‘Cultured meat’ is an emerging technology in which animal muscle cells are produced through tissue culture in a controlled laboratory environment. According to the FAO, livestock rearing (particularly cattle) is responsible for nearly two thirds of the greenhouse gas emissions from agriculture. Cultured meat is regarded as a low carbon alternative way to produce meat if it can be manufactured on an industrial scale. However, researchers at the University of Oxford claim cultured meat could, in the longer term, be more damaging to the climate than livestock rearing, because of the energy required in the manufacturing process. Find out more here.