Meat alternatives: are we losing our taste for eating animals?

Christopher Bryant

Research output: Chapter or section in a book/report/conference proceedingChapter or section

Abstract

In this chapter, I will argue that meat alternatives are a revolutionary innovation which will fundamentally change the way we produce and relate to food. First, I review the major ethical, environmental, and public health arguments against our current meat production system. Second, I discuss the ways in which the governments of the world are beginning to pay attention to these negative impacts of industrial animal agriculture, and move away from the current system. Third, I discuss four categories of alternative proteins, including their impact on health and sustainability, as well as their acceptability to consumers. Fourth, I argue that our current ideas of what is “edible” and “ethical” are socially constructed and will change over time as alternative proteins become more mainstream, eventually leading us to a tipping point, and a rapid transition to a “new normal” of alternative protein consumption. Overall, I argue that decoupling meat from animals is one of the most promising strategies we have in the fight against climate change.

Original languageEnglish
Title of host publicationMeat and Meat Replacements
Subtitle of host publicationAn Interdisciplinary Assessment of Current Status and Future Directions
Place of PublicationFrance
PublisherElsevier Masson
Chapter12
Pages305-331
Number of pages27
ISBN (Electronic)9780323858380
ISBN (Print)9780323897976
DOIs
Publication statusPublished - 31 Jan 2023

Keywords

  • Animal products
  • Consumer behavior
  • Cultured meat
  • Meat alternatives
  • Meat curtailment policy
  • Meat reduction
  • Plant based meat
  • Social change

ASJC Scopus subject areas

  • Health Professions(all)
  • Medicine(all)

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