The ongoing struggle to secure viable energy sources that strike a balance between growth and sustainability took a bold step forward. Benjamina Bollag, founder and CEO of Higher Steaks, a pioneer in the cultivated meat sector, proactively addressed ethical and environmental concerns surrounding conventional meat production during an insightful interview featured in “How to eat meat without harming animals or the environment”, published by Calcalistech.
Higher Steaks is at the forefront of developing lab-grown meat, a technology Bollag believes not only caters to increasing meat demand but also significantly reduces the negative impacts associated with traditional livestock farming. This innovative approach utilizes a fraction of the land and water and notably diminishes greenhouse gas emissions.
As per Bollag, the potential of cultivated meat extends beyond environmental benefits. It promises a future where animal welfare is not sacrificed for dietary preferences. By growing meat from cells without the need to raise and slaughter animals, this technology aligns with more humane principles while at the same time mitigating risks of zoonotic diseases, which are often transitioned through traditional animal farming methods.
Higher Steaks’ methodology involves extracting cells from animals without harm and encouraging cell growth in a controlled environment that mimics natural growth conditions. The result is a product that not only resembles but tastes like conventional meat. The CEO emphasizes a blend of taste and texture that meets the standards of meat lovers while adhering to a strict ethical compass.
The economic aspect of cultivated meat is also promising. Bollag pointed out that the scalability of lab-grown meat could potentially lead to competitive pricing as compared to standard meat products. However, she acknowledged the challenges ahead, primarily public acceptance and regulatory hurdles. Consumers might exhibit skepticism initially, influenced by traditional views on meat consumption and food safety concerns.
The importance of robust regulatory frameworks that ensure safety and quality without stifling innovation was a particular emphasis by the insiders of this industry. As countries and communities grapple with food security issues exacerbated by climate change and population growth, regulatory bodies are being urged to keep pace with food technological advancements to facilitate rather than hinder progress.
In response to possible economic impacts on the traditional farming sector, Bollag suggests a parallel approach where cultivation and agriculture can coexist. She discusses the need for gradual integration and potential reskilling for farmers into this new tech-centric sphere, reducing fears of displacement.
Bollag’s dialogue with Calcalistech underscores an optimistic yet cautious roadmap for the future of food. It encapsulates a broad recognition that while the path to integrating cultivated meat into global markets is laden with challenges, the pursuit is worth the potential rewards for sustainability, ethics, and health. Her insights illustrate a deep understanding of the nuances of food technology and a commitment to lead change that accommodates growth, environmental stewardship, and ethical considerations.
