Scientists from the the Oxford Martin School have warned lab-grown, or cultured, meat could have just as negative an effect on the environment as traditional cattle. In a report, the researchers said the long-term climate impact of cultured meat depended on the form of sustainable energy generation used to create it. The report was published in Nature Ecology & Evolution and is based on research carried out by scientists at Oxford's Department of Zoology, who analysed data collected between 2008 and 2011 for more than 100 different types of
Scientists from the the Oxford Martin School have warned lab-grown, or cultured, meat could have just as negative an effect on the environment as traditional cattle. In a report, the researchers said the long-term climate impact of cultured meat depended on the form of sustainable energy generation used to create it. Currently, the majority meat labs' emissions are linked to carbon dioxide, which remains in the atmosphere for centuries, compared to bovine-produced methane, which dissipates after around 12 years.