The Future of Lab-Grown Meat: Ethical and Environmental Considerations

Wambui Kibibi J.

School of Natural and Applied Sciences Kampala International University Uganda

ABSTRACT

The advent of lab-grown meat, or cultured meat, presents a transformative opportunity to address the environmental degradation, ethical concerns, and resource inefficiencies associated with conventional animal agriculture. Derived from the in vitro cultivation of animal muscle cells, lab-grown meat offers the potential to reduce greenhouse gas emissions, conserve biodiversity, and eliminate animal suffering. However, despite these promising benefits, the technology is fraught with complexities. This paper explores the ethical dimensions of lab-grown meat, including issues around fetal bovine serum use, the moral status of bioengineered organisms, and unintended consequences on animal agriculture systems. It further investigates the environmental implications, analyzing the carbon footprint and sustainability of cultured meat production in comparison to traditional methods. The analysis also addresses public health impacts, regulatory uncertainties, technological limitations, economic barriers, and public acceptance. Case studies and global regulatory frameworks are examined to understand the sociocultural factors influencing consumer trust and market viability. While lab-grown meat is not a panacea, it may serve as a complementary solution toward a more sustainable and ethical global food system.

Keywords: Lab-grown meat, cultured meat, cellular agriculture, food sustainability, animal ethics, environmental impact, biotechnology, consumer acceptance.

CITE AS: Wambui Kibibi J. (2025). The Future of Lab-Grown Meat: Ethical and Environmental Considerations. Research Output Journal of Biological and Applied Science 5(3):112-118. https://doi.org/10.59298/ROJBAS/2025/53112118