Lab-grown meat faces significant hurdles in the US as multiple states push for bans. Florida and Arizona recently prohibited its sale, and Iowa banned schools from purchasing it. Despite initial optimism after the US approved lab-grown meat in June 2023, federal lawmakers are also considering restrictions.
The industry is fighting back, with Upside Foods launching a petition and Good Meat exploring legal options. They argue their products are safe and that bans stifle innovation. Critics claim lab-grown meat is unhealthy, citing concerns about unnatural production processes and potential health effects.
International resistance is also growing, with Italy banning lab-grown meat and France considering similar measures. Proponents argue these products are crucial for global protein needs, while opponents stress the importance of natural foods. The future of lab-grown meat remains uncertain amid ongoing legal and political battles.
According to a recent “cradle-to-gate life cycle” analysis, the lab-grown meat industry produces four to 25 times more CO2 than traditional animal husbandry.
Cultured meats are ultra-processed and therefore likely to cause health problems similar to those caused by other ultra-processed products, such as obesity, cardiovascular diseases, Type-2 diabetes, metabolic syndrome, irritable bowel syndrome, cancer, mental health problems and increased all-cause mortality.
The starting ingredients in the new fermented synthetic biology products are cheap sugars derived from genetically engineered (“GE”) corn and soy. GE crops are grown in environmentally destructive monocultures that use loads of herbicides, pesticides and synthetic fertilizers. As a result, they’re loaded with chemical residues.
Once the target organisms in the ferment have consumed the nutrients they need, what’s left over is hazardous biowaste that must be deactivated and safely disposed of. The waste cannot be sent to a landfill or used for any other purpose.
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