SPECIAL STORY 62 FEED & ADDITIVE MAGAZINE October 2023 Furthermore, some stakeholders consider "cultured meat" as a step towards the end of animal exploitation for a more sustainable and healthier lifestyle (Munteanu et al., 2021). This argument is unacceptable to the supporters of gastronomy and the culinary tradition of meat. More generally, the development of "cultured meat" could lead to a standardization of the meat product (like fast food) and to a loss of the cultural diversity associated with food. Furthermore, the pleasure of eating meat could also be greatly reduced or at least modified, which would go against the satisfaction of human well-being according to most gastronomes. In this scenario, the social network is likely to be changed as a consequence of a very low number of traditional farms and of a very low number of farm animals. The development of the cell-based food industry is also likely to change our food system, its organization (farm to fork) as well as our eating habits with less focus on culinary traditions. Other authors argue that conventional meat and cell-based food could coexist with other meat alternatives. In this case, “cultured meat” could be incorporated into hybrid products with other alternatives that can provide sufficient nutrients to consumers. Similarly, meat alternatives may not compete with livestock farming or with other sustainable solutions, such as reducing of food waste and losses, because they maybe rather complementary or perceived as such. Nevertheless, it is very difficult to predict which food protein items will be the highest in demand in the coming decades, depending on the respective sensory, nutritional, ethical and environmental attributes of each meat alternative. Some authors argue that any alternative protein will not disrupt the meat industry market, but there are certainly niche markets for some animal products alternatives. They also argue that technological solutions alone are not sufficient to substantially reduce meat consumption when this consumption is too high and that additional measures are needed (Siegrist and Hartmann, 2023). In this discussion, we should consider all benefits and weaknesses of livestock farming systems (and sustainability of these systems) which are nowadays listed according to five dimensions based on the methodology of Ryschawy et al. (2019): 1) production of food products which are safe and healthy for human consumption; 2) interactions with the environment (land and water use, greenhouse gas emissions, biodiversity, soil fertility, etc.); 3) opportunities of jobs (direct and indirect) with good
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