Meat made from cultured cells could be 25 times worse for the climate than regular beef unless scientists find ways to redesign the energy-intensive steps in its production. Lab-grown or “cultured” meat is made by growing animal stem cells around a scaffold in a nutrient-rich broth. It was designed as a more sustainable and environmentally friendly alternative to traditional meat because it uses less land, feed, water and antibiotics than animal farming and eliminates the need to raise and slaughter livestock,…(Alice Klein)