What are the most sustainable ways to produce meat?

In addition to its environmental benefits, plant-based meat can be a huge opportunity to improve food security. By developing products in this category, we can diversify our protein sources to a greater extent and be less dependent on animal protein, which, for example, can succumb to massive diseases (e.g. African swine fever, bird flu);

In my prospective we have to go with different options available in industry which make each meat industry sustainable because when we are replacing something with better alternatives. Exploring and integrating these diverse options, we can pave the way for a more sustainable meat industry. Each of these alternatives brings unique benefits, contributing to a comprehensive and environmentally conscious approach to meat production. In this way, we can align the industry with the goal of providing high-quality protein while minimizing its ecological footprint.

While traditional animal meat is not going anywhere, consuming more plant-based proteins would prove better for us and the planet. A broader focus on protein rich foods that have been consumed for decades, such as in Asia, predominantly made by plants with minimal processing would be the most adaptable by more people, as the cost parity is not a concern here, perhaps only when we consider logistics and exporting them to more countries. India, Vietnam, Malaysia are just a few countries where meat alternatives are a big part of the culture with most people eating it as part of a regular diet. The great things about such foods is there is a fairly low barrier to entry by producers around the world wanting to make them locally.

On plant-based meat production, we have to keep in mind that the production facilities still uses high amount energy, doesnt matter if it is from wind or sun power, and water, which is the source of life. The water consumption is done mainly during cleaning (CIP) process. If you are even usin 5-step-CIP procedure, you will have waste chemical compounds to recover whilst discharging to the waste water treatment systems. In this position you are still in need of energy to treat the water before you either try to recover in or release to the nature. We need to stop trying to produce artificial things, instead try to create a system goes as almost zero waste concept.

Because sustainable food systems is increasingly important, there’s need to reduce the environmental impact that comes from food production and food processing activities. One of the ways is “Alternative protein”. These will not just reduce gas emissions that comes from animal rearing/production but have healthier sources of protein available. Example of alternative protein; plant based, cultured meat and insects.

An example I've seen is the use of mushroom as meat in meals in some African homes. The mushrooms are picked big and textured to taste and feel like meat.

3D printed meat technology;3D-printed meat is a type of meat made from cultured meat, which means it is lab-grown, cell-based, or cultivated, and does not require slaughtering livestock. It is made from a bio-ink that extrudes out of a 3D printer nozzle, layer by layer, to create an edible rendering of a meat-like product

Although there is no argument that cultured meat SIGNIFICANTLY reduces slaughtering animals, the inconvenient truth of companies in this space is that they use a very controversial raw material called Fetal Bovine Serum, which as it name implies is a product derived from fetal cows. Nowadays cell cultured meat companies are weaning themselves away from FBS, but we are not there yet.

Reducing production expenses seems to be a crucial obstacle confronting cellular agriculture. Typically, the initial phases of emerging technologies come with high costs; for instance, Mark Post's inaugural lab-grown burger in 2013 required an expenditure of €250,000. In 2021, Believer Meats (formerly Future Meat Technologies) disclosed a noteworthy achievement, slashing the production cost to $4 for 110 grams of its cultivated chicken breast. McKinsey & Company, a consulting firm, reports that companies in the cultivated meat sector have managed to curtail production costs by a remarkable 99% in less than a decade.

Cultured meat has by far a lower environmental impact, but, at least at the moment, has very significant costs. The alternative of plant based substitutes is far cheaper; although you have to pay attention to allergies (usually not at the same time) to gluten and soy proteins, allergies to other proteins that can be used are not significant. Rather, the major concern is the high level of processing that is required to mimic the texture and flavor of meat. At the end, it is better to settle for a substitute food that provides proteins and other nutrients with its own characteristics, rather than trying to replicate meat in every way.

