Cultured Meat’s potential for energy and water reductions

Below you’ll find this afternoon’s discussion with ABC Darwin radio in which host Vicki Kerrigan chats with futurist Marcus Barber about the emerging research into lab grown meat as a potential addition to or replacement of, existing livestock farming methods.

The program streamed live on 105.7 ABC Darwin this afternoon, discussing the University of Oxford’s publication of research conducted by the University of Amsterdam and published in the Journal of Environmental Science & Technology which suggested energy reductions of as much as 45%, energy down by around 80% and 99% less land, for producing Cultured Meat.  Marcus Barber suggests this is a social challenge given expected increases in meat consumption over the next few years at times of increasing energy costs and strained water resources.  Part One here (4m40sec) and Part Two here (3m.30sec)