A01=Rachel Robison-Greene
Age Group_Uncategorized
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animal ethics
animal rights
animals
applied ethics
Author_Rachel Robison-Greene
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Category1=Non-Fiction
Category=HPN
Category=HPQ
Category=JBFU
Category=JFFZ
Category=QDTN
Category=QDTQ
cell culture
COP=United States
cultured meat
Delivery_Delivery within 10-20 working days
environmental ethics
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eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
ethical theory
ethics
food ethics
food philosophy
food policy
food science
food studies
In vitro
industrial animal agriculture
Language_English
nonideal theory
PA=Available
Price_€50 to €100
PS=Active
softlaunch
technology
veganism
Product details
- ISBN 9781793614667
- Weight: 435g
- Dimensions: 162 x 236mm
- Publication Date: 14 Nov 2022
- Publisher: Bloomsbury Publishing Plc
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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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.
