As published on FoodIngredientsFirst.com
A widely publicized comparison of the greenhouse gases (GHG) produced by lab-grown and farm-raised beef suggests that the benefits of reducing methane, resulting from cattle, could in the long term be outweighed by increased CO2 levels. As a result, the involved Oxford University researchers have put forward that the feasibility of sustainable “labriculture” will depend on a large-scale transition to a decarbonized energy system and new tech. This study may at first sight come as a disappointment to proponents of lab-grown meat. But considering that the technology is still in its infancy, and that the world would benefit from more clean energy in general, could this be a moot point?
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