Cathrine Kramer – Community Meat Lab

A number of scientists are researching the prospect of growing meat in vitro as a potential solution to environmental and health concerns related to current global meat consumption. However, they have yet to discover a way to scale up the process to an industrial level. Hence, now is an opportune time in this emerging technology’s development to imagine how such a process could be structured in an alternative mode of production, independant of the industrial food system. The Community Meat Lab utilises existing knowledge of how meat can be grown in vitro to propose a scenario where the consumer makes a social and emotional investment in the production of their food rather than a monetary one.

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