Concerning “it is a matter of time”: the only worry that I see, is that it would take so long to develop cultivated meat that in the meantime we would have already abolished animal farming (or decreased it to such a degree that cultivated meat has little additional value) because of e.g. plant-based and fermentation-based protein. But I consider that unlikely (lower than 10% likelihood). Oh, and even if humans would be all plant-based vegans by then, then we still have the many carnivorous animals (pets,...) who may benefit from cultivated meat. Hence, I think speeding up cultivated meat R&D remains very effective (high risk high impact), especially for animal welfare. It may be less effective for e.g. climate change, because reductions of greenhouse gas emissions need to occur soon (within 30 years). But cultivated meat offers a cheap carbon capture and storage method (reforestation of agricultural land that was used for livestock). And I think carbon capture is still worthwhile even over 50 years.
I would say 30-50 years for whole tissue cultivated meat to reach price parity with animal-based meat. But I have no clue whether I’m good at forecasting.
About the 50% consumption of resources: that was just an assumption, somewhere between 0 and 100%, close to what I think is the proportion of edible tissue mass to whole body mass.
Concerning “it is a matter of time”: the only worry that I see, is that it would take so long to develop cultivated meat that in the meantime we would have already abolished animal farming (or decreased it to such a degree that cultivated meat has little additional value) because of e.g. plant-based and fermentation-based protein. But I consider that unlikely (lower than 10% likelihood). Oh, and even if humans would be all plant-based vegans by then, then we still have the many carnivorous animals (pets,...) who may benefit from cultivated meat. Hence, I think speeding up cultivated meat R&D remains very effective (high risk high impact), especially for animal welfare. It may be less effective for e.g. climate change, because reductions of greenhouse gas emissions need to occur soon (within 30 years). But cultivated meat offers a cheap carbon capture and storage method (reforestation of agricultural land that was used for livestock). And I think carbon capture is still worthwhile even over 50 years.
I would say 30-50 years for whole tissue cultivated meat to reach price parity with animal-based meat. But I have no clue whether I’m good at forecasting.
About the 50% consumption of resources: that was just an assumption, somewhere between 0 and 100%, close to what I think is the proportion of edible tissue mass to whole body mass.