The long-awaited green light is a big barrier removed for meat made outside of animals.
Companies have been vying for regulator approval of cultured meat in the U.S. for a long time, to no avail. Without the FDA’s blessing, no manufacturer has actually started producing their product at marketable scale. There are lots of different environmental considerations involved in accurately determining a food’s impact.
In the case of cultured meat, important factors like the land used to grow the grains included in cell growth medium and the energy needed to run these facilities are big question marks. Lots of varying estimates are out there, but until a company actually navigates those decisions and manages to make money—it’s hard to say how cultured meat’s environmental footprint compares to that of factory-farmed livestock.to approve the sale of cultured meat.
Nonetheless, it’s one of the biggest steps in recent years towards expanding cultured meat from the conference-circuit sample tray to actual consumers.
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