This week, as the majority of vegconomist readers will be aware, the USDA gave final approval to both UPSIDE Foods and Eat Just’s GOOD Meat division, for the sale of their novel foods to US consumers under the label cell-cultivated chicken.
This regulatory approval means that the public should be able to order slaughter-free chicken within weeks. The restaurant selected for launch by UPSIDE is Bar Crenn in San Francisco, a restaurant owned by the three Michelin-star chef Dominique Crenn. And renowned restaurateur Chef José Andrés, owner of José Andrés Group, which operates more than 30 restaurants, will be the first in the country to serve GOOD Meat’s cultivated chicken at a yet-to-be-disclosed restaurant in Washington DC.
Bruce Friedrich, president of the Good Food Institute, said: “Today’s historic announcement — two American companies earning regulatory approval to bring cultivated meat to US consumers — marks a pivotal moment in food and agriculture. Consumers are now one giant step closer to enjoying the meat they love without compromise.
“…a transition toward cultivated meat […] is as essential as the global transition to renewable energy”
“Global demand for meat is projected to double by 2050. Breakthroughs like cultivated meat enable the world to diversify protein production while slashing emissions, increasing food security, reducing risks to public health, and freeing up lands and waters for restoration and recovery. Given the stakes, a transition toward cultivated meat and other alternative proteins is as essential as the global transition to renewable energy. And just like renewable energy, massive public investment is key to ensuring these new sustainable foods can scale, create future-focused jobs, and benefit everyone.”
“This is fantastic news and will open the gates to many more product approvals, bringing nearer the day when the factory farming of animals and its associated environmental burdens will become history,” Jasmijn de Boo, CEO of ProVeg International, comments.
“Animal agriculture is responsible for 20% of global greenhouse gas emissions so it is vital that we further promote the development of cultivated meat around the world to prevent us breaching the internationally agreed 1.5 temperature limit.
“The development of cultivated meat also allows more people to eat in a sustainable way, making the shift to more climate-friendly diets much easier. Other countries should be looking at similar investment commitments whilst cultivated meat is still in its infancy.”