Edibility and In Vitro Meat

Rachel Robison-Greene is assistant professor of philosophy at Utah State University.

• Chapter 1: In Vitro Meat: A Moral Revolution?Chapter 2: Can They Suffer? Utilitarian ConsiderationsChapter 3: Why Not In Vitro Meat?Chapter 4: Subjects of Lives and Inherent ValueChapter 5: Non-Ideal Theory and Paradigm ShiftsChapter 6: The “Yuck” Factor, Aesthetics, and Cognitive BiasChapter 7: Edibility and Eating OthersChapter 8: Beings and BodiesChapter 9: Pandemics and Animal Exploitation

Rachel Robison-Greene has written a morally astute, balanced, and unique analysis of the production of in-vitro meat. Her arguments are accessible with a clear understanding of philosophical, cultural, aesthetic, and economic practices of industrialized livestock raising and slaughter. Robison-Greene’s text offers a methodical examination of current practices common to confined animal farming, credible interpretations of important thinkers who address the interests of all parties concerned in the production of meat, and a sensible and enlightened view of the future of animal husbandry. The volume concludes with a practical assessment of in-vitro meat production as a response to climate change, human health and cultural concerns, and speciesism. This book will be essential reading for students of ethical human-animal interactions, non-human animal welfare and rights, and is highly recommended for students of animal studies, environmental studies, and food systems in general.