Food systems are responsible for about 30% of the greenhouse gas emissions driving climate change, of which the majority can be attributed to animal products.
Animal agriculture alone is behind 14.5-20% of global emissions.
By 2030, food produced through cellular agriculture using renewable energy technologies, is predicted to generate far less greenhouse gas emissions than conventionally produced meat.
For chicken, the most efficient meat, this could be 55% fewer emissions, for pork it could mean 65% fewer emissions and for beef, the reduction could be as high as 96%.
In terms of dairy foods, the production of milk proteins through precision fermentation is predicted to generate 96% fewer greenhouse gas emissions than conventional dairy production.