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Full Description
Plant-based and cell-cultured meat, milk, and egg producers aim to replace industrial food production with animal-free fare that tastes better, costs less, and requires a fraction of the energy inputs. These products are no longer relegated to niche markets for ethical vegetarians, but are heavily funded by private investors betting on meat without animals as mass-market, environmentally feasible alternatives that can be scaled for a growing global population.
This volume examines conceptual and cultural opportunities, entanglements, and pitfalls in moving global meat, egg, and dairy consumption toward these animal-free options. Beyond surface tensions of "meatless meat" and "animal-free flesh," deeper conflicts proliferate around naturalized accounts of human identity and meat consumption, as well as the linkage of protein with colonial power and gender oppression. What visions and technologies can disrupt modern agriculture? What economic and marketing channels are required to scale these products? What beings and ecosystems remain implicated in a livestock-free food system?
A future of meat without animals invites adjustments on the plate, but it also inspires renewed habits of mind as well as life-affirming innovations capable of nourishing the contours of our future selves. This book illuminates material and philosophical complexities that will shape the character of our future/s of food.
Contents
List of Figures and Tables / Introduction, Brianne Donaldson / Part I: Our Past Cannot Meat the Future / Beyond Meat, Ethan Brown / 1. Towards 2050: The Projected Costs and Possible Alternatives to Industrial Livestock Production, Brian G. Henning / 2. An Ethical Consumer Capitalism, Steven McMullen / 3. The "Vegetable Basket Project": Tracking the Increase of Meat Production and Consumption in China Since the 1980s, Song Tian, with Yao Wang and Mo Zhao. Translated by Yuan Gao / 4. The Rise of Non-Veg: Meat and Egg Consumption and Production in Contemporary India, Ana Bajželj and Shivani Bothra / 5. Seeing Meat Without Animals: Attitudes for the Future, Adam Wolpa / Part II: Nourishing Innovation/s / Miyoko's Kitchen: Artisan Vegan Cheese, Miyoko Schinner / 6. Meat Without Flesh, Michael Marder / 7. The Future of Animals, The Future of Food: Two Organizations Working to Change Public Attitudes and Appetites, Jaya Bhumitra and Bruce Friedrich / 8. New Harvest: Building the Cellular Agriculture Economy, Isha D
