Plant-Based vs Cultivated Meat: Which Is Better?

David Bell
Jul 8
14 min read

Updated: Jul 17

Plant-based and cultivated meats aim to tackle the UK's food and climate challenges by reducing reliance on animal farming. Both options bring advantages, but they differ in production methods, environmental impact, and consumer perception.

Plant-Based Meat: Made entirely from plants like soy or peas, these products mimic traditional meat. They use less land and water and emit significantly fewer greenhouse gases than conventional meat. However, their processing and reliance on crop monocultures can reduce biodiversity.
Cultivated Meat: Grown from animal cells in labs, this offers real meat without slaughter. It has the potential for even lower emissions and resource use, especially when powered by renewable energy. Scaling production and affordability remain challenges.

Key Takeaways:

Both options reduce meat production's environmental toll, but cultivated meat's benefits depend on renewable energy use.
Plant-based alternatives are more established, while cultivated meat is still gaining traction.
Ethical concerns are addressed differently: plant-based eliminates animal use, while cultivated meat minimises harm.

Quick Comparison:

Feature	Plant-Based Meat	Cultivated Meat	Conventional Meat (Beef)
GHG Emissions	30–90% lower	Up to 96% lower	Baseline
Land Use	59× less	Up to 99% less	Baseline
Water Use	4× less	Up to 96% less	Baseline
Production	Crop-based, processed	Lab-grown, energy-intensive	Livestock farming
Animal Welfare	No animals involved	Minimal harm (cell sampling)	High impact

Both approaches can complement each other to reshape the UK's food system, offering ethical and resource-efficient alternatives to meet rising global protein demand.

What Are Plant-Based and Cultivated Meat?

Understanding the difference between plant-based and cultivated meat is crucial when looking at how these alternatives are reshaping our food system. Both aim to reduce reliance on traditional animal farming, but their methods and end products are distinct. This distinction is essential for evaluating their environmental and societal impacts.

Plant-Based Meat: A Closer Look

Plant-based meat is crafted entirely from plants to imitate the taste, texture, and appearance of traditional meat. As the Swiss Education Group explains:

"Unlike cultivated meat, plant-based options are made entirely from plant-derived ingredients like soy, peas, and wheat." [1]

The production process involves isolating plant proteins and blending them with fats, binders, and flavouring agents to recreate the experience of eating meat. These products range from highly processed alternatives to simpler options made from whole foods such as mushrooms, lentils, tofu, or tempeh. By 2024, the global market for plant-based meat substitutes was estimated to be worth around £8.1 billion [1].

Cultivated Meat: What Sets It Apart?

Cultivated meat, on the other hand, is actual animal meat grown directly from cells in a laboratory setting. The Good Food Institute defines it as:

"Cultivated meat, also known as cultured meat, is genuine animal meat (including seafood and organ meats) produced by cultivating animal cells in a controlled environment." [2]

This process starts with collecting animal muscle cells, which are then cultured in nutrient-rich bioreactors. Over time, these cells multiply and develop into muscle, fat, and connective tissues - the same components found in conventional meat. However, this method eliminates the need for animal slaughter [1]. The sector has seen massive growth, with over 175 companies across six continents receiving more than £2.4 billion in investments as of 2024 [2]. Pioneering companies like Mosa Meat and UPSIDE Foods are leading the charge in creating cultivated meat products for commercial markets.

Climate Impact: Side-by-Side Comparison

When looking at the environmental impact of alternative proteins, the data highlights some important differences between plant-based and cultivated meat. Both options offer notable climate advantages compared to traditional meat production, but their environmental footprints vary depending on how they're produced and the energy sources involved.

Plant-Based Meat: Climate Data

Plant-based meat alternatives come with clear environmental advantages across several key areas. Studies show that producing beef generates 13 times more greenhouse gas emissions than plant-based meats. Additionally, beef requires 59 times more land and about four times as much water [3].

