Livestock farming represents more than 60% of agriculture GHG emissions. Cattle account for most of these emissions and are the primary drivers of deforestation. If we want to reduce the global impact of beef, we need to think differently about how we grow and source it.
Across the U.S., new plant-based alternatives are showing up on menus, offering customers similar taste and texture as beef, but without the carbon footprint. Chains like Burger King, Carl Jr., and Starbucks are offering Impossible and Beyond Meat products. Still, many beef lovers are hesitant to make the switch. What if you could promise real beef but without the environmental impact or even, without a herd? In steps cultivated meat, where beef is grown from cow cells in a laboratory.
Podcast image courtesy of World Economic Forum, CC BY 3.0