Why Cultured Meat

Cultured meat has the potential to improve public health in many aspects, including a decrease in bacterial resistance, production of reduced fat or nonfat meat, an increase in general hygiene in meat production and prevent pandemics.

The population of the world, as of August 18, 2011 is about 6,938,200,000.[1] By the year 2050, the population is projected to increase to about 9.2 billion.[2]

The meat, dairy and egg industries create significant damage to the environment. In 2006, the UN issued a report called “the long shadow of livestock” which looks into the effects of the livestock industries on the environment. The report states that livestock industries are one of the more significant factors in environmental damage.

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The number of farm animals at any given moment around the globe has tripled in the past 40 years.

The meat industry is one of the major contributors to the outbreak of infectious diseases such as various flu viruses, salmonella and mad cow disease.

The meat industry’s inefficiency is probably most prominent when it comes to the use of food, land and water.