Plant-based meats typically produce 30–90% fewer greenhouse gas emissions than conventional meat, with some products achieving even greater reductions [3]. For instance, Quorn products have emissions that are 35 to 50 times lower than beef. A 2021 report by the UK Carbon Trust found that Quorn products made with mycoprotein have a smaller carbon footprint compared to meat produced in countries like the UK, the Netherlands, Sweden, and Belgium [4].

However, the environmental impact of plant-based meat isn't consistent across the board. Emissions largely stem from the production process, with raw ingredients and transportation accounting for about 40% of greenhouse gas emissions, and processing contributing roughly 45% [3]. This means highly processed products tend to have a bigger impact than simpler, whole-food alternatives. Additionally, many crops used in plant-based foods are grown in monocultures, which can reduce biodiversity [3].

Now let’s see how cultivated meat stacks up.

Cultivated Meat: Climate Data

Cultivated meat offers potentially even greater environmental gains, but these depend heavily on how it's produced and the energy sources used. Research from Oxford University's Wildlife Conservation Research Unit suggests that cultivated meat could result in up to 96% fewer greenhouse gas emissions than conventional meat production [5].

Professor Hanna Tuomisto from Oxford University explains:

"What our study found was that the environmental impacts of cultured meat could be substantially lower than those of meat produced in the conventional way. Cultured meat could potentially be produced with up to 96% lower greenhouse gas emissions, 45% less energy, 99% lower land use, and 96% lower water use than conventional meat." [5]

Cultivated meat may also use 7–45% less energy than beef, pork, or lamb, though it can require more energy than poultry [5]. The environmental benefits of cultivated meat are closely tied to renewable energy. When renewable energy is used, cultivated meat can emit up to 92% less greenhouse gas, use 95% less land, and require 78% less water compared to traditional beef [6]. However, if non-renewable energy plays a major role in production, cultivated meat could end up having a higher carbon footprint than chicken [4].

Here’s a table summarising the climate data:

Climate Impact Comparison Table

Environmental Metric	Plant-Based Meat	Cultivated Meat	Conventional Meat (Beef)
GHG Emissions Reduction	30–90% lower	Up to 96% lower	Baseline
Energy Use	Depends on processing	7–45% less (vs beef, pork, or lamb)	Highest
Land Use Reduction	59× less than beef	Up to 99% less	Baseline
Water Use Reduction	4× less than beef	Up to 96% less	Baseline
Production Reliance	Crop monocultures	Energy source critical	Livestock farming

Both alternatives offer substantial environmental benefits, but cultivated meat has the potential to be more resource-efficient. Plant-based options are further along in development, and their impacts are better understood. On the other hand, the benefits of cultivated meat depend on scaling production in a way that prioritises renewable energy.

Livestock farming remains a significant driver of resource use, occupying 77% of the world's agricultural land for grazing and animal feed, while being responsible for 14% of global greenhouse gas emissions [6]. Both plant-based and cultivated meat represent promising steps toward reducing this footprint, contributing to a more sustainable and resilient food system. Ultimately, the choice between these alternatives may come down to factors like technological advancements, energy infrastructure, and consumer preferences, rather than environmental impact alone.

Beyond the environmental aspects, plant-based and cultivated meats bring unique ethical and social considerations to the table, particularly around animal welfare, public acceptance, and their broader societal implications in the UK.

Animal Welfare

Animal welfare is a key area where these alternatives diverge. Plant-based meat eliminates the need for animals entirely. As many marketing campaigns proudly state:

"No animals were harmed in the making of this burger" [7].

Cultivated meat, on the other hand, offers real meat without ongoing harm to animals. While it does require an initial cell sample, it avoids the continuous suffering and slaughter associated with traditional farming. For many, this strikes a balance - providing the taste and texture of meat while addressing ethical concerns.

However, not everyone is convinced. Some philosophers question whether cultivated meat truly resolves ethical issues. Ronald Sandler, a professor of philosophy and director of Northeastern University's Ethics Institute, raises a thought-provoking point:

"If we think these practices are ethically problematic, why are we trying to approximate the product from these practices rather than just getting away from it? For people who care about the food system and food system issues, this is not going to be an ethically better process. This remains another industrially produced, highly processed food." [7]

Despite such debates, both alternatives address a pressing issue: animal agriculture is responsible for 40% of all food production emissions, according to a 2020 USDA study [7]. Shifting towards plant-based or cultivated meat represents a step away from industrial farming practices that many find ethically troubling.

