Edibility and in Vitro Meat

Rachel Robison-Greene

doi:10.5771/9781793614674

Edibility and in Vitro Meat

Ethical Considerations

1. Edition 2022

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doi.org/10.5771/9781793614674
ISBN print: 978-1-7936-1466-7
ISBN online: 978-1-7936-1467-4
Lexington, Lanham Lexington, Lanham

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Abstract

Consumers and policy makers have unprecedented choices to make in the years to come about how and what we eat. If we continue down our current path of food production, we risk ever-increasing levels of animal exploitation, environmental destruction, biodiversity loss, and challenges to human health. In vitro meat production, or the process of growing meat in a lab, has the potential to reduce the severity of these problems. This proposal would change our food systems dramatically. Edibility and In Vitro Meat: Ethical Considerations explores the ethical questions that it’s important to ask every stage of this process. Rachel Robison-Greene considers arguments for and against the production of in vitro meat, as well as challenges for implementation. She argues that in vitro meat should be implemented and that we should re-think how we use the term “edible.”

Chapter Expand | CollapsePage
Preface
- Contents
- Acknowledgments
1–10 In Vitro Meat 1–10
11–26 Can They Suffer? 11–26
27–42 Why Not In Vitro Meat? 27–42
43–60 Subjects of Lives and Inherent Value 43–60
61–76 Non-Ideal Theory and Paradigm Shifts 61–76
77–90 The “Yuck” Factor, Aesthetics, and Cognitive Bias 77–90
91–108 Edibility and Eating Others 91–108
109–124 Beings and Bodies 109–124
125–134 Pandemics, Animal Exploitation, and In Vitro Meat 125–134
135–142 Bibliography 135–142
143–148 Index 143–148
149–150 About the Author 149–150

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