Katie Pavlich


We've all heard the hysteria from global warming alarmists about how they believe natural methane emissions from cattle are causing the earth to sweat, so, why not artificially grow meat in labs to save the atmosphere?

Meat grown artificially in labs will be a greener alternative for consumers who can't bear to go vegetarian but want to cut the environmental impact of their food, according to new research.

The study found that growing meat in the lab rather than slaughtering animals will generate only a tiny fraction of the greenhouse gas emissions associated with conventional livestock production.

The researchers believe that their work suggests artificial meat could help to feed the growing world population while reducing the impact on the environment.

According to the analysis by scientists from Oxford University and Amsterdam University, lab-grown tissue would produce greenhouse gases at up to 96% lower levels than raising animals. It would require between 7% and 45% less energy than the same volume of conventionally produced meat such as pork, beef and lamb or mutton, and could be engineered to use only 1% of the land and as little as 4% of the water associated with conventional meat.

"The environmental impacts of cultured meat could be substantially lower than those of meat produced in the conventional way," said Hanna Tuomisto, the researcher at Oxford University who led the study.

No thanks. I'll stick to the natural way of getting my meat, either through hunting or slaughter. Not to mention, environmentalists are against the idea of genetically modified foods when it comes to crops, growing meat is worse. 


Katie Pavlich

Katie Pavlich is the Editor at Townhall.com. Follow her on Twitter @katiepavlich. She is a New York Times Best Selling author. Her latest book Assault and Flattery: The Truth About the Left and Their War on Women, was published on July 8, 2014.