Author: Emma Johnston

By Emma Johnston

As I make my way toward the “Pure in Balance” section in the Dining Hall, I’m magnetically drawn to a tempting beef taco casserole and saucy barbeque meatballs. Then, to my surprise, I look at the menu and realize that they’re made with plant-based meat! When I first saw this at the DH last semester, I was a bit skeptical. Sure, I’d had an Impossible burger before, but could the Furman Dining Hall really pull off cooking plant-based meat at a large scale? I decided I’d give it a try, and as I took my first bite of a meatball, I was pleasantly surprised with its likeness to meat. It had the same texture, smokiness, and overall flavor as an animal-based meatball. Coincidentally, a few days later, my mom sent me a podcast on cell-based meat (also known as “clean” meat), which is a new protein alternative currently in the works. I was infatuated with this idea that meat can be created in a lab using animal cells as a more sustainable, cruelty-free alternative to traditional meat. From that point on, I’ve continued to order the plant-based meat at the DH… and wondered if cell-based meat could become as widespread as plant-based meat, or even plant-based milks.

I was still puzzled, and a bit skeptical, about how this “meat clone” could be grown from cells in a lab; it almost sounds like a concept from a sci-fi movie. I learned that cell-based meat is created by producing commodities from muscle or fat cells of animal donors rather than whole organisms. Initial sources of cells are produced by animal donors who are anesthetized while a small section of tissue is removed. In this way, these cells are immortalized and are able to continuously proliferate – in much the same way plants are propagated – so that animal donors don’t have to continue being used. Though plant-based meat (produced from ingredients such as soy, beets, beans, and other grains and vegetables) are already a relatively popular alternative to animal meat, there are notable differences between this iteration and its cell-based sibling. Plant-based meat retains much of the functionality and nutrition of animal protein, but has an altogether different composition than meat, so is less able to mimic flavors and texture. In contrast, cell-based meat is more indistinguishable from traditional meat, as it has been “grown” from the cells of animals and therefore preserves the same composition as animal-based meat (Rubio et al. 2).

In researching more about cell-based meat, I was amazed to discover its sustainability as an alternative to animal – or even plant-based – meat. Throughout my time at Furman, whether through Eco Reps or a sustainability class, I’ve learned how detrimental animal farming is to the planet, as well as to animal and human health. One of the most destructive aspects of the livestock industry is the amount of greenhouse gas it produces. Methane, a dangerous greenhouse gas with high global warming potential, is produced by livestock – specifically cattle that consume grain-based foods (Garnett et al. 71). The livestock sector is also a major contributor to the production of nitrous oxide, a potent greenhouse gas that makes up 30% of the ruminant emissions total (Garnett et al. 72). But global warming due to excess greenhouse gas emissions isn’t the only issue linked to animal farming. This industry is responsible for the spread of foodborne illnesses to humans, as well as infectious and zoonotic diseases, like COVID-19. Such pathogens spread through factory farms and meatpacking plants, due to the fact that animals are processed as raw material input for meat production in notoriously unsanitary conditions (Rubio et al. 1). There’s also a conspicuous animal welfare issue within the livestock industry, with billions of animals killed or suffering due to our appetite for animal meat (Rubio et al. 2). However, cell-based meat will eliminate almost all of these issues. According to the journal article “Plant-based and cell-based approaches to meat production” published by Rubio et al., “The first relevant LCA published in 2011 estimated CBM would involve lower energy consumption (7–45%), greenhouse gas emissions (78–96%), land use (99%), and water use (82–96%) compared to ABM” (Rubio et al. 7). Moreover, with cell-based meat production, it’s almost impossible to spread foodborne illnesses or diseases because cell proliferation requires extremely sterile conditions, preventing contamination of pathogens (Rubio et al. 6). And, since the cells of the animal donors are able to be genetically immortalized, there’s no need for widespread slaughter. Cell-based meat will nearly eliminate the animal suffering, spread of foodborne and zoonotic disease, and most of the environmental issues caused by animal-based meat.

