Cultured Meat – Nordic Take
Coordinator: Jette Feveile Young, Århus University, jettef.young@food.au.dk
Period: 2020-2021
The network addresses the call for sustainable alternative protein for food 
production. Meat from traditional meat producing animals contributes significantly to greenhouse gas emissions (GHG), deforestation, and puts pressure on valuable resources such as land and water. We need more climate friendly alternatives to produce meat, and to achieve this we need groundbreaking enabling technologies. A revolutionary new and promising alternative to the traditional way of producing animal protein is the cultivation of muscle cells outside the living animal in a bioreactor, thus bypassing animal production. Further, the network underpins the call for healthy and tasty food produced in environmentally and socially sustainable way; Meat is a palatable and highly nutritious food, which we need to produce in a more sustainable way, while still securing a high consumer acceptance regarding both production method and taste. Culturing of cell-based meat has the potential to be sustainable in terms of GHG emission, water and land; when energy use is delivered by a sustainable source.
Second workshop: can cultured meat be part of our everyday life?
First meeting: great discussions and presentations. Have a look!
Follow the project on ResearchGate
The DCA just published a short news article about our meeting and our network. Read it here!
Short News and Views article in Nature Food
Read the short article using the link here:
https://www.nature.com/articles/s43016-020-0053-6#ref-CR2
As well as the scientific paper by Ben-Arye:
https://www.nature.com/articles/s43016-020-0046-5