Cultivated Meat vs. Farming Jobs: Cultivarian View
- David Bell
- May 29
- 9 min read
Can cultivated meat reshape farming without harming rural livelihoods? This debate is heating up in the UK. Cultivated meat, grown in labs without slaughtering animals, promises a new way to produce meat. But farmers worry about job losses, economic shifts, and the future of rural communities.
Key points:
Cultivated meat uses animal cells to grow meat in weeks, bypassing traditional farming.
Farmers fear it could replace livestock jobs, but new roles in biotech and land use may emerge.
The Cultivarian Society advocates collaboration, aiming to involve farmers in this transition.
Potential opportunities include managing donor herds, producing growth media crops, and operating decentralized bioreactors.
Shifts in land use could support nature recovery and create conservation jobs.
This isn’t a battle between old and new. Instead, it’s about balancing progress with respect for farming heritage. Could cultivated meat and farming coexist? That’s the big question.
The Misconception: Cultivated Meat Will Wipe Out Farming Jobs
Where Does This Fear Come From?
The idea that cultivated meat could replace traditional farming jobs has been amplified by media narratives, often portraying a future where farms are swapped for factories and farmers are replaced by scientists. This perception is further fuelled by some stark predictions. For example, surveys suggest that up to 90% of conventional beef and dairy jobs in the US could disappear by 2035 due to shifts in the food system [1]. While these figures are based on a different national context, they resonate strongly with rural communities already facing economic pressures and policy uncertainties. The involvement of major corporations like JBS and Tyson Foods in alternative proteins adds to the concern. Many farmers fear that corporate dominance in food production may simply take on a new form rather than diminish [1].
Why Rural Communities Are Concerned
UK farmers have faced numerous challenges over the years, from outbreaks like foot-and-mouth disease to the trade uncertainties following Brexit. These events have eroded livelihoods and left lasting scars on rural communities. Against this backdrop, it’s no surprise that farmers approach the idea of cultivated meat with caution. A UK survey revealed that farmers are significantly less optimistic about the benefits of cultivated meat compared to the general public, and they see more obstacles to its adoption [2].
But the concern goes beyond economics. For many, livestock farming is more than just a job - it’s a way of life, deeply tied to cultural identity, heritage, and the land itself. These are values that spreadsheets and statistics can’t fully capture. The fear of losing these traditions is very real, especially when the timeline for such changes remains unclear.
The Cultivarian Response
Rather than dismiss these concerns, the Cultivarian perspective seeks to reframe the conversation. It argues that the shift to cultivated meat doesn’t have to be a zero-sum game. Instead of seeing the future as a battle between old and new, Cultivarians advocate for a managed transition that respects both innovation and tradition.
The Cultivarian Society emphasises collaboration over conflict. As Tom MacMillan, Elizabeth Creak Chair in Rural Policy & Strategy at the Royal Agricultural University, puts it:
"This research is about working with farmers to investigate the threats and opportunities that the technology poses to them... It is still at a stage where the findings can shape investment and policy." [4]
From this perspective, the focus shifts to how change is implemented and who gets a voice in shaping the future. By involving farmers, researchers, and rural communities in the process, there’s a chance to create a transition that balances progress with respect for deeply rooted traditions.
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How Cultivated Meat Could Change Work in the Meat Industry
Roles Likely to Decline
As cultivated meat production gains momentum, jobs tied to traditional animal rearing and slaughter - such as those in slaughterhouses and intensive farming - are expected to decrease. According to research, 56.2% of alternative protein experts predict a net reduction in conventional meat industry roles due to this shift [1]. Workers in farming and primary production are particularly at risk, as their expertise often doesn't align with the high-tech nature of cellular agriculture. However, this decline could also address long-standing issues in the sector, such as physically demanding work and high occupational risks. Interestingly, many UK farmers believe this transition will be gradual, allowing conventional and cultivated meat production to coexist for some time [2].
