Ending Agricultural Dependence with Cultivated Meat

David Bell
Jul 19
14 min read

Updated: Jul 21

The global food system is under pressure, with over 864 million people facing severe food insecurity in 2023. Climate change, disease outbreaks, and economic instability are worsening the situation, particularly for smallholder farmers. Cultivated meat offers a way to produce real meat in controlled environments, reducing reliance on farming. By 2025, it gained regulatory approval in countries like Singapore, the US, and Australia, with companies like UPSIDE Foods and GOOD Meat leading the charge.

Key benefits of cultivated meat:

Cuts greenhouse gas emissions by up to 92% (with renewable energy).
Uses 90% less land than conventional livestock farming.
Eliminates antibiotics, lowering foodborne illness risks.
Produces meat in 2–8 weeks, unaffected by weather or diseases.

Challenges remain, including high production costs, scaling infrastructure, and public acceptance. However, advancements in technology and government support are helping reduce costs, with prices potentially matching organic chicken by the end of the decade.

This shift could improve food security, especially in regions struggling with farming due to climate or resource limitations. Local production systems and renewable energy integration make cultivated meat a promising solution for a more resilient and equitable food future.

What is Cultivated Meat and Why It Matters

Cultivated meat is reshaping the way we think about food production. Unlike traditional farming, which involves raising and slaughtering animals, this method grows real meat directly from animal cells in a lab setting. The result? A sustainable and humane way to meet the world’s growing demand for protein. But how does it work, and why is it so significant?

"Cultivated meat, also known as cultured meat, is genuine animal meat (including seafood and organ meats) produced by cultivating animal cells in a safe and controlled environment. The end product is nutritionally comparable to conventional meat, allowing us to feed more people with fewer resources and meet the growing global demand for protein in a more humane way." – GFI [1]

This isn’t just a futuristic concept - it’s already happening. By June 2025, cultivated meat had gained approval for sale in Singapore, the United States, and Australia. Companies like UPSIDE Foods, GOOD Meat, Vow, and Wildtype have received regulatory clearance for various products. In a landmark achievement, Mission Barns became the first company globally to secure FDA approval for cultivated pork fat in March 2025.

Why does this matter? Cultivated meat offers a way to produce protein without the challenges and risks tied to traditional livestock farming. It sidesteps issues like disease outbreaks, feed shortages, and environmental degradation. Plus, since it’s produced in controlled environments, it provides a more stable and reliable protein source.

To truly grasp its potential, let’s dive into how cultivated meat is made.

How Cultivated Meat is Made

The process starts with collecting stem cells from an animal - a completely harmless procedure. These cells are then stored and grown in bioreactors under carefully monitored conditions. Inside these bioreactors, the cells multiply rapidly, fuelled by a nutrient-rich culture medium. This medium contains essential components like amino acids, glucose, vitamins, and inorganic salts, along with growth factors.

As the process continues, adjustments in the medium, combined with scaffolding structures, encourage the cells to develop into muscle, fat, and connective tissues - the building blocks of meat. Once the cells mature, they are harvested, processed, and packaged into products ready for consumption. The entire process, from start to finish, usually takes between two and eight weeks [1].

Key Benefits of Cultivated Meat

Cultivated meat has some clear advantages over traditional farming, particularly when it comes to resource use and environmental impact. For example, studies show that producing cultivated meat with renewable energy can slash greenhouse gas emissions by as much as 92% and reduce land use by up to 90% compared to conventional beef [1].

Another major advantage? It eliminates the need for antibiotics, which lowers the risk of foodborne illnesses - a critical benefit in areas with less robust food safety systems.

From a resource standpoint, cultivated meat is far more efficient. Advances in production have brought the cost of the culture medium down to less than $0.25 per litre (around £0.19), making it increasingly affordable [1].

