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Abstract

The chapters in this section deal with rather diverse topics like gene drives and de-extinction, the resurrection of the heath hen, cultured meat and the (dis)enhancement of domesticated anmals, but they all explicitly or implicitly engage with ecomodernism. I have chosen the various ways in which the authors confront ecomodernist views as the red thread of my commentary.

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Most cited references 9

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Environmental impacts of cultured meat production.

Hanna Tuomisto, M de Mattos (2011)

Cultured meat (i.e., meat produced in vitro using tissue engineering techniques) is being developed as a potentially healthier and more efficient alternative to conventional meat. Life cycle assessment (LCA) research method was used for assessing environmental impacts of large-scale cultured meat production. Cyanobacteria hydrolysate was assumed to be used as the nutrient and energy source for muscle cell growth. The results showed that production of 1000 kg cultured meat requires 26-33 GJ energy, 367-521 m(3) water, 190-230 m(2) land, and emits 1900-2240 kg CO(2)-eq GHG emissions. In comparison to conventionally produced European meat, cultured meat involves approximately 7-45% lower energy use (only poultry has lower energy use), 78-96% lower GHG emissions, 99% lower land use, and 82-96% lower water use depending on the product compared. Despite high uncertainty, it is concluded that the overall environmental impacts of cultured meat production are substantially lower than those of conventionally produced meat.