What if you could eat meat but stop plant-intensive farming, methane emissions and massive deforestation – and without killing any animals?

It seems impossible, but this is the goal of Ivy Farm, a new spin-off company from Oxford University, which has plans to produce laboratory-grown meat on a commercial scale.

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Chief executive and co-founder Dr Russ Tucker, who comes from a butcher family, admits he is an avid carnivore but worries about the ecological footprint of the meat.

Speaking at COP26, he said: “Meat has been at every meal for me, this is what I grew up with and this is what I continue to do.

“I love meat, this is the reality.

“But revealing some of the statistics about animal husbandry, it was very sad to think about what that means for a carnivore.

“Alternatives are available, but I think it is quite difficult to get to it.

Ivy farm is a spin-off company from the University of Oxford that creates laboratory-grown meat that does not require farmland or livestock to produce.

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“Many of us are finding ways to be a little more flexible in our diets, but the whole idea of ​​cultured meat is that you have to hit the taste and the quality, otherwise what is the goal.

“We are offering real meat, grown in a different way.”

Livestock growth generates 14 percent of global greenhouse gas emissions, similar to the amount generated by all combined transport.

Dr. Russ Tucker is the chief executive and co-founder of Ivy Farm, which aims to produce 12,000 tonnes of cultivated meat a year by 2025.

The livestock sector generates one-seventh of global greenhouse gas emissions and is responsible for one-third of all freshwater consumption.

Meanwhile, more than a quarter of the world’s land area is used to graze or cultivate food for farm animals.

Industrial meat production is the single largest cause of deforestation globally, with large forest areas expected to pave the way for pasture.

Tucker, a trained biomedical engineer, believes laboratory-raised, “slaughter-free” meat is the future for mass-produced meat products, offering an alternative to factory inhumane farming and environmentally harmful practices.

Dr. Russ Tucker comes from a long line of meat lovers, with his father and two grandfathers all butchers.

Cultivated meat grows in bioreactor reservoirs from cells painlessly collected from a live animal and requires only a portion of the land and water needed for livestock breeding.

No veterinary medicines are needed and little waste is produced.

Factories can also be set up anywhere, including urban centers and open areas, bringing food closer to where it is eaten and thus avoiding transport emissions.

Ivy Farm is currently creating lamb, chicken, pork and minced beef, which can be used to make sausages, burgers, meatballs and the like.

But it is possible to grow any type of meat, including fish.

“It has passed my taste test and I promise you that mine is a high standard because of my background,” Tucker said.

“The real taste test will be my father, who was a butcher.

“This is what we are aiming for – meat lovers.

“We want to make it easy for them to switch from conventional meat to cultivated meat.”

The products are still in development, but are hoped to grow as soon as consent is given to food standards.

The firm hopes to produce 12,000 tonnes a year by 2025, enough to feed 150,000 people.

It also plans to open an urban farm in Oxford in 2023, offering visitors the opportunity to try the goods.

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