Test Tube Burgers & Other Meats From the Lab

Michael SpecterPublished in The New Yorker, 23rd May

2011

‘Fifty years hence, we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium.’

Winston Churchill 1932

WHY I CHOSE THIS PAPER

BACKGROUND

Patterns of meat consumption have become increasingly dangerous for both individuals and the planet – the world consumes 285 million tons of meat every year.

Global livestock industry is responsible for close to 20% of greenhouse gas emissions.

CONTENT OF THE ARTICLE

This article discusses:-a. The possibility of growing meat in a

lab based on Willem Van Eelen’s idea of IN-VITRO MEAT

b. Problems faced by the project

c. Environment and health impacts of factory farms

LAB GROWN MEAT

INTERESTING POINT ANIMAL WELFARE

Billions of cows, pigs, chickens spend their entire lives crated, boxed, or force fed grain in repulsive conditions in factory farms. These animals are born solely to be killed and between the two events, they are treated like interchangeable parts in a machine.

INTERESTING POINT LACK OF SUPPORT

“I am a scientist and my family has always respected that. When I started basically spending all my time trying to make the beginning of a hamburger, they would give me pitiful looks as if to say ‘You have completely degraded yourself’.”

MARK POST, vascular biologist & surgeon

INTERESTING POINT LAB MEAT = GREEN/CLEAN MEAT?

• Research has provided a rough estimate that the production of lab meat would consume half the energy needed and occupy 2% of farmland

• Engineered meat = potential to be healthier?

INTERESTING POINT

• Animal activist are against the idea of lab grown meat although it can potentially save millions of animals.

• Removing animals completely is not beneficial – animals are part of the ecosystem.

KEY TAKEAWAY MESSAGESTechnology often

predates the broad adoption of technology.

Lab grown meat could be a possible solution to carbon and cruelty free protein source however there are still many technical difficulties

PERSONAL ASSESSMENT OF ARTICLE

• Provided background Information on in-vitro meat

from its origin

• Collected insights from different perspectives (farmers, chef, PETA, etc)

• Lack specific data on the problems faced by the project

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DISCUSSION QUESTIONS

1. What are some of the issues that this project will face, aside from the (supposedly) ‘yuck’ factor

2. Do you think more funding should be given to this project or sustainable farming?

THE END!