Many vegetarians and vegans swear off meat on a principal of ethics – but with lab-grown meat on the way, is ethics even part of the equation?
We understand – you don’t like the thought of animals dying for consumption. Even the most fervent carnivore would be hard-pressed to admit that they enjoy the thought of wholesale industrial slaughter purely for convenience’s sake. And yet, a recent development in the field of biotechnology poses an interest question: would you eat meat that didn’t come from an animal?
Bistro In Vitro – World's Fist Lab-Grown Meat Restaurant: www.bistro-invitro.com Meet Pookie! The pig in any future restaurant's garden. Meat comes from living animals, and that goes for the stem cells needed for in vitro meat as well. Pookie can be used as a living repository of stem cells for pork shoulder on the menu. Very useful! #meat #icecream. #labgrown #invitro #meat #food #artificial #documentary #FlorisKaayk #koertvanmensvoort #bistroinvitro #nextnaturenetwork #submarinechannel #markpost #meatthefuture #food #foodie #voedsel #design #designcontest #food #foodie #foodblog #foodjournalist #meatthefuture #vegetarian #veggie #fruit
Before we dive deep into the specifics, it’s important to understand what we’re talking about. We’re not just envisioning some sort of ‘substitute’ meat like tofurky or some other ungodly creation – we’re talking about meat. Good ol’ mouth waterin’ meat, down to the last drop of juicy tenderness on your taste buds. Down to the molecular level. We’re talking about lab-grown meat.
The advancements in cellular engineering and biotechnology have outright exploded out of R&D and right onto our stock options. Biotech companies are on of the hottest investment darlings out right now, and it’s easy to see why. The synthesis of organic matter is not just science-fiction made reality: it’s absolutely crucial to our survival as a species. With global population levels showing no signs of slowing down, extra mouths need extra food. We’re already grimly aware of how much greenhouses gases livestock emit – those gassy things – and there’s only so much farmland to go around.
Lab-grown meat, on the other hand, required no complex ethical dilemma over whether we should justify the extermination of an animal’s life in order to help us subsist, but rather focuses on creating the very same meat we would pay a killing for at a fraction of the price.
The meat could be grown, then cut and packaged in the same method that we’ve come to expect visually from those lovely saran-wrapped pieces of Styrofoam packaging – just a bit of extra effort to remind us that we’re not actually ingesting a piece of shaved-off biomatter grown somewhere in a lab.
Lab-grown meat is an incredibly exciting prospect, but the current availability and quality of the meat is far form acceptable levels. To top it off, we can’t expect that the masses will just flock to their local supermarkets to get a slice of it. If retailers want their stock of lab meat to make any sort of profit, a mammoth task lies in educating the public on its benefits.
We need look no further than GMOs to understand how spectaularly bioengineering firms failed not only in educating the public, but in pushing aggressive changes to centuries-old fruits and vegetables, too. When you hold an apple that’s the size of a small watermelon, there’s a part of you that intrinsically understands that it’s not right. Such a thing should not be. Yet, there it is. Filling your field of view with its cells hyper-inflated with sugar water. More bang for the buck, right?
www.bistro-invitro.com – World's First Lab-Grown Meat Restaurant Lab-grown meat is often cultured in sheets no more than a few cells thick. Our chefs are skilled at the art of origami and make use of the wafer thin proportions to fold flowers and animals from crane meat. An ancient Japanese legend holds that anyone who folds 1000 cranes is granted a wish by a mystical crane, a benevolent creature said to live for 1000 years. Bistro In Vitro’s cranes made of crane meat may well significantly increase your chances of a visit from this granter of wishes. #meat #icecream. #labgrown #invitro #meat #food #artificial #documentary #FlorisKaayk #koertvanmensvoort #bistroinvitro #nextnaturenetwork #submarinechannel #markpost #meatthefuture #food #foodie #voedsel #design #designcontest #food #foodie #foodblog #foodjournalist #meatthefuture #vegetarian #veggie
It’s a big assumption to believe that lab-grown meat will go the same way that that GMOs did – yet we can’t help but shake the feeling that some team of whitecoats somewhere will push unrelentingly for a “pure” and “perfect” form of meat that can not only sate the appetite, but bring many health benefits along as well.
When we boil it down, there really isn’t an ethical argument to be made from the perspective of those who choose to avoid animal products. If an animal was never part of the equation, there is no concern over the killing of another lifeform. Knowing this, we can all sit back, relax, and work on attaining our Level 5 Vegan memberships. Remember folks, anything that casts a shadow is off of the table.