THE FUTURE OF MEAT
Over the past twenty years, many countries have seen a rapid rise in the number of vegetarians. However, during this time the demand for meat has increased even faster, and by 2050 it is expected to double. This trend is due not only to an increase in the global population but also to a rise in the standard of living throughout the world. "Greater wealth often leads people away from plant-based foods," says food journalist Jeff Manning. "That's because in much of the world, meat serves as a status symbol – proof of financial success."(lines 1–6)
Currently, around 80 billion animals are slaughtered each year. "For anyone who cares about animal welfare, that is terrible," says Manning. "Remember that 90% of the animals are kept in so-called 'factory farms,' where they spend their entire lives inside sheds, often in very bad conditions." The farms, he adds, are also responsible for serious pollution to land and water. Unfortunately, raising animals in open fields is not an acceptable option either. Even today, there is a global shortage of suitable land, and huge forests are being destroyed to provide space for cattle. Furthermore, wherever the animals are raised, large amounts of greenhouse gases are released into the air, making climate change much worse.(lines 7–14)
Promoting vegetarianism throughout the world might seem like the solution, but most meat eaters, says Manning, won't stop eating their favorite food. Nevertheless, he is optimistic, pointing to a new alternative known as "cultured meat." Produced entirely in the lab, cultured meat begins with a tiny piece of muscle tissue that is taken from a living animal without causing the animal any harm. This sample is carefully prepared and placed in a container with essential nutrients. It continues to grow and can eventually provide enough meat for making large numbers of sausages or burgers.(lines 15–20)
There is already considerable interest among investors in the possibilities offered by cultured meat. In 2021 alone, over a billion dollars was invested in companies developing lab-grown products. One of these companies, LabMeat, is working on cultured-meat sausages with the taste and texture of ordinary ones. "It currently costs 500 dollars to produce a single sausage, but that will change once we finish developing a more efficient method of producing large quantities," promises Peter Borman, who set up the company five years ago. LabMeat, he says, also aims to make its product healthier than regular meat. "By controlling the nutrients that the muscle tissue grows in, we're ensuring our sausages contain healthier fats than the meat we buy today."(lines 21–28)
According to a recent international report, by 2040 around 70% of all meat on the market will consist of cultured meat products. Borman expects his own company's products to be available around that time in supermarkets throughout the world. "It's an exciting new era, and I'm looking forward to seeing the industry grow," he says. "I'm sure consumers will welcome these alternatives to regular meat – they are good for the environment, for the animals, and for our health."(lines 29–33)