Lab-grown meat, initially seen as an eco-friendly alternative to beef, may not be as environmentally friendly as once thought. Research from UC Davis indicates that the energy-intensive process of producing lab-grown meat, particularly using highly purified growth media, could result in significantly higher greenhouse gas emissions compared to traditional beef. Although advancements in using food-grade ingredients could potentially reduce its environmental impact, current findings suggest that investing in more sustainable beef production might yield quicker benefits. Despite this, ongoing research aims to address these challenges and unlock the potential of lab-grown meat.
