Fries...and+an+artificial+beef+burger+please!

Ellie Richards N8536902 Judith Meiklejohn Can Artificial Meat Save Our Planet?

__**Artefact **__
The image shown here depicts cultured or in vitro meat which is meat produced in a laboratory. This picture was sourced from an article about the World’s first test-tube beef burger. It was created by taking stem cells from organic cows and placing them in a nutrient solution to create muscle tissue, which then