In less than 30 years, when the world's population reaches its carrying capacity, how will we feed everyone? Unless we start planting crops on the Moon or give our all to cannibalism, we will need new technologies to feed the world. Much of the human diet consists of meat. In vitro meat or artificial meat offers a way to negate the food and environmental problems caused by traditional meat. One day it will be in stores, and if it's a success, it could be the solution to how to feed people. Growing meat uses more land, water and resources to house, transport and slaughter animals, their grains and food than it would cost to fund in vitro meat studies. In April 2008 the In Vitro Consortium met for the first time at the Norwegian Food Research Institute. The consortium is "an international alliance of environmentally conscious scientists seeking to facilitate the creation of a large-scale process industry for the production of muscle tissue for human consumption through concerted research and development efforts and the attraction funding for these efforts." and its consumption has a number of destructive effects not only on the environment and humans, but also on livestock. Some of these effects are antibiotic-resistant bacteria due to excessive use of antibiotics in livestock, meat-borne pathogens (e. coli), and diseases associated with diets high in animal fats (diabetes). Meat consumption worldwide is increasing, making meat a global problem. As a result, many researchers have sought to create meat substitutes to minimize the impact of consumption. Substitutes, to date, have been made from soybeans, peas, or even animal tissue grown in a culture. What exactly is this cultured “meat”? It's called in... middle of paper... ever growing population. I believe we need to start reducing our consumption or start fixing production. Works Cited Bhat, Zf and Hina Bhat. “Animal-free meat biomanufacturing.” American Journal of Food Technology 6.6 (2011): 441-59. Print.Gonzalez, Julina Roel. ““The Philosophy of Food,” edited by David M. Kaplan.” Ed. Michael Goldmann. Philosophy of Teaching 36.2 (2013): 181-82. Print.Carruth, Allison. "Growing food: bioart and in vitro meat". Parallax 19.1 (2013): 88-100. Print.Chiles, Robert Magneson. “If they come, we will build it: in vitro meat and discursive struggle over future agri-food expectations.” Agriculture and Human Values ​​30.4 (2013): 511-23. Print.Stephens, Neil. “Growing Meat in Labs: The Promise, Ontology, and Ethical Boundary of Using Muscle Cells to Produce Food.” Configurations 21.2 (2013): 159-81. Press.