VEGANOK in the cultured meat debate.
In recent years, cultured meat has gained increasing global interest, positioning itself as a potential solution to the challenges posed by the environmental impact of intensive livestock farming and food security. However, its development raises critical questions—not only from a regulatory and scientific perspective but also from an ethical and cultural standpoint.
To address these issues, the FEASTS project was launched. This initiative, funded by the European Union under the Horizon programme, involves key institutional partners such as the European Food Safety Authority (EFSA) and the European Commission’s Directorate-General for Health and Food Safety (DG SANTE).
As part of this project, the international webinar “Horizon FEASTS Project: Preliminary Results of the Horizon FEASTS Project on Cultured Meat and Seafood & Discussion with Stakeholders” took place on 18 February 2025. The event brought together experts from the food and scientific sectors, European institutions, and stakeholders from various fields, including the European Commission, EFSA, producers, retailers, consumers, veterinarians, and researchers.
The webinar aimed to analyse cultured meat’s challenges and opportunities, discussing key aspects such as authorisation systems, risk assessment, official controls, the impact on traditional food production, and how European consumers can make informed choices.
In this context, VEGANOK contributed to the debate on cultured meat with a speech delivered by Laura Serpilli, head of the VEGANOK Osservatorio and spokesperson for VEGANOK certification, the non-profit association AssoVegan, and UNIVEGAN—the Italian network of entrepreneurs committed to developing ethical and sustainable business models.
Her speech emphasised the need to go beyond merely improving the way meat is produced and instead question why we continue to consume it in the first place. She also raised a crucial concern: prioritising the development of cultured meat could divert resources and investment away from 100% plant-based alternatives and precision fermentation, ultimately slowing down the transition towards a truly sustainable food system.
Below, we provide her entire speech, allowing our readers to delve deeper into the topics discussed and understand VEGANOK’s stance on this technological innovation.
The joint statement by VEGANOK, UNIVEGAN, and AssoVegan
Good morning, everyone.
I am Laura Serpilli, speaking on behalf of the italian certification VEGANOK, the non-profit organization AssoVegan, and UNIVEGAN, which represents Italian entrepreneurs working on ethic vegan businesses—three organizations united by a shared vision of antispeciesist ethics.
After listening to the insightful contributions shared today, I’d like to add another perspective to the conversation—one that focuses on how cultured meat fits into broader discussions around animal ethics and sustainability.
While cultured meat or seafood can drastically reduce the suffering of animals in intensive farming, it still operates within a framework where animals are seen as a resource, rather than as individuals with intrinsic value. It may serve as an important first step in minimizing harm—every effort to lessen suffering has value—it should not be mistaken for the ultimate goal.
We cannot ignore that cultured meat, compared to industrial farming, could lower the environmental footprint by decreasing water and land use, as well as emissions. These are meaningful, necessary improvements. But this is the point:
While cultured meat may shift how meat is produced, it does not question why we continue to consume it.
We must address a fundamental question: if we can thrive without relying on animals at all—and we can do it supported by internationally relevant studies—why replicate a system that keeps them in the equation?
We already have abundant plant-based alternatives—from protein-rich legume products to plant-based dairy—that provide everything we need without exploitation. These solutions are already scalable, increasingly affordable, and widely accepted. Unlike cultured meat, they break the cycle of meat dependence.
We could see cultured meat as a bridge, a transition toward a more ethical food system. While we can certainly acknowledge it as a potential step forward as I mentioned before, the destination must ultimately be a future free from meat consumption.
If we continue to normalize the idea that meat is essential, we risk delaying the real paradigm shift—one in which animals are recognized as individuals, not raw materials.
Can we live well without exploiting animals?
The answer is yes.
At VEGANOK, Associazione Vegani Italiani Onlus, and UNIVEGAN, we support innovation that reduces suffering and environmental impact. But in our vision, true long-term progress requires a complete rethinking of existing habits in order to build a new paradigm.
Before closing, I’d like to leave you with an open reflection.
I’m concerned that prioritizing cultured meat might divert critical funding, research, and public interest away from more truly transformative plant-based or fermentation-based solutions, potentially slowing our progress toward a genuinely animal-free future.
Could prioritizing the development of cultured meat over plant-based innovation actually delay the transition to a truly sustainable food system?
Governments and private investors will have to make strategic decisions about where to allocate funding. If resources are primarily directed toward cultured meat rather than supporting plant-based transformation, could this reinforce the perception that meat consumption is essential rather than something we can move beyond?
As we shape the future of food, these are the questions we must address with clarity and responsibility.
Thank you all for listening.
