Flux continu

Barbecue, entrecôte saignante et virilité : pour certains, ces trois mots vont presque de pair. Et selon une vaste étude britannique, cette association culturelle n’est pas qu’un cliché. Derrière l’attachement des hommes à la viande se cache un véritable enjeu environnemental et identitaire. À l’heure où la planète suffoque, certains accusent les “viandards” de ralentir la transition écologique. Mais la réalité est plus nuancée qu’il n’y paraît.

Cell-based food production, which is the field of growing animal agricultural products directly from cell cultures, has been explored as an alleged sustainable alternative to the conventional livestock agricultural system. As commercial cell-based food production continues to expand, the urgency increases to address one of the most important questions of consumers, the question of food safety. Thus, the Food and Agriculture Organization of the United Nations (FAO), in collaboration with the World Health Organization (WHO), has developed the present document to engage with respective Members and relevant stakeholders by proactively sharing the current knowledge to identify concrete ways to inform consumers and all other stakeholders about the food safety considerations for cell-based food products. This document includes a literature synthesis of relevant terminology issues, principles of cell-based food production processes and the global landscape of regulatory frameworks for cell-based food production.

Plus le PIB par habitant d’un pays est élevé, plus la quantité de viande avalée par personne a tendance à augmenter, montre cette infographie du journal suisse “Le Temps”.

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