How Dutch Cultivated Meat Can Significantly Reduce Greenhouse Gases

How The Netherlands is Revolutionising Global Food Production

In a recent article by Helen Sydney Adams on the website, the topic of how Dutch cultivated meat can significantly reduce greenhouse gases is discussed with Krijn De Nood, an executive of cultivated meat company, Meatable.

The food industry obviously plays a very important role in the world of feeding the global population. However, this effort to feed the world can sometimes be at the cost of causing severe damage to the environment.

Meat production is one part of the food industry that has put a tremendous strain on the environment in a number of ways. Industrial methods of meat production have become the single biggest contributor to global deforestation, as trees are removed to make room for farmland. The greenhouse gas emissions from the meat industry now account for almost 60% of global greenhouse gas emissions from all food production. It is clear to see that major changes are needed in the meat sector to transform it into a sustainable and environmentally-friendly industry of the future. Fortunately, the changes may have already begun brewing in a place you may not expect: The Netherlands.

 Dutch Food Technology Innovations

Despite its relatively small size, The Netherlands is actually the second-largest food exporter in the world; 50% of all land in the country is used for agriculture. Sustainability is a cornerstone of Dutch farming practices, and because of that, many great strides in food technology have been made in the country over the last number of years. 15 out of the 20 largest agri-food companies in the world have major locations in The Netherlands.

Meat cultivation is one sector of the food industry in which many advancements and innovations have been made in the country recently. Cultivated meat, which is the lab-based growth of protein from animal cell samples, has the potential to “reduce the carbon footprint of conventional beef by up to 92% for global warming and 95% for land use.”

It was a Dutch researcher in the 1980s who first pioneered the idea of creating meat from cells, and in 2013 Maastricht University developed the world’s first cultivated meat hamburger. The Dutch government has also recently passed a bill increasing the opportunity of tastings for cell-cultured meat, making it quicker and easier for companies to develop cultured meats.

The Netherlands is fast becoming a haven for new, innovative methods of meat production, and we can hope that the advancements made there will help to create a more sustainable future for the world. You can read the original article here.