It’s theorized that cell-based meat could reach a larger scale of animal-based meat-eaters than plant-based meat has, since the taste and texture of cell-based meat is extremely similar to that of animal-based meat; there simply wouldn’t be as much for meat-eaters to “give up” in terms of what they enjoy about meat. In fact, studies show that even if cell-based meat was quite a bit more expensive than animal-based meat, there’d still be a relatively large market for it. Recently, a Netherlands consumer acceptance survey was conducted, showing that 58% of interviewees were willing to pay 37% more for cell-based beef compared to animal-based beef (Rubio et al. 3). If this is the case, how close are we to commercializing cell-based meat and producing it at large-scale? Currently, a ramped-up supply of cell-based meat is disrupted by high production costs and a lack of fundamental knowledge on the costs, nutritional value, and sensory properties of these cell-cultured tissues (Rubio et al. 9). Despite these hurdles, there has been some movement toward getting cell-based meat into production. It’s been decided that in the U.S., cell-based meat will be regulated by the FDA, which will regulate cell storage, isolation, and growth, and the USDA, which will oversee these products for the rest of the commercialization process (Rubio et al. 4). In its push for cell-based meat to become a wide scale protein alternative, The Good Food Institute operates as an international nonprofit sharing knowledge and research with the public and working across the supply chain and within public and private sectors to further a mission of promoting alternative proteins. They focus on the science of PBM and CBM, advocate fair policy and public funding to offer solutions to government issues, and find market opportunities and tailored guidance for producing and selling these plant-based and cell-based products (The Good Food Institute). With organizations like GFI and its mobilization of some of the nation’s leading meat producers to reimagine and retool, it’s possible that we could see cell-based protein alternatives being pushed into markets, perhaps becoming as widespread as plant-based meat, in the very near future.

Cell-based meat is a demonstrably sustainable alternative to animal-based meat in that it will decrease environmental, human health, and animal welfare issues. But what is equally exciting is the promise that it could crack open a brand new field requiring the emergence of innovative companies (think meat “breweries”!) and related career opportunities across the world (The Good Food Institute). Cell-based meat may not completely eliminate animal-based meat production. However, the demand for factory-farmed, lower quality meat could be filled by cell-based meat, while animal-based meat made sustainably on a small-scale could become the core of the demand for higher quality meat (Rubio et al. 9). So, rather than wiping out animal-based meat completely, cell-based meat could be offered in tandem with its traditional brethren, satisfying both vegans and carnivores alike.

Sources:

Garnett, Tara, and Cecile Godde. “Grazed and Confused?” Food Climate Research Network, Environmental Change Institute, 2017.

Rubio, N. R., Xiang, N., & Kaplan, D. L. (2020). Plant-based and cell-based approaches to meat production. Nature Communications, 11(1), 1-11. doi:10.1038/s41467-020-20061-y

The Good Food Institute. (2021, February 16). Retrieved March 02, 2021, from https://gfi.org/

By Emma Johnston

It occurred to me recently that I kind of like being in small spaces. I grew up sleeping in a “Privacy Pop” (sometimes under a weighted blanket), and have this tendency to curl my limbs in tight to my body whenever the situation (and seating) allow it. I don’t know that I’d go so far as to say I’m a claustrophiliac. I certainly prefer soothing compression over strict confinement. But it got me thinking…

…we were staring at the exterior of a refurbished 1969 Lamar vintage camper at the Swamp Rabbit Inn in Travelers Rest. My mom was in town to deliver a “new” used bike, and we took it – and my old cruiser – for a ride on the trail. She had stumbled upon a listing for the camper the week before, and arranged to see it in person. Absorbing what 17 feet by 7 feet by 8 feet looks like in real life, we gushed at how precious it was; like, theoretically, how adorable it would be for someone else to inhabit it – perhaps a doll-sized person. But as soon as we stepped inside, I became completely captivated with the idea of downsizing to “camper living.”

The interior was stunning, which you wouldn’t (or, at least, I didn’t) necessarily expect from a trailer. A macrame chandelier hanging over a live edge dining table. A beautiful copper bathroom sink. A bohemian-style queen bed under a panoramic window. And a layout so smart, you wouldn’t even believe you’re looking at less than 100 square feet of space. Not to mention all of the amenities you could ever need: heating and air conditioning, electrical outlets, cable TV, high speed wifi, and a full kitchen! What dawned on me during this tour – which basically amounted to turning 360 degrees – was how much someone could genuinely love living here. Sure, there are the prudent reasons for downsized living: the minimalist lifestyle, money-saving benefits, mobility and, perhaps most importantly, environmental friendliness. But I’d figured that, in the transition, the emphasis would be on what had to be given up in the transition. Inside that perfectly-appointed little Lamar, however, was not a vibe of sacrifice but of refinement, dignity, and comfort.

