Lab-grown meat offers solution for reluctant vegetarians, study shows
Source: http://www.telegraph.co.uk/earth/earthnews/8588418/Lab-grown-meat-offers-solution-for-reluctant-vegetarians-study-shows.html
Summary
According to a study led by Oxford greenhouse gasses emitted by food production could be decreased alot by cultivating meat tissue. Increasingly more people can afford eating meat, which costs more of the land’s resources. On top of that growing meat is much more efficient than slaughter meat in that it can help feed the world’s ever growing populous and the process of cultivation requires much less water and emits less carbon dioxide. The first commercially cultivated meat could be realized within five years.
Response
From the way it is presented in this article it sounds like a very good idea. The benefits of a certain nutrition without the greenhouse gasses and it requires less water to grow. True meat eaters might not find the idea appealing at all but this would of course be an alternative to eating meat. Talking about it being an alternative, it would mean vegetarianism would change entirely as no animals were slaughtered for the meat. Vegetarians could eat meat without moral objection. I am interested in what would happen if this plan were brought to fruition and lab-grown meat would appear in local supermarket shelves.
P.S. I’d like my lab-grown meat lemon-flavored and coloured green please.
Creative thinking there Ike.
BeantwoordenVerwijderenBeing a vegetarian myself I am very enthusiastic about these developments in Lab-grown meat research. Not just for ethic reasons, as lab-grown meat would require no, or at least much less animals to be killed (stem-cell will still have to come from animals), but also for environmental reasons I think lab-grown meat would be a more than significant step ahead in civilization.
Assuming there are no cons I’m unaware of I’d be very happy to eat lab-grown meat some day in the future.
I was thinking this was a good idea, until your very last remark, it changed my opinion. If this becomes a booming industry, it will be a matter of time before my beloved steak from the butcher will turn into a variety of products. And I have the slight suspicion none of them will be a regular piece of meat. I fear a lemon-flavoured, red and white hamburger, blue beef and apple-steaks. I'd like my steak rare, straight from the cow please.
BeantwoordenVerwijderen