Why We Need In-Vitro Meat

Source: Sagacious News

Ethical Issues

Imagine standing in a room, packed with people. At first it might be bearable, but after a few hours you’re going to be tired and want some space. Now imagine having to be in that environment for your whole life.

Environmental Problems

It’s easy to forget, but conventional meat requires a lot of resources and energy before it can be delivered to your plate. A quarter pound of beef takes 52.8 gallons of water to produce. 100 calories of grain only produces 12 calories of chicken.

Resources required for a quarter pound hamburger. Source: J.L. Capper, Journal of Animal Science, December, 2011. Credit: Producers: Eliza Barclay, Jessica Stoller-Conrad; Designer: Kevin Uhrmacher/NPR
Source: Hannah Ritchie on Our World in Data
  • Our current method of producing meat has many issues, two of the main ones being ethical and environmental concerns.
  • The majority of livestock live in factory farms, and meat comes with the question of whether it’s right how we treat them.
  • Livestock use significant amounts of resources and land, and contributes to human emissions.
  • By adopting in-vitro meat, we can lessen the harmful impacts of conventional meat, but it requires the population to try it.



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Samantha Hatcher

Samantha Hatcher

Teen lover of biotech, reading, and dogs. Innovator at TKS.