PART I: WRITTEN RECEPTION (60 points)

(ACCESS TO INFORMATION FROM WRITTEN TEXTS)

Read the article below and then answer questions 1–7.

THE FUTURE OF MEAT

I Over the past twenty years, many countries have seen a rapid rise in the number of vegetarians.
However, during this time the demand for meat has increased even faster, and by 2050 it is expected
to double. This trend is due not only to an increase in the global population but also to a rise in the
standard of living throughout the world. "Greater wealth often leads people away from plant-based
5 foods," says food journalist Jeff Manning. "That's because in much of the world, meat serves as a status
symbol – proof of financial success."
II Currently, around 80 billion animals are slaughtered each year. "For anyone who cares about
animal welfare, that is terrible," says Manning. "Remember that 90% of the animals are kept in so-
called 'factory farms,' where they spend their entire lives inside sheds, often in very bad conditions."
10 The farms, he adds, are also responsible for serious pollution to land and water. Unfortunately, raising
animals in open fields is not an acceptable option either. Even today, there is a global shortage of
suitable land, and huge forests are being destroyed to provide space for cattle. Furthermore,
wherever the animals are raised, large amounts of greenhouse gases are released into the air, making
climate change much worse.
15 III Promoting vegetarianism throughout the world might seem like the solution, but most meat
eaters, says Manning, won't stop eating their favorite food. Nevertheless, he is optimistic, pointing to
a new alternative known as "cultured meat." Produced entirely in the lab, cultured meat begins with
a tiny piece of muscle tissue that is taken from a living animal without causing the animal any harm.
This sample is carefully prepared and placed in a container with essential nutrients. It continues to grow
20 and can eventually provide enough meat for making large numbers of sausages or burgers.
IV There is already considerable interest among investors in the possibilities offered by
cultured meat. In 2021 alone, over a billion dollars was invested in companies developing lab-
grown products. One of these companies, LabMeat, is working on cultured-meat sausages with the
taste and texture of ordinary ones. "It currently costs 500 dollars to produce a single sausage, but
25 that will change once we finish developing a more efficient method of producing large quantities,"
promises Peter Borman, who set up the company five years ago. LabMeat, he says, also aims to
make its product healthier than regular meat. "By controlling the nutrients that the muscle tissue
grows in, we're ensuring our sausages contain healthier fats than the meat we buy today."
V According to a recent international report, by 2040 around 70% of all meat on the market
30 will consist of cultured meat products. Borman expects his own company's products to be available
around that time in supermarkets throughout the world. "It's an exciting new era, and I'm looking
forward to seeing the industry grow," he says. "I'm sure consumers will welcome these alternatives to
regular meat – they are good for the environment, for the animals, and for our health."

<u>QUESTIONS</u> (60 points)
Answer questions 1–7 in <u>English</u> according to the article. In questions 1 and 5, circle the number of the correct answer. In the other questions, follow the instructions.