Cultured Meat introduces a new technology of producing meat without animals which may bring profound changes in relation to our food consumption, food production, and animals (both the domestic and wild ones). The scientific and technical issues of using animal cells to produce meat as well as the social and ethical questions raised by this new technology are addressed in this book. There is also an extended discussion of the possible changes in our agriculture practices and consequences for the environment. Cultured Meat features an in-depth analysis of possible technical solutions for cultured food production and future development as well as a discussion on the benefits for health and issues of public acceptance. This is the first book devoted to cultured meat which is accessible and of interest to both experts and the general public. It outlines a possible way to maintain some of our meat eating habits with minimal environmental damage.