Frontiers in Sustainable Food Systems

John Lynch and Raymond Pierrehumbert

Improved greenhouse gas (GHG) emission efficiency of production has been proposed as one of the biggest potential advantages of cultured meat over conventional livestock production systems. Comparisons with beef are typically highlighted, as it is a highly emissions intensive food product. In this study, we present a more rigorous comparison of the potential climate impacts of cultured meat and cattle production than has previously been made. Warming impacts are evaluated using a simple climate model that simulates the different behaviors of carbon dioxide (CO₂), methane (CH₄), and nitrous oxide (N₂O), rather than relying on carbon dioxide equivalent (CO₂e) metrics.