by Insa Mohrfigures by Jovana Andrejevic Reading about cultured meat can be confusing. While many major companies claim to have found the holy grail, some academic experts go to the lengths of calling it a scam. But what does the science and market reality really tell us about the progress and potential of cultured meat? A review. Introduction It has been almost 10 years since … Continue reading (Meat) pie in the sky? – When will our appetite for lab-grown meat be satisfied?￼
Greenhouse gases, such as carbon dioxide (CO2) and methane, contribute to global warming by slowing the rate at which heat energy escapes into space. Although methane is less abundant than CO2, it is several times more potent, absorbing up to 36 times more energy than CO2 over a century. Last year marked the first time that global methane concentrations reached levels 2.5 times greater than … Continue reading Can converting methane into CO2 help reduce climate change?
A team of Australian scientists lead by Rocky De Nys (James Cook University) discovered that a certain type of red seaweed, called Asparagopsis taxiformis, can decrease the amount of methane produced by the bacteria found in a cow’s stomach. Lauren Kuntz explains that methane is a very potent but short-lived greenhouse gas. Limiting methane produced by livestock, a major source of the gas, could help … Continue reading Seaweed May Cut Cows Methane Production