What if all our meat were grown in a lab?
Mad-Daqqa t’Għajn
17-01-2018
Laboratory meat is grown from a small number of cells taken from a live animal and placed in a growth medium in a bioreactor where they proliferate independently. If meat cultured in this way became widely available, it could significantly alleviate the environmental problems currently caused by livestock production - such as greenhouse gas emissions and nitrogen pollution of waterways - without requiring humans to alter their consumption patterns. This publication provides an overview of the potential impacts of laboratory meat on environment, public health and farming, and makes suggestions for anticipatory policy-making in this area.
Mad-Daqqa t’Għajn
Multimedia
Dwar dan id-dokument
Tip ta’ pubblikazzjoni
Awtur
Kelma għat-tiftix
- AGRIKOLTURA, FORESTRIJA U SAJD
- AMBJENT
- antibijotiku
- attività agrikola
- deforestazzjoni
- deterjorament ambjentali
- gass serra
- impatt ambjentali
- industrija tal-ipproċessar tal-laħam
- KWISTJONIJIET SOĊJALI
- politika ambjentali
- politika tal-ambjent tal-UE
- prodott agrikolu proċessat
- prodott tal-laħam
- prodotti agroalimentari
- PRODOTTI AGROALIMENTARI
- prodotti tal-ikel
- produzzjoni alimentari
- PRODUZZJONI, TEKNOLOĠIJA U RIĊERKA
- proteina sintetika
- riċerka u proprjetà intelletwali
- riċerka xjentifika
- saħħa
- trobbija tal-bhejjem