According to numerous studies, including ones by the United Nations, meat production globally contributes significantly to global warming. According to the UN’s Food and Agricultural Organization in 2006, meat production contributes between 14 to 22 percent of global greenhouse gases yearly. However, this total is thought to be much higher considering the total uses old statistics and does not take into account methane and other contributions.
Many statistics are available regarding meat production, including its part in water pollution, water usage, land usage and the overall efficiency of the process. For example, producing half a pound of beef is said to pollute as much as a standard 3,000 pound vehicle driving ten miles. The amount of water required for that half a pound of meat is approximately 1,250 gallons, or 2,500 gallons per pound of beef. Such statistics are widely available from scientific sources.
As the world’s population grows and many areas become richer, meat demand will increase. Experts predict that within fifty years food demand will double, putting massive strain on current agricultural methods and the land overall. Increased efficiency in both meat and grain production will be required to feed a growing population, efficiency which is currently lacking in the system. Global warming offers additional pressure as it is expected to change rainfall patterns and levels and increase droughts. An increased population will also strain the amount of water available for agriculture and individuals.
These reasons and many more are why scientists have been attempting for some years to grow meat in a laboratory setting. Dutch scientists recently unveiled that they have grown muscle tissue using stem cells in their lab, leading many to believe lab-produced meat will soon be widely available. The scientists note that the goal of lab-produced meat is to increase efficiency in meat production, as currently 100 grams of grain or vegetable protein is required to produce 15 grams of meat. Lab-produced meat, or synthetic meat, may be upwards of fifty percent efficiency compared to the fifteen percent with current methods.
The scientists have used stem cells to produce muscle tissue approximately 2 centimeters long and 1 centimeter wide. The team of scientists will be combining tissues grown such as this with artificial fat and blood in the coming months to create hamburger.
The hamburger is expected to cost more than $300,000 due to the new methods being used. However, as the methodology is perfected, the scientists believe the cost of production will greatly reduced and will be viable. Although current costs of meat are relatively low, this is often due to subsidies given by governments. Such is the case in the U.S. where without subsidies a pound of hamburger would cost $35. The scientists are extremely hopeful that their synthetic meat will greatly reduce the pressures of meat production on the environment while being cost effective at the same time.
