{"id":1418,"date":"2023-06-15T20:05:29","date_gmt":"2023-06-15T20:05:29","guid":{"rendered":"https:\/\/www.futureating.it\/2023\/06\/15\/a-call-for-an-asilomar-for-cultivated-meat-and-seafood\/"},"modified":"2024-05-08T21:22:31","modified_gmt":"2024-05-08T21:22:31","slug":"a-call-for-an-asilomar-for-cultivated-meat-and-seafood","status":"publish","type":"post","link":"https:\/\/www.futureating.it\/en\/2023\/06\/15\/a-call-for-an-asilomar-for-cultivated-meat-and-seafood\/","title":{"rendered":"A call for an \u2018Asilomar\u2019 for cultivated meat and seafood"},"content":{"rendered":"<section class=\"l-section wpb_row us_custom_c70c97eb height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_grid cols_2-1 laptops-cols_inherit tablets-cols_1 mobiles-cols_1 valign_middle type_default stacking_default\" style=\"--gap:4vw;\"><div class=\"wpb_column vc_column_container us_custom_6676a6e7\"><div class=\"vc_column-inner\"><h1 class=\"w-post-elm post_title us_custom_8cd71a5c entry-title color_link_inherit\">A call for an \u2018Asilomar\u2019 for cultivated meat and seafood<\/h1><div class=\"w-separator size_medium\"><\/div><time class=\"w-post-elm post_date us_custom_4e7f1fd1 has_text_color entry-date published\" datetime=\"2023-06-15T20:05:29+00:00\" itemprop=\"datePublished\">15th June 2023<\/time><div class=\"w-separator size_medium\"><\/div><div class=\"w-btn-wrapper align_none\"><a class=\"w-btn us-btn-style_3 us_custom_510ba617 icon_atleft\" target=\"_blank\" href=\"https:\/\/www.nature.com\/articles\/s41587-023-01849-x\"><i class=\"fas fa-link\"><\/i><span class=\"w-btn-label\">Link<\/span><\/a><\/div><\/div><\/div><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"w-post-elm post_image us_custom_fca8cc99 as_circle has_ratio\"><div style=\"padding-bottom:100%\"><\/div><img loading=\"lazy\" decoding=\"async\" width=\"1170\" height=\"1170\" src=\"https:\/\/www.futureating.it\/wp-content\/uploads\/2024\/03\/41587_2023_1849_Fig1_HTML.jpg\" class=\"attachment-full size-full wp-post-image\" alt=\"\" srcset=\"https:\/\/www.futureating.it\/wp-content\/uploads\/2024\/03\/41587_2023_1849_Fig1_HTML.jpg 1170w, https:\/\/www.futureating.it\/wp-content\/uploads\/2024\/03\/41587_2023_1849_Fig1_HTML-300x300.jpg 300w, https:\/\/www.futureating.it\/wp-content\/uploads\/2024\/03\/41587_2023_1849_Fig1_HTML-1024x1024.jpg 1024w, https:\/\/www.futureating.it\/wp-content\/uploads\/2024\/03\/41587_2023_1849_Fig1_HTML-150x150.jpg 150w\" sizes=\"auto, (max-width: 1170px) 100vw, 1170px\" \/><\/div><\/div><\/div><\/div><\/div><\/section><section class=\"l-section wpb_row height_small\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_grid cols_1 laptops-cols_inherit tablets-cols_inherit mobiles-cols_1 valign_top type_default stacking_default\"><div class=\"wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><h4 class=\"c-article-title\" data-test=\"article-title\">A call for an \u2018Asilomar\u2019 for cultivated meat and seafood<\/h4>\n<section data-title=\"About this book\">\n<div class=\"c-box c-box--shadowed u-mb-24\">\n<div class=\"c-book-section u-serif\">\n<div class=\"article__teaser\">\n<p>The idea of \u2018cultivating\u2019 meat is almost 100 years old. In December 1931, Winston Churchill famously wrote that <b>\u201c<\/b>in 50 years we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium\u201d. His prediction was off by some 30 years but was nevertheless fulfilled as a proof-of-principle: in 2013, the world\u2019s first-ever cultivated hamburger was developed at the modest price of US $325,000. The following decade brought several improvements in cell lines, culture media, bioreactors and scaffolds<sup><a id=\"ref-link-section-d37339106e403\" title=\"Post, M. J. et al. Nat. Food 1, 403\u2013415 (2020).\" href=\"https:\/\/www.nature.com\/articles\/s41587-023-01849-x#ref-CR1\" data-track=\"click\" data-track-action=\"reference anchor\" data-track-label=\"link\" data-test=\"citation-ref\" aria-label=\"Reference 1\">1<\/a><\/sup>. Whether it will soon be possible to cultivate meat at market scale and in a cost-competitive manner remains debated<sup><a id=\"ref-link-section-d37339106e407\" title=\"Humbird, D. Biotechnol. Bioeng. 118, 3239\u20133250 (2021).