Our mission is to help computational modelers develop, document, and share their computational models in accordance with community standards and good open science and software engineering practices. Model authors can publish their model source code in the Computational Model Library with narrative documentation as well as metadata that supports open science and emerging norms that facilitate software citation, computational reproducibility / frictionless reuse, and interoperability. Model authors can also request private peer review of their computational models. Models that pass peer review receive a DOI once published.
All users of models published in the library must cite model authors when they use and benefit from their code.
Please check out our model publishing tutorial and feel free to contact us if you have any questions or concerns about publishing your model(s) in the Computational Model Library.
Displaying 1 of 1 results cultured meat clear search
Protein 2.0: An Agent-Based Model for Simulating Norway’s Protein Sector Under Carbon Pricing and the Emergence of Cultivated Proteins
Gary Polhill Nick Roxburgh Rob J.F. Burton Klaus Mittenzwei | Published Thursday, May 08, 2025Protein 2.0 is a systems model of the Norwegian protein sector designed to explore the potential impacts of carbon taxation and the emergence of cultivated meat and dairy technologies. The model simulates production, pricing, and consumption dynamics across conventional and cultivated protein sources, accounting for emissions intensity, technological learning, economies of scale, and agent behaviour. It assesses how carbon pricing could alter the competitiveness of conventional beef, lamb, pork, chicken, milk, and egg production relative to emerging cultivated alternatives, and evaluates the implications for domestic production, emissions, and food system resilience. The model provides a flexible platform for exploring policy scenarios and transition pathways in protein supply. Further details can be found in the associated publication.