Résumé
Cultured meat involves producing meat from animal cells, not from slaughtered animals. This innovation has the potential to revolutionize the meat industry, with wide implications for the environment, health and animal welfare. The main purpose of this paper is to stimulate some economic research on cultured meat. In particular, this paper includes a prospective discussion on the demand and supply of cultured meat. It also discusses some early results on the environmental impacts of cultured meat, emphasizing the promises (e.g., regarding the reduction in land use) but also the uncertainties. It then argues that cultured meat is a moral improvement compared to conventional meat. Finally, it discusses some regulatory issues, and the need for more public support to the innovation.
Mots-clés
Meat; cultured meat; food innovation; meat consumption; meat production; climate change; pollution; land use; animal welfare; regulation;
Codes JEL
- Q16: R&D • Agricultural Technology • Biofuels • Agricultural Extension Services
- Q18: Agricultural Policy • Food Policy
- Q52: Pollution Control Adoption Costs • Distributional Effects • Employment Effects
- Q11: Aggregate Supply and Demand Analysis • Prices
- L31: Nonprofit Institutions • NGOs
- L66: Food • Beverages • Cosmetics • Tobacco • Wine and Spirits
Remplace
Nicolas Treich, « Cultured meat: Promises and challenges », TSE Working Paper, n° 21-1197, février 2021.
Référence
Nicolas Treich, « Cultured meat: Promises and challenges », Environmental and Resource Economics, vol. 79, mai 2021, p. 33–61.
Voir aussi
Publié dans
Environmental and Resource Economics, vol. 79, mai 2021, p. 33–61