Technology as Responsibility: Failure, Food Animals, and Lab-grown Meat

Galusky, Wyatt

doi:10.1007/s10806-014-9508-9

Cited by 25 publications

(9 citation statements)

References 11 publications

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“…After the launch of the first burger produced with meat farmed in the world, still on an experimental scale, in August 2013, different terms are used to designate this "new meat". Some terms are synthetic meat (Marcu et al, 2015), "artificial" (Hocquette et al, 2015;Bonny et al, 2017;Sodhi, 2017), "in vitro" (Carruth, 2013;Dilworth and McGregor, 2014;Schaefer and Savulescu, 2014;Mat-tick et al, 2015;Wilks and Phillips, 2017;Acevedo et al, 2018;Lee, 2018), "laboratory meat" (Galusky, 2014). In addition "cultured meat" (Verbeke et al, 2015;Hamdan et al, 2017;Bryant and Barnett, 2018;Siegrist, Sütterlin and Hartmann, 2018;Servick, 2018), being this nomenclature used in this study.…”

Section: Introductionmentioning

confidence: 99%

Trends in cultured meat

Fernandes

Fantinel

Souza

et al. 2019

BRAJIS

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The cellular agriculture is been considered as a mechanism to minimize future negative impacts from the estimated world population growth for the coming decades. Among the alternatives of this technology, the development of meat grown in the laboratory stands out. Numerous researchers have been making efforts to develop this scientific field today. However, few studies have tried to map the intellectual panorama and emerging themes in the scientific literature of this scientific field. Thus, this research aims to analyze from the perspective of the bibliometric and sociometric analysis the scientific publications on meat cultivated within the perspective of cellular agriculture, indexed in the Web of Science database. We analyzed 91 publications on cultured meat, combining mapping data, patterns of co-citation and collaboration from scientific journals and authorship. We also analyze emerging issues in the research on meat cultivated. We noted that, given the participation of authors and co-authors from different areas of knowledge, there is not a pattern in the composition of collaboration networks. Also stands out the multidisciplinary nature of the studies on cultured meat, transposing different disciplines and analytical approaches. Those aspects concerning the environmental, cultural impact, technical viability of its productive process and impacts on traditional livestock production appear as latent constructs in this new food biotechnology.

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Section: Introductionmentioning

confidence: 99%

Trends in cultured meat

Fernandes

Fantinel

Souza

et al. 2019

BRAJIS

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“…It can also be said that these alternatives treat nature only as a means to an end to fulfill our needs, "rather than a partner" (Schaefer and Savulescu 2014, p. 191). Technological solutions easily push nature and animals into the background, and as a result, the ethical issues also related to our relationship with meat, are hidden from view (Galusky 2014).…”

Section: Politics and Ethicsmentioning

confidence: 99%

Promises of meat and milk alternatives: an integrative literature review on emergent research themes

Lonkila

Kaljonen

2021

Agric Hum Values

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Increasing concerns for climate change call for radical changes in food systems. There is a need to pay more attention to the entangled changes in technological development, food production, as well as consumption and consumer demand. Consumer and market interest in alternative meat and milk products—such as plant based milk, plant protein products and cultured meat and milk—is increasing. At the same time, statistics do not show a decrease in meat consumption. Yet alternatives have been suggested to have great transitional potential, appealing to different consumer segments, diets, and identities. We review 123 social scientific journal articles on cell-based and plant-based meat and milk alternatives to understand how the positioning of alternatives as both same and different in relation to animal-based products influences their role within the protein transition. We position the existing literature into three themes: (1) promissory narratives and tensions on markets, (2) consumer preferences, attitudes, and behavioral change policies, (3) and the politics and ethics of the alternatives. Based on our analysis of the literature, we suggest that more research is needed to understand the broader ethical impacts of the re-imagination of the food system inherent in meat and milk alternatives. There is also a need to direct more attention to the impacts of meat and milk alternatives to the practices of agricultural practices and food production at the farm-level. A closer examination of these research gaps can contribute to a better understanding of the transformative potential of alternatives on a systemic level.

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“…They prefer "cellular agriculture products" for tissue-based products and "acellular agriculture products" where fermentation-based methods are used, though this is a confusing division. Other suggestions include "in vitro" (Stephens 2010) "lab-grown" (Galusky 2014), and the current iteration, "cultured" (Post 2012). All of these terms developed primarily to reflect a focus on meat replacement through tissue culture; for dairy products, the term "cultured" (a current favorite) is problematic because of a preexisting conventional meaning; "cultured" is an accepted term for dairy products prepared using lacto-fermentation.…”

Section: Cellular Agriculturementioning

confidence: 99%

Dairy 3.0: cellular agriculture and the future of milk

Mendly-Zambo

Powell

Newman

2021

Food, Culture & Society

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Animal-derived and plant-derived dairy products will soon be joined by dairy produced using fermentation-derived cellular agriculture. Most cellular agriculture literature focuses on "cultured meats," but fermentation-derived dairy products are likely to reach consumer markets earlier as the technological barriers are much lower. An analysis of literature on dairy and on broader cellular agriculture literature suggests several barriers to adoption, including acceptance of technology, cultural capital associated with animal-based products, and policies that define parameters for producing and marketing dairy alternatives. This paper positions fermentation-derived dairy products within the dialogs on dairy alternatives and on cellular agriculture, identifying key areas that scholars, policymakers, and industry need to address before Dairy 3.0 reaches grocery shelves.

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Technology as Responsibility: Failure, Food Animals, and Lab-grown Meat

Cited by 25 publications

References 11 publications

Trends in cultured meat

Trends in cultured meat

Promises of meat and milk alternatives: an integrative literature review on emergent research themes

Dairy 3.0: cellular agriculture and the future of milk

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