The eco-friendly burger: Could cultured meat improve the environmental sustainability of meat products?

Hanna L Tuomisto

doi:10.15252/embr.201847395

The eco-friendly burger: Could cultured meat improve the environmental sustainability of meat products?

EMBO Rep. 2019 Jan;20(1):e47395. doi: 10.15252/embr.201847395. Epub 2018 Dec 14.

Author

Hanna L Tuomisto¹

Affiliation

¹ Department of Agricultural Sciences and Helsinki Institute of Sustainability Science (HELSUS) University of Helsinki, Helsinki, Finland.

Abstract

Cultured meat, produced in vitro from stem cells, could address the growing demand for meat and fish products. But the technology is not ripe enough to become a sustainable alternative to livestock.

MeSH terms

Agriculture
Environment
Humans
In Vitro Techniques*
Meat Proteins / chemical synthesis
Meat Proteins / chemistry*
Meat*
Tissue Engineering / trends*

Substances

Meat Proteins