According to researchers at the University of California, Davis, and the University of California, Holtville, “sustainable” meat alternatives have a carbon footprint that is likely “orders of magnitude” higher than retail beef based on current and near-term production methods.
Cultured meat production may be pumping out between four and 25 times more carbon dioxide per kilogram than regular beef, according to the new research, which assessed energy use and greenhouse gas emissions through all stages of production.