Jobs That Could Change
Rather than becoming obsolete, some roles in the meat industry may evolve. Livestock farmers, for instance, could pivot to managing donor herds for cell biopsies instead of raising animals for slaughter. Similarly, arable farmers might focus on cultivating crops like oilseed rape, which could be used to produce amino acids and proteins for cell culture media [2][3]. The role of veterinarians may also shift, with an emphasis on caring for donor animals and ensuring the safe extraction of cells.
An interesting example comes from the Netherlands, where Dutch start-up RespectFarms partnered with dairy farmer Corné van Leeuwen to launch the first on-farm cultivated meat test unit in March 2026. Using a bioreactor roughly the size of a large household appliance, highlighting the potential for bioreactor scale-up on a local level, the project explores whether farmers can integrate cellular production into their operations. Van Leeuwen commented:
"As a farmer, you have to look ahead. This is an opportunity to see if a new revenue model fits what we already do. Not trying it would be a missed opportunity." [5]
This initiative suggests that farmers could adopt new roles as operators of cellular technology, rather than being sidelined by industry changes. Such developments hint at a broader reorganisation of rural economies and work practices.
New Roles in Cultivated Meat
The rise of cultivated meat is also expected to create a variety of new job opportunities, many of which will require technical expertise. For example, engineering roles are projected to make up 25.3% of new positions, biology 24.6%, and lab research 11% [1]. Overall, around 82.9% of these jobs are anticipated to fall within STEM fields [1].
Career Field | Estimated Share of New Roles |
Engineering | 25.3% |
Biology | 24.6% |
Lab/Basic Research | 11.0% |
Management & Logistics | 17.1% |
Nutrition/Food Science | 8.22% |
Beyond lab-based roles, there will also be growing demand for professionals in quality control, regulatory compliance, and supply chain management. In the UK, the post-Brexit regulatory framework, designed for efficiency in approving novel foods, is expected to create new compliance-related jobs [2]. However, 64% of experts believe that current farm workers lack the qualifications to transition into these roles without significant retraining [1]. Addressing this skills gap will require coordinated investment in training programmes from both the government and industry. These changes reflect the broader transformations in land use and economic structures that cultivated meat is likely to bring to the sector.
The Bigger Picture: Land Use, Research, and Economic Change
Land Use and Nature Recovery
A staggering 85% of UK agricultural land is linked to livestock, with 75% used for grazing and 25% dedicated to growing feed crops [9]. Cultivated meat and precision fermentation technologies could drastically reduce the land needed for protein production. For example, replacing just 20% of UK-produced cow's milk with precision fermentation products could free up 859,000 hectares by 2050. If this replacement reaches 50%, it could release enough grassland to help meet the UK Climate Change Committee's targets for permanent grassland [9].
This newly available land could be repurposed for projects like peatland and wetland restoration, agroforestry, woodland creation, or organic farming. Not only would this benefit the environment, but it could also create new rural jobs in areas such as conservation, land management, and nature recovery. These changes in land use could pave the way for broader economic shifts and new employment opportunities.
"Alternative proteins offer the prospect of an unprecedented land dividend in Europe, with a huge opportunity to improve rural incomes, increase food self-sufficiency, restore nature, and limit climate change." - Dustin Benton, Policy Director, Green Alliance [8]
Employment and Economic Projections
According to a 2024 report by the Good Food Institute Europe and Green Alliance, transitioning to alternative proteins could reduce the land needed for imports by up to 75% - equivalent to 60 million hectares. Additionally, restoring natural carbon sinks on this freed land could save up to €21 billion annually in greenhouse gas removal costs [8].
For the UK, where only about 60% of consumed food is domestically produced, this shift could significantly enhance food security by reducing reliance on land-intensive livestock farming and imported feed crops [7]. These changes also align with the gradual transformation of farming roles mentioned earlier.
"The UK stands at a crossroads. By embracing the protein transition, it could one day feed and power itself, building resilience against increasing climate and geopolitical uncertainty." - Chris Macdonald, Lab Director and Fellow at the University of Cambridge [7]
However, none of these changes will occur without effort. Achieving these outcomes will require intentional policies, strategic investments, and robust support for rural communities to navigate the transition. While the potential is immense, there are also significant challenges to overcome.
