Perspectives on the protein transition : potential of cultivated meat and precision fermentation for sustainable agriculture and food systems

Abstract

Faced with population growth, climate change, and resource scarcity, the global food system stands at a pivotal moment. This dissertation examines how alternative proteins - cultivated meat (CM) and precision fermentation (PF) - could reduce agriculture's environmental impact, meet rising protein demand, and reshape consumer markets, integrating four studies combining environmental modeling, consumer research, and media analysis. Land-use and climate analyses show CM and PF can substantially cut emissions and cropland, but only with low-carbon energy, optimized cell-culture media, and renewable feedstocks. A survey finds cautiously positive consumer acceptance of animal-free cheese, with clear labeling and transparency emerging as key to public trust. An analysis of German media coverage of new genetic technologies (NGTs) reveals a gradual shift toward more favorable portrayals. Realizing this potential requires science-based regulation, decarbonized energy, and transparent value chains.