Food security faces several challenges now and in the future. As the global population is projected to reach 9–11 billion by 2050, more sustainable protein production is essential in the next 30 years. Biotechnology can play a critical role in providing humanity with nutritious, safe and healthy food while minimizing use of resources, such as energy, water and land. Cellular agriculture produces animal-based foods directly from animal cells and offers an ethical and sustainable alternative to traditional animal protein sources. In 2013, Professor Mark Post created the first cell-cultured hamburger, which was later cooked and tasted live in London. Since then, discussions on its pros and cons have become increasingly widespread, engaging researchers across various sectors. A key concerns in this debate are the safety and sustainability of cell-based meat. Food safety is a prerequisite regardless of how food is produced. Understanding the cell-based food production system is crucial for safety assessment. This chapter provides an overview of the cell-based meat production process, its challenges and safety considerations. Risks at each production stage, the role of omics technologies in research and development, and environmental sustainability concerns related to water, soil and energy use are also explored.