These simplified notions need to be examined: If we compare factory-farmed meat with the best-case scenario of cultured meat, then yes, cultured meat can be considered more sustainable. However, if you compare smallscale organic/biodynamic farms with some animals, with a factory producing 'meat' from ingredients shipped around the globe (and often grown in a destructive manner), then I'm afraid this simple 'truth' no longer rings true. Then if we bring in the concept of regeneration (something that's arguably needed more than sustainability), a small diverse farm will be better, every time. I know which I would rather eat, and which endeavours I would rather support...

Insects should be embraced as a unique superfood, akin to quinoa or lentils, not mere meat substitutes. Highlight their rich nutritional profile, boasting high-quality protein and essential minerals. Showcase culinary versatility like tofu, adaptable in various dishes from baked goods to salads. Emphasize traditional uses in global cuisines and innovate with flavorful recipes, akin to how spices enhance beans. Promote sustainability, comparing their low environmental impact to traditional meat farming. This approach aims to normalize insects as a nutritious, eco-friendly food choice, broadening culinary horizons.

In fact, it means eating a burger or stew every day with half meat and half another protein source. At this point, instead of eating every day "mixed meat" (animal meat + vegetable proteins) it seems more sensible to eat high quality (and unprocessed) meat once or twice a week (in you really can't culturally accept the nutritional recommendations by the health authorities), derived from organically farmed, free-range and grass fed animals, without corn and soy, without the systematic use of antibiotics and other drugs. And also reduce consumption of salt, sugar and alcoholic beverages: yes, it also goes against your habits, but it helps your health.

This approach conserves animal resources and creates an excellent end product that offers numerous advantages. Hybrid meat products contain less meat, fat and cholesterol than conventional products. They are also high in dietary fiber, a valuable addition to any diet not found in traditional meats.

Algae, fungi and micro-organisms (yeast, lactic ferments...) are already part of the diet and are accepted by the consumer. Here too the concern is with the very technological process necessary to imitate meat. But why do we need "novel meat"? Let's call it a "plant based protein recipe" (tofu is tofu, not a "curdled soybean steak")

Fungi-based "meat" has already been commercial for decades. In fact, Quorn which is a meat-like product made with Fusarium venenatum has been launched since 1985!

As far as i concern and know form my experiences, we cannot call any product which is not acquired from a living organism. Just like almond milk, hazelnut milk etc. which are "not milk" as they are not leaking from udder of any mammal. These kind of things are just alternative food sources made by humankind, instead of maintaining the equilibrium of earth.

Organic pasture raised meat does not have a negative impact on the environment as waste products are recycled into the soil. Any off-farm feed must Certified Organic, again no negative effect on the environment since no chemicals, antibiotics or hormones are used which have negative down stream issues such as Gulf Hypoxia, Algal Blooms or stress on municipal water systems. Alt-meat products are considered ultra-processed and use a lot of fossil fuel energy to grow and process their products that lack a full range of micronutrients.

Insects as animal feed offer a sustainable meat production alternative. They transform agro-industrial waste into nutritious feed, cutting down the need for land, water, and reducing greenhouse gases. This method boosts feed conversion rates and animal health, lowering mortality in young livestock. Insect-based diets, richer in nutrients than soy or fishmeal, also lead to healthier, faster-growing animals. Additionally, insect farming by-product, frass, is an excellent organic fertilizer, promoting soil health and reducing chemical use. Embracing insects for feed could revolutionize sustainable meat production, benefiting the environment for animals and farmers!

One very important category has been left out: regenerative agriculture and holistic management. According to the Savory Institute, "for millennia, large herds of grazing herbivores co-evolved with grasslands. With Holistic Management, we can embrace this symbiotic relationship and use livestock as a key player in regenerating our global grasslands." I believe this way of raising animals for food connects us to our ancestral ways, improves our relationship with nature, and requires minimal fossil fuels. For me, holistic cattle management far surpasses lab grown meat.

Microalgae would be one of the best alternatives of nutrients such as proteins, minerals, antioxidants, vitamins etc. However, it's not easy to make the people to get used to eat these kind of well odoured products. But at the end of the game, we are all going to get used to it.

Elimination of meat products such as salami, pate, breaded meat etc. Just selling raw meat. It will cut consumption of meat in general very fast.