In this paper, FCRN member Hanna Tuomisto gives an overview of the process of growing cultured meat, current developments, its environmental impacts, technical challenges, and consumer perceptions.
Tuomisto, H.L., 2018. The eco‐friendly burger: Could cultured meat improve the environmental sustainability of meat products? EMBO reports, p.e47395.
Read the full paper here. See also the Foodsource resource How far could changes in production practices reduce GHG emissions?