The promise of lab-grown meat is huge. Ending animal suffering and factory farming, mitigating the worst impacts of our diets on climate change, offering a sustainable and cost-effective way to feed the world’s growing population, and freeing up land used to produce animal feed. There have been billions invested in trying to grow meat in labs, based on the idea that one day humans will no longer need to raise livestock to enjoy animal protein. We’ve seen some early momentum in the space, with plenty of excitement after Singapore approved U.S. startup Just Eat’s lab-grown chicken last year. This article pours some cold water on the hope for this industry.
Currently the cost of producing lab-grown meat is prohibitive, some estimates put a kilogram of meat at $10,000. A number of research reports have suggested that with significant investment and new technology this cost per kilogram could be reduced to as little as $2.50. However, competing reports have suggested these cost estimates are impossible and lab-grown meat will never be cost-competitive with raised animal protein. This article takes a deep dive on the debate and looks at some of the challenges the lab-grown meat industry will need to overcome. At this point, there is no doubt that meat can be grown in a lab. The question is now whether this meat can be produced cost-effectively and at scale.
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