The studies make clear that achieving costs below $7 per kg will require higher-density cell cultures, more efficient use of food-grade media, food-grade equipment in facilities, significant but attainable cost reductions in recombinant protein and growth factor production, and more relaxed payback time criteria for capital expenditures, says the Good Food Institute (GFI), which commissioned the studies along with Belgian animal rights advocacy group GAIA. The two studies - atechno-economic assessment (TEA)and a life cycle assessment (LCA)- model the costs and environmental impacts of a hypothetical commercial-scale cell-cultured meat facility churning out 10,000 metric tons of ground meat a year at a temperature of around 37C (98.6F) in 2030