Tufts University researchers investigate how a shift to cellular agriculture could affect farmers, meatpacking workers, and communities

As cultivated meat gains traction as a more sustainable alternative to traditional meat production, questions remain about its broader social implications. A new research project, led by experts from Tufts University’s Friedman School of Nutrition Science and Policy, aims to explore how this emerging industry could impact workers and communities in the conventional beef supply chain.

Funded by a grant from the USDA’s National Institute of Food and Agriculture, the project focuses on understanding the potential disruptions and opportunities posed by the growth of cellular agriculture.

“Animal agriculture is deeply embedded in the livelihoods of hundreds of thousands of farmers, meatpacking workers, and their communities,” said Nicole Tichenor Blackstone, Assistant Professor of Agriculture, Food & the Environment at Tufts. “This project asks the question: What might actually happen during a transition to cultivated meat production?”

Joining Blackstone on the project are Alex Blanchette, Associate Professor of Anthropology at Tufts, Sean Cash, Associate Professor of Global Nutrition at the Friedman School, and Katherine Fuller, Assistant Professor of Economics at Oregon State University. Together, they aim to fill a critical gap in understanding the social effects of cellular agriculture, from its impacts on marginalized farmworkers to its broader implications for rural economies.

The research team will begin their work in Nebraska and Tennessee, regions with significant beef production operations, including large processing plants and smaller cow-calf farms. Interviews with meatpacking workers and cow-calf producers will provide insights into current working conditions and their perceptions of cultivated meat. These findings will inform larger national surveys to gauge attitudes toward the technology across the livestock industry.

“Do meatpacking workers or small beef producers actually see cultivated meat as a threat to their livelihoods?” asked Blanchette. “Understanding these concerns is crucial to addressing potential challenges.”

The study also highlights the importance of considering marginalized groups within livestock production, such as Black, Indigenous, and Hispanic farmers who rely on cow-calf operations for their livelihoods.

“If we’re going to talk about a transition, we have to acknowledge and address the systemic inequities faced by these communities,” Blackstone said.

Drawing parallels to clean energy transitions, the researchers emphasize the need for a “just transition” in cellular agriculture—one that accounts for the livelihoods and expertise of those in the conventional meat industry.

“People who are classed as manual laborers in animal production industries have viewpoints and expertise that are often overlooked,” Blanchette said. “We need to ensure that the people most integral to these operations are part of the conversation.”

The project also aims to foster dialogue between those working in conventional agriculture and those in cellular agriculture. “These groups rarely interact, but they have much to learn from one another,” Blackstone noted.

To assess the social implications of cultivated meat, the research team will adapt the Life Cycle Assessment (LCA) framework commonly used to study environmental impacts. This Social Life Cycle Assessment (S-LCA) will evaluate factors such as working conditions, business viability, and farmer livelihoods throughout the supply chain.

“S-LCA is still a developing methodology, but we hope our work will provide a foundation for other researchers studying the social impacts of new food technologies,” Blackstone explained.

The team’s findings could guide policymakers, industry leaders, and advocates in creating solutions that minimize negative impacts on workers and communities while maximizing the benefits of cultivated meat.

“Where might there be benefits, and where might there be costs?” Blackstone asked. “And how do we create solutions in advance of those challenges?”

By addressing these questions, the project aims to ensure that the rise of cellular agriculture supports not only sustainability but also social equity, creating a food system that works for everyone.

Main picture shows (from left) TUCCA Head of Communications Meera Zassenhaus, Nicole Tichenor Blackstone, assistant professor of agriculture, food, and environment, Friedman School of Nutrition Science and Policy and Alex Blanchette, associate professor, anthropology and environmental studies, School of Arts and Sciences. Photo: Paul Rutherford