The Indelible Bonobo Experience

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Hanna Tuomisto, who conducted a study into the relative environmental impacts of various types of meat, including lamb, pork, beef and cultured meat, said the lab-grown stuff has by far the least impact on the environment.Her analysis, published in the Environmental Science and Technology journal earlier this year, found that growing our favorite meats in-vitro would use 35 to 60 percent less energy, emit 80 to 95 percent less greenhouse gas and use around 98 percent less land than conventionally produced animal meat.”We are not saying that we could, or would necessarily want to, replace conventional meat with its cultured counterpart right now,” Tuomisto, who led the research at Oxford University’s Wildlife Conservation Research Unit, said in a telephone interview.But she said cultured meat “could be part of the solution to feeding the world’s growing population and at the same time cutting emissions and saving both energy and water.”