Although lab grown meat is still in development, Genetically engineered proteins
have the potential to pave the way to a "no-kill" society, where all meat products are
lab-grown and not animal-harvested. There are many advantages, including reduced
environmental harm, prevents the spread of infection and minimizes the need to slaughter
animals.
First, lab grown meat helps to reduce environmental impacts which contribute to
climate change. Animal farming requires more space which is obtained by cutting down
forests, leading to deforestation and it consumes more energy than in the production of lab
grown meat (Anomaly et al., 2023). In addition, according to a study, livestock farming is
responsible for a large part of global emissions of greenhouse gasses, which are among the
main causes of climate change. Industrial livestock farming leads to deforestation, soil
erosion, fresh-water contamination and air pollution (Sestino et al., 2023).
Furthermore, lab grown meat doesn’t use antibiotics which is used in traditional
farming to promote animal growth. According to research , one of the major problems with
livestock farming is an increased risk of antibiotic resistance and zoonotic diseases, which
occur when non-human animals transfer pathogens like influenza and coronavirus to people
(Anomaly et al., 2023). Lab grown meat is produced under sterile conditions,which can
eliminate contamination with disease-causing pathogens (Treich, 2021). By eliminating
livestock farming, the use of antibiotics can be reduced, potentially lowering health risks.
Finally, lab-grown meat provides a more humane and ethical alternative to traditional
livestock farming; lab-grown meat is a simple insentient tissue, incapable of suffering and
thus should not raise any moral concerns. According to a study, "animal farming generates a
high degree of suffering for billions of animals every year" (Treich, 2021). Lab-grown
reduces the strain on animals while adhering to ethical norms that promote animal welfare.
Due to the lack of a nervous system, cultured cells should be free from any type of pain.
Furthermore, "these cells cannot constitute a sentient being in any conceivable form during
the process" (Treich, 2021).
References
Anomaly, J., Browning, H., Fleischman, D. S., & Veit, W. (2023). Flesh Without
Blood: The Public Health Benefits of Lab‐Grown Meat. Journal of Bioethical
Inquiry. [Link]
Sestino, A., Rossi, M. V., Giraldi, L., & Faggioni, F. (2023). Innovative food and
sustainable consumption behaviour: the role of communication focus and
consumer-related characteristics in lab-grown meat (LGM) consumption. British
Food Journal, 125(8). [Link]
Treich, N. (2021). Cultured Meat: Promises and Challenges. Environmental and
Resource Economics, 79(1), 33–61. [Link]
