ArticleEnvironmental science & technology2026
Environmental Impacts of Cultivated (Lab-Based) Blue Foods.
Article in Environmental science & technology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lab-based meat or cultivated meat (CM) is produced by growing edible animal cells using cellular agriculture techniques and eliminates the need to farm or capture live animals. Given the depleted state of global fisheries and adverse environmental impacts associated with aquaculture, CM systems may be particularly suited to help meet the rising demand for blue foods, especially high-value and luxury species, sustainably. Despite growing research into CM products and their potential to lower the environmental impacts associated with animal-based foods, the environmental performance of CM blue foods remains largely unknown. Here, we use life cycle assessment (LCA) to quantify the cradle-to-gate environmental impacts associated with three CM blue food products. We find that CM blue foods have a cumulative energy demand of 40-45 MJ kg
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