These ethical considerations are shaping consumer perceptions across the UK.

UK Consumer Views

Consumer acceptance of these alternatives in the UK varies, with notable differences across generations and genders. A 2022 survey revealed that 96% of English consumers were familiar with plant-based options, and 71% had tried them. In contrast, 96.5% had not yet sampled cultivated meat, largely because it remains unavailable commercially [8][10]. Interestingly, younger generations in the UK show greater openness to cultivated meat [9], suggesting its acceptance could grow as it becomes more accessible.

Gender also plays a role in adoption trends. Women in the UK are more likely to incorporate meat alternatives into their diets, with 57.17% of female respondents expressing interest compared to 41.3% of men. Overall, 18% of UK respondents are very likely to include meat alternatives in their future diets, while another 39% are open to the idea [10].

Price remains a significant hurdle for both options. Research indicates that 76% of English consumers favour investment in sustainable food production over imposing additional taxes on meat [8]. Jeremy Coller, president of the Alternative Proteins Association, highlights the potential for increased acceptance if products are made domestically:

"The majority (53-65%) of the respondents indicated that they would be even more positive towards plant-based meat alternatives if they are made in the UK. This indicates that there's huge potential for the UK to become a leader in the alternative proteins sector." [8]

These shifting attitudes have the potential to reshape economic and social dynamics.

As ethical discussions and consumer attitudes evolve, the UK market is positioned for substantial economic and social change. The UK meat substitutes market is projected to reach approximately £594 million by 2025, with an annual growth rate of 2.62% expected between 2025 and 2030 [14]. Cultivated meat, in particular, could contribute over £2 billion to the UK GDP by 2030, generating up to £523 million in tax revenue [11].

The health benefits of increased plant-based diets are equally striking. A complete shift to plant-based eating in England could save the NHS £6.7 billion annually by preventing 2.1 million cases of diet-related diseases [13].

Collaboration among stakeholders is key to navigating this transition. Tom MacMillan, Elizabeth Creak Chair in Rural Policy and Strategy at the Royal Agricultural University, underscores this point:

"The message from our research is not [that] farmers are unconcerned, but that this doesn't have to be a polarised debate, and there is potential for cultured meat businesses, farmers and other stakeholders to find synergies and shape the direction of this technology together." [12]

Farmers could also benefit from supplying inputs for cultivated meat production. For every £1 of cultivated meat consumed, an additional £2.70 in value could be generated through the production of necessary inputs [6]. Additionally, reducing the UK's reliance on meat imports - currently 55% for pig meat and 30% for beef, veal, sheep, and lamb - could enhance food security and lower the environmental cost of transportation [6].

Dan Crossley, executive director of the Food Ethics Council, advocates for a balanced approach:

"It's important to explore this, but we don't see this as a silver bullet, a single answer to these problems. At the same time, while it's being explored and questioned, let's also look into some of the measures we can take now around promoting less and better meat and more and better whole grain, fruit, veg and healthier food. It's not the case that we have to wait for some perfect solution." [7]

Both plant-based and cultivated meat alternatives offer pathways to address ethical concerns about animal welfare while promising significant economic and health benefits for UK society. The key challenge lies in managing this transition in a way that supports affected communities and ensures these innovations align with public values and expectations.

UK Market Challenges and Opportunities

The UK market for alternative proteins, including plant-based and cultivated meat, holds immense potential but also faces some tough challenges. While ethical and environmental motivations are driving interest, achieving widespread adoption requires overcoming practical obstacles. Let’s explore the key barriers and opportunities shaping this sector.

