If a large new production facility runs on renewable energy, the carbon footprint of cultivated meat would be lower than conventional beef, pork, and chicken. The analysis calculates that the footprint is roughly 92% lower than beef, 52% lower than pork, and 17% lower than chicken, even if the conventional meat is produced in ways that are more sustainable than what’s standard now—for example, changing feed so cattle burp less methane, a potent greenhouse gas.

Source: What’s the carbon footprint of lab-grown meat?

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