The future of sausage is upon us

Via Paul Krugman, it seems as though lab-grown meat is one step closer to becoming a reality:

SCIENTISTS have grown meat in the laboratory for the first time. Experts in Holland used cells from a live pig to replicate growth in a petri dish.

...

So far the scientists have not tasted it, but they believe the breakthrough could lead to sausages and other processed products being made from laboratory meat in as little as five years’ time.

I'm a huge proponent of lab-grown meat. Most people's initial reaction is one of disgust, but when you think about it meat grown in a petri dish can't possibly be more revolting than present day factory farm conditions. Moreover, you get the ethical bonus that there is no cruel treatment of animals (in fact, on this last point, I've often wondered why we don't try to genetically modify livestock to have essentially no brains, so as to alleviate animal suffering...this may seem horrifying at first, but how could it be more horrifying than torturing sentient creatures?).

But probably the biggest bonus is ecological: livestock, especially cattle, have a huge impact on the environment and on the climate change situation. Many people assume that when you talk about the carbon footprint of cows, you're mostly talking about cow farts, but that's only a part of the problem. First of all, most of the methane that cows are emitting come from burps, not farts. Second, though, a lot of the impact from cattle comes from the fact that feeding people cattle is a very inefficient way to use arable land, because you are using a whole bunch of arable land to grow crops to feed to cows instead of people. Or, if you're not giving feed to the cattle, you're burning down huge swaths of rainforest to create land that they can graze on--and, of course, the elimination of trees causes there to be more carbon in the atmosphere.

Anyway, it seems to me that a big win in the fight against climate change might be this ability to produce meat in an ecologically sustainable way--especially considering that beef is catching on in the developing world (in places like China).

(PS: I think envisioning things like sausage and gelatin and--I don't know, broth--rather than, say, a drumstick make the whole lab-meat idea far more palatable.)

Where does he get those wonderful charts?

You can always count on Ezra Klein for a good chart. Here is one that breaks down the greenhouse gas impact of different kinds of food as it moves from the production phase to the transit phase:

As you can see, the first three colors--the ones that cover the greenhouse gas impact of the transportation of the food from the farm to the supermarket--are just a small sliver compared to the amount of greenhouse gases emitted during food production. In fact, according to this report, a mere 11% of greenhouse gases emitted because of food consumption are attributable to the transportation of the food. And so this whole "locavore" movement, while tasty, does not have much of a ecological impact.

If you really want to cut back on the ecological impact of your diet, you'd do well to keep cows out of the picture, as they account for about half of all greenhouse gases emitted from food production:


So all you vegetarians out there, this is your free pass to take longer, hotter showers.

Ok that got weird.

EDIT: Eric sensibly asks how much of the total greenhouse gas emissions are caused by food. The report says: "For perspective, food accounts for 13% of every U.S. household's 60 t share of total U.S. emissions; this includes industrial and other emissions outside the home." So food transportation accounts for 11% of 13%, or 1.4% of every U.S. household's emissions.