Cultivated Meat To Secure Our Future
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| Author | : Hermes Sanctorum, PhD |
| Publisher | : |
| Total Pages | : 272 |
| Release | : 2022-02-28 |
| Genre | : |
| ISBN | : 9781590566541 |
Original essays on the promise of cultivated meat--the bioengineering of animal flesh from cultivated animal cells. In 2013, Mark Post, a pharmacologist and professor of vascular physiology at Maastricht University in the Netherlands, introduced to the world's press a meat patty made from animal cells. Since that time, the possibility that we may within a decade be able to cultivate animal cells at scale to create meat without killing an animal or utilizing animal parts has drawn the attention of life scientists, investors, and companies--all of whom are working to produce pork, beef, fish, shrimp, and other meat products without the waste, cruelty, greenhouse gases, or land-use change of conventional animal agriculture. Cultivated Meat to Secure Our Future is the first volume to highlight the voices of some of the entrepreneurs, scientists, and market research specialists from around the world who are leading the charge to revolutionize what and how we consume meat and dairy in the coming decades. This book is produced in collaboration with GAIA, or Global Action in the Interest of Animals, which unites defenders of animal welfare and advocates for human rights in Belgium.
| Author | : Michel Vandenbosch |
| Publisher | : Lantern Books |
| Total Pages | : 254 |
| Release | : 2023-10-24 |
| Genre | : Science |
| ISBN | : 159056698X |
This provocative book informs, inspires, and opens debates about cultivated meat through an amazing collection of visionary and respected contributors. Each essay in this collection powerfully presents the latest research and opinions regarding its potential for solving our current planetary crises. Contributors include Isha Datar of New Harvest, Chase Purdy, author of Billion Dollar Burger and Hanna Tuomisto one of the world’s leading researchers in the field of environmental sustainability assessment of cell-cultured food production technologies. Also included is a thought-provoking foreword by Ira van Eelen, daughter of Willem van Eelen the godfather of cultivated meat, and CEO of CEO of KindEarth.Tech and RESPECTfarms
| Author | : Philip Lymbery |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 608 |
| Release | : 2014-01-30 |
| Genre | : Social Science |
| ISBN | : 140884642X |
Farm animals have been disappearing from our fields as the production of food has become a global industry. We no longer know for certain what is entering the food chain and what we are eating. We are reaching a tipping point as the farming revolution threatens our countryside, health and the quality of our food wherever we live in the world. From the antibiotics routinely given to industrially farmed animals to the chemicals that are killing our insect populations, Farmageddon is a fascinating and terrifying investigative journey behind the closed doors of a runaway industry across the world – from Europe to the USA, from China to Latin America. It is both a wake-up call to change our current food production and eating practices, and an attempt to find a way to a better farming future.
| Author | : Benjamin Aldes Wurgaft |
| Publisher | : Univ of California Press |
| Total Pages | : 262 |
| Release | : 2020-10-13 |
| Genre | : Cooking |
| ISBN | : 0520379004 |
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.
| Author | : Brianne Donaldson |
| Publisher | : Future Perfect: Images of the Time to Come in Philosophy, Politics and Cultural Studies |
| Total Pages | : 0 |
| Release | : 2016 |
| Genre | : Animal culture |
| ISBN | : 9781783489053 |
This volume provides historical, material, aesthetic, and philosophical explorations of plant-based and in vitro food products, including multi-disciplinary approaches from industry, academia, and food advocates.
| Author | : Paul Shapiro |
| Publisher | : Simon and Schuster |
| Total Pages | : 272 |
| Release | : 2018-01-02 |
| Genre | : Technology & Engineering |
| ISBN | : 1501189107 |
Paul Shapiro gives you a “captivating” (John Mackey, former CEO of Whole Foods Market) front-row seat for the race to create and commercialize cleaner, safer, sustainable meat—real meat—without the animals. Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species’ desire for meat. But with a growing global population and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves. But what if we could have our meat and eat it, too? The next great scientific revolution is underway—“a future where the cellular agricultural revolution helps lower rates of foodborne illness, greatly improves environmental sustainability, and allows us to continue to enjoy the food we love” (Kathleen Sebelius, former US Secretary of Health and Human Services). Enter clean meat—real, actual meat grown (or brewed!) from animal cells—as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Whereas our ancestors domesticated wild animals into livestock, today we’re beginning to domesticate their cells, leaving the animals out of the equation. From one single cell of a cow, you could feed an entire village. And “in this important book that could just save your life” (Michael Greger, MD, author of How Not to Die), the story of this coming second domestication is anything but tame.