Here’s a quick comparison of cultivated meat and conventional livestock farming:

Aspect	Cultivated Meat	Conventional Livestock
Land Use	Up to 90% less	Requires large areas for grazing and crop production
Greenhouse Gas Emissions	Up to 92% lower (with renewable energy)	High emissions, including methane and CO₂
Antibiotic Use	None needed	Widely used to prevent disease
Food Safety Risk	Lower risk of contamination	Higher risk of foodborne illnesses
Production Time	2–8 weeks	Months to years
Weather Dependency	Climate-controlled environment	Affected by extreme weather
Disease Outbreaks	Minimal risk in sterile conditions	High risk of widespread disease in livestock

Perhaps the most compelling benefit is its resilience. Cultivated meat production isn’t influenced by weather, seasons, or regional diseases. This makes it a reliable option for areas where traditional farming struggles due to climate change or environmental challenges. By offering a consistent, efficient, and safe way to produce protein, cultivated meat has the potential to strengthen food security, especially in vulnerable regions.

How Cultivated Meat Improves Food Security

Food security depends on ensuring that food is consistently available, accessible, and usable for all. Traditional agriculture often struggles to meet these criteria, especially in regions grappling with climate challenges, resource shortages, or inadequate infrastructure. Cultivated meat offers a groundbreaking alternative that addresses these issues head-on.

"Global food security requires that food to be accessible, available, utilised, and stable for all people. These requirements may be promoted by cellular agriculture with proper consideration during the establishment of the field." - Frontiers | Sustainable Food Systems [2]

The key advantage of cultivated meat lies in its ability to break free from the limitations of conventional farming. Unlike traditional agriculture, which relies heavily on large amounts of land, water, and favourable weather, cultivated meat is produced in controlled environments. This flexibility allows production facilities to be set up almost anywhere, creating a more resilient and adaptable food system.

Decoupling Protein Production from Traditional Agriculture

One of the standout benefits of cultivated meat is its ability to provide protein in areas where conventional farming is impractical or impossible. Regions with arid climates, degraded land, or poor soil quality can host cultivated meat facilities without needing the extensive resources required for livestock farming.

Cultivated meat production is also far quicker and less resource-intensive. While traditional livestock farming takes months, cultivated meat can be produced in just weeks, ensuring a steady supply even during emergencies. For example, the COVID-19 pandemic exposed the fragility of centralised meat production systems - beef production dropped by 20% in April 2020 due to plant shutdowns [2]. In contrast, cultivated meat is grown in isolated bioreactors, which minimise waste and allow for rapid identification and resolution of contamination issues. These controlled environments are less vulnerable to disease outbreaks, extreme weather, and other disruptions, making them a reliable source of protein in challenging conditions.

Local and Modular Production Systems

The modular nature of cultivated meat production introduces a level of flexibility that traditional farming cannot match. Modular units can be set up in urban centres or remote areas, reducing dependence on long and often unreliable supply chains that disproportionately affect vulnerable populations.

This approach enables the creation of decentralised, localised production networks. Instead of relying solely on large-scale facilities, the industry can expand through portable, modular systems. These units can be strategically placed near renewable energy sources, raw materials, or areas with high demand, fostering self-sufficient food production networks. For instance, modular bioreactor systems have already demonstrated the ability to produce competitively priced protein quickly and efficiently.

This decentralisation has profound implications for food security. Communities reliant on imports, extended supply chains, or erratic distribution systems could establish their own protein production capabilities. This is particularly valuable for island nations, desert regions, and conflict-affected areas, where traditional food systems often falter.

Building Climate Resilience

Cultivated meat also offers a robust response to the challenges posed by climate change. By relying on renewable energy, it can reduce greenhouse gas emissions by up to 92% compared to conventional beef [1]. This shift not only helps mitigate the environmental impact of agriculture but also ensures that food production remains viable as climate conditions worsen.

In Southeast Asia, where meat consumption is rising rapidly, traditional livestock farming is responsible for an estimated 18% of global greenhouse gas emissions [3]. Projections indicate that the global cultivated meat market could grow by 51.6% annually between 2023 and 2030 [3]. By 2040, alternative protein sources - including cultivated meat (35%) and plant-based options (25%) - could meet 60% of global meat demand.

