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Last week, the USDA and FDA ended their turf battle and announced a joint framework for jointly regulating cell-based meat products.

Congress instructed them to do this in a statement related to the Appropriations Act:

Not later than 60 days after the date of the enactment of this Act, the Secretary of Agriculture and the Commissioner of Food and Drugs shall enter into a formal agreement delineating the responsibilities of the two agencies for the regulation of cell-cultured food products derived from livestock and poultry. Such agreement shall be made public on the USDA and FDA websites within one day of the completion of the agreement.

These products, not yet on the market, are made from animal cells grown in tissue culture; no animals are killed in the process.

What to call these emerging products is a matter of some debate.  Proponents call them such things as in vitro, lab-based, vat-grown, or clean.

The meat industry wants them called artificial, synthetic, or fake.  It publishes a flier called “Fake Meat Facts.”

The proposed plan calls for the FDA to regulate the collection of animal cells, cell banks, and cell growth—the processes.  USDA will oversee production, as it does for live animals and poultry.

Much must be at stake.  The agencies’ framework is proactive; the products are not expected to be marketed for several years.

The meat industry is relieved that USDA is in charge.

National Cattlemen’s Beef Association President Jennifer Houston said, “The formal agreement announced today solidifies USDA’s lead oversight role in the production and labeling of lab-grown fake meat products.”

“This is what NCBA has been asking for, and it is what consumers deserve,” Houston said.

The market for these products is expected to be huge, but questions remain:

• Lab-based: Is it really environmentally friendly?
• And yes, more research is needed.

We will be hearing a lot more about these products as they head to market.

I subscribe to GlobalMeatNews.com’s daily newsletter to find out what’s going on in the international meat market.  Here is a sample of the type of issues it covers.

Special Edition: Focus on Poultry

The global poultry market is heating up with some major consolidation taking place. This focus on poultry looks at MHP and Cargill’s expansion plans as well as Costco’s decision to move up the food chain and manage its own supply. We also look at which countries are becoming the big players in poultry.

• MHP plans to acquire Perutnina Ptuj: Ukrainian poultry producer MHP has announced that it is seeking to acquire meat processor Perutnina Ptuj… Read
• Costco takes control of meat supply chain: Retailer Costco is setting a new “protein precedent” for the US market by taking ownership of the chicken supply chain from farm to fork, a new report from CoBank Knowledge Exchange has revealed… Read
• Global poultry market facing challenges: The growing incidents of African Swine Fever (ASF) across the globe could have a knock-on effect on the international poultry market… Read
• Cargill to acquire Konspol: Processor Cargill has reached an agreement to acquire Konspol, a leading Polish value-added food company… Read
• Asia driving global poultry growth: With poultry predicted to become the most consumed meat in the world in the next few years, where will this growth come from?.. Read
• Jamaican Broilers Group grows US presence: Poultry processor Jamaica Broilers Group has expanded further into the US with the acquisition of a feed mill in Georgia for an undisclosed sum… Read
• Singapore fresh chicken distributors fined S$27m: Thirteen fresh chicken distributors have been fined a total of S$27m (Singapore dollars) for anti-competitive behaviour and price-fixing… Read
• Canada resists US pressure to weaken poultry supply management system: Canada’s Government has been talking tough about protecting the country’s supply management system, as negotiators conduct what might be the final round of talks to renew the North American Free Trade Agreement (NAFTA), with the United States and Mexico… Read
• Hong Kong reports human case of AI in China: Hong Kong’s Centre for Health Protection has revealed that a 42-year-old man from Guangxi, China has been infected with H5N6 avian influenza (AI) after handling poultry… Read
• Master Good set to expand Kisvárda plant: Hungarian poultry processor Master Good is to embark on a HUF15 billion (bn) expansion plan for its Kisvárda plant, aided by a Government grant of HUF3.4bn… Read

Global Meat News is one of those industry newsletters I subscribe to.  This is a collection of its articles on halal meats—those from animals slaughtered and prepared according to Muslim dietary laws.

