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Advantages
An advantage of in vitro meat is the fact that there will be no or less slaughter. Indeed we would just have to take a sample of the cow's muscle. By removing a little piece of muscle, cows would stay alive and we would not have to kill many cows in the world for our meat consumption. It would be better for animals because today the meet demand is too high.
Then, in vitro meat would allow a better management of the environment, made possible by introducing this kind of products in human food.
Moreover, livestock is nowadays responsible for 18% of greenhouse gas emissions and in vitro meat could avoid 78 to 96% of these gases. It shows the big impact that in vitro meat could have on the environment and for the planet.
Another advantage of this project is that in vitro meat will release lands (at the moment, 70 % of agricultural lands are dedicated to livestock and nourishment of livestock). In vitro meat could reduce the use of space for livestock by 99%. It could avoid deforestation, lands problems, lack of space, ...
Nutritional composition is controlled and optimized according to artificial food promoters. There are doubts about this point but scientists and promoters affirm that in the near future it will be safe for human body and ready for human consumption.
If in vitro meat process is improved, promoters, shareholders and companies will make a lot of savings because this meat will be very competitive and at low prices.
In vitro meat uses 7 to 45 % less energy than livestock. It is a very good aspect of it for the future.
Futhermore, it would allow to use less water (around only 4 % of the water quantity currently used) and access to water will be an important issue in the future.
It can also be a way to avoid the growth of meat consumption per person (which is around 45 kg per person in Japan and 125 kg per person in the United States of America per year).
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