我们今天的农业食品系统应该为不断增长的人口提供足够的优质健康食品。然而,它还应该保护自然资源,更好地保护牲畜。在这种情况下,一些FoodTech公司正在开发一种颠覆性方法:用于体外食品生产的细胞培养“肉”,但这项技术仍处于研发阶段。本文将重点介绍它的发展,所使用的技术和所涉及的利益相关者(第1部分),其潜在的环境影响(第2部分),还有监管,社会和伦理问题(第3部分)。本文旨在在整个手稿中阐明与“养殖肉”有关的两个主要争议。第一个争议与它的伦理方面有关,其中包括不同的观点:它有可能减少动物的痛苦,从而改善动物的福利,我们社会的未来价值观,以及食品人工化的趋势。第二个争议包括环境,健康和营养问题,关于“养殖肉”的特征和质量,有一个重要的问题:我们应该称之为肉吗?这两个争议与相关社会相互作用,法律问题和政治问题。各种问题的答案取决于利益相关者对世界的不同看法,消费者和公民。他们中的一些人主张适度或强烈减少畜牧业,甚至废除被视为对农场动物的剥削的畜牧业。其他人只是希望减少当前备受批评的密集/工业模式。与其他潜在的可持续解决方案相比,例如减少粮食损失和浪费,动物来源蛋白质减少的新食物消费习惯,可持续集约化,发展农业生态畜牧业生产,或其他肉类替代品市场的发展(来自植物的蛋白质,真菌蛋白,藻类,昆虫,等。),“养殖肉”有一个不确定的未来。
Our agri-food system today should provide enough healthy food of good quality for the growing human population. However, it should also preserve natural resources and better protect livestock. In this context, some FoodTech companies are developing a disruptive approach: cell culture for in vitro food production of \"meat\" but this technology is still at the research and development stage. This article will highlight its development, the technologies used and the stakeholders involved (Part 1), its potential environmental impacts (Part 2) but also regulatory, social and ethical issues (Part 3). This article aims to shed light throughout the manuscript on two major controversies related to \"cultured meat\". The first controversy is related to its ethical aspects, which includes different points: its potential to reduce animal suffering and therefore to improve animal welfare, the future values of our society, and a trend towards food artificialisation. The second controversy includes environmental, health and nutritional issues, in relation to the characteristics and quality of \"cultured meat\" with an important question: should we call it meat? These two controversies act in interaction in association with related societal, legal and consequently political issues. Answers to the various questions depend on the different visions of the World by stakeholders, consumers and citizens. Some of them argue for a moderate or a strong reduction in livestock farming, or even the abolition of livestock farming perceived as an exploitation of farm animals. Others just want a reduction of the current much criticised intensive/industrial model. Compared with other potential sustainable solutions to be implemented such as reduction of food losses and waste, new food consumption habits with less proteins of animal sources, sustainable intensification, development of agroecological livestock production, or the development of the market for other meat substitutes (proteins from plants, mycoproteins, algae, insects, etc.), \"cultured meat\" has an uncertain future.