In “Environmental Impacts of Cultured Meat Production” by Hanna L. Tuomisto and M. Joost Teixeira de Mattos, the researchers have shown that environmental impacts of cultured meat are significantly lower than normally slaughtered beef. For every hectare that is used for vertical farming and/or in vitro meat manufacturing, anywhere between 10 and 20 hectares of land may be converted from conventional agriculture usage back into its natural state. Vertical farms could exploit methane digesters to generate a small portion of its own electrical needs.
A study by researchers at Oxford and the University of Amsterdam found that in vitro meat was “potentially … much more efficient and environmentally friendly,” generating only 4% greenhouse gas emissions, reducing the energy needs of meat generation by up to 45%, and requiring only 2% of the land that the global meat/livestock industry does.
And now it comes with a life-long hechsher.