- 161 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
About this book
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."
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Edibility and In Vitro Meat by Rachel Robison-Greene in PDF and/or ePUB format, as well as other popular books in Philosophy & Aesthetics in Philosophy. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Contents
- Acknowledgments
- In Vitro Meat
- Can They Suffer?
- Why Not In Vitro Meat?
- Subjects of Lives and Inherent Value
- Non-Ideal Theory and Paradigm Shifts
- The “Yuck” Factor, Aesthetics, and Cognitive Bias
- Edibility and Eating Others
- Beings and Bodies
- Pandemics, Animal Exploitation, and In Vitro Meat
- Bibliography
- Index
- About the Author