Barriers to Adoption

One of the biggest hurdles for plant-based and cultivated meat is price. For UK consumers, cost is the top concern when considering meat alternatives, scoring higher in surveys than both taste and safety [15]. Plant-based options often come with a hefty price tag, which is particularly discouraging for younger demographics - 28% of students, for example, feel that a vegan diet is simply too expensive [15]. Plant-based seafood is an even tougher sell, as Zac Austin, CEO of Pacifico Biolabs, points out:

"If you want people, who would otherwise eat fish, to substitute that once or twice a week, it needs to not cost them twice as much." [15]

However, there are success stories in other markets. In the Netherlands, plant-based burgers are now cheaper than their meat-based counterparts by about 78 pence. Studies show that even a 10% price drop in plant-based burgers can lead to a 14% sales boost. If these alternatives were half the price of traditional meat, consumer adoption could double [16].

Cultivated meat faces its own set of challenges. Scaling up production is proving difficult, with funding slowing down in 2024–2025 due to concerns about cost efficiency and regulatory hurdles [17]. Although production costs have plummeted - from £250,000 per burger in 2013 to under £8 per patty today - achieving affordability at scale remains a work in progress [17].

Consumer trust is another sticking point. While 82.4% of UK respondents have tried plant-based products, a staggering 96.5% have not yet sampled cultivated meat, largely because it hasn’t hit supermarket shelves [10]. Additionally, concerns about ultra-processed foods continue to deter some consumers from plant-based options, highlighting the need for transparent communication about ingredients and manufacturing processes.

Growth Opportunities

Despite these barriers, the UK market offers plenty of room for growth, driven by policy, education, and innovation. The Climate Change Committee has set ambitious targets, recommending a 25% reduction in meat consumption by 2040 and 35% by 2050, with red meat facing an even steeper cut of 40% [19]. As Linus Pardoe, Senior UK Policy Manager at GFI Europe, explains:

"Successive UK governments have made impressive progress in this area and a solid foundation is now in place on which scientists and businesses can build a thriving alternative protein sector." [20]

Educational initiatives could also play a key role. Research suggests that 57.1% of UK respondents believe awareness campaigns would encourage them to try meat alternatives, and 42.2% think financial incentives could make a difference [10].

Regulatory progress is another positive sign. In July 2024, Meatly became the first company to gain approval to sell cultivated chicken as pet food in the UK, marking a significant step forward [2]. This milestone could pave the way for broader applications in human food markets.

Public procurement is another avenue worth exploring. By increasing the availability of plant-based and alternative proteins in public institutions, supermarkets, and restaurants, demand could rise, leading to cost reductions through economies of scale [19].

Farmers are also crucial to this transition. As Marisa Heath, CEO of the Plant Based Foods Association, emphasises:

"We need an holistic approach to the National Food Strategy if we want it to be a success and that involves looking at how we can bolster plant-based food production and consumption from the farmer's field to the consumer's fork." [18]

Providing farmers with the resources and knowledge to diversify into sustainable practices will be key to long-term success.

How They Work Together

Rather than competing, plant-based and cultivated meat can complement each other in reshaping the UK’s food system. Hybrid products that combine cultivated cells with plant proteins could lower costs while improving taste, texture, and nutritional value [22].

Collaboration in research and development could also address shared challenges, such as refining production processes, gaining consumer trust, and navigating regulatory frameworks. According to the Good Food Institute Europe, the global cultivated meat market could reach €510 billion by 2050, leaving room for various approaches to thrive [22].

Joint marketing efforts can further enhance consumer awareness by showcasing the collective benefits of alternative proteins - healthier options, reduced environmental impact, and exciting culinary possibilities.

The Climate Change Committee sums up this balanced approach:

"We do not expect everyone to give up meat entirely, but gradual reductions in consumption and an increase in plant-based alternatives will be vital for reaching our targets." [21]

Conclusion: Building a Better Food System

The future of alternative proteins is shaped by a mix of environmental advantages and ethical priorities. When comparing plant-based and cultivated meat, it's clear that neither is a standalone solution. Instead, their combined strengths hold the key to creating a more sustainable and compassionate food system in the UK. Rather than seeing these innovations as rivals, their true potential lies in working together and complementing each other.

