Setting the table for meat consumers

  • The growing global demand for meat is being thwarted by shrinking agricultural areas, and opposes efforts to mitigate methane emissions and to improve public health. Cultured meat could contribute to solve these problems, but will such meat be marketable, competitive, and accepted? Using the Delphi method, this study explored the potential development of cultured meat by 2027. Despite the acknowledged urgency to develop sustainable meat alternatives, participants doubt that challenges regarding mass production, production costs, and consumer acceptance will be overcome by 2027. Considering the noticeable impacts of global warming, further research and development as well as a change in consumer perceptions is inevitable.

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Metadaten
Author:Victor TiberiusORCiDGND, Jenny Borning, Sabrina SeelerORCiD
URN:urn:nbn:de:kobv:517-opus4-435943
DOI:https://doi.org/10.25932/publishup-43594
ISSN:1867-5808
Parent Title (German):Postprints der Universität Potsdam Wirtschafts- und Sozialwissenschaftliche Reihe
Subtitle (English):an international Delphi study on in vitro meat
Series (Serial Number):Postprints der Universität Potsdam : Wirtschafts- und Sozialwissenschaftliche Reihe (108)
Document Type:Postprint
Language:English
Date of first Publication:2019/10/07
Year of Completion:2019
Publishing Institution:Universität Potsdam
Release Date:2019/10/09
Issue:108
Pagenumber:6
Source:npj Science of Food 3 (2019) Art. 10 DOI: 10.1038/s41538-019-0041-0
Organizational units:Wirtschafts- und Sozialwissenschaftliche Fakultät
Dewey Decimal Classification:6 Technik, Medizin, angewandte Wissenschaften / 63 Landwirtschaft
6 Technik, Medizin, angewandte Wissenschaften / 64 Hauswirtschaft und Familie
Peer Review:Referiert
Publication Way:Open Access
Licence (German):License LogoCreative Commons - Namensnennung, 4.0 International
Notes extern:Bibliographieeintrag der Originalveröffentlichung/Quelle