Our society is facing major challenges: increasing protein resources for the human population, reducing environmental degradation and discomfort of animals in some farms. For these reasons, alternatives to conventional meat have more and more success. One meat substitute which regularly generates media interest is artificial meat made from stem cells. A special issue of the Journal of Integrative Agriculture plus other scientific papers describe the pros and cons of this artificial meat. This article summarises the major conclusions of the literature on this subject. The major challenges for cultured meat is to be produced at a large scale and at an affordable price but its major difficulty nowadays will be its acceptance by consumers. Other solutions for feeding humankind, for reducing greenhouse gas emissions and for meeting social expectations already exist and will be strong competitors of artificial meat.