Our farming and rearing practices are broken. They wreak havoc on the environment, biodiversity, and global health. Our food system emits ⅓ of all greenhouse gas emissions – more than all emissions from transport, heating, lighting and air conditioning combined.
Meat production is particularly damaging. It accounts for 60% of all greenhouse gases from food production, and captures 75% of global arable land, driving deforestation, pollution and wildlife declines. Intensive livestock farming also fosters antimicrobial resistance and the spread of zoonotic diseases.
Nonetheless, meat remains a staple of our current diet and one of the best ways for our bodies to get complete proteins, key vitamins, minerals and essential amino acids. As the global middle class grows, the global meat market is projected to grow at a 14% CAGR to a staggering $1.6 trillion in 2022
As the costs of scaling labs decrease and our understanding of biology increases, we could, in theory, feed everyone on Earth without any of the costs. Lab-grown meat requires 99% less land and 96% less water, does not require antibiotics, generates up to 96% less greenhouse gas emissions, and does not contribute to deforestation or require the use of fertilizers and pesticides.