Sustainability Fieldnotes #06: Food Tech Innovations: Science's Fresh Take on Meat

In a world that is home to 7.9 billion humans and moving towards 10 billion by 2050, we have to answer this question: 

how do we sustainably feed everyone in a way that's compatible with our planet’s ecosystems?

It is unbelievable that in 2023, we haven’t solved the problem of world hunger.

Our current food production methods aren't sustainable, and they are far from being just and equitable to our population. 

Livestock farming is one of the most significant contributors to greenhouse gas emissions, deforestation, and water pollution and with rising incomes in developing countries leading to increased demand for meat and dairy products, the pressure on our environment is only set to intensify.

But the future is not as grim as it might seem. 

Innovation in food technology, such as lab-grown meat and plant-based alternatives, could provide more sustainable and ethical protein sources.

I will confess to something that these days can be a very unpopular thing to say: I am a meat lover. The difficulty, for me, of having a body that prefers to get energy from meat, dairy and fats over fruits & vegetables is how that meat, dairy and fat arrive on my plate.

I do my best within the restrictions we all face to be as ethical and scrupulous about food sourcing. It borders on insanity how animals are treated in the current food production system. And even if this wasn't the case, I would much rather not have to kill any living thing to stay alive myself. 

We’re nearing one of the biggest hopes that I’ve harboured since I watched Star Trek as a kid. To walk up to a nice shiny console and say: “Earl Gray, hot.” Or, “Steak, medium rare, with veggies and a nice glass of red wine” (a Rioja if we’re being picky, which we could be in this scenario, of course.).

So, this first part of my articles about the future of food is a bit of a personal favourite. I will admit the utmost ignorance on the subject, so it’s a first dive as all my articles have been so far, but I hope you find it interesting.

Food Innovations

Imagine a future where you can indulge in a juicy steak or a succulent chicken breast without the need for animal farming as we know it. This is where cultivated meat comes in.
Also known as lab-grown meat or cell-cultured meat, it is cultivated from animal cells in a lab. This process mimics the natural growth of muscle tissue within an animal’s body but without the need for slaughter.

The concept is simple: take a sample of animal cells (often muscle cells), put them in a nutrient-rich culture medium that mimics the conditions inside an animal's body, and let nature do the rest. 

The social impact of cultured meat could be an important factor as it could help ease food security concerns by providing a stable, scalable source of protein that's not vulnerable to climate change. 

Lab-grown meat could decrease the need for land and water used in traditional animal farming and reduce greenhouse gas emissions easing the current environmental impact of agriculture and livestock farming. 

Despite promising progress, obtaining commercial approval hasn’t been easy. Even so, in December 2020, Singapore became the first country to approve cultured meat for sale. 

As of mid-2023, several other countries, are considering regulatory frameworks for cultured meat, with the U.S. Department of Agriculture granting its first-ever approval of cell-cultured meat produced by two companies, GOOD Meat and UPSIDE Foods.

Price, too, is a significant barrier, with production costs needing to decrease for cultured meat to compete with traditional meat. And then, there is, of course, winning over consumers.

Even though taste and texture are reported to be similar to conventional meat, the acceptance of cultured meat is mixed. Some consumers are excited about its potential while others aren't thrilled about its 'unnatural' production method. 

In Europe, startups like Uncommon are breaking the mold with cellular agriculture. In the United States, BlueNalu is pioneering cellular aquaculture, envisioning a future where our seafood doesn't result from overfishing or fish farming while in Asia, Shiok Meats is creating cell-based seafood, marrying innovation with sustainability.

The real test will come once these products hit supermarket shelves.

Plant-Based and Mushroom Meats: Popular Alternatives

Companies like Impossible Foods and Beyond Meat have created plant-based burgers, sizzling sausages and minced “meat” that cooks just like the real thing and are responding to consumer demand for healthier, more sustainable food options. 

These meat substitutes are not just for vegetarians or vegans. Meat eaters are consciously reducing their meat consumption which is also helping fuel this booming industry.

Mushrooms are making a name for themselves as a meat substitute too. Gourmet mushroom farming has seen a surge in recent years, with companies like My Forrest Foods, with their mycelium-based bacon, taking it a step further, using fungi to create entirely new types of plant-based meat substitutes.

No longer mere fiction from a sci-fi novel, the fusion of technology and gastronomy is revolutionizing how we think about food. From lab-grown steaks to mushroom bacon, the culinary world is expanding and innovating.

South America’s Future Farm is delving deep into crafting plant-based meat alternatives, while in Australia, v2food is merging food tech with culinary arts, producing plant-based meat substitutes that don’t compromise on flavour.

The future of our food is not just in the hands of a few, and it's reassuring to find out that creating a sustainable, ethical and healthier food system is a shared vision.