Lab Meat: Can in vitro meat save the animals? With Nicholas Genovese, David Pearce, and Jordi Casamitjana
A future with cheap lab meat could be drastically different – for humans and animals. How would it work? And is the development of this technology good for animals?
Ian talks to Nicholas Genovese, a PETA-funded scientist working on the stem cells that could make up what he calls cultured meat. I ask two vegans, transhuman philosopher David Pearce and activist Jordi Casamitjana, why they are for or against in vitro meat; and I reveal the results of my survey. Will vegans and meat eaters ever be able to get beyond the “ick” factor of cultured meat?
Nicholas Genovese, cultured meat scientist
Dr. Nicholas Genovese joined us from the University of Missouri.
You can find out more about Dr Genovese’s work on cultured meat in his interview at the Institute for Ethics & Emerging Technologies. Michell Sherrow of Peta has blogged about their sponsorhip of Dr Genovese’s work on lab meat.
David Pearce, transhuman philosopher
Listener Jeff Zick, who submitted a provocative question about the ethics of growing in vitro meat from human cells, requested the full uncut interview with David Pearce, so there it is.
Jordi Casamitjana, animal activist
Jordi Casamitjana is a zoologist, ethologist and consultant at Animal Protection Consultancy.
He had a central role in the abolition of bullfighting in Catalonia, Spain. Here is a video of him addressing the Catalonian Parliament [in Catalan]. He also wrote an Op Ed for CNN he wrote about his success with the campaign.
More on Lab Meat
Ian mentioned Peta’s in vitro meat contest.
New Harvest is another organisation advancing meat substitutes.
We got most of the information about the development of in vitro meat from this review paper:
- I. Datar, M. Betti (2010). Review: Possibilities for an in vitro meat production system. Innovative Food Science and Emerging Technologies 11, 13–22
How Disgust Sensitivity relates to Meat Consumption
Disgust seems to be one of the major themes in reactions against in vitro meat and is one of my primary research interests. I spoke a little in the episode about disgust sensitivity, vegetarianism and attitudes towards meat. Here are the references:
- Fessler, D. M. T., Arguello AP, Mekdara JM, & Macias R. (2003). Disgust sensitivity and meat consumption: a test of an emotivist account of moral vegetarianism. Appetite, 41(1), 31–41.
- Fessler, D. M. T., & Navarrete, C. D. (2003). Meat Is Good to Taboo: Dietary Proscriptions as a Product of the Interaction of Psychological Mechanisms and Social Processes. Journal of Cognition and Culture, 3(1), 1–40. doi:10.1163/156853703321598563
- Rozin, P., Markwith, M., & Stoess, C. (1997). Moralization and becoming a vegetarian: The transformation of preferences into values and the recruitment of disgust. Psychological Science, 8(2), 67.
Our thanks to all of you who filled in our survey – the results of which I’ll post soon; our interviewees Nicholas Genovese, David Pearce, and first ever studio guest Jordi Casamitjana; to Digital media artist Robb Masters who wrote our theme …