\" href=\"https:\/\/www.nature.com\/articles\/s41587-023-01849-x#ref-CR2\" data-track=\"click\" data-track-action=\"reference anchor\" data-track-label=\"link\" data-test=\"citation-ref\" aria-label=\"Reference 2\">2<\/a>,<a id=\"ref-link-section-d37339106e410\" title=\"Vergeer, R., Sinke, P. &amp; Odegard, I. TEA of Cultivated Meat: Future Projections of Different Scenarios \u2013 Corrigendum (CE Delft, 2021).\" href=\"https:\/\/www.nature.com\/articles\/s41587-023-01849-x#ref-CR3\" data-track=\"click\" data-track-action=\"reference anchor\" data-track-label=\"link\" data-test=\"citation-ref\" aria-label=\"Reference 3\">3<\/a><\/sup>. Nevertheless, the sizable market opportunity has led to considerable investment (in total, almost $3 billion)<sup><a id=\"ref-link-section-d37339106e414\" title=\"The Good Food Institute. 2022 State of the Industry Report: Cultivated Meat and Seafood (GFI, 2022).\" href=\"https:\/\/www.nature.com\/articles\/s41587-023-01849-x#ref-CR4\" data-track=\"click\" data-track-action=\"reference anchor\" data-track-label=\"link\" data-test=\"citation-ref\" aria-label=\"Reference 4\">4<\/a><\/sup>.<\/p>\n<p>Ethical advantages aside, cultivated meat is predicted to have a lower environmental burden than that of conventional meat<sup><a id=\"ref-link-section-d37339106e421\" title=\"Sinke, P., Swartz, E., Sanctorum, H., van der Giesen, C. &amp; Odegard, I. Int. J. Life Cycle Assess 28, 234\u2013254 (2023).\" href=\"https:\/\/www.nature.com\/articles\/s41587-023-01849-x#ref-CR5\" data-track=\"click\" data-track-action=\"reference anchor\" data-track-label=\"link\" data-test=\"citation-ref\" aria-label=\"Reference 5\">5<\/a><\/sup>, to limit the spread of antibiotic-resistant bacteria<sup><a id=\"ref-link-section-d37339106e425\" title=\"McNamara, E. &amp; Bomkamp, C. Nat. Food 3, 791\u2013794 (2022).\" href=\"https:\/\/www.nature.com\/articles\/s41587-023-01849-x#ref-CR6\" data-track=\"click\" data-track-action=\"reference anchor\" data-track-label=\"link\" data-test=\"citation-ref\" aria-label=\"Reference 6\">6<\/a><\/sup> and to reduce the risk of zoonosis<sup><a id=\"ref-link-section-d37339106e429\" title=\"United Nations Environment Programme. Preventing the Next Pandemic: Zoonotic Diseases and How to Break the Chain of Transmission (UNEP, 2020).\" href=\"https:\/\/www.nature.com\/articles\/s41587-023-01849-x#ref-CR7\" data-track=\"click\" data-track-action=\"reference anchor\" data-track-label=\"link\" data-test=\"citation-ref\" aria-label=\"Reference 7\">7<\/a><\/sup>. Collectively, the field is attracting the attention of governments and other entities that are looking for solutions to tackle these pressing issues of our time. In this context, a recently proposed bill by the Italian government to ban cultivated meat is not only anachronistic but also creates a dangerous precedent that could stifle this emerging sector elsewhere. As representatives of the field who are suffering the effects of this antagonistic political and social climate at first hand, we wish to contextualize and raise international attention on this matter and ultimately to propose a call for action to mitigate it and prevent similar developments elsewhere.<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/section>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"<p>The idea of \u2018cultivating\u2019 meat is almost 100 years old. In December 1931, Winston Churchill famously wrote that \u201cin 50 years we shall escape the absurdity<\/p>\n","protected":false},"author":1,"featured_media":1106,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-1418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pubblications"],"_links":{"self":[{"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/posts\/1418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/comments?post=1418"}],"version-history":[{"count":2,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/posts\/1418\/revisions"}],"predecessor-version":[{"id":1420,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/posts\/1418\/revisions\/1420"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/media\/1106"}],"wp:attachment":[{"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/media?parent=1418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/categories?post=1418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.futureating.it\/en\/wp-json\/wp\/v2\/tags?post=1418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}