The sale of laboratory-made meat has been approved in the USA


The sale of laboratory-made meat has been approved in the USA

In US, the sale of meat produced in the laboratory has been definitively approved. This came on Wednesday, June 21, when two Californian companies received approval from the US Department of Agriculture to produce and sell lab-grown chicken meat.

This meat grows from the multiplication of animal muscle cells. According to the producers, it is in all respects as nutritious as conventional meat. The two companies that will produce the artificial meat are Upside Food and Good Meat, as reported by The Washington Post.

Approval also took place for Good Meat Joinn Biologics. Synthetic meat does not need antibiotic injections to grow well. This is because the laboratory environments where cell growth takes place are sterilized and any operation on food is carried out by real scientists, complete with gloves and gowns.

Researchers have shown that the environmental impact of cultured meat is significantly less than that of butchered meat. For every hectare used for the production of cultivated meat, between 10 and 20 hectares of land could be freed up.

According to studies by researchers from Oxford and Amsterdam, the production of cultivated meat would emit 4% of greenhouse gases and reduce energy consumption for meat production by 45%, requiring only 2% of all land used for industry of breeding.

Traditional farming is responsible for 18% of greenhouse gases, and causes more damage than the entire global transport system. The production of cultured meat could be the ideal choice for an overpopulated world, allowing for great savings in land, energy and above all water.

Finally, restoring much land to virgin state would save a large number of wild animals. However, in the long run, cultured meat could cause more damage to the environment than traditional meat according to a British study by researchers at the Oxford Martin School published in Frontiers in Sustainable Food Systems, stating that methane emissions deriving from traditional farms remain in the atmosphere for about 12 years old.

Cultured meat production, associated almost exclusively with CO2 emissions, could be even heavier, as it remains in the atmosphere for millennia. It could also lead to soil pollution problems, due to the large quantities of chemic