Food of the Future? A Review on the Environmental Impacts and Sustainability of Cultured Meat

Abstract

The growing global population and unsustainable consumption of natural resources are expected to exacerbate future food security challenges. Cultivated meat, a novel technology produced by culturing animal cells in controlled environments without the need for conventional livestock farming, offers a sustainable alternative that also supports animal welfare. This study presents a literature review focused on the environmental impacts of cultivated meat production, specifically analyzing studies utilizing the Life Cycle Assessment (LCA) methodology. In addition, the review considers health and safety implications, animal welfare concerns, and the economic landscape of the cultivated meat sector. Findings suggest that cultivated meat can be a sustainable solution, particularly when renewable energy sources are employed. However, energy consumption remains the primary contributor to environmental impact, with greenhouse gas emissions largely associated with energy use and culture media. The implications of large-scale production are still uncertain. While cultivated meat may benefit animal welfare, its long-term health effects are not yet fully understood. Despite a decline in investment in 2023, new market entrants and decreasing production costs reflect ongoing industry momentum. Overall, cultivated meat demonstrates strong potential as a sustainable protein source, though further research and technological development are necessary to realize its full promise.