Nowadays biotechnology and its applications allow us to respond to major global crisis - such as climate change and food scarcity- through sustainable and innovative ways that respect the environment and the animal welfare. An example is cultivated meat. 

 Cultivated - or cultured - meat is actual animal meat. The only difference between traditional and cultured meat is that cultured meat results from cultivating animal cells, and not from slaughtering animals. 

The manufacturing process behind cultivated meat is very simple. A sample of animal stem cells is taken from an animal through a biopsy without harming it. The animal stem cells are then cultivated in bioreactors, where they grow thanks to amino acids, vitamins, and oxygen. The final product is safe and ready to consume, like the meat we normally consume - including seafood. 

Cultivated meat processes have many benefits. 

Firstly, animals are not harmed. 

Secondly, these production processes significantly reduce gas emissions, deforestation, and agriculture-related pollution compared to intensive farming. 

Thirdly, the production time of cultivated meat on a large scale only takes 5 to 7 weeks and does not need antibiotics. 

Further, a larger population can access a balanced and complete diet that meets their protein needs. 

 Overall, the production of cultivated meat is more sustainable than traditional meat processes, cutting negative environmental impacts, land usage and water consumption. Moreover, access to food is increased, reducing possible food supply disruptions.