In many science fiction movies, the problem of providing food for the future and for Earth’s ever-growing population is often addressed by turning to various types of insects. However, there is another more appetizing option emerging: lab-grown meat.
Those who have tasted lab-grown meat report that its smell, taste, and texture are very close to natural meat. The key difference is that lab-grown meat carries fewer risks of contamination from diseases and harmful chemicals, as it is free of antibiotics and growth hormones. Moreover, it doesn’t contribute to the production of greenhouse gases, and no animals are harmed in its production.
Lab-grown meat is produced through a process known as tissue culture. This process begins with a harmless biopsy from an animal, ensuring no harm comes to it. The tissue is then placed in a sterile container with a growth medium, which contains essential nutrients like salts, proteins, and carbohydrates. Over time, the cells multiply every 24 hours, with most cells doubling in number. According to sustainable development goals, by 2030, 10% of global meat consumption will come from labs, not animals.
When this technology first emerged, various companies in the meat production industry successfully adopted it. One country leading the charge is Singapore, where lab-grown meat is used as a primary food source.
The transition to lab-grown meat represents a significant breakthrough in sustainable food production. With the world facing challenges such as overpopulation, environmental degradation, and the need for more efficient food production, lab-grown meat offers a potential solution. It can reduce the environmental impact of traditional livestock farming, minimize animal cruelty, and provide a safer, more reliable food source for the future.
