How innovation system-of-systems embrace antifragility: Historical evidence from the Swedish alternative protein industry
The environmental impacts of lab-grown (cultivated) blue foods
The environmental impacts of lab-grown (cultivated) blue foods
Professor Tamar Makov
Date: Friday 24 April, 12:30
Location: Oxford Martin School, seminar room 1 and online
Join us for a seminar with Professor Tamar Makov from BGU.
Title: The environmental impacts of lab-grown (cultivated) blue foods
Abstract: Lab-grown meat, or cultivated meat (CM), is made using cellular agriculture technologies that eliminate the need to farm or capture live animals. Given the depleted state of global fisheries and the adverse environmental impacts associated with aquaculture, CM systems may be particularly suited to help meet rising demand for such blue food sustainably. Despite growing research into CM and its potential to lower the environmental impacts associated with animal-based foods, the environmental performance of CM blue foods remain largely unknown. In this talk, I will present results from our recent study, which suggests that, per kilogram, CM blue foods have lower environmental impacts compared with conventionally produced analogues, and other types of cultured meats. In addition, I will discuss nutritional aspects and potential system-level implications of shifting blue food production to CM systems, and propose that the greatest environmental potential of CM, may be to reduce demand for species that are listed as endangered rather than those found in abundance.
Professor Makov investigates the potential to address social and environmental challenges through sustainable business practices, technologies, and entrepreneurship. Adopting a systems approach, she draws from the fields of industrial ecology, data science, and behavioural economics, and combines methods including Life Cycle Assessment (LCA), machine learning, and psychological experiments. Her goal is to generate insights informing theory, policy, and real-world decision making on issues including sustainable food systems, the circular economy, and digitalisation. Makov is the heads of the Circular Economy lab and an Associate Professor at teh BGU Faculty of Business and Management and the Goldman Sonnenfeldt School of Sustainability and Climate Change. She holds a PhD and MA Environmental Management from Yale University, and a BSc in Nutrition Science from HUJI.
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From global to local: The challenges of reducing household food insecurity
From global to local: The challenges of reducing household food insecurity
Maize and the politics of provisioning in South Africa