Uncertainty and Risk
Cultivated meat technology, while promising, is still highly energy-intensive. Its environmental benefits hinge on expanding the UK's renewable and nuclear energy capacity to power bioreactors [7]. Additionally, the high capital costs of bioreactors and the specialised growth media required mean that cultivated meat remains more expensive than conventional options, which could slow adoption rates.
Projections for land release and job creation are based on scenarios rather than certainties. Some permanent grasslands, for instance, are unsuitable for arable farming, and livestock farming has historically contributed to soil fertility through manure [6].
The transition is also likely to be uneven. Areas heavily reliant on intensive livestock farming may face greater challenges, highlighting the need for careful planning and investment to ensure that these shifts create opportunities rather than hardship for rural communities.
A Cultivarian Vision for Farmers and Rural Communities
Core Cultivarian Values
The Cultivarian movement envisions a future where meat is produced without the need for slaughter. At its heart lies a commitment to creating a food system that is ethical, resilient, and farmer-focused, while actively opposing unnecessary animal suffering. This approach opens the door to fresh opportunities for farmers to thrive in a changing agricultural landscape.
Pathways for Farmers Going Forward
Farmers have a variety of ways to engage with this evolving sector. The two-year RAU "Culture Clash" study highlights several roles farmers can play within the cultivated meat supply chain [3]. These include supplying crops for growth media, providing starter cells from heritage herds, and even managing on-farm bioreactors [2][3].
There’s also potential in repurposing agricultural by-products. For example, oilseed rape meal can serve as a nutrient source for cell growth media, offering arable farmers an additional income stream [3]. Farmers are encouraged to collaborate with CARMA (the Cellular Agriculture Manufacturing Hub) to influence research priorities and identify early opportunities within this emerging field [3].
A hybrid model offers an exciting possibility: cultivated meat can meet the demand for affordable protein, while traditional farming caters to premium markets through practices like high-welfare farming, regenerative agriculture, or extensive grazing [2]. Instead of competing, these approaches complement each other, creating a balanced food system.
Collaboration, Not Conflict
Rather than viewing cultivated meat as a threat, this vision positions farmers as vital collaborators in the transition. Past mistakes, such as excluding farmers during the rise of industrial agriculture, must not be repeated. Researchers and advocates are increasingly recognising the importance of involving farmers early to secure public trust and acceptance for cultivated meat [2].
The Cultivarian vision is clear: it doesn’t aim to replace farmers but to make them central to a food system that prioritises animal welfare, land stewardship, and the resilience of rural communities. This partnership could redefine farming’s role in a kinder, more sustainable future.
FAQs
Will cultivated meat actually reduce UK farming jobs, or just change them?
Cultivated meat represents a shift in the food system rather than a complete departure from traditional farming. As production methods evolve, this industry has the potential to generate up to 25,000 jobs in the UK by 2035, with 4,000 roles still tied to traditional farming and food production. This change offers farmers the chance to embrace more sustainable and high-welfare practices. It also opens doors to innovative opportunities, like repurposing on-farm by-products for use in cell cultivation processes.
What new roles could farmers realistically take on in the cultivated meat supply chain?
Farmers hold a crucial position in the cultivated meat industry, as highlighted by the Cultivarian Society. They can contribute by supplying essential raw materials, such as grains or agricultural by-products, which are used in creating cell growth media. Another potential role includes providing biological scaffolds that support cell development.
Beyond supplying materials, farmers could also explore diversification by hosting production facilities on their land. This approach allows them to stay at the heart of meat production while moving away from traditional animal slaughter practices.
What policies would ensure rural communities benefit from the transition?
To help rural communities adapt during the shift towards cultivated meat, policymakers could introduce compensation programmes tailored for farmers. These might include incentives to establish production facilities in economically challenged rural areas, financial support for on-farm production systems, and funding for research into waste reuse and transformation. Farmers might also find opportunities to supply raw materials or even manage bioreactors directly.
Investors have a role to play too. They should actively involve farmers in their environmental and social goals, ensuring these communities are not left behind. Additionally, creating dialogue platforms could foster connections between agricultural businesses and the cultivated meat industry, bridging the gap and encouraging collaboration.
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