Cultured meat: The systemic implications of an emerging technology

Cultured meat - edible muscle tissue grown in a laboratory or factory (carnery) without the need of a whole animal - was shown to be feasible in 2000 [1] and several researchers have since suggested that large-scale production is possible [2-5]. Using ESEM principles as a guide, this investigation represents a preliminary attempt to shed light on some of the environmental, economic, and social implications of this emerging technology. The ultimate goal is to facilitate adaptive management of its commercialization and diffusion in order to prevent or mitigate sub-optimal lifecycle impacts.