Alternative proteins like cultivated meat require less land and water, emit fewer greenhouse gases, and reduce supply chain vulnerabilities [4]. Their controlled production environments ensure that facilities remain operational even during extreme weather events, which could otherwise disrupt traditional farming. Combined with localised production capabilities, this climate resilience makes cultivated meat a cornerstone of a dependable food system.

With its reduced resource demands, independence from climate conditions, and modular production potential, cultivated meat is emerging as a vital solution for improving food security in an uncertain future. Organisations like The Cultivarian Society are championing these advancements as part of a broader push towards a more resilient and ethical food system.

Barriers and Solutions for Cultivated Meat Adoption

For cultivated meat to play a meaningful role in addressing food security, it must first overcome significant challenges related to cost, infrastructure, and public perception. While the potential for cultivated meat to reshape food systems is enormous, these hurdles must be tackled to make it a viable option for the mainstream.

Cost and Scaling Challenges

One of the biggest obstacles to cultivated meat adoption is its high production cost. Current estimates suggest that large-scale production could bring prices down to around £50 per kilogramme [9]. This is a dramatic improvement from earlier costs of £350,000 per kilogramme, with optimised systems now achieving prices as low as £1.56 per kilogramme. Projections from the Good Food Institute indicate that prices could drop further to approximately £2.05 per pound by the end of the decade [7][8]. Continuous manufacturing research is also promising, with estimates suggesting cultivated chicken could eventually cost about £4.96 per pound, comparable to organic chicken prices [6].

Professor Yaakov Nahmias, founder of Believer Meats, highlighted the potential of continuous manufacturing:

"We were inspired by how Ford's automated assembly line revolutionised the car industry 110 years ago. Our findings show that continuous manufacturing enables cultivated meat production at a fraction of current costs, without resorting to genetic modification or mega-factories. This technology brings us closer to making cultivated meat a viable and sustainable alternative to traditional animal farming." - Professor Yaakov Nahmias [6]

A key driver of these high costs is the culture media, which can account for up to 95% of production expenses. Some growth factors, such as TGF-β, are particularly expensive, costing over £2.4 million per gramme [8].

Scaling production also presents significant challenges. As Neta Lavon, Chief Technology Officer at Aleph Farms, explains:

"To expand the technology [required to produce cultivated meat], we need investments in capex [capital expenditure], which are very expensive for this type of tech. Governments should take part [in fundraising]." - Neta Lavon [5]

Efforts to transition from lab-scale production to pilot-scale facilities are already underway. For instance, The Cultured Hub in Switzerland, supported by Givaudan, Bühler, and Migros, offers pilot plant scale-up services. Similarly, initiatives like Cultivate at Scale in the Netherlands, backed by the Dutch National Growth Fund and the £24-million Bezos Centres for Sustainable Protein, highlight how public–private partnerships can help accelerate scaling [1].

Once costs are addressed, the next step is developing the necessary infrastructure.

Infrastructure and Technology Transfer

Building the infrastructure for cultivated meat production requires significant technological advancements. Universal access to well-characterised cell lines is essential, and as of 2024, nearly 75 cell lines are available for research [1].

Bioreactor design is another critical area. Current bioreactors often need significant modifications or entirely new designs tailored for cultivated meat production. Promisingly, media cost reduction models suggest prices of less than £0.20 per litre could be achievable with existing technologies [1]. A team at Northwestern University demonstrated that a common stem cell medium formulation could be produced for 97% less than its commercial equivalent [1].

Transferring these technologies to regions with limited resources adds another layer of complexity. Open-source media formulations and techno-economic models are vital for guiding local adaptations. Research into scaffolding solutions is also ongoing, aiming to create edible, food-grade materials that replicate the texture of conventional meat [1].

While technological progress is crucial, public trust and supportive policies are just as important.

Public Awareness and Policy Support

Consumer acceptance remains a significant hurdle. Concerns about safety, ethics, and the "unnaturalness" of cultivated meat contribute to scepticism. A survey conducted in June 2023 revealed that 50% of respondents were "not very" or "not at all" interested in trying cultivated meat [12]. However, earlier surveys indicate that majorities in countries like the US, India, and China are more open to the idea [10].