Key Takeaways

Plant-based meat has already made significant strides in the market, offering environmental and ethical benefits. However, challenges like cost, taste, and consumer acceptance remain hurdles to overcome. On the other hand, cultivated meat - produced from animal cells without the need for slaughter - represents a major leap in food technology. While it’s still in its early days, with scaling and cost issues to address, its promise underscores the importance of continued innovation and investment.

Hybrid products that blend both approaches are emerging as a promising middle ground. For instance, German meat producer Rügenwalder Mühle has partnered with Swiss startup Mirai Food to create a burger using plant proteins and cultivated beef fat. This combination enhances taste, texture, and nutritional value. UK consumers are showing interest, with 35% saying they would likely purchase such hybrid products, and 57% believing these products could benefit both animals and the environment [23].

These developments highlight the pressing need for collaborative efforts and strategic innovation.

The Need for Research and Collaboration

Creating a better food system will require teamwork across industries, researchers, farmers, and policymakers. As Tom MacMillan, Elizabeth Creak Chair in rural policy and strategy at the RAU, puts it:

"The message from our research is not [that] farmers are unconcerned, but that this doesn't have to be a polarised debate, and there is potential for cultured meat businesses, farmers and other stakeholders to find synergies and shape the direction of this technology together." [12]

Collaboration across the alternative protein value chain can help establish effective strategies, pinpoint research priorities, and increase consumer awareness. Initiatives that bring together cultivated meat companies and traditional farmers could address issues like waste management, fairer supply chains, and decentralised production trials on farms [12]. Working together is essential for scaling up the cultivated meat industry [6]. Ultimately, building a food system that benefits people, animals, and the planet will rely on leveraging the strengths of both plant-based and cultivated meat technologies.

FAQs

How do plant-based and cultivated meats compare to traditional meat in taste and texture?

Plant-based meats aim to mimic the taste and texture of traditional meat using cutting-edge food technology. While they often get impressively close, there can still be slight differences in flavour or feel. On the other hand, cultivated meat - grown directly from animal cells - is designed to replicate the flavour, texture, and mouthfeel of conventional meat with even greater precision. Early taste tests indicate that it delivers a sensory experience that’s strikingly similar to the real thing.

Both these alternatives are advancing quickly, with cultivated meat showing promise in achieving an even closer resemblance to traditional meat. These developments mark important progress towards creating more ethical and environmentally friendly food options.

What are the main obstacles to making cultivated meat affordable and widely available in the UK?

The Challenges in Making Cultivated Meat Affordable

One of the main obstacles to making cultivated meat more budget-friendly lies in its high production costs. A significant chunk of these costs comes from expensive growth media, the nutrients required to grow animal cells, and the limited availability of large-scale bioreactors capable of handling production at a commercial level. On top of this, the process itself can be energy-intensive, further driving up expenses.

There are also regulatory hurdles to navigate. Securing approvals can be a lengthy and complex process, adding to the challenge. Another important factor is consumer acceptance - convincing people that cultivated meat is a viable and appealing alternative to traditional meat remains a work in progress. And while scaling up production to meet demand is essential, current technological and economic constraints make this difficult.

That said, there are glimmers of hope. Advances like continuous manufacturing techniques and better methods for sourcing cells are paving the way forward. However, a lot still needs to happen before cultivated meat becomes an affordable and widely accessible choice for consumers in the UK and beyond.

How will the rise of plant-based and cultivated meats affect UK farmers and agriculture?

The rising interest in plant-based and cultivated meats is set to shake things up for UK farmers and the agricultural industry. On one hand, this shift could open up fresh opportunities, such as farmers supplying crops or other essential materials for cultivated meat production. On the other hand, it might lead to a dip in demand for traditional livestock farming, posing challenges for those heavily reliant on it.

This evolution in the food industry could also bring about new job opportunities, particularly in areas like food technology and specialised farming practices. However, there are valid concerns about job losses and reduced incomes in more conventional farming sectors. The overall impact will hinge on several factors, including government policies, how quickly the market embraces these alternatives, and how prepared farmers are to adapt to these changes.

Plant-Based vs Cultivated Meat: Which Is Better?