Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions from 36 to 42.
Humans have long been omnivores, consuming both meat and vegetables as part of their diets. However, recent trends suggest a shift towards a society dominated by meat consumption. According to the United Nations' Food and Agriculture Organization (FAO), global demand for meat has surged by over 500 percent in the past 50 years. This increase can be attributed to the rapid growth of the Earth's population and the correlation between higher incomes and increased meat consumption. With the global population projected to reach nine billion by 2050 and developing countries experiencing economic growth, the demand for meat is expected to continue rising.
The consequences of this escalating demand for meat production could be devastating for the planet. Currently, a staggering 30 percent of the Earth's land surface, equivalent to 70 percent of all land available for agricultural use, is dedicated to raising livestock. As farmers struggle to meet the rising demand, they clear valuable land, including rainforests, exacerbating deforestation. Reports from the FAO highlight that meat production is responsible for a significant portion (70 percent) of Amazon deforestation in South America. Moreover, large factory farms, which are essential for meeting the demand for meat, consume substantial amounts of energy and contribute to pollution, further straining the environment.
Fortunately, food scientists are actively seeking alternatives to traditional methods of meat production. Dutch scientists, for instance, are pioneering the development of lab-grown meats. By using cells derived from cows, they cultivate "muscle" tissue that can be processed into beef products. This innovative approach promises to reduce the energy and land required for cattle farming by approximately 40 percent. Additionally, scientists from the United States and China are exploring the use of mushrooms to create meaty flavors that could enhance plant-based food options, providing consumers with natural and healthier alternatives.
While lab-grown meat presents a promising solution to the sustainability challenges posed by traditional meat production, its widespread adoption faces hurdles. The high costs associated with development, with the Dutch team spending over $200,000 to produce enough meat for a single burger, and consumer acceptance are significant barriers. Despite these challenges, as environmental concerns intensify and technological advancements progress, lab-grown meat may become an inevitable and vital component of future food production systems.
