Course Hero Logo

Group_19_Cultured Meat.docx - Sustainability and Innovation...

Course Hero uses AI to attempt to automatically extract content from documents to surface to you and others so you can study better, e.g., in search results, to enrich docs, and more. This preview shows page 1 - 4 out of 11 pages.

Sustainability and Innovation CoursePolicy ReportCultured Meat in Germany: The Promising Innovation as An Alternative toConventional MeatWord count: 1962 words13 April 2021Group 19Gloria Spalek (386229), Filippos Zisimopoulos (570473), & Sisilia Hanamaria (543588)
EXECUTIVE SUMMARYThe human being is currently facing three crucial problems. The first is there is agrowing population growth around the world. It implies that global food production willrise by 70% in 2050 to supply 9.1 billion people. The second is climate change, and thethird one is infections caused by animals and bacteria. Simultaneously, empirical datashows a positive growth trend in meat consumption across the last few years. There is apromising solution that can help overcome these main problems and an alternative forconventional meat consumption. The innovation is known as cultured meat. It isidentified as an innovative technique to develop muscle tissue in culture from animalstem cells and produce meat. Although cultured meat has the benefit to sufficientlyreduce infection chances by harmful animals’ pathogens, several challenges areremaining. These challenges consist of technological failure to produce the meat on alarge scale, lack of formal regulation, and consumers who are still doubtful aboutconsuming this meat due to unnaturalness. Therefore, we propose three policyrecommendations to address the challenges and encourage this innovation to diffuse.We advise Germany’s government to stimulate R&D by establishing a partnership withseveral organizations or cultured meat advocates. As this partnership can obtain morefinance, coordinate research across related fields, and establish more relevantregulations. Besides, marketing campaigns are also important to increase consumers’awareness of cultured meat benefits and decrease their asymmetric information.1
I.INTRODUCTIONIn recent times, many empirical works on the meat industry emphasize a rising trend inenvironmental concerns and innovation. The reason is that meat production harms theenvironment. To produce conventional meat requires more than 70% fresh water forcrops and livestock. Additionally, crop and livestock productions generate hugegreenhouse gas rates, as 57% of nitrous oxide and 50% of methane are released.Besides being harmful to the environment, conventional meat production involvesanimal suffering and prone to causing several diseases. As the disease can potentiallylead to endemic or even global pandemic infections (Bryant, 2020). Thus, it isnecessary to have an alternative to conventional meat.Meat substitutes have been around for centuries. For instance, tofu, which wasintroduced in the twelfth century, has replaced meat products from diet plans worldwideto decrease the individual carbon footprint (Shurtleff & Aoyagi, 2013). Nevertheless,further innovation efforts in the field have encouraged the development of culturedmeat, a lab-grown product created by using a technique that involves the extraction and

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 11 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
Fall
Professor
N/A
Tags

Newly uploaded documents

Show More

Newly uploaded documents

Show More

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture