The Ethics of Producing In Vitro Meat. (27th February 2014)

• Record Type: Journal Article
• Authors: Schaefer, G. Owen; Savulescu, Julian
• Is Part Of: Journal of applied philosophy. Volume 31:Number 2(2014:Jun.)
• Page Start: 188
• Page End: 202
• Publication Date: 2014-02-27
• Subjects: Philosophy -- Periodicals; Ethics -- Periodicals; Social ethics -- Periodicals; 100
• DOI: 10.1111/japp.12056
• Languages: English
• ISSNs: 0264-3758

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>The prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could such <italic>in vitro</italic> meat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any new technology, <italic>in vitro</italic> meat is likely to face some detractors. We examine in detail three potential objections: 1) <italic>in vitro</italic> meat is disrespectful, either to nature or to animals; 2) it will reduce the number of happy animals in the world; and 3) it will open the door to cannibalism. While each objection has some attraction, we ultimately find that all can be overcome. The upshot is that <italic>in vitro</italic> meat production is generally permissible and, especially for ethical vegetarians, worth promoting.</p> </abstract>