As global populations grow and pressure on food systems intensifies, cultivated meat offers a potential new way to produce protein while reducing environmental impacts. Yet its rise raises questions about food safety, consumer trust, economic inequality, and the future of traditional farming communities.

In this FAO committee, delegates will explore how the international community can regulate cultivated meat while balancing innovation, food security, sustainability, and farmer livelihoods. They will tackle issues of labelling, market access, safety, and public trust while considering whether cultivated meat can contribute to a more sustainable and equitable global food system.

Dora Paolini