Building trust will require clear communication, public education, and positive experiences with the products themselves. Transparent labelling and regulatory frameworks that prioritise safety and innovation are also essential. Governments can play a role by funding open-access research and integrating cultivated meat into broader environmental and food security policies [11].

There have already been some regulatory milestones. Singapore approved Eat Just's cultivated chicken in December 2020, the US followed suit with products from Upside Foods and Good Meat in June 2023, and Israel approved Aleph Farms' cultivated beef in January 2024. Organisations like The Cultivarian Society are also working to increase public awareness and advocate for policies that support cultivated meat as a compassionate and sustainable alternative to traditional farming.

As Carole Sioufi, Chief Operating Officer at Branchfood, puts it:

"[As an industry], our main thought process should be around how we can speed up consumer adoption of these products." - Carole Sioufi [5]

Ultimately, addressing cost barriers through innovation, expanding production infrastructure through partnerships, and fostering public trust and supportive policies will be key to unlocking the potential of cultivated meat.

Cultivated Meat in Global Development

Cultivated meat has the potential to reshape global development by addressing food security challenges and advancing sustainable practices. With governments around the world investing £800 million in cellular meat development [15], this technology signals a major shift in how we approach food systems and international aid.

Malnutrition alone costs the global economy £2.4 trillion annually in lost productivity [13]. Tackling this issue calls for bold, resilient solutions. Cultivated meat not only provides a fresh approach to food security but also creates new opportunities within international development strategies.

Adding Cultivated Meat to Food Aid Programmes

Traditional food aid programmes often face hurdles such as spoilage, logistical complexities, and dependency on external suppliers. Cultivated meat offers practical solutions to these challenges. With its extended shelf life and the option for on-site production, it minimises spoilage and dependency. Unlike conventional meat, which relies on intricate cold chain logistics, cultivated meat can be produced in controlled environments, reducing risks of contamination. This portability means aid organisations could establish local production hubs, cutting down on the need for long-distance shipping.

Singapore has taken a leadership role in this space. In December 2020, the Singapore Food Agency became the first regulatory body to approve cultivated meat for sale. Beyond this milestone, Singapore is now sharing its expertise with other Asia-Pacific nations and advising the UN's Food and Agriculture Organisation on cultivated meat safety [15].

Building Ethical and Sustainable Food Systems

From an environmental perspective, cultivated meat offers a compelling case. Research indicates that when produced with renewable energy, it could reduce greenhouse gas emissions by up to 92% and land use by up to 90% compared to traditional beef [1]. For developing countries grappling with the dual demands of feeding growing populations while safeguarding ecosystems, these reductions could be game-changing.

The global confidence in this technology is evident, with £2.4 billion in private investment supporting over 175 companies across six continents [1]. However, critics caution against centralised manufacturing models that might disrupt local food systems and economies [14]. To truly integrate cultivated meat into sustainable development strategies, local contexts and food sovereignty principles must remain at the forefront.

Collaboration will be key to ensuring these solutions are both ethical and impactful on a global scale.

Working Together for Change

Scaling cultivated meat for global development will require teamwork across governments, industries, and civil society. Alla Voldman, vice president of The Good Food Institute Israel, highlights the importance of collaboration:

"A platform that is funded by the government is probably the only way that one could put companies and industry partners and academic groups together to work on collaborative R&D budgets." [15]

Switzerland’s Cultured Hub provides a strong example of this approach. Its advanced labs enable swift transitions from lab-scale to pilot-scale production [18]. Similarly, the partnership between Believer Meats and GEA, announced in October 2024, is addressing cost challenges by jointly developing equipment and processes [17].

International cooperation is also vital for harmonising regulations and enabling trade. By mid-2024, cultivated meat products were under regulatory review in at least nine regions, including the European Union, United States, United Kingdom, Singapore, Israel, Australia, New Zealand, Switzerland, and South Korea [16].

Organisations like The Cultivarian Society are instrumental in raising public awareness, advocating for policies, and building communities to support the adoption of cultivated meat.

