Cultivated meat

As an alternative to industrial animal agriculture, cellular agriculture can offer thousands
of kilos of meat grown in a controlled environment using cellular biology and tissue
engineering. The production process is based on “cell culture technology” that has been
used in Europe for decades, for example for growing yeasts for bread baking. It is commonly
referred to as “cell-cultured meat” or “cultivated meat”


For a Sustainable food system– The potential of cultivated meat is that it will have the properties of conventionally produced meat, while being a more sustainable alternative and appeal to groups of consumers who are not satisfied with the plant-based alternatives. Therefore, cultivated meat can provide one important piece in the  puzzle of a sustainable food system.

Cultivated meat is a solution for animal suffering during meat production– Cultivated meat has the potential to reduce and replace intensive animal farming. The cells are obtained through biopsies without harming the animal. Fewer animals are needed so instead of the focus on productivity in animal breeding, room can be created for traditional, local and robust breeds that can fulfill an ecological role by grazing, while at the same time serving as stocks for tissue sampling.

Opinion Poll

Euro Group for Animals conducted polls to debunk myths about cultivated meat. Read more here

Current State

Cultivated meat does not yet fully exist on a commercial level and market introduction will happen stepwise, starting with specialised restaurants. It is currently at the pilot scale progressing towards up-scaled production, currently comprising more than 70 startups.

To know more about cultivated meat, read the briefing here

What’s next?

GAIA and Eurogroup for Animals invite you to save the date for the first-ever symposium on animal-free and sustainable meats in Brussels, featuring virtual guest of honour Jane Goodall. Contact Singh at GAIA for more information – [email protected]