NZ’s sheep industry could be one of the biggest losers with the rise of alternative proteins. Once profitable industries will need to be ready to pivot away from animal-based products.
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Articles on Lab-grown meat
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Including a positive way to think about tipping points.
Cell cultures are common tools in biology and drug development. Bringing them up to scale to meet the meat needs of societies will require further development.
Stopping the production of lab-grown food will be bad news for the environment.
Cellular and microbial agriculture can make the same amount of food on a fraction of the land.
Meat has been a marker of class and gender divides, sparked scientific revolutions and has been at the centre of wars.
Technological advancements in food production have created new ways to meet the growing demand for protein. Canada’s investment in this industry may create jobs and reduce carbon emissions.
Plus, new research from Indonesia on the relationship between cigarette advertising near schools and children smoking.
Awareness is increasing about foods like lab-grown meat, insects and seaweed. These foods may help address environmental challenges, but it’s important to be aware of both the costs and benefits.
Meat producers are lobbying in many states to keep the word ‘meat’ off labels of plant-based products like the Impossible Burger. But this may not clarify shoppers’ choices.
Surveys suggest fewer than half of Americans are looking forward to lab-grown meat. A moral psychologist examines common objections and why for the most part they’re not logical.
Cultured meat comes from cells in a lab, not muscles in an animal. While regulatory and technological aspects are being worked out, less is known about whether people are up for eating this stuff.
We need to address the mindset that enables this mass slaughter of animals in the first place.
Based on a seductive story of providing food with zero consequences, cellular agriculture promises to get rid of the ethical, environmental and health costs of animal husbandry. But is that realistic?
Top contributors
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Postdoctoral Research Associate in Psychology, Yale University
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Associate Research Scientist, Michigan State University
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PhD Candidate, Political Science, University of Victoria
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Professor and Tyson Endowed Chair in Food Policy Economics, University of Arkansas
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Director of SymbioticA;The Centre of Excellence in Biological Arts, Professor in Contestable Design, The University of Western Australia
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Concordia University Chair in Consumption, Markets, and Society, Concordia University
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Professor, Food Economics, University of Guelph
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PhD Candidate in Biomedical Engineering, Tufts University
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PhD Scholar, Australian National University
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Professor of Sociology, Gender Studies and Criminology, University of Otago
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Senior Lecturer in Political Ecology, Lincoln University, New Zealand
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Assistant Professor, University of Arkansas
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PhD Candidate, Geography, Environment & Geomatics, University of Guelph
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PhD Candidate, Geography, Environment & Geomatics, University of Guelph