Although downsizing or tiny living is becoming increasingly popular, the average American residence continues to increase in size. The average American home has swelled by 140% from the typical 1,000 square feet in 1950. During the recession of 2008, Americans began to downsize, citing economic or environmental reasons. But this phenomenon was woefully short-lived. Now, it seems as with so many aspects of American life, there are increasingly polar opposites: those seeking to live larger and more opulent, and those looking to clean out and scale back. There is, of course, evidence that Mother Earth favors the latter.

Perhaps the greatest sustainable outcome of the switch to tiny living is the reduction of carbon emissions. Out of electricity, natural gas, and heating oil, electricity uses up the most energy in American households, making up 53% of the energy used in an average American home. According to Timothy Carlin, author of the article “Tiny Homes: Improving Carbon Footprint and the American Lifestyle on a Large Scale,” the production of electrical energy also primarily relies on coal as fuel, creating 241.6 million metric tons of carbon emissions. This amount of carbon waste would fill 15,100,000 dump trucks. On the individual level, the average American carbon footprint is more than 28.5 tons of carbon emissions per year, with about 2.72 tons produced from electrical energy. 

So, how does camper living decrease carbon emissions? Clearly a camper comprises a much smaller space than the average American home, requiring less electrical energy to run compact appliances, provide temperature control, and provide lighting. In fact, natural daylight can illuminate nearly the entire space. In addition, campers require minimal natural gas for heating and cooking. Not only do campers cut back on carbon emissions, but they also save water with composting toilets. This is the most common type of toilet in a camper, as these structures are not connected to a pre-existing septic system. Composting toilets reduce household water usage by up to 60%, reduce marine pollution, and oftentimes, the waste is recycled into the environment as fertilizer, creating more productive and fertile soil. 

Aside from these measurable, directly-sustainable benefits of camper living, there are other advantages that may not be as apparent. With the necessity of downsizing comes picking out only the most essential belongings, from clothing and keepsakes to kitchen goods and cleaning supplies. Intentionally eliminating unnecessary items that don’t actively serve a purpose in everyday life is the mentality needed for camper living. This minimalist mindset – enforced by limited camper storage – decreases consumer waste; you simply don’t have the physical room for the purchase of unnecessary items, so you don’t have the mental room for constant upgrade and replacement, either. This, blissfully, produces a feeling of control over – and settled satisfaction in – one’s life.

Back on campus, I pondered how I could really make that lifestyle a reality someday. There’s the option of purchasing an old camper and refurbishing it, like the folks at the Swamp Rabbit Inn. I also discovered a company called Happier Camper, which offers flex-designed trailers for downsizers concerned more with function and flexibility over aesthetics and repurposing. Happier Camper also offers an “Adaptiv” line of block-in-grib components for existing camper- or van-owners. These modular interior pieces allow for complete customization of the layout of just about any size trailer or campervan.

Consider how it would feel to truly love every square foot and every single feature of your home – from gorgeous flooring to awesome appliances to the perfect mattress – because being scaled way down makes it much more affordable. You can feel savvy and righteous in your eco-friendly lifestyle, but you can also genuinely enjoy how every single charming nook and cranny hugging you in serves a purpose. Turns out I’ll take a hug from a nook or cranny anytime, anywhere – maybe someday everytime, everywhere.

 

Sources:

“Adaptiv™ System.” Happier Camper, Happier Camper, happiercamper.com/pages/adaptiv%E2%84%A2-for-campers. 

Carlin, Timothy. “Tiny Homes: Improving Carbon Footprint and the American Lifestyle on a Large Scale.” Celebrating Scholarship and Creativity Day, College of Saint Benedict, 24 Apr. 2014.

“Stay in Travelers Rest With Lola The Glamper Camper.” Swamp Rabbit Inn, Swamp Rabbit Inn LLC, 19 Oct. 2018, www.swamprabbitinn.com/blog/2018/10/11/go-glamping-with-lola-the-vintage-camper. 

“To Flush Or Not To Flush: The Truth About Composting Toilets.” The American Home Shield, American Home Shield Corporation, www.ahs.com/home-matters/cost-savers/the-truth-about-compost-toilets/. 

“​1969 Lamar.” Vintage Camper Trailers, 4 Jan. 2019, www.vintagecampertrailers.com/for-sale/1969-lamar.