Making meat through tissue engineering is an idea under investigation. It has been attracting attention form many sides. For example, both animal activists and private investors, after initial hesitation, have tended to embrace it, because of its promise for animals and its innovative and disruptive market potential, respectively. Artists and designers have been triggered to play with the idea. Journalists have for years been wondering when it will appear on our plates.
In this contribution, I am interested in cultured meat against the moral background of the now widely shared idea that global levels of meat consumption are highly problematic for both animals and the planet. But I will not draw definite moral conclusions about the desirability of cultured meat as a product. In the context of the search for meat alternatives, cultured meat is not the only hopeful candidate. My question in this entry is what...
- Carr, G. (2016) The future of agriculture. The Economist: Technology Quarterly. Available from: http://www.economist.com/technology-quarterly/2016-06-09/factory-fresh
- Catts, O., & Zurr, I. (2007). Semi-living art. In E. Kac (Ed.), Signs of life: Bio art and beyond (pp. 231–247). Cambridge: MIT Press.Google Scholar
- Churchill, W. (1932). Thoughts and adventures. New York: C. Scribner’s Sons.Google Scholar
- der Weele, V. (2017). Cultured meat, better than beans? In J. Duncan & M. Bailey (Eds.), Sustainable food, multidisciplinary solutions (pp. 163–174). New York: Routledge.Google Scholar
- Fairlie, S. (2010). Meat: A benign extravagance. Vermont: Chelsea Green Publishing.Google Scholar
- Fehrenbacher, K. (2013, February 21). Silicon Valley embraces innovation in sustainable foods. Bloomberg News. Available from: https://www.bloomberg.com/news/articles/2013-02-21/silicon-valley-embraces-innovation-in-sustainable-foods
- Haagsman, H. P., Hellingwerf, K. J., & Roelen, B. A. J. (2009). Production of animal proteins by cell systems. Utrecht University, Faculty of veterinary medicine. Available from: http://www.google.nl/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0ahUKEwiKso29sbbVAhUlDMAKHc2sBuIQFggqMAA&url=http%3A%2F%2Fciteseerx.ist.psu.edu%2Fviewdoc%2Fdownload%3Fdoi%3D10.1.1.732.9877%26rep%3Drep1%26type%3Dpdf&usg=AFQjCNFsr5Vqp7hjO6ed-ee0CwuVEDbeiQ
- Harrison, R. (1964). Animal machines. London: Vincent Stuart Publishing.Google Scholar
- Hoek, A. C. (2010). Will novel protein foods beat meat? Consumer acceptance of meat substitutes – a multidisciplinary research approach. Submitted doctoral thesis, Wageningen University.Google Scholar
- Jacobsen, R. (2016, September 6). The biography of a plant-based burger. Pacific Standard. Available from: https://psmag.com/news/the-biography-of-a-plant-based-burger
- Moore Lappé, F. (1971). Diet for a small planet. New York: Ballantine Books.Google Scholar
- Pincock, S. (2007). Meat, in vitro? The Scientist. Available from: www.the-scientist.com/?articles.view/articleNo/25358/title/Meat–in-vitro-/. Accessed 22 Feb 2017.
- Purdy, C. (2016, November 13) How the vegan movement broke out of its echo chamber and finally started disrupting things. Quartz. Available from: https://qz.com/829956/how-the-vegan-movement-broke-out-of-its-echo-chamber-and-finally-started-disrupting-things/
- Purdy, C. (2017, June 27). Hampton Creek is now growing its own meat in its lab – And it says it will get to the stores first. Quartz. Available from: https://finance.yahoo.com/news/hampton-creek-now-growing-own-201630209.html
- Swann, G. M. P. (2014). Common innovation; how we create the wealth of nations. Cheltenham: Edward Elgar.Google Scholar
- Van der Weele, C., & Driessen, C. (2014). Burgers over kweekvlees: ambivalentie onder het oppervlak. Wageningen: Wageningen UR.Google Scholar
- Van Mensvoort, K., & Grievink, H.-J. (2014). The in vitro meat cookbook. Amsterdam: Bis Publishers.Google Scholar
- Welin, S., & Van der Weele, C. (2012). Cultured meat: Will it separate us from nature? In T. Potthast & S. Meisch (Eds.), Climate change and sustainable development. Wageningen: Wageningen Academic Publishers.Google Scholar
- Zaraska, M. (2016). Meathooked: The history and science of our 2.5-million-year obsession with meat. New York: Basic Books.Google Scholar