For many people, the word meatless is deeply rooted, and a meal of no meat is a painful ordeal for them. But in addition to eating meat has an impact on our health, our planet is also hurt. Deforestation, greenhouse gas emissions, pollution and so on, animal husbandry caused by a series of problems are emerging. What should we do to save our homes as the conflict between growing demand for meat and destroying the earth’s environment grows?
Whether you’re an avid meat lover, a pure vegetarian, or somewhere in between, there’s no denying that meat is a hotly debated topic around the world. Leaving aside the health effects of meat, it is agreed that meat production does have some serious effects on the planet.
Meat has always been an integral part of people’s table.
Raising livestock takes up a lot of land
To meet the growing demand for meat in both developed and developing countries, we occupy 30 per cent of the world’s ice-free land to raise livestock. Livestock farming has also accelerated deforestation, with more than 90 per cent of the Amazon rainforest land reclaimed for grazing and animal feed since 1970.
The main feed for livestock is grain and soybeans, which can consume 33 per cent of the world’s food production, and the use of land for animal feed is inefficient. The former needs 20 times less land than the latter, compared with feeding a person with food and meat. In the United States alone, 56 million acres are used to grow animal feed, while only 4 million acres are for human crops.
Grains and soybeans are the main feed for livestock.
Livestock is enough to control the rate of global warming
For years, the effects of human activity on global warming have surrounded industries such as oil and fossil fuels, but scientists have found in recent years that the negative effects of livestock on global warming cannot be ignored. Under the transformation of animal husbandry and scale, there are enough livestock on the planet to control the rate of global warming.
According to the United Nations Food and Agriculture Organization, livestock produces more greenhouse gases than the transport industry, which emits 18 percent of global carbon dioxide. Large amounts of methane produced by ruminants such as cattle and sheep are discharged mainly through their hiccups, accounting for more than one-third of total agricultural emissions. Globally, livestock emit the equivalent of 3.1 billion tons of carbon dioxide in the atmosphere each year through hiccups and farting.
Livestock will exacerbate water shortages and pollute the environment
More than 25 per cent of the world’s population is currently facing water shortages, and 3.5 billion people will have access to water by 2025. Growing animal feed, cleaning livestock pastures and drinking water for animals requires a lot of water. A cow can drink 189 litres of water a day, and the number is more than doubled in hot weather. The production of 4 liters of milk needs more than 2600 liters of water, the production of a kilo of beef needs more than 9000 liters of water. The production of a kilo of tofu requires only about 1,000 litres of water, and vegetarians can save about 830,000 litres (830 tons) of water per person per year.
According to the U.S. Environmental Protection Agency, animals on factory farms in the United States produce about 500 million tons of manure a year, several times as much as americans. In the absence of animal sewage treatment plants, animal waste is usually stored in abandoned “lagoons” or sprayed on fields. Sewage from factory farms and livestock is one of the main causes of pollution in rivers and lakes. The bacteria and viruses carried in these sewagees can contaminate groundwater.
Livestock needs to consume a lot of water.
In fact, human demand for meat has only increased. Richer developing countries are also seeing an increase in demand for meat. However, in animal husbandry is bringing more and more harm to the earth, how can we solve this intensification of the contradiction?
New feed and cattle vaccines address greenhouse gas emissions
During the rumination process, microbes that live in the cow’s largest stomach combine hydrogen from the broken grass fibers into methane, which is then drained into the atmosphere through hiccups or farts. Swiss start-up Mootral plans to launch a new feed developed by garlic and citrus to reduce methane emissions from cattle by 30 per cent by improving the microbial environment. However, this approach has not yet been incorporated into the national plan and has not been endorsed by farmers.
Researchers at Ag Research, New Zealand’s Agricultural Science Institute, hope to tackle greenhouse gas emissions from livestock through vaccines. Their goal is to develop a vaccine for microorganisms in animals that will allow us to continue to eat beef and dairy products while reducing the environmental impact of livestock.
Saving the planet: Reducing human demand for meat with meat substitutes
In addition, meat can be replaced by plant-based products in the future, but there may be more options, such as clean meat. In 2013, Dr. Mark Post of Maastricht University created a lab-grown beef burger. There are also many tech start-ups around the world who want to solve this problem with their meat substitutes, such as the following.
