Will in vitro meat hit the shelves?
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Will in vitro meat hit the shelves?


PRESS RELEASE: Meet the world’s collective expertise in the area of cultured, or laboratory grown, meat on September 2. They will outline the present situation, challenges ahead and future scenarios for in vitro meat.

The sustainability of human meat consumption is increasingly questioned. Meat production requires vast grazing areas and generates large amounts of greenhouse gases. The demand for meat is growing faster than the world’s population; with higher living standards, people tend to eat more meat. Animal ethical issues are on the agenda as well.

Alternatives to eating meat as we do today attract more and more attention. One option is to grow meat from animal muscle cells. The concept of in vitro meat gained momentum during the 1990s, with the emergence of the tissue engineering field. Today, early phase research is ongoing at a number of institutions worldwide. No one has yet managed to cultivate meat for public consumption, however recent reports indicate that this can be a reality in the near future.

In addition to scientific, technological and economic aspects, this development also raises a series of environmental, social and ethical issues. Researchers from different disciplines need to meet to tackle the issues together. Meanwhile, today’s research on in vitro meat is still small-scale, fragmented and sparsely funded. Chalmers and European Science Foundation are therefore sponsoring an international workshop, collecting the world’s excellence in the area for three days: ESF Exploratory Workshop: In vitro meat: Possibilities and Realities for An Alternative Future Meat Source, August 31-September 2.

Invitation to the press conference
The outcome of the workshop will be presented during a comprehensive press conference. After the press conference, there will be opportunities
for interviews with a number of international
researchers. The ambition is to give the media:
• A summary of in vitro meat state-of-the-art

The choice of directions researchers are facing, which roads they would
prefer to follow, major bottlenecks and important issues that need to
be addressed
• Different scenarios for the development of cultured meat

Time and place: Friday, September 2, 2011, 2-3PM, at Hindåsgården Konferens & Spa, Ivar Bergers väg 2, 430 63 Hindås. The location is 35 km East of Göteborg (18 minutes with taxi from Göteborg Landvetter Airport).

Registration: To aid in our planning and service, we urge media representatives interested in attending the press conference to notify the Chalmers’ press office no later than Monday, August 22, via the following link:

More information:
On in vitro meat in general:
Link to the ESF workshop website, program and list of participants:

For more info, please contact:
Christian Borg, Manager of Media Relations, Chalmers, +46-31-772 33 95, christian.borg@chalmers.se
Julie Gold, Biological Physics, Chalmers University of Technology, julie.gold@chalmers.se
Stellan Welin, Biotechnology, Culture, and Society, Linköping University, stellan.welin@liu.se
Patric Wallin (Workshop Administrator), Biological Physics, Chalmers University of Technology, wallinp@chalmers.se