 Producing 1,000 kg of cultured meat could require between 7 and 45% less energy, cause 78 to 96% less greenhouse gas emissions, use 99% less land, and 82 to 96% less water than traditional meat. In addition, lab-grown meat carries far less risk of diseases because it's creating a laboratory environment. And it could be custom-made to be more nutritious or contain less cholesterol, for example, not to mention that it would be cruelty-free.