Tyler Durden – A new study from the University of California, Davis, has found that lab-grown, or “cultivated” meat’s environmental impact is likely to be “orders of magnitude” higher than retail beef based on current and near-term production methods.

The preprint study, which has yet to undergo peer review, concludes that the energy needed and greenhouse gasses emitted during all stages of production of lab-grown meat is far greater than traditionally raised beef. Continue reading →