Prospective life cycle assessment of a bioprocess design for cultured meat production in hollow fiber bioreactors

Tuomisto, Hanna L.; Allan, Scott James; Ellis, Marianne

doi:10.1016/j.scitotenv.2022.158051

Cited by 58 publications

(41 citation statements)

References 25 publications

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“…Environmental impact data for the NFFs was obtained from LCAs in recently published (or forthcoming) literature [42][43][44][45][46][47] . The microbial protein was assumed to contain 5% moisture and 65% protein 42 .…”

Section: Novel/future Foodsmentioning

confidence: 99%

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Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%

et al. 2022

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Global food systems face the challenge of providing healthy and adequate nutrition through sustainable means, which is exacerbated by climate change and increasing protein demand by the world's growing population. Recent advances in novel food production technologies demonstrate potential solutions for improving the sustainability of food systems. Yet, diet level comparisons are heretofore lacking and are needed to fully understand the environmental impacts of incorporating novel foods in diets. Here we estimate the potential of reducing global warming potential, water use, and land use by replacing animal source foods with novel or plant-based foods in European diets. Using a linear programming model, we optimized omnivore, vegan, and novel food diets for minimum environmental impacts with nutrition and feasible consumption constraints. Replacing animal source foods in current diets with novel foods reduced all environmental impacts by over 80% and still met nutrition and feasible consumption constraints. Mazac et al. 2022 Nature Food | 2Burgeoning food demand from growing and urbanizing populations, paralleled with increases in consumption of animal source foods (ASF), drive an ever-larger pressure from food systems on the environment 1,2 . While causing one third of anthropogenic greenhouse gas emissions (GHGEs) globally 3 , agriculture is also the leading contributor of the earth system surpassing planetary boundaries in biodiversity loss and nutrient flows 2 . Concurrently, the double burden of malnutrition, associated with poor/insufficient diets, further indicates food systems are failing to meet health needs 4 . Such recent research has catalyzed broad conclusions which urgently compel changes toward sustainable diets [5][6][7] .Many products, here termed 'novel/future foods' (NFFs), have the potential to reduce environmental impacts of diets while meeting essential nutritional needs in broader populations 8 . Novel foods are those produced from new production technologies or are under novel regulatory frameworks such as cell-culturing technologies-cultured meat, eggs, milk, plants, algae, bacteria, and fungi 9 . Future foods are those for which our production capacity has potential to scale up and/or increase in consumption due to emerging climate change mitigation concerns such as insects and spirulina; some foods may overlap in both novel/future categories such as mussels (Mytilus spp.) or chlorella (Chlorella vulgaris) produced with novel technologies 8 . Such NFFs may provide nutritious alternatives to ASF while meeting multiple sustainability goals 8,9 . Compared to currently available plant-based protein-rich (PBPR) options like legumes, pulses, and grains, NFFs can have a more complete array of essential nutrients such as protein, calcium, vitamin B-12, and omega-3 long-chain polyunsaturated fatty acids and are more land-and water-efficient than current ASF 8 . Additionally, alternative fortified food products can be developed but the taste/texture of meat is a key driver in the development of

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Section: Novel/future Foodsmentioning

confidence: 99%

“…The environmental impact Nature Food | 15 of cultured meat was calculated per kg of cultured meat with dry matter content of 30% and protein content of 19%. The cultured meat scenario used the same LCA methods as above 47 .…”

Section: Novel/future Foodsmentioning

confidence: 99%

Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%

et al. 2022

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“…The farmed meat was subjected to a life cycle assessment taking into account the need for nutrients during experiments on the proliferation and differentiation of muscle cell line cultures [63]. The boundaries of the system under study included the acquisition of raw materials and the production of muscle cells.…”

Section: Aspects Of the Life Cycle In Ecologymentioning

confidence: 99%

Aspects of life cycle in its projection onto production of meat and meat-containing canned food: systematic review

Gustova

2022

Teor. prakt. pererab. mâsa (Print)

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While choosing one or another product from a wide variety on the market, we intuitively focus on the quality of the food product, we pay attention to its source, raw material and how this food is made. At the same time, the same questions are being asked by food manufacturers as they want to be sure of the quality and safety of purchased raw materials and ingredients. In both cases, decisions should be based on the consequences they could entail. It must be acknowledged that any failure in the field-to-shelf chain system may harm the consumers’ health, as well as may lead to disruptions and losses in the food industry. Producers and consumers are increasingly concerned in the terms of life cycles. The life cycle is the most expressive and comprehensive approach to achieve the highest usefulness of the made decisions. The fact is that life cycle problems can be solved, and product life cycles can be managed, controlled and regulated. This is widely applied, for example, by the use of life cycle methodology in solving environmental problems highlighted in this article. However, in the meat processing industry the standards of the ISO 9000 series are not supported by this methodology. It was necessary to find and define the problem-exposed stages from the full life cycle of production of meat and meat-containing canned food within the system “from the field to the shop shelf”. Those problem-exposed stages are responsible for safety and quality of canned food and responsible for maintaining the safety and quality of ready-to-eat food products, as the most relevant stages in the meat processing industry. Here the author proposes for consideration three stages of the life cycle of canned meat and meat-containing food, including its pre-production, production process and post-production. It is assumed that the impacts at certain limited stages of the canned food production cycle will be representative in terms of consequences of applied decisions.

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“…Most cellular agriculture technologies are still under development, so only a few studies have estimated the environmental impacts of these products (for example, refs. [2][3][4][5][6][7][8][9] ). Assessments have high uncertainty, having to rely on modelling and assumptions regarding the large-scale production facilities.…”

Section: Hanna L Tuomistomentioning

confidence: 99%

Prospective life cycle assessment of a bioprocess design for cultured meat production in hollow fiber bioreactors

Cited by 58 publications

References 25 publications

Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%

Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%

Aspects of life cycle in its projection onto production of meat and meat-containing canned food: systematic review

Challenges of assessing the environmental sustainability of cellular agriculture

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