How to Explain Lab-Grown Meat to Skeptical Friends

David Bell
Jun 14
10 min read

Updated: Jun 25

Lab-grown meat, or cultivated meat, is real meat grown from animal cells in a controlled environment - no need for raising or slaughtering animals. It’s nutritionally the same as traditional meat but with the potential to use fewer resources and reduce greenhouse gas emissions.

Here’s a quick breakdown:

What it is: Real meat grown from cells, not animals.
How it’s made: Animal cells are placed in bioreactors (like brewing beer) and fed nutrients to grow into meat.
Why it matters: Could cut emissions by up to 92%, use 95% less land, and save billions of animals annually.
Concerns: Some worry about safety, energy use, or the "ick factor", but UK regulators are ensuring safety and progress is being made.

The UK is a leader in this field, with cultivated meat already used in pet food and costs dropping significantly - from £250,000 in 2013 to about £7.20 today.

Why should you care? Cultivated meat could help tackle climate change, reduce animal suffering, and provide a stable food supply.

Keep it simple: It’s like brewing beer but for meat - natural cell growth in a controlled setting.

Making the Science Simple

Explaining cultivated meat to friends can be easier if you use everyday food production comparisons. Think of it as a process similar to brewing beer or making yoghurt - familiar and relatable.

The Production Process

Cultivated meat production starts with acquiring and storing animal stem cells[2]. These cells are then placed in bioreactors - large, controlled vessels like the fermentation tanks used in breweries. Inside, they’re fed a nutrient-rich medium containing amino acids, glucose, vitamins, and inorganic salts, along with growth factors and proteins[2]. This medium provides everything the cells need to grow, much like how yeast uses sugar and nutrients to produce alcohol in beer brewing.

As the cells grow, changes in the medium, combined with cues from a scaffolding structure, prompt them to develop into the muscle, fat, and connective tissues that make up meat. The scaffolding acts like a framework, ensuring the cells organise into the proper structure[2].

The entire process takes two to eight weeks, depending on the type of meat being cultivated[2]. Once the cells mature into meat tissue, they’re harvested, prepared, and packaged - just like conventional meat.

Clearing Up Confusion

Understanding the production process helps clear up common misconceptions. One frequent misunderstanding is that cultivated meat is artificial or genetically modified. In reality, the process mirrors the natural way cells grow inside an animal[5]. For example, when a cow grows muscle tissue, its cells divide and multiply using nutrients from food. Cultivated meat follows the same principle, but it happens in a controlled environment rather than inside an animal.

The cells themselves aren’t altered or engineered - they’re simply doing what they naturally do: growing into meat. The main difference is that nutrients are provided directly, bypassing the animal’s digestive system.

Another source of confusion is the term "lab-grown." While the technology was initially developed in laboratories, commercial production now takes place in facilities resembling food manufacturing plants. For instance, in July 2024, Meatly received approval to sell cultivated chicken as pet food in the UK[2], a milestone that highlights the shift towards mainstream acceptance.

The global interest in this technology is evident, with over £2.4 billion in private investment between 2010 and 2022[6]. This level of funding shows that major food companies and investors view cultivated meat as a practical solution for meat production, not just a passing trend.

Answering Common Questions

When friends voice concerns about cultivated meat, they're often raising valid points that deserve careful and informed responses. Addressing their specific doubts with clear facts is the best way to engage in these conversations.

Animal Welfare Concerns

Cultivated meat significantly reduces the need for animal slaughter. For instance, a tiny cell sample - about the size of a peppercorn - can produce up to 80,000 burgers [8]. Just one donor animal could replace the need for 400 cattle, a stark contrast to the 80 billion farm animals slaughtered globally each year [8]. After the sample is taken, companies like Mosa Meat assure that the animals "are free to roam the fields" [8].

Historically, the production process relied on Foetal Calf Serum (FCS), which is obtained from the foetuses of slaughtered pregnant cows [8]. However, advancements in plant-based and synthetic Animal Component-Free (ACF) growth media have addressed this ethical issue. Some companies are even working on cell immortalisation techniques, which could eliminate the need for repeated animal sampling altogether [8].

