Chicken nuggets, with real chicken meat, made without killing a single chicken? Sounds too good to be true, but last month cultured meat (aka lab-grown meat) was approved for sale for the first time anywhere in the world. But is cultured meat even worth it any more? This video is funded by Merck as part of Merck’s Curiosity Initiative – you can read more about the research into cultured meat here: https://www.merckgroup.com/en/sustain...

Meat grown from cells in a bioreactor is known by many names; 'lab-grown meat' and 'cultured meat' being two of them, and I use the terms interchangeably. I choose not to use the terms 'cell-based meat', 'cultivated meat', 'clean meat' or 'slaughter-free meat' as I feel these are misleading, loaded and sometimes wholly inaccurate terms, but you may see cultured meat also being referred to as such in the literature and in the press.

References:
Life cycle assessment of cultured meat production, Tuomisto & Mattos 2010
The Myth of Cultured Meat: A Review, Chriki & Hocquette 2020
Land use: Policies for a Net Zero UK, Committee on Climate Change, 2020
Carbon storage by habitat: Review of the evidence of the impacts of management decisions and condition of carbon stores and sources
Reducing food's environmental impacts through producers and consumers, Poore & Nemecek 2018
Public attitude survey, Eating Better 2020
Final UK greenhouse gas emissions national statistics: 1990-2017, Department for Business, Energy and Industrial Strategy 2019
Tackling climate change through livestock: A global assessment of emissions and mitigation opportunities, Gerber et al 2013
Greenhouse gas emissions from pig and chicken supply chains: a global life cycle assessment, FAO 2013

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Dr Sally Le Page is a British evolutionary biologist and science YouTuber. The aim of these videos is to bring science further into popular culture by making science videos that make you laugh, make you feel and make you think.