Exploring the opportunities and risks of cultured meat for UK farmers
  • Dates01 Sep 2022 to 30 August 2024
  • SponsorBBSRC
  • Funded£523,355
  • PartnersRoyal Agricultural University,The Land Workers' Alliance, Green Alliance, United Kingdom, The Good Food Institute Europe, Food, Farming and Countryide Commission, Soil Association, United Kingdom, Innovation for Agriculture, Multus Biotechnology Limited , RSPCA , J Sainsbury Plc, United Kingdom, The Breakthrough Institute, Pasture-Fed Livestock Association, Cellular Agriculture Ltd, Campden BRI, United Kingdom, ProVeg International, Agriculture and Horticulture Dev Board, United Kingdom, Linking Env and Farming LEAF, United Kingdom, AiiM Partners, Aleph Farms, Energineering Solutions Ltd, New Harvest

This research will critically assess the potential impact on UK agriculture of cultured meat, a technology with possibly profound and uncertain implications for the future of food and farming.

Also known as 'clean', 'cell-based' and 'cultivated' meat, cultured meat is engineered animal tissue intended for people to eat. It is a type of alternative protein. Alternative proteins are strategically important to UK and global food systems because they can use less land and water than livestock products, lower greenhouse gas (GHG) emissions, cut antibiotic use and the risk of new zoonotic diseases, and help promote animal welfare.