Happy Sustainable Gastronomy Day! June 18 marks the UN Sustainable Gastronomy Day, celebrating different cuisines, their ingredients, how the food is grown and how it gets to our markets and plates. 

The theme of this year is ‘More Taste Less Waste’. As today, food systems account for one third of human-caused GHG emissions worldwide: it is important to find innovative ways to fulfill dietary wants and needs for a happy and healthy people and planet. That is why in this years’ edition, we will delve into the topic of cultivated meat: a biotechnology innovation that is transforming the way we think about food. 

What is cultivated meat?

Cultivated meat - also known as lab-grown or cultured meat - is produced by cultivating animal cells without the need to slaughter any animals. These cells are then placed in a bioreactor where they are nourished and grow to form muscle tissue which can be processed into a wide variety of animal proteins. This promising technology promotes a more ethical and sustainable future for meat production, by conserving land and water, preserving habitat, reducing greenhouse gas emissions and preventing manure pollution and antibiotic overuse.  

The production of cultivated meat is a triumph of biotechnology, combining advances in cell biology, tissue engineering, and bioprocessing. A key player in this process is fermentation, a technique traditionally used in food production that is now pivotal in the biotech industry. In the context of cultivated meat, fermentation refers to microorganisms to create the environment necessary for cell growth. An infographic outlining how this works can be found here on our website.  

The benefits

Cultivated meat offers significant advantages over traditional livestock farming. Conventional meat production is a major contributor to greenhouse gas emissions, deforestation, and water consumption, but cultivated meat won’t face the constrains of industrial farming and may be able to reduce these environmental impacts significantly when partnered with renewable energy sources. A study by The Good Food Institute showed that this could reduce the carbon footprint of beef by up to 92%, pork by 44% and be competitive with chicken. Alongside the benefits of reduced air pollution and an increase of land availability for climate mitigation and biodiversity, this biotech innovation proves itself to be a worthy technology in the transition to a sustainable food system. 

Recent tastings in the Netherlands 

The Netherlands have shown their commitment to such transition following their Code of Practice for cultured meat and seafood tastings which was announced last year. Following this, Dutch company and EuropaBio member Meatable conducted the first European tasting of lab-grown meat, showcasing the appeal and addressing concerns about taste and texture. The panel consisted of three participants including two-Michelin-starred chef Ron Blaauw, Dutch prince and special envoy Constantijn van Oranje Techleap, as well as RESPECTfarms founder Ira van Eelen (daughter of Willem van Eelen, widely considered the godfather of cultivated meat), all of which reported that the meat was indistinguishable from traditional meat, validating the technological and sensory success of this innovation. 

Embracing Sustainable Gastronomy 

On Sustainable Gastronomy Day, let us embrace the potential of cultivated meat. By reducing environmental impact and promoting ethical production, this innovation looks to transition our food system into a sustainable future. Committing to more taste and less waste ensures a healthier planet for generations to come.