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Edibility and In Vitro Meat

Ethical Considerations
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Consumers and policy makers have unprecedented choices to make in the years to come about how and what we eat. If we continue down our current path of food production, we risk ever-increasing levels of animal exploitation, environmental destruction, biodiversity loss, and challenges to human health. In vitro meat production, or the process of growing meat in a lab, has the potential to reduce the severity of these problems. This proposal would change our food systems dramatically. Edibility and In Vitro Meat: Ethical Considerations explores the ethical questions that it's important to ask every stage of this process. Rachel Robison-Greene considers arguments for and against the production of in vitro meat, as well as challenges for implementation. She argues that in vitro meat should be implemented and that we should re-think how we use the term "edible."
Rachel Robison-Greene is assistant professor of philosophy at Utah State University.
Chapter 1: In Vitro Meat: A Moral Revolution? Chapter 2: Can They Suffer? Utilitarian Considerations Chapter 3: Why Not In Vitro Meat? Chapter 4: Subjects of Lives and Inherent Value Chapter 5: Non-Ideal Theory and Paradigm Shifts Chapter 6: The "Yuck" Factor, Aesthetics, and Cognitive Bias Chapter 7: Edibility and Eating Others Chapter 8: Beings and Bodies Chapter 9: Pandemics and Animal Exploitation
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