1. Integri Culture: Would you like some foie gras?
Foie gras is a delicacy for people around the world, but the source of foie gras is controversial. Dr Yuki Hanyu, founder of IntegriCulture, hopes to resolve the dispute through lab-grown products. The tech start-up was founded in Tokyo, Japan, to make this delicious French dish from foie gras cells.
Delicious artificial foie gras.
The company is working with Tokyo Women’s Medical University to better understand how to create textures and fats in hand-grown meats. However, the company’s goals don’t stop there, and it hopes to make meat for long-haul travelers or astronauts traveling in space in the future. The cost of producing foie gras in the lab is currently between 150 and 1,500 pounds, with the ultimate goal being to drop to 1.5 pounds.
2. Impossible Food Company: Making meat with plants
The idea of using plants to simulate the taste and taste of meat is not new. However, anyone who has eaten this “meat” before will tell you that they don’t taste very good. It is impossible for food companies to change this and overhaul the production of plant-based meat, the secret of which is ferrous hemoglobin.
Can’t be artificial meat from a food company.
The company said: “Iron hemoglobin makes meat taste like meat. “The company created a plant-based ferretin through genetically engineered yeast fermentation. The results showed that the company’s plant-based meattaste tasted the same as what you bought at the butcher’s and was safe to eat.
3. Memphis Meat Products: Leader of Cell Meat Products
Memphis Meats has seen a wave over the past few years by producing an impressive array of clean meat substitutes. The company’s ambitious goal is to supply more than 10 billion people with meat substitutes for poultry and seafood by 2050. Memphis Meats has produced the world’s first cell-based beef meatballs, and even chicken and duck.
Artificial meat produced in Memphis meat products.
Similar to other meat companies, they also use a range of nutrients to grow laboratory cells, including amino acids, sugars, trace minerals and vitamins. Some of the samples they produced look very delicious. However, their production costs have not yet reached the expected target.
4. Finless Food: Lab-grown Sushi
If you’re a seafood enthusiast, this is for you. The San Francisco-based start-up uses stem cell technology to make fish. The company makes a serum from a fish and then breeds fish cells in a controlled environment. Finally, the researchers will grow the cells into perfect fish fillets and send them to restaurants. Their first clean meat substitute is the mouth-watering bluefin tuna fish.
A delicacy made with artificial fish.
“The company’s mission is to provide the world with sustainable and delicious seafood without having to farm or catch live fish from our precious oceans,” the company said. This means that there will be no commercial fishing and fish farming in the oceans, and there will be no pollutants. The world of lab-grown sushi is not far away. “
5. Avery Farm: Who doesn’t like steak?
The aforethema in Israel’s Alifer Farms wants to bring lab-grown delicious steaks to your table, a challenge that is not easy to accomplish. Most of the companies on the list are still trying to create the right taste for beef, chicken and sausages. The texture and taste of beef are important because it may affect your experience.
Delicious steak made at Aver Farm.
The start-up believes not only that they can make their own steaks, but also that they can reduce the production time to just three weeks, which usually takes two years to raise cattle. Expect to see Aliver Farm steaks on more tables in the near future.
6, premium steak company: cheap artificial pork
British start-up Premium Steak wants to develop artificial pork that grows and is affordable. The company is also using stem cell technology to create delicious meat substitutes: first taking cell samples from animals and then feeding them a rich growth medium to grow them.
Artificial meat grown in the laboratory.
“When these cells grow, we can use different methods to make the meat we want,” the company said. This is a more sustainable solution. “Clean meat substitutes are not only eco-friendly, but also reduce co2 emissions and land and water use. What’s more, cleaning meat is healthier for you.
7, Shiok Meat Products: A Favorite of Seafood Lovers
This Singapore company wants to bring you dishes like shrimp, crab and lobster. Although the company has made great progress, the cost of these clean meats is still high. Currently, the production cost of five seafood dumplings is about $9,000.
The cost is still very high for artificial seafood.
“Shiok meat products are driving the future of food and clean meat in Asia,” said Ryan Bescott, the company’s chief executive. I’m sure Shiok will change the food industry in Asia and around the world. “
So, if one day lab-grown meat starts to prevail, will you eat it?