Meat Locally Produced… In Your Own Kitchen
The disruptions caused by the current coronavirus pandemic have highlighted the vulnerability of traditional supply chains. Cultured meat, artificially produced by a bioreactor in a laboratory, offers the enticing prospect of being able to produce food locally even in places where there is no space for traditional animal husbandry. We spoke to David Brandes, co-founder of Peace of Meat, about how cultured meat (CM) could relieve pressure on the food supply chain and one day make it possible to produce meat in your own home.
As a co-founder and managing director of the Belgian startup company Peace of Meat (PoM), David Brandes has an eye for innovation. He aims to leverage his experience in the food industry, gained during his time with the Swiss retail giant Migros, to establish PoM as one of the key players in the CM industry.
In view of the ongoing COVID-19 crisis, it is hard to overstate the importance of food security. The global pandemic has now also reached food production facilities. In the US, certain production facilities, including for pork and chicken, have been closed, and consumers are suffering. Empty supermarket fridges underscore the importance of local production.
With many meat production plants across the world closed, technological developments such as CM can help alleviate the strain on the global food market. The same bioreactor technology that can be upscaled to produce enough food for a city could also be potentially downscaled to fit in your kitchen. Reducing dependency on imports could also bring down food prices, with a positive impact on all aspects of meat production.
Locally produced flamingo-rhino burgers
In the near future, there could be bioreactors producing clean meat in a massive scale in each major city. This would have a major domino effect, not only impacting food security, but also bringing environmental benefits as reduced transportation would also reduce the overall carbon footprint of the production and distribution of meat. Meanwhile, further in the future, personal bioreactors in every home would have a hugely positive impact as food security would be certain.
The menu would not only include “traditional” proteins, but with all the advances in technology, consumers could even be offered far-fetched products such as a “flamingo-rhino burger”. With CM technology, this interesting combination could become a reality, since no flamingos or rhinos would have to suffer and be ground down into an affordable meat patty. Thanks to the same technology that can produce cultured proteins from cows or chickens, any protein could be replicated, even those beyond our wildest dreams.
“No need to sacrifice taste for ecological conscience”
The ability to artificially create such exotic proteins would definitely give a new meaning to the “Locally Produced” label. Instead of requiring a trip to Africa or India (and then a trip to jail, since poaching is illegal), they could one day be produced from your very own kitchen. These are only a few of the many innovations and changes that bioreactors might bring in the future.
David Brandes predicts that by 2030, CM technology will be able to compete with traditional food production systems. Do you agree with his predictions? Have anything else to add to the conversation? Let us know on the Supertrends Timeline.