Assessing the Environmental Impact of Artificial Meat: Opportunities for Sustainable Food Systems

Manivel. K 1, Harish KP 2, H.M.Moyeenudin 3*,
1,3,4 Assistant Professor School of Hotel &Catering Management, Vels Institute of Science, Technology and
Advanced Studies, Pallavaram, Chennai, India.
2 Student School of Hotel &Catering Management, Vels Institute of Science, Technology and Advanced
Studies, Pallavaram, Chennai, India.

Abstract: The increasing global demand for animal protein has intensified environmental challenges such as greenhouse gas emissions, land degradation, water scarcity, and biodiversity loss associated with conventional livestock production. Artificial meat, also known as cultured or lab-grown meat, has emerged as a promising technological innovation that may address these environmental concerns. This article evaluates the environmental impact of artificial meat production and explores its potential role in building sustainable food systems. By reviewing existing literature and life-cycle assessment (LCA) studies, the research highlights the advantages of artificial meat in reducing land use, water consumption, and greenhouse gas emissions compared with conventional meat production. At the same time, the study discusses the challenges related to high energy consumption and technological limitations. The findings suggest that artificial meat can significantly contribute to sustainable food production if supported by renewable energy systems, technological advancements, and appropriate policy frameworks.