By cultivating only the desired meat directly from cells, we can produce meat with fewer resources and significantly less environmental impact. For instance, compared with conventional beef, cultivated beef is estimated to reduce land use by more than 95%, climate change emissions by 74%–87%, and nutrient pollution by 94%.3 Since cultivated meat is grown in a clean facility without the need for slaughter, it also effectively eliminates the risk of contamination by harmful pathogens, such as salmonella and E. coli. One of cultivated meat’smost important advantages is that it does not require therapeutic antibiotics, thereby reducing the serious and growing public health threat posed by antibiotic resistance.4
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