Edibility and In Vitro Meat: Ethical Considerations

✍ Scribed by Rachel Robison-Greene

• Publisher: Lexington Books
• Year: 2022
• Tongue: English
• Leaves: 161
• Category: Library

✦ Synopsis

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.”

✦ Table of Contents

Cover
Contents
Acknowledgments
In Vitro Meat
Can They Suffer?
Why Not In Vitro Meat?
Subjects of Lives and Inherent Value
Non-Ideal Theory and Paradigm Shifts
The “Yuck” Factor, Aesthetics, and Cognitive Bias
Edibility and Eating Others
Beings and Bodies
Pandemics, Animal Exploitation, and In Vitro Meat
Bibliography
Index
About the Author