Cultivated Meat: Pioneering Sustainable Solutions for Global Food Challenges

ABSTRACT As the global population grows, sustainable food production is crucial. Traditional livestock farming drives environmental degradation, while cultivated meat offers a promising alternative through cellular agriculture. Advances in tissue engineering and 3D bioprinting accelerate development, but challenges remain, including regulatory approval, scalability, intellectual property, and consumer acceptance. Ethical and social concerns, such as impacts on farmers and the use of animal‐derived media, further complicate commercialization. Collaboration among academia, industry, and policymakers is essential to overcoming these barriers. This perspective highlights key challenges and opportunities, emphasizing the need for strategic investment and regulation to realize cultivated meat's potential.