| Author | : Gordon Rayner |
| Publisher | : eBookIt.com |
| Total Pages | : 79 |
| Release | : 2023 |
| Genre | : Science |
| ISBN | : 1456641050 |
Dive into the Future of Feasting: Where Science Meets Your Dinner Plate Prepare to be transported to a future where dinner grows in a lab, not a field. "Cultivated Cuisine: The Future of Lab-Grown Meat" offers a cutting-edge exploration of the revolutionary world of cellular agriculture. Attention: The book takes a thrilling plunge into the complexities of lab-grown meat, examining its scientific origins, environmental implications, and potential to redefine our food system. Author Gordon Rayner, a biologist by education and agribusiness professional by experience, unravels this innovative food technology with dexterity and wit. He skillfully bridges the divide between hard science and accessible storytelling, offering a comprehensive guide that enlightens as much as it entertains. Imagine a world where the burger on your plate is just as juicy and flavorful as the one from your favorite barbecue joint but without the associated environmental or ethical concerns. That's the promise of cultured meat that Rayner interrogates from every angle. Whether you're a food enthusiast curious about sustainable trends, a science geek hungry for innovative topics, or a concerned citizen seeking balanced information on the future of food, this book is a must-read. Feast on a hearty serving of knowledge -- sink your teeth into "Cultivated Cuisine: The Future of Lab-Grown Meat" today!
| Author | : Chase Purdy |
| Publisher | : Penguin Group |
| Total Pages | : 273 |
| Release | : 2024-05-14 |
| Genre | : Business & Economics |
| ISBN | : 0593853865 |
The riveting story of the entrepreneurs and renegades fighting to bring lab-grown meat to the world. The trillion-dollar meat industry is one of our greatest environmental hazards; it pollutes more than all the world's fossil-fuel-powered cars. Global animal agriculture is responsible for deforestation, soil erosion, and more emissions than air travel, paper mills, and coal mining combined. It also, of course, depends on the slaughter of more than 60 billion animals per year, a number that is only increasing as the global appetite for meat swells. But a band of doctors, scientists, activists, and entrepreneurs have been racing to end animal agriculture as we know it, hoping to fulfill a dream of creating meat without ever having to kill an animal. In the laboratories of Silicon Valley companies, Dutch universities, and Israeli startups, visionaries are growing burgers and steaks from microscopic animal cells and inventing systems to do so at scale--allowing us to feed the world without slaughter and environmental devastation. Drawing from exclusive and unprecedented access to the main players, from polarizing activist-turned-tech CEO Josh Tetrick to lobbyists and regulators on both sides of the issue, Billion Dollar Burger follows the people fighting to upend our food system as they butt up against the entrenched interests fighting viciously to stop them. The stakes are monumentally high: cell-cultured meat is the best hope for sustainable food production, a key to fighting climate change, a gold mine for the companies that make it happen, and an existential threat for the farmers and meatpackers that make our meat today. Are we ready?
| Author | : Russil Durrant |
| Publisher | : Springer Nature |
| Total Pages | : 379 |
| Release | : |
| Genre | : |
| ISBN | : 3031644433 |
| Author | : Adriano Fabris |
| Publisher | : Springer Nature |
| Total Pages | : 76 |
| Release | : 2024-02-02 |
| Genre | : Philosophy |
| ISBN | : 3031510291 |
This book presents and discusses some of the problems that are increasingly emerging today in our relationship with food as well as in our style of eating and drinking. The first three chapters focuses on issues concerning eating, and on our relationship with what we can eat. The fourth chapter deals with the act of drinking, with our relationship with water, and discusses justice aspects in the use of water. The main idea is that the acts of eating and drinking are to be understood as relationships, i.e. as a way human beings relate to other beings. As such, they can be performed ethically well or badly. Therefore, an ethics of eating and of drinking should be developed. Not only the book highlights some key ethical problems associated with the act of eating and drinking, yet it also describes some ethically sustainable solutions to them. It ends with a list of reflections, which are intended to guide our choices in the relations with food and drinks with a normative approach. Mainly written for university students and researchers in the field of applied ethics, this book will also offer an inspiring reading to a wider audience of academics and professionals.