These ethical advancements also tie into the broader environmental benefits of cultivated meat.

Climate Impact in the UK

In the UK, livestock farming is responsible for 14% of global greenhouse gas emissions and takes up 77% of agricultural land [1]. Cultivated meat, when produced with renewable energy, has the potential to emit up to 92% fewer greenhouse gases, while using 95% less land and 78% less water compared to traditional beef [1].

However, studies show that if production relies on fossil fuels, cultivated meat could be more energy-intensive than conventional beef [3][9]. Edward Spang, associate professor in the Department of Food Science and Technology, notes:

"Our findings suggest that cultured meat is not inherently better for the environment than conventional beef. It's not a panacea" [3].

The energy source is a critical factor here. With renewable energy, the environmental case for cultivated meat strengthens significantly. For example, compared to traditionally produced European beef, cultivated meat uses 45% less energy, according to the European Environment Agency [1]. The UK's Climate Change Committee has also highlighted the need to reduce meat consumption to achieve net zero targets [10].

Safety and Health Questions

It's natural to have questions about safety when discussing new food technologies. The UK Food Standards Agency (FSA) is actively ensuring that cultivated meat meets stringent safety standards before it becomes available to consumers. Professor Robin May, the FSA's chief scientific advisor, underscores this commitment:

"Safe innovation is at the heart of this programme. By prioritising consumer safety and making sure new foods, like CCPs, are safe, we can support growth in innovative sectors" [13].

In March 2025, the FSA launched a sandbox programme to fast-track safety assessments for cultivated meat, aiming to complete evaluations for two products within two years [13].

The production process itself offers safety benefits. Cultivated meat is grown in sterile, controlled environments, which can significantly reduce the risk of contamination compared to traditional farming methods [14]. A recent milestone underscores this progress: in February 2025, London-based company Meatly released a dog treat containing 4% cultivated chicken after receiving regulatory approval in July 2024 [14]. This shows that the regulatory framework is functioning effectively and ensuring product safety.

This controlled environment also supports scalability, which is crucial for addressing food supply challenges.

Food Supply and Scale

It's a fair question to ask whether cultivated meat can be produced at a scale large enough to meet global demand. The technology is still evolving, and current production costs are higher than those of conventional meat. That said, cultivated meat offers a more predictable food supply, as it isn't affected by weather or seasonal changes. The UK government has identified alternative proteins as a key area for growth [1][9], and surveys indicate that 16% to 41% of the UK population is open to trying lab-grown meat [12].

This approach not only addresses the growing demand for food but also aligns with the vision of producing real meat without the need for animal slaughter.

How to Explain It Well

Building on the science and safety details discussed earlier, here’s how to make the concept of cultivated meat more relatable. The key is to address concerns with empathy while sharing clear, straightforward facts. These strategies directly tackle common doubts people may have.

Listen First

Before diving into explanations about bioreactors or cell cultivation, take a step back and listen. What’s really behind your friend's scepticism? Are they concerned about food safety, uneasy about the idea of “tampering with nature,” or simply unsure about what cultivated meat actually involves?

Start by asking open-ended questions like, “What comes to mind when you hear the term lab-grown meat?” This helps uncover their specific concerns so you can address them directly.

Often, initial doubts stem from misconceptions rather than informed opinions. Once you’ve identified their worries, you can use simple, relatable analogies to explain the science behind cultivated meat.

Use Simple Comparisons

Break down the science with familiar examples. For instance, compare the process to brewing beer. Just as brewers grow yeast cells in controlled conditions to make beer, cultivated meat companies grow animal cells in a similar environment to produce meat. Another good analogy is yoghurt production, where living cultures are used to create the final product.

When scaled up, cultivated meat facilities often resemble microbreweries [16]. The tanks used to grow cells work much like beer fermenting tanks [17].

These comparisons show that the process isn’t about creating something unnatural - it’s about replicating natural biological growth, just outside the animal’s body [15]. As Winston Churchill famously said in 1931:

"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" [15].

To highlight the benefits, you could mention that livestock provides only 18% of the calories humans consume but takes up a staggering 77% of global farmland. Cultivated meat, on the other hand, is estimated to be nearly three times as efficient as chicken production [15].

