Maryland: Support a Prohibition on Lab grown meat
Our Stand: At-A-Glance
- PROBLEM:“LAB–GROWN MEAT” or “cultivated meat” means meat or a meat product that contains animal tissue cultured from animal cells outside of the animal from which the tissue is derived. However there are a number of environmental, energy, health, safety, economic and ethical concerns about lab grown meat.
- WHY YOU SHOULD CARE:
- Environmental & Energy Challenges: Contrary to early promises of a lower carbon footprint, recent research suggests potential downsides:
- High Energy Demand: Operating large-scale bioreactors requires massive amounts of electricity. If this energy is sourced from fossil fuels, the can be significantly higher than those of traditional beef.
- Pharmaceutical-Grade Requirements: Current production often uses highly refined “pharmaceutical-grade” growth media to prevent bacterial contamination. Producing these ingredients is resource intensive, potentially making the process up to 25 times worse for the climate than conventional beef.
- Long-Term Impact: While cows emit methane (which leaves the atmosphere relatively quickly), lab-grown meat production emits CO2, which persists for centuries, potentially causing more long term climate damage.
- Environmental & Energy Challenges: Contrary to early promises of a lower carbon footprint, recent research suggests potential downsides:
- Health & Safety Concerns
- Genetic Manipulation: Some companies use genetic engineering or “immortalized” cell lines to ensure cells keep dividing. Critics raise concerns about the potential for these modified cells to have oncogenic (cancer-promoting) properties.
- Nutritional Gaps: Lab-grown meat lacks the complex biological processes of a living animal, which may result in a different nutritional profile—for example, it may lack certain micronutrients like heme iron or vitamin B12 unless they are manually added.
- Contamination Risks: Bioreactors are highly susceptible to microbial contamination. If bacteria or fungi enter the vat, they can multiply faster than the meat cells, ruining entire batches.
- Economic & Scalability Barriers
- Prohibitive Costs: While the price has dropped from $325,000 for the first lab-grown burger in 2012, production remains extremely expensive. Current estimates suggest lab-grown ground beef could still cost over $2,400 per pound to produce at scale.
- Technical Scaling: Creating “whole cuts” (like steaks or chicken breasts) is far more difficult than making “unstructured” meat (like nuggets). It requires complex “vascularization”to deliver nutrients to the center of the tissue, a technology that is not yet perfected for mass production.
- Ethical & Social Issues
- Not Entirely Cruelty-Free: Many processes still require initial cell biopsies from live animals, which can be painful. Some production still uses Fetal Bovine Serum (FBS)—harvested from the blood of unborn calves.
- Consumer Acceptance: A significant portion of the public views the product as “unnatural” or “Franken-meat.”
- Legislative Bans: Several U.S. states and countries have moved to ban or restrict lab-grown meat to protect traditional livestock industries and family farms.
- SOLUTION: Support HB1023, as it would prohibit the sale, offer for sale, distribution, and manufacture in the State of lab-grown meat for human consumption; and establishes a civil penalty of $5,000 for a violation of the Act.
- ACTION: Email the Maryland House Health Committee. The Hearing is on 3/03 at 1 pm. Submit testimony on MyMGA on Friday, 2/27 between 8 am and 6 pm