Sustainability of Cultured Meat
Life cycle assessment of cultured meat to guide scale-up
University of Cambridge, United Kingdom
Who: Clarisse Beurrier, master’s student in chemical engineering and biotechnology
When: 2020 – 2020
Institutes: University of Cambridge, United Kingdom
Supervisors: Alexei Lapkin, professor of sustainable reaction engineering at the University of Cambridge; Steve Evans, director of research in industrial sustainability at the University of Cambridge
Cellular agriculture has the potential to be far more sustainable than traditional agriculture, but producers need to make conscious choices to ensure this is true. Enter Clarisse’s life cycle assessment (LCA). This LCA will explore the environmental impact of cultured meat production, offer solutions to potential challenges, and estimate the cost of scale-up and the final product.
Clarisse’s LCA will enable cultured meat producers to make educated decisions about the design of their large-scale production processes. This will help maximize the sustainability of the product they make, as well as keep the cost low.