IEEE Technology and Society Magazine - March 2015 - 60
constant cultural flux and generally do not prevent
social change." The panelists felt that cultural touchstones will likely be used in the discussions around in
vitro meat in the future - in fact the cowboy myth has
already been used in futurist projects on the topic (see
Fig. 1) - but exactly how they are used and which configurations will become predominant is unclear.
In addition to traditional cultural myths, panelists
also identified emerging values that could play a role in
the future adoption of IVM. One participant speculated
that the consumers of 2050 "will be more concerned
about the sustainability of the food industry than the
current generation." Hence the perception of cultured
meat as both sustainable and humane could contribute
to its acceptance by the next generation.
Cultural Effects
Just as cultural values will almost certainly influence
the adoption and development of cultured meat, the
technology will likewise impact cultures and religions.
Specifically, one participant thought that cultured
meat might shift both secular and religious lifestyles,
enabling the "spread of neo-Buddhist systems and
increasing the romanticization of nature and animals."
Additional questions arose around traditions and
ceremonies involving preparing and sharing meals, particularly if cultured meat requires less preparation. On
this point, however, many foresaw adaptation: "Cultural
norms would adapt to accommodate it - Thanksgiving
would still occur, but with cultured turkey." Moreover,
participants imagined that food-based traditions and
rituals such as potluck dinners would continue to draw
people together in much the same way in 2050. One
argued that "they will serve as an opportunity to eat
with like-minded people, i.e., a group of vegetarians...
or people who want to eat meat from animals."
Coevolution of Food and Food Preferences
At the core of all focus group discussions were perceptions and expectations for how cultured meat will
appear when it reaches restaurants and grocery stores.
Participants imagined variations in quality and type of
IVM products, from commodity "vat" meat constituting
nothing more than a basic protein source, to specialized
luxury and designer products (e.g., "Atkins®-Approved
Slim-Meat") with a corresponding range of prices. A
number of participants concurred that meat of the
future would be significantly altered due to greater flexibility in production methods, with variable characteristics including nutrients, flavors, textures, exotic and
extinct species, species mixtures, and even products
grown from human stem cells. It was further suggested
that cuisine diversity would lead to inevitable pushback
and desire for "natural" food products, opening up new
60
markets as animals are raised on a small scale or hunted to appease "meat purists."
While some participants expressed concern that
people would miss eating meat off the bone, others
highlighted human adaptability. For example, "growing
meat in an aseptic environment and testing it for pathogens and parasites could result in meat that does not
need to be cooked. This could lead people to develop a
taste for tender meat that does not need to be exercised
as much." Another suggested that, "while 40 years is
too short of a timeframe for significant change to take
place, by 2150 meat could be radically different - perhaps humans would even lose the psychological need
to chew." This last scenario illustrates how continuous
feedback loops between changing food technology and
evolving consumer preferences could result in radical
changes to both, perhaps even new human psychological and physiological norms.
Human Health
When asked about the health effects of cultured meat,
participants provided an array of possible outcomes.
Several respondents optimistically foresaw increases
in overall health status and longevity in developed
nations due to a "clean" (sterile) product with less fat,
higher nutrient density, and possibly smaller portion
sizes. More specifically, one claimed: "There will be
vast declines in obesity, infectious diseases, food-borne
illnesses, auto-immune ailments, and health expenditures per capita as the system transitions to focus on
lifelong [disease] prevention."
Some participants went one step further and imagined meat becoming a health delivery system where
food containing additives such as vitamins, vaccines,
antibiotics, and other pharmaceuticals would be recommended or prescribed by doctors. Ultimately, one participant suggested, meat could be designed for particular
human genomes (similar to the way medicines are given
to people based on their genotype).
Still others believed that cultured meat would theoretically enable people to become more health-conscious, but were dubious that human health would
unequivocally improve due to behavioral issues. For
example, if people do not exercise or eat healthfully,
obesity will persist. One participant wondered whether,
even if food is tailored to meet individuals' specific
physiological needs, will it matter? "That is, will someone with a tendency towards high blood pressure buy
a burger designed for him/her?" Another indicated that
there might be negative effects associated with consuming too much protein.
Some respondents were more skeptical that cultured
meat would indeed be healthier. One participant noted
"It really depends on what the cultured meat is infused
IEEE TEchnology and SocIETy MagazInE
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MARCH 2015
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