PRESS RELEASE | Support sustainable, cultivated meat or lose £2.1bn economy boost, government warned | OXFORD ECONOMICS

By Ivy Farm

on Thu Sep 30 2021

Oxford Economics Infographic
  • New figures show lab-grown ‘cultivated’ meat could add £2.1bn to the UK economy by 2030 – 13% of the UK’s agriculture sector
  • Industry could also create 16,500 jobs by the next decade, Oxford Economics finds
  • UK in danger of falling behind as pioneers like Singapore, Israel, and US forge ahead

Download the full Oxford Economics report here

OXFORD (30 September): The UK risks missing out on a £2.1bn windfall if it delays giving the green light to Britain’s emerging cultivated meat industry, according to a report issued today.

The new figures reveal the sector is also primed to provide up to 8,300 new highly-skilled UK jobs – with the same again generated in the broader supply chain – by 2030 as consumers start to embrace sustainable meat produced without killing animals.

According to the study authored by researchers from forecaster Oxford Economics, hitting £2.1bn gross value added (GVA) contribution to UK GDP in 2030 would mean cultivated meat was singlehandedly accounting for 13% of the cash pumped into the UK’s economy by the agriculture sector.

The industry would also boost tax coffers by £523m – but only if UK regulator the Foods Standards Agency (FSA) rubber stamps its approval for sale in the UK by the end of next year and allows the UK to catch up with other countries that are already supporting the sector.

Oxford Economics Infographic
Government support required for first mover advantage

UK cultivated meat pioneer Ivy Farm Technologies commissioned the study as part of its drive to help ministers understand the potential of products made with real meat – but with a fraction of the carbon footprint of traditionally farmed livestock.

Currently, nearly half the worldwide harvest is required to feed the livestock population and scientists have called consumption of meat the “6th mass extinction event” due land clearance and its direct and indirect contribution to increasing greenhouse gases.

Oxford Economics researchers looked at the economic contribution to the UK based on solely domestic consumer spending on cultivated meat in the year 2030 and found:

  • The industry itself will be worth up to £1.7bn by 2030 in the UK – and will support a total GVA contribution to UK GDP of up to £2.1bn once the UK supply chain is factored in
  • The cultivated meat industry will have a ‘GDP multiplier’ of x3.7 in 2030 – for every £1m of GVA created by the industry, a further £2.7m is expected to be supported elsewhere in the UK economy that year
  • The British cultivated meat industry could support up to 16,500 jobs across the UK in 2030 – up to 8,300 workers (50%) employed directly by the cultivated meat industry and the rest in the supply chain
  • The cultivated meat sector would account for roughly 12% of consumer demand for meat in 2030
  • The industry will have an ‘employment multiplier’ of x2 in 2030 – for every 100 jobs in the industry, a further 100 will likely be supported elsewhere in the UK economy
  • The UK risks losing out to countries such as US, Singapore and Israel, who are proactively supporting this new industry

Ivy Farm Technologies CEO Rich Dillon said: “This is the first time a definitive economic dataset has been calculated for the UK’s cultivated meat industry and we’re urging the government and the FSA to study the report carefully. If we don’t move quickly, countries like Singapore that have already approved cultivated meat for consumption will leave us in their wake.

‘The environmental benefits of producing real meat without livestock farming are well understood, as are the animal welfare and human health advantages. And we know that consumers are ready to try it and buy it.

“Now we have the missing piece of the jigsaw that fills in the economic benefits to the UK. If we can release the handbrake and seize the ‘first mover’ advantage, the UK can become a powerhouse for alternative proteins, exporting our products and technology across the globe and reducing the UK’s reliance on imported meat.”

Oxford Economics Director of Economic Consulting, Henry Worthington, said: “Our analysis has highlighted the cultivated meats sector’s strong potential for growth within the UK and the substantial economic footprint that the market will support through the value chain.

“Strikingly, from whichever angle you look, the public policy rationale for regulatory approval of cultivated meat appears compelling, from “net zero” to the war against obesity to building a more research-intensive economy, this industry aligns seamlessly with stated government policy objectives.

“The industry may be in its infancy now, but it clearly presents significant opportunities for entrepreneurs, investors, and other commercial partners to exploit the global potential of a move away from conventional farming towards more sustainable methods.

Ends

For further information please contact

Ells Baker, BCW, ivyfarm@bcw-global.com

NOTES TO EDITORS

About Ivy Farm www.ivy.farm

Ivy Farm Technologies was founded by Dr Russ Tucker and Professor Cathy Ye (Associate Professor of Engineering Science, University of Oxford) in 2019. The founders met at the University of Oxford’s Department of Engineering Science.

The company plans to become the first commercial producer of sustainable, cultivated meat in the UK and put Britain on the map in the emerging global industry by producing cultivated meat products – beginning with a slaughter-free sausage – for supermarkets and the restaurant trade from 2023.

This year the company launched a £16 million fund-raising to build a pilot R&D facility in the first step towards producing 12,000 tonnes of cultivated pork a year by 2025 – equivalent to saving the lives of 170,000 pigs.

Twitter: www.twitter.com/ivyfarm_tech

LinkedIn: https://www.linkedin.com/company/ivyfarm

Website: www.ivy.farm

Extra info about cultivated meat

  • Cultivated meat is also referred to as ‘cellular meat’, ‘cultured meat’ and ‘lab-grown meat’
  • One 100-gram sausage made using conventional farming methods produces 1.5 Kg of CO2. The same sausage made using cultivated meat produces 0.4 Kg of CO2 – a saving of 71%. This, and more detail on the carbon footprint of cultivated versus farmed meat can be found in a CE Delft study from 2021:https://cedelft.eu/wp-content/uploads/sites/2/2021/04/CE_Delft_190107_LCA_of_cultivated_meat_Def.pdf
  • More than one-third of global greenhouse gas emissions caused by human activity can be attributed to the way we produce, process and package food, a UN-backed study revealed.
  • Consultants AT Kearney believe that by 2040 conventional meat will make up just 40 per cent of the entire market, narrowly ahead of cultivated meat and novel/vegan meat replacement on 25 per cent, and cultivated meat could eventually account for 35 per cent of all meat consumed by 2040