GFI urges open-access research into plant-based and cell-based meat to slash emissions
06 Apr 2022 --- The Good Food Institute (GFI) is calling on governments to invest in open-access R&D to unlock full greenhouse gas (GHG) emissions reduction, with plant-based alternatives and cultivated meat underscored as the most pertinent areas to expand on.
GFI advocates for plant-based and cultivated meat to become more affordable making it easier for consumers to switch to these foods and enabling sustainable proteins to deliver on their climate mitigation potential.
“Open access research and development is work which is freely available to everyone involved in this space. Most companies guard their R&D results and do not share them publicly and as a result many companies are involved in duplicative efforts which essentially slows down progress to overcome technological barriers, Seren Kell, science and technology manager, Good Food Institute Europe tells FoodIngredientsFirst.
“If the companies don’t succeed or go bust, the results of the R&D are lost. Public investment in open-access research ensures that results are made available for everyone,” Kell explains.
Scientific evidence is mounting that plant-based and cultivated meat can play a crucial role in slashing global greenhouse gas emissions in half by 2030. However, substantial investments are needed into open-access R&D, GFI states.
Streamlining land use for future generations
Cultivated wild salmon bisque. (Credit: Rachel Hacmac)
The GFI bases its statements on the Intergovernmental Panel on Climate Change (IPCC) report which states that plant-based and cultivated meat can play a critical role in halving global emissions. The IPCC report states that if fossil fuels were eliminated overnight, food industry emissions would jeopardize Paris Agreement targets.
About 77% of agricultural land is used for animal agriculture which supplies only 18% of the world’s calories. In the face of water scarcity and deforestation, alternatives to animal agriculture can help feed more people while relying on far less land and water.
“Public investment also fills a very different role than private sector investment. Unlike companies which are bound by short-term profit-making margins, public funds can be invested into long-term, forward-looking R&D questions that are designed to maximize public benefits, with no immediate profitable gains. For example, making sure that the environmental footprints of new products are as low as possible,” says Kell.
“Improving the taste and texture of these foods and bringing prices down is essential for them to compete with conventionally produced meat, making sustainable choices easier for consumers,” she says.
IPCC science shows answer lies with plant-based alternatives
The IPCC released its Sixth Assessment Report which takes a close look at how making meat from plants and cultivating it from cells – alongside transitions in the energy and transport sectors – can significantly reduce emissions.
“The latest IPCC report has made clear that nothing short of a rapid transformation of the food system is essential if the world is to avoid catastrophic climate change,” explains Kell.
Pancakes with cultivated bacon. (Credit: Higher Steaks Bacon and Tailored Brands)
Kell continues: “Particularly in Europe and the Global North, where meat consumption remains unsustainably high, governments must invest in these new ways of making meat, which require far less land and water, and cause a fraction of the emissions of conventional meat production.”
Public funding for open-access research is crucial to enable plant-based and cultivated meat to compete with conventional animal products on taste and price.
Despite the fact that a switch to plant-based diets provides the most potential to mitigate climate change, meat is expected to drive a 14% increase in conventional meat production by 2029, the IPCC report states.
As well as reducing GHG emissions, sustainable proteins lower land, water, and nutrient footprints and address animal welfare concerns. Other benefits associated with a transition to plant-based and cultivated meat range from decreased risk of zoonotic disease, decreased pesticide and antibiotic use and a reduction in pollutants affecting soil health, air and water quality.
According to the Global Innovation Needs Assessments report Protein diversity backed by the UK Foreign Office and ClimateWorks Foundation, diversifying the world’s protein supply could result in a 10% reduction in global average crop prices by 2050, while freeing up 640 million hectares of land – an area larger than the Amazon rainforest.
Moving towards plant-based meat would reduce emissions up to 90%, in an ideal scenario while cultivating meat could cut climate impact of meat by 92%. Land use requirements will be reduced by about 95%.
Funding is crucial to fast-track meat alternatives
Cell-based pork belly dish. (Credit: Higher Steaks Bacon and Tailored Brands)
A lack of public funding is the main reason that too little research is being carried out into plant-based and cultivated meats.
“We need to see governments across Europe investing in this open-access research, just as they have done with renewable energy and public health initiatives,” Kell urges.
“Sustainable protein research has also been largely uncoordinated thus far, with companies and small groups of researchers working in isolation. We need governments to take the lead on introducing a much more coordinated approach, enabling private companies and academic researchers to work together to address the bottlenecks which are limiting sustainable proteins' potential as a climate solution,” she explains.
Research and development can unlock emissions by enabling sustainable proteins to truly compete with conventionally produced meat on taste and texture and to be scaled up.
“Companies all along the value chain must engage in these efforts to help build a more sustainable food system and to capitalize on the opportunities of this growing market,” Kell says.
For example, ingredient companies can work to optimize products for plant-based and cultivated meat, and deliver innovations in ingredient processing. Manufacturers could invest in the infrastructure needed to scale up production to the 25 million metric tons needed to meet global demand.
“Time is short to prevent irreversible climate breakdown and species extinction. Changing meat production is a necessary solution that works with existing consumer behaviors, while freeing up land for nature restoration and more sustainable farming practices,” Kell concludes.
By Inga de Jong
