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Researchers at UC Davis say cultivated meat is likely to be 25 times more energy-intensive than traditional beef in its current form and would lead to more global warming.
A preprint study finds that the impact of lab-based meat on climate change could be 4 to 25 times greater than the average for retail beef.
Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between 4-25% higher than regular beef if a highly refined growth medium is used in its production.
Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between four and 25 times higher than regular beef if a highly refined growth medium is used in its production.
New research has raised doubts over whether lab-grown meat could be a greener alternative for the planet than conventional meat produced from livestock.