Chicken or fish? Man, how I wish choosing meat was simple as it is on wedding RSVPs. Now you’re flooded with options like organic, hormone-free, cage-free or some other alternatives even I don’t fully understand. But what if the stores start carrying another option? Yes, like so many others right now, I’m talking about vitro meat.
I’m sure you heard of the alleged $330,000 hamburger tested out two weeks ago. And if you didn’t initially hear about the petri dish patty, I’m sure you heard the outcries coming from everyone from environmentalists to consumers to politicians. But in the midst of the sea of opinions, the facts are a little fuzzy.
First, let me just clear something up. Not every hamburger is going to cost $330,000 – it’s a concept in its infancy right now, and though that may seem obvious to some, you’d be surprised how many people are fooled by the price tag. Paying that much for a burger is impractical…but so are our current rates of meat production.
How impractical you may ask?
In the US, 70% of all our grain production goes to feeding livestock. Right now to produce one pound of beef, a farmer would need at least 13 pounds of grain and 2,500 gallons of water. That is an inefficient system…and that’s not even looking at the environmental concerns. Livestock currently accounts for about 20% of the world’s green house gas emissions, and livestock runoff is the largest water pollutant in the US.
Close to ten percent of Americans are (or have been) vegetarians – it’s obvious we’re starting to care about where our meat comes from. Regardless, we can’t seem to kick this hamburger habit, and I think that’s where petri dish patties and test tube tacos is going to come into the picture. A few cells from a cow can produce 10 tons of meat. Now that is an efficient system…once we get the price down in 10-15 years.
I wouldn’t consider myself a vegetarian or a vegan, actually I wouldn’t even put a label on it (though perhaps in saying this I’m inadvertently labeling myself as a hipster), but I care about where my food comes from. I don’t eat meat unless I know where it came from, and call me crazy, but I think vitro meat might be a decent a solution. Yes it seems far-fetched and science-fiction-esque, but let’s celebrate the innovation here. We’re making something out of practically nothing…something I wouldn’t mind smothering in barbeque sauce on a bun.