Encyclopedia of Food and Agricultural Ethics

2019 Edition
| Editors: David M. Kaplan

In Vitro Meat

Reference work entry
DOI: https://doi.org/10.1007/978-94-024-1179-9_106



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...

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Philosophy Group, Department of Social SciencesWageningen UniversityWageningenThe Netherlands