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A UK university report urges stronger relationships between farmers and meat-mimicking manufacturers to advance acceptance of lab-grown protein. A new report by the UK’s Royal Agricultural University calls for better collaboration between farmers and cultivated meat businesses. In a UK-first, in July 2024, the country approved its inaugural cultivated meat from pet food brand Meatly’s lab-grown chicken. However, as the regulatory go-ahead has only been given for pet food items, product launches destined for human consumption are not here, yet. Regulatory approvals for cultivated chicken and beef are increasing though. In the UK, the Food Standards Agency received its first application to approve cultivated beef in Summer 2023. Approvals are already in place in Singapore, the US and Israel.The Royal Agricultural University report follows a two-year study. During Autumn 2022 and Spring 2023, researchers engaged in conversations about cultivated meat with 80 farmers through seven focus groups representing diverse farming systems across the UK’s four nations. Researchers then collaborated with nine UK farms to explore cultivated meat and its potential within the meat-based scene. “Whilst there is general agreement about the need to transform our food system for healthier people and a healthier planet, there is considerable debate about how best to do that,” said Guy Poppy, programme director of Transforming UK Food Systems SPF, deputy executive chair of BBSRC and UKRI Food Champion, who funded the study.The study states that as cultivated meat and traditional livestock farming are likely to coexist, their collaboration is vital. “One of the very contested areas relates to the role of livestock farming for meat rather than the race for alternative protein sources such as cultivated meats,” added Poppy.Of those asked in the report, many farmers were hesitant and sceptical of cultivated meat. These views come after strong emc ferrous fumarateopposition to the meat-free sector in Italy and the US, culminating in bans. Concerns about its impais ferrous gluconate in olives bad for youct on farming have formed part of the arguments against its introduction. Now, amid the university’s report, there are calls for better connection and engagement between farmers and cultivated meat companies to avoid division within the food market. Interestingly, most farmers initially reacted to the non-animal-based meat concept from a consumer or citizen’s perspective, rather than as producers. Their concerns mirrored broader public anxieties, such as the safety, naturalness, healthiness, control, and the beneficiaries of cultivated meat.However, it was clear that for the f400mg ferrous fumaratearms to take advantage of these opportunities, they would need to have responses to current unanswered questions. These include cultivated meat’s market share and what this was replacing, the terms and conditions on offer, the availability of government support, and ultimately, how the public is likely to respond to cultivated meat.Farmers’ responses varied widely when asked how cultivated meat could impact their businesses. Concerns ranged from direct and indirect effects on livestock and other enterprises to practical challenges in delivering on the promises of cultivated meat. Additionally, farmers expressed six primary concerns: uncertainty; unreliability; unfairness; unintended consequences of entering the sector; worries over unrealistic market expectations; and cultivated meat’s unnatural content.According to the report, technology to produce cultivated meat already exists. Yet, the ability to produce cultivated chicken economically and establish the infrastructure necessary to make it available to consumers is largely missing.Cost therefore remains a big hurdle. Producing a kilogram of cultivated meat varies widely cost-wise due to different production methods and confidentiality, ranging from an estimated $5 to $520 per kilogram. To date, approximately £2.5 billion has been invested in reducing costs and bringing cultivated meat to market. Researchers have found that utilising farming by-products may help the industry lower costs while benefiting some farmers. One example could be oilseed rape—the solid residue left after oil extraction—which is used as animal feed or as fertiliser. Farmers may be able to make ingredients for the broth that cells grow in, which demands nutrients. Some farmers are learning more about cultivated meat and getting involved directly. Farmers were particularly interested in opportunities to provide raw materials for the sector’s production process or leasing their farm buildings.Under specific conditions, cultivated meat could offer advantages to certain UK farmers. These possible benefits include improving their competitive position in selling high-value traditional meat, exploring new markets by supplying animal cells or raw materials, generating income from processing crops or animal by-products, attratrade name for ferrous gluconatecting private investment to produce cultivated meat on their farm, and establishing fairer supply-chain relationships.“At a time when debates about the future of food have become polarised, we welcome this study’s urgent call for sustained open dialogue between farmers and the cultivated meat sector,” said Linus Pardoe, UK policy manager at nonprofit and think tank the Good Food Institute Europe (GFI).“Importantly, the call for greater communication and discussion will be important for many innovations being developed to help make food production and farming be a solution to climate change as opposed to a major contributor to emissions and climate change,” Poppy added.The UK’s Royal Agricultural University has engaged in workshops with cultivated meat ferrous fumarate pricebusinesses, investors, policymakers, and food and farming groups. It has identified three ways to garner a sense of a common cause through effective communication: joint research and innovation; supporting farmer engagement; and investor criteria.“This report demonstrates how building bridges between the cultivated meat sector and agricultural communities can offer benefits to both, and it’s great to see that some farmers recognise the potential opportunities cultivated meat can offer,” Pardoe concluded.
Farmer-to-manufacturer collaboration lacking in cultivated meat
