http://aliciand.blogspot.com/2010/02/if-you-dont-eat-your-grass-fed-meat-you.html
In-vitro meat, also known as cultured meat, is not to be confused with imitation meat that is usually made from soy. In-vitro meat is animal flesh that has never been part of a complete, living creature. Instead, the meat is cultured in a laboratory from an animal’s stem cells. The pioneering group of scientists working to make in-vitro meat a sustainable option for meat production claims this method will be beneficial for the welfare of animals, people, and the global environment.
In-vitro meat has a number of potential advantages over traditional meat. One of the greatest advantages of cultured meat is that it would decrease the number of animals being raised and slaughtered to feed growing populations. With fewer animals being raised and slaughtered, the livestock that are used for the production of traditional meat could be afforded better living conditions and treatment. Decreased numbers of livestock would mean more space would be available for them to roam about comfortably.
Cultured meat also benefits consumers by providing them with more choices and, more importantly, reducing the risks of foodborne illnesses. Cultured meat would be produced in sterile conditions that are impossible in conventional animal farms and slaughterhouses.
Furthermore, cultured meat could significantly cut the environmental impact of meat production by using less water and producing far fewer greenhouse gases. The industry of “meat production is among humanity’s most environmentally destructive activities. It is estimated that livestock raised for meat drink up eight percent of the fresh water supply ... and use about 30 percent of the world's non-ice-covered land” (Gertz).
Another major consequence of meat production is pollution. Annually, it is estimated that approximately “1.4 billion tons of farm animal wastes are produced in the United States. Together with animal feed production, meat production is responsible for the emissions of nitrogen and phosphorus, pesticide contamination of water, heavy metal contamination of soil, and acid rain from ammonia emissions” (Edelman et al. 3). In addition, in the United States, “a quarter of all the human-induced production of the greenhouse gas, methane, comes from farm animals and their waste products” (Edelman et al. 3). Additionally, “clearing land for livestock is also a major driver of the destruction of forests and other wildlife habitat” (Gertz).
http://www.global-warming-truth.com/global-warming/
Cons
- Very expensive to produce with current technology
- Requires enormous capital investment for Research & Development
- Unnatural
- People might be reluctant to switch over from normal meat (Egastfriend)
While the in-vitro process is not yet fully developed, the proposed benefits that would accompany this change in meat production would allow for the betterment of livestock welfare, the production of safer food, and reduce the environmental impact of raising large amounts of livestock. In my opinion, it is pretty clear that the pros outweigh the cons. Yes, cultured meat is unnatural, but so is factory farming.
Citation(s):
Edelman, P.D., D.C. McFarland, Ph.D., V.A. Mironov, Ph.D., M.D., and J.G.
Matheny, M.P.H. "In Vitro Cultured Meat Production." 1-27.
New-harvest.org. 2004. Web. 28 July 2011.
Egastfriend. "In-Vitro Meat – Pros and Cons « Petri Dish to Plate." Petri Dish
to Plate.16 Nov. 2009. Web. 28 July 2011.
<http://petridishtoplate.wordpress.com/2009/11/16/in-vitro-meat-
pros-and-cons/>.
Gertz, Emily. "Study: 'Cultured Meat' Could Save The Environment| TPM
Idea Lab." TPM Idea Lab. 11 July 2011. Web. 28 July 2011.
<http://idealab.talkingpointsmemo.com/2011/07/study-cultured
-meat-could-save-the-environment.php>.
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