Artificial Meat

Sources Cited

Sources Cited (Continued)

Colb, Sherry F. “What’s Wrong With In Vitro Meat?” Verdict, 2 October 2013. Web. 10 December 2014. <http://verdict.justia.com/2013/10/02/whats-wrong-with-in-vitro-meat>.

Dvorsky, George. “Breakthrough: Synthetic Meat Made From Stem Cells.” Io9, 20 May 2014. Web. 10 December 2014. <http://io9.com/meat-made-from-stem-cells-is-the-food-of-the-future-1579003346>. [2]

Evensen, Hanna. “The Consumer Responsibility.” Harvard University, 7 May 2014. Web. 10 December 2014. <http://green.harvard.edu/news/consumer-responsibility>.

Forgacs, Gabor. “Are you ready for tissues you can ‘print on demand’?” TedMed, 2011. Web. 10 December 2014. <http://www.tedmed.com/talks/show?id=7221&videoId=6836&ref=about-this-talk>.

Foster, Tom. “Can Artificial Meat Save The World?” Popular Science, 18 November 2013. Web. 10 December 2014. <http://www.popsci.com/article/science/can-artificial-meat-save-world>. [1]

“Global Meat Production and Consumption Continue to Rise.” Worldwatch Institute, 11 October 2011. Web. 10 December 2014. <http://www.worldwatch.org/global-meat-production-and-consumption-continue-rise-1>.

“Hamburger junction.” The Economist, 25 Feburary 2012. Web. 10 December 2014. <http://www.economist.com/node/21548147>.

Hyena, Hank. “Eight Ways In-Vitro Meat will Change Our Lives.” Humanity+, 17 November 2009. Web. 10 December 2014. <http://hplusmagazine.com/2009/11/17/eight-ways-vitro-meat-will-change-our-lives/>.

“In-Vitro Meat – Pros and Cons.” Petri Dish to Plate, 16 November 2009. Web. 10 December 2014. <http://petridishtoplate.wordpress.com/2009/11/16/in-vitro-meat-pros-and-cons/>.

Jha, Alok. “Synthetic meat: how the world’s costliest burger made it on to the plate.” Theguardian, 5 August 2013. Web. 10 December 2014. <http://www.theguardian.com/science/2013/aug/05/synthetic-meat-burger-stem-cells>.

Napach, Bernice. “How 4 companies control almost all the meat you eat.” Yahoo Finance, 19 February 2014. Web. 10 December 2014. <http://finance.yahoo.com/blogs/daily-ticker/how-four-companies-control-the-supply-and-price-of-beef--pork-and-chicken-in-the-u-s-eat-prices-224406080.html>.

“PETA’s ‘In Vitro’ Chicken Contest.” PETA, n.d. Web. 10 December 2014. <http://www.peta.org/features/vitro-meat-contest/>.

Pluhar, Evelyn B. “Meat and Morality: Alternatives to Factory Farming.” Springer Link, 18 Dec 2009. Web. 10 December 2014. <http://link.springer.com/article/10.1007/s10806-009-9226-x>.

Plumer, Brad. “How much of the world’s cropland is actually used to grow food?” Vox, 21 August 2014. Web. 10 December 2014. <http://www.vox.com/2014/8/21/6053187/cropland-map-food-fuel-animal-feed>. [3]

Russell, W.M.S. and Burch, R.L. “The Principles of Humane Experimental Technique.” Altweb, n.d. Web. 10 December 2014. <http://altweb.jhsph.edu/pubs/books/humane_exp/chap4d>.

Schneider, Zachary. “In Vitro Meat: Space Travel, Cannibalism, And Federal Regulation.” Houston Law Review, 2013. Web. 10 December 2014. <http://www.new-harvest.org/wp-content/uploads/2013/04/In-Vitro-Meat-Space-Travel-Cannibalism-and-Federal-Regulation.pdf>.

“The three Rs.” Understanding Animal Research, 18 November 2014. Web. 10 December 2014. <http://www.understandinganimalresearch.org.uk/how/three-rs/>.

“Why In Vitro Meat?” The In Vitro Meat Consortium, n.d. Web. 10 December 2014. <http://invitromeat.org/content/view/12/55/>.

Conclusion

No Changes to Current Meat Market

Artificial Meat

• The global demand for meat is steadily increasing
• Current methods are unsustainable long term
• Artificial Meat has a lot of potential to solve this crisis

Other Alternatives

Cons of Artificial Meat

Pros of Artificial Meat

• Very Expensive with current technology
• Huge investment in research needed
• "Unnatural"
• People might not want to switch over
• Currently limited to ground meat

• Potentially cheaper than regular meat
• Sustainable
• Better for animals
• Cleaner
• Control over fat content

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Producers/ Companies

Other Demographics

• Environmental groups
• Animal rights groups
• Big/ overpopulated nations
• Health conscious consumers

• Help ensure a safe meat supply for consumers and reduce potential for foodborne illnesses
• Comply with the regulations set by the FDA or other government agency
• Farmers will have to transition from livestock to labs or will be replaced

Obligations and Responsibilities of Players

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1. Producers/sellers

2. Researchers

3. Consumers

4. Government

5. Animals

Animals

Researchers

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How are animals affected by the introduction of artificial meat?

• Responsible for starting material
• Could possibly lead to better treatment of live animals

• Follow the three R's (Replace, Reduce, Refine)
• In Vitro meat a substitute for animal testing

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Consumers

Government

Regulation

• Ensure safe and adequate food supply
• Ensure all involved parties are following regulatory guidelines

• Be aware of quality and safety of meat before purchasing
• Responsibility to think independently and make choices about needs and wants
• Responsibility to speak out/complain to government or company regarding dissatisfaction about meat

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Future Projections

• Will require more regulation before introduced into mainstream markets
• Scientists predict costs of artificial meat will cost twice as much as conventionally produced meat
• These cost projections are based on current methods of producing artificial meat.

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Economic Factors

Artificial Meat

• Expensive, first pound of artificial meat cost $200,000
• Currently in early stages of development
• High costs due to overhead of research
• Currently the meat is being produced in a clinical setting

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Ethical Issues

• Some methods require animal blood
• Expensive to produce
• Potentially unappealing to consumers
• Could result in agricultural displacement

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How It's Made

• The meat is cultivated in a laboratory environment.
• Thousands of muscle fibers are grown in individual culture cells.
• The fibers are then pressed and colored with beet juice and saffron.

Events

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By Kendra Liu, Daniel Pham, Pablo Betancourt, Ajay Phombo, Jimmy Lei

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Mark Post from Maastricht University, Netherlands

• Growing stem cells around a cylindrical scaffold

Gabor Forgacs from University of Missouri; Modern Meadows Company

• 3-D printing of muscle cells

2008: PETA's contest offered a $1 million prize for the 1st scientist to produce and bring in vitro chicken to market by March 2014

2011: Dr. Forgacs is the 1st to produce and eat own meat (TEDMED 2011)

2013: Taste test of world's 1st lab-grown burger in London

Additional Reasons

Reasons for Artificial Meat

The global demand for meat is steadily increasing.

• The U.N. expects the global population to grow from the current 7.2 billion to 9.6 billion by 2050.

Current methods cause a lot of:

• Environmental pollution
• Energy consumption
• Animal Suffering
• Proliferation of animal-borne diseases [2]

Current methods inefficient.

• It takes 298 sq. feet of land, 27 pounds of feed, 211 gallons of water and the energy equivalent of one gallon of gasoline to produce one pound of cooked beef. [1]
• More than 67% of crops in the U.S. goes to animal feed. [3]