Tying the discussion to UK-specific achievements can make the topic feel more relevant and credible. The UK has already made notable progress in the field of cultivated meat, which underscores its viability and safety.

In February 2025, London-based company Meatly introduced “Chick Bites,” the first UK pet food containing cultivated meat. Meatly grows cells from chicken eggs in a bioreactor, using amino acids, proteins, and vitamins to produce the protein used in these treats.

The Food Standards Agency (FSA) has been actively examining cultivated meat for some time and refers to these products as “cell-cultivated products” in its official documents [12]. Scarlett Swain, a Lecturer in Law at Northeastern University, has noted:

"In terms of regulation, the Food Standards Agency has been looking at it for a long time" [12].

Public interest in the UK is also encouraging. The FSA found that between 16% and 41% of the population would be open to trying lab-grown meat [12]. And the cost of producing cultivated meat has plummeted - from a £250,000 lab-grown burger in 2013 to around £7.20 today - showing how quickly the technology is advancing [12].

The UK’s leadership in this area adds to its credibility. British research groups and cultivated meat companies are gaining international recognition [10], and the UK was the first country in Europe to approve cultivated meat for pet food. With agriculture being the fifth largest contributor to greenhouse gas emissions in the UK [7], the environmental benefits of cultivated meat are especially relevant to British goals for reducing emissions.

Conclusion: Finding Common Ground

Talking about cultivated meat with sceptical friends doesn’t have to feel like an uphill battle. The trick is to focus on the values we all tend to share - like caring about animal welfare, protecting the environment, and ensuring food security - even if some people are hesitant about the science behind lab-grown meat. By tapping into these shared concerns, you can guide the conversation towards a more productive and open exchange.

When you position cultivated meat as a solution to these shared challenges, the dialogue becomes more meaningful. Traditional meat production has a significant impact on the environment and animal welfare. It’s a major source of greenhouse gas emissions [11] and involves the slaughter of billions of animals annually [18]. These stark realities often resonate with those who care deeply about the planet and the ethical treatment of animals.

As researchers Poore and Nemecek put it:

"Dietary change can deliver environmental benefits on a scale not achievable by producers" [18].

This perspective helps steer the conversation away from whether cultivated meat feels “natural” and towards whether it effectively tackles the issues we all recognise.

Main Points to Keep in Mind

The best way to approach these conversations is with a mix of clear explanations, empathy, and relatable facts. For example, cultivated meat could cut greenhouse gas emissions by up to 96%, use 45% less energy, and require 99% less land compared to conventional meat [11]. These numbers directly address the climate concerns many people already care about.

The UK has also taken a leading role in this field, which adds credibility to the discussion. For instance, the UK became the first European country to sell cultivated meat in pet food back in 2025 [10], demonstrating that the technology meets rigorous safety standards. And let’s not forget how far the costs have come down - from £250,000 for a single burger in 2013 to just £7.20 today [12]. This progress shows that cultivated meat is no longer a far-off dream but a practical solution that’s quickly becoming accessible.

These facts provide a strong foundation for conversations that promote understanding and trust.

Building Better Conversations

When discussing cultivated meat, approach the topic with curiosity rather than trying to win someone over. Philosopher Cor van der Weele from Wageningen University offers a helpful reminder:

"People's first response is not their last response. It says something about that moment, but not about what will happen next" [4].

In other words, patience is key. Don’t expect to change someone’s mind overnight, and avoid treating the discussion like a debate. Instead, focus on fostering understanding and giving people the space to consider new information. A patient and empathetic approach, rooted in shared values like sustainability and animal welfare, often resonates more deeply than relying solely on facts and figures.

For example, pointing out that 70–80% of antibiotics worldwide are used in farm animals [18] connects directly to health concerns many people already have about our current food system. This kind of information can help bridge gaps without feeling confrontational.

The goal isn’t to persuade everyone in a single conversation but to create a foundation for lasting understanding. By focusing on the common ground we share - like the desire for safer food, healthier animals, and a more sustainable planet - you can foster genuine dialogue and avoid defensive reactions. It’s all about opening the door to meaningful conversations that can evolve over time.