The market for halal meats is increasing worldwide.

Global Meat News’ Special Edition: Halal

Halal produce is continuing to grow in demand across the international meat market, with China, Russia and Mexico showing a recent surge of interest in certifications and exploring opportunities for export. Is it time for halal meat to win over its previous critics by embracing the 21^st​ century?

• Demand for halal meats to raise Mexican export market: Mexico is set to open up export opportunities for halal certification into the Muslim market… Read
• Russian meat giants drive up halal exports: Russia exported 50,000 tonnes (t) of halal meat in 2017, up almost twofold compared to 2016, as major agricultural holdings Cherkizovo, Miratorg and GAP Resource have shown increasing interest in this segment, according to the International Center for Halal Standardisation and Certification… Read
• Japan’s halal wagyu industry grows as Asian Muslim tourism increases: Japan’s halal wagyu industry is poised for rapid growth, thanks to demand from an increasing number of Muslim tourists and the opening of new export markets… Read
• Saudi regulatory board concerned over Brazilian chicken slaughter: Saudi Arabia’s regulatory board has expressed concerns about chicken products from Brazilian slaughterhouses and the need for investment from the Brazilian slaughterers to make improvements… Read
• Chinese company steps up halal beef production: A leading Chinese beef firm with overseas halal sales is opening a new plant this month that will double its capacity… Read
• Russia looks to export opportunity for halal venison: A recently opened slaughterhouse in northern Siberia has been certified to sell venison in accordance with Islamic standards (halal) and is currently in negotiations to export commercial batches of premium cuts to Iran and the United Arab Emirates (UAE)… Read
• Lisaili abattoir trials Al Mawashi smart app delivery service during Ramadan: The Dubai Municipality has trialled the Al Mawashi smart application at its Lisaili abattoir, for meat to be delivered to customers during Ramadan… Read
• Russia to promote halal poultry internationally: Around 75-80% of poultry that Russia plans to export in 2020 will be labelled as halal, according to Aidar Gazizov, director general for the International Center for Halal Standardization and Certification, speaking at the international summit Agroinvest Russia-2017 in Moscow… Read

This is a collection of articles on the Chinese market for meat from the daily industry newsletter, Global Meat News.

Special Edition: Focus on China
China has been the highlight of the international meat market this year in terms of re-igniting unexpected relationships for trade access and its continuous clashes with the US market. With the Asian sector ramping up its global position, will we see China dominate the meat market in years to come?

• China lift on British beef ban to ‘unlock UK agriculture’s full potential’: China has today (27 June) made a landmark decision to lift the ban on UK beef exports for the first time in 20 years… Read
• NAMI welcomes additional China beef export facilities: The US meat industry has welcomed US Department of Agriculture’s (USDA) efforts to secure approval for 20 additional facilities that are now eligible to export beef to China… Read
• US pork could lose $2.2 billion a year due to China trade war: The National Pork Producers Council (NPPC) has called for a swift resolution of the United States-China trade dispute, in the hopes of paving the way for increased US pork exports… Read
• China and France reach beef agreement: China has signed an agreement to import beef from France… Read
• USDA reassures farmers that Trump will resolve China trade war: The US Department of Agriculture secretary Sonny Perdue believes Donald Trump will defend national interests for farmers following the country’s ongoing trade war with China… Read
• Irish beef given China approval: Irish companies have been given approval to export beef to China… Read
• China poultry equipment sector to be hit by new Trump USA tariffs: America’s pork exporters will be counting the cost of new 25% tariffs announced on Saturday (16 June) by the Customs Tariff Commission of the State Council of China, on US-made meat and poultry exports… Read
• Ukraine and China take steps towards trade deal for poultry meat: Representatives from the Ukraine and China have signed a document to promote mutual trade in poultry meat… Read
• China set to visit Brazil to inspect 84 slaughterhouse refrigerators: Brazil’s Ministry of Agriculture, Livestock and Food Supply has revealed that Asian veterinarians from China will visit the South American country at the end of May to review 84 slaughterhouse refrigerators… Read
• US beef sector unsettled by threat of Chinese duties: US beef industry representatives are voicing consternation over the Chinese Government’s announcement that the country is preparing retaliatory sanctions against beef exports as part of its escalating trade war with the USA… Read

In response to my post last week about a new report on the effects of meat production on climate change and the need to eat less meat, Ridge Shinn, a producer of 100% grass-fed beef reminded me that meat has a place in the diet and raising cattle does not have to harm the planet.