For cultivated meat to achieve its full potential in global development, efforts must focus on technology transfer, flexible funding models, and open-access research. These steps will ensure that developing nations can actively participate in and benefit from this technological shift. By aligning with sustainable development goals, cultivated meat can help create a food system that balances resilience, ethics, and respect for local cultures while strengthening global food security.

Conclusion: Building a Resilient, Ethical Food Future

The move away from traditional agriculture towards cultivated meat isn't just a futuristic idea - it's unfolding right now. With investments totalling £2.5 billion across 175 companies, this technology is reshaping how we produce food. Regulatory approvals in regions like Singapore, the United States, and Australia [1] mark the early stages of a significant shift in global food systems. This progress paves the way for both economic gains and a reduced environmental footprint.

Cultivated meat holds incredible promise. When powered by renewable energy, it has the potential to cut greenhouse gas emissions by up to 92% and reduce land use by up to 90% compared to conventional beef [1]. Achieving these outcomes, however, hinges on making production more affordable. Advances in areas like medium recycling, energy-efficient bioreactor designs, and cost-effective growth factors will be critical [1]. At the same time, addressing consumer scepticism through clear communication and education about the benefits of this technology remains essential.

Decentralised production models also offer a practical solution for creating resilient food systems. Instead of relying on large, centralised facilities that may be prone to disruptions, localised production enhances food security while maintaining the environmental and ethical advantages of cultivated meat. These strategies align well with the collaborative efforts needed across the industry.

To make this transformation a reality, strong partnerships between governments, businesses, and civil society are crucial. Public–private collaborations, international cooperation, and supportive policies will drive development and enable the sharing of technology. Organisations like The Cultivarian Society play a key role by raising public awareness and advocating for policies that support this vital transition.

FAQs

How does cultivated meat compare to plant-based alternatives in terms of environmental impact and nutrition?

Cultivated meat holds the promise of dramatically cutting greenhouse gas emissions - by as much as 92% - and slashing land use by up to 90%, particularly when renewable energy powers its production. That said, the environmental impact of cultivated meat isn't fixed; it can vary depending on how it's made. In some scenarios, its footprint could even surpass that of heavily processed conventional meat. On the other hand, plant-based alternatives tend to have a much smaller impact on the environment, using up to 99% less water and offering more scalable production methods.

From a nutritional perspective, cultivated meat can be fine-tuned to match or even outperform the nutrient profile of traditional meat, offering a consistent source of protein and key nutrients. Plant-based options, while often high in fibre and lower in saturated fats, may fall short in certain micronutrients unless fortified. Both options represent forward-thinking approaches to reducing dependence on traditional farming, each coming with its own set of advantages and challenges.

What challenges prevent cultivated meat from gaining widespread acceptance, and how can they be addressed?

The challenges surrounding cultivated meat are quite varied. Many people see it as , while others feel hesitant to try it due to food neophobia - a reluctance to embrace unfamiliar foods. There are also concerns about safety, the high costs of production, and the difficulty of scaling up to meet demand. On top of that, a significant portion of the population doesn’t even know what cultivated meat is or understand its potential advantages.

Overcoming these hurdles starts with education. Clear and transparent communication about its safety, environmental benefits, and ethical considerations can help build trust. As technology progresses, production costs are expected to drop, making cultivated meat more affordable and accessible. Normalising it by incorporating it into everyday meals and familiar dishes can also help people feel more comfortable with the concept. By addressing these challenges, cultivated meat could become a widely accepted and practical alternative to traditional animal farming.

What impact could cultivated meat have on traditional farming communities and their economies?

The emergence of cultivated meat is poised to reshape the landscape of traditional farming communities. While it may reduce the need for livestock farming, it also introduces exciting possibilities in cutting-edge fields like biomanufacturing and food technology. Farmers could pivot by exploring alternative crops or becoming suppliers of raw materials essential for cultivated meat production.

This transformation could pose economic challenges for rural regions that rely heavily on livestock farming. However, it also offers an opportunity to invest in new skills, industries, and infrastructure, paving the way for long-term growth. Providing support to these communities during this period of change will be crucial to ensuring a balanced and inclusive economic transition.