Trying to go green? Lab-grown meat could be the best way to do it. A new study conducted by researchers at Oxford University and Amsterdam University found that lab-grown tissue would cut greenhouse-gas emissions by up to 96 percent compared to raising animals for meat. By volume, the process would use one percent of the land and four percent of the water used by animal meat and require seven to 45 percent less energy. “Simply put, cultured meat is potentially a much more efficient and environmentally friendly way of putting meat on the table,” Hannah Tuomisto, an Oxford researcher, tells The Guardian.
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