouse gas emissions from livestock production, according to the UN's Food and Agricultural Organization.