Cultured meat: No-kill products may be food of the future

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cultured meat, could pave the way for more sustainable food production and better food security.

Culturing meat could be an alternative to rearing livestock, which makes up 14.5 per cent of emissions from human activity

There is less need to clear forests for farms or grow crops for animal feed, and the process also reduces methane emissions from ruminants like cows, which release a lot of methane when they digest food.

culturing meat can be done in a smaller land area compared with the livestock supply chain.

it allows meat to be produced without slaughter. This avoids the need to confine livestock to small spaces, and reduces the chance of diseases spreading between humans and animals.

Cultured meat could also boost the resilience of import-dependent nations like Singapore, which sources more than 90 per cent of its food from overseas.

Critics have said the environmental impact of culturing meat - an energy-intensive process - is not definitively better than rearing animals the traditional way.

Qns: 

1. How far should countries aim to be self-sufficient? (Cam. 2011)

2. To what extent are the rights of animals protected in your society? (Cam. 2012)

3. ‘We should adopt a non-meat diet for the planet’s health.’ Comment. (JPJC 2020)