Lab-cultivated meat - Pros and cons
Lena Bauer
2026-03-23
6 min. read
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Many people have heard from older individuals that in the past, meat tasted different, was healthier, and was free from chemicals. Products obtained from the countryside or with an eco-certificate were perceived by society as being of better quality than those available in butcher shops or supermarkets. However, in light of changes in the natural environment, food modification is necessary for it to truly be environmentally friendly and not pose a threat. A growing number of scientists and society are expressing interest in laboratory-cultivated meat. Can it truly replace traditional meat? What are its benefits and drawbacks?
An intricate past connected to food
In the distant past, man's health was directly related to nature plants, animals, and climate. The basis of the diet was meat, which was complemented by plant-based foods. A significant event was the development of agriculture and the domestication of animals, which took place relatively recently, around 10 000 years ago. In order to observe agriculture and benefit from it, people had to abandon their nomadic lifestyle. The first domesticated animal was a dog, which was probably domesticated 15 000 years ago in China. Sheep and goats were domesticated around the same time as agriculture developed. The sedentary lifestyle required people to keep their meat source close to them, as they no longer moved for food procurement. 7 000 years ago, cattle farming began, but agriculture developed only 4 000 years later. Pigs were domesticated at the same time, but horses only 5 000 years ago. Domestic fowl began to be kept 3 000 years ago. Therefore, meat was readily available and together with grains formed the basis of human nutrition. People learned to benefit from other goods such as wool or milk. Possessed cattle, poultry, and pigs became signs of wealth.
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