SPECIAL STORY FEED & ADDITIVE MAGAZINE December 2022 49 There are a number of advantages to making meat using this new production method. Using beef as an example, recent research has shown that when clean energy is used as the electricity source, up to 93% few greenhouse gases are released into the atmosphere. Additionally, the production process requires about 95% less land and 78% less water than conventional livestock methods. Cultivating meat also changes traditional time and geographical constraints. Our beef can be made from start to finish in approximately 8 weeks instead of 18-24 months and production facilities can be built in even urban environments. This may allow for boosting resilience in supply chains and to help bolster national food sovereignty campaigns. That said, we do not envision that cultivated meat and this new cellular agriculture industry will replace conventional agriculture and livestock production. With the FAO predicting more than 10 billion people on the planet by 2050 and meat consumption expected to rise between 40-70% in the same time frame, we see cultivated meat as a powerful supplement to the overall protein portfolio. In combination with sustainability reforms to conventional meat production (like regenerative agriculture and methane reducing feed supplements) and innovations in the plant-based space, cellular agriculture will be a powerful tool in the solutions tool box for the challenges we face in climate change and biodiversity loss. Our Maastricht-based company is ramping up now, building the largest cultivated meat campus in the world, and working with food safety regulators on multiple continents. As we prepare to scale up the production of our cultivated beef, we are building the strategic partnerships necessary up and downstream, including for the nutrients needed in our cell feed. Cellular agriculture is a rapidly growing industry and there is a lot of opportunity for collaboration between cultivated meat companies and actors in the traditional agricultural sector in the coming years. About Robert E. Jones Robert leads the public and regulatory affairs at Mosa Meat and serves as President of Cellular Agriculture Europe. He has 24 years of experience in government affairs, advocacy, and communications, including as an appointee by the U.S. Secretary of Commerce and senior director of an NGO working on food systems reform. He holds a Master’s degree in Management from George Washington University, a Master’s degree in Business & Entrepreneurship from the London School of Economics, and is a classically trained chef graduate of the Culinary Institute of America.
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