Lab-Grown Meat and its Carbon Footprint - AG INFORMATION NETWORK OF THE WEST
A new report suggests lab-grown “meat” may have a larger carbon footprint than retail beef.
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A new report suggests lab-grown “meat” may have a larger carbon footprint than retail beef.
Plant-based alternatives to beef have the potential to help reduce carbon dioxide (CO2) emissions, but their growth in popularity could disrupt the agricultural workforce, threatening more than 1.5 million industry jobs, new economic models show.
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A new study shows that plant-based beef is not fit to become a substitute for beef products.
Plant-based Chicken Market is poised to reach US$ 8 Bn by 2030-end, estimating 19.1% CAGR throughout the forecast period 2020-2030