The whole point of cattle raising is to graze the animals on land that cannot be used to produce food for people and let them turn grass into edible meat.  Raising cattle on grass, sustainably, regenerates the land and reduces carbon emissions.

Shinn summarizes the evidence in comments that he and other sustainable livestock farmers submitted to the 2015 Dietary Guidelines Advisory Committee.

As ranchers and farmers who produce 100% grass-fed beef, we submit that the research on our product is already in. We are already employing techniques that soil scientists have validated since the 1990s. We know that corn is bad for cattle and that corn-fed meat is unhealthy for humans. Therefore we raise our beef on grass and pasture alone. We are managing our pastures and our herds to foster the soil microbes that science has shown to be critical to producing healthy meat, sequestering carbon, restoring soil fertility, and retaining water.

He also sent other useful resources on this issue.

A 2016 scientific paper by WR Teague et al in the Journal of Soil and Water Conservation on the role of ruminant animals in reducing carbon footprints.

Incorporating forages and ruminants into regeneratively managed agroecosystems can elevate soil organic C, improve soil ecological function by minimizing the damage of tillage and inorganic fertilizers and biocides, and enhance biodiversity and wildlife habitat. We conclude that to ensure longterm sustainability and ecological resilience of agroecosystems, agricultural production should be guided by policies and regenerative management protocols that include ruminant grazing.

A 2010 essay by Tara Kelly in Time Magazine based on a book review.

in his new book, Meat: A Benign Extravagance, Simon Fairlie, a British farmer and former editor of the Ecologist magazine, tears apart the theory that being carnivorous is bad for the planet — and says that eating moderate amounts of meat could be greener than going vegan.

A 2010 article by the journalist Lisa Abend, also in Time Magazine.

Environmentalists have been giving cows a bad rap in recent years. Between what bovines eat and what they excrete, cattle production emits a lot of greenhouse gas. But if fed solely grass, cows could play a key role in reversing climate change.

I think the arguments are compelling.  Animals have a place in human diets when they are raised sustainably and as humanely as possible.

Raising animals this way means fewer of them.  We still have to eat less meat—and eat meat of better environmental quality.

We could do this….

GRAIN and the Institute for Agriculture and Trade Policy (IATP) have issued a devastating report on the effects of meat and dairy production on climate change.

The report’s principal finding:

At issue are demands for growth in the meat and dairy industries.

The report explains:

Current industrial levels of production cannot be sustained, nor can growth models for meat and dairy remain unchanged. The paradox of the corporate business model based on high rates of annual growth versus the urgent climate imperative to scale back meat and dairy production and consumption in affluent countries and populations is untenable.

Its inevitable conclusion:

cheap meat and dairy comes at a high cost due to social, environmental and animal welfare problems that continue to be under-regulated. In addition, this production is only made possible because the corporations receive an indirect subsidy from taxpayers in the form of government-funded price supports that keep grain cheap.  

It is past time to regulate the industry and redirect the massive subsidies and other public expenditures that currently support the big meat and dairy conglomerates towards local food and farming systems capable of looking after people and the planet.

That’s the challenge.  The need to address it is urgent.  Let’s get to work.

Also see:

Meat consumption, health, and the environment.  Science July 20, 2018.  Authors: H. Charles J. Godfray, Paul Aveyard, Tara Garnett, Jim W. Hall, Timothy J. Key, Jamie Lorimer, Ray T. Pierrehumbert, Peter Scarborough, Marco Springmann, Susan A. Jebb.

This lengthy, extensively illustrated and referenced article covers much of the same territory but with greater emphasis on the health impact of meat consumption, and the amounts of water used in meat production, primarily from feed.

The FDA held a public meeting last week on lab-grown “meat,” meaning, in FDA-speak, “foods produced using animal cell culture technology.”  The meeting agenda is here.

At issue are:

• Basic questions about transparency, marketing, environmental sustainability (see report by Friends of the Earth).
• The safety of these products (Consumer Reports has questions about the safety of these products).
• Can these products be called meat?  (The Atlantic calls this issue “farcical”).
• Which agency, FDA or USDA, should regulate them and decide such questions?

The FDA’s announcement of the meeting, and FDA Commissioner Scott Gottlieb’s statement staked FDA’s territory over these products.  Gottlieb said:

The FDA has a long history of ensuring food safety and applying our statutory framework while supporting rapidly evolving areas of technological innovation in food. The agency currently evaluates microbial, algal and fungal cells generated by large-scale culture and used as direct food ingredients. The agency administers safety assessment programs for a broad array of food ingredients, including foods derived from genetically engineered plants, and also manages safety issues associated with cell culture technology in therapeutic settings.

But if these foods are meat, then USDA is responsible for their regulation.  In a statement to Politico (behind paywall), a USDA spokesperson said:

According to federal law, meat and poultry inspections are the sole purview of USDA, so we expect any product marketed as ‘meat’ to be USDA’s responsibility. We look forward to working with FDA as we engage the public on this issue.”

Politico points out what’s at stake in the jurisdictional dispute.

There are at least 10 lab-grown meat companies across the globe that are furiously working to figure out how to get their products to market. Some of the startups are driven by a desire to reduce animal agriculture’s environmental footprint as developing countries increasingly drive demand for meat and dairy products. Major investors who’ve moved to get into the action include innovators like Bill Gates, Richard Branson, and Tyson Ventures, an investment arm of meat giant Tyson Foods.

The meat industry, as you might expect, does not want these foods to be called “meat.”  But the industry has not reached agreement on strategies (some meat companies have invested in lab-grown meat startups).

The US Cattlemen’s Association (USCA) in February asked federal government regulators to adopt a definition for meat that would exclude cell-cultured products (often called “clean meat“).  This week though, the more-powerful National Cattlemen’s Beef Association (NCBA) asked the same regulatory agency to rule the opposite.

The NCBA wrote  a letter to USDA stating its position:

NCBA is alarmed by the growing number of flagrantly deceptive food product labels proliferating the marketplace. Consumers have the right to expect that the information on food labels is truthful and not misleading, just as all food products should expect to compete on a fair, level playing field…NCBA firmly believes that the term beef should only be applicable to products derived from actual livestock raised by farmers and ranchers.

Global Meat News has a good summary of the industry’s concerns.

Four members of Congress chided the FDA for jumping into this:

Cell-based food technologies and products are an emerging science, and both agencies should be working collaboratively on a scientific approach towards a framework to regulate these products.

Good luck with that.  The Food and Environment Reporting Network (FERN) has a report on the FDA meeting.  I’m quoted:

Between the two agencies, I favor FDA…USDA’s primary role is to support and defend industrial agricultural production. The agency tolerates, but is unenthusiastic about organics. It will do the same for lab-based meat.

The FDA has opened questions about lab-grown meat for public comment.  File comments here.  The deadline is September 25.

Added comment

At a Politico Summit meeting today,

FDA Commissioner Scott Gottlieb said…that the agency is working closely with USDA on early efforts to establish a regulatory framework for lab-grown meat, or “cell-cultured foods,” the FDA’s preferred name for it.

We shall see.

Food and Water Watch has a new report advocating a ban on factory farms.

Why?  Because factory farms:

• Produce enormous volumes of waste
• Fuel climate change
• Pollute air and water
• Exploit workers
• Harm animal welfare
• Drive antibiotic resistance
• Harm rural communities

This is ten years after the report of the Pew Commission on Industrial Farm Animal Production (on which I served).

Not much has changed but this new one is particularly well researched and is a welcome addition to the ongoing debate.