Andras Forgacs on sustainable, scalable meat

Submitted by Kathy Cooper

Viewed: 21'200


8% of the world''s water supply and one third of the world's non-ice landmass is used for raising livestock for meat and leather. At least 18% of the greenhouse gases entering the atmosphere are from the livestock industry.


3D printing and tissue engineering now allow bioprinting: the design and fabrication of three-dimensional tissues. The meat created in this process could be carefully designed to have the same mouth feel, texture and flavor as traditional meat.


Fundamentally change the way meat is produced by growing the meat directly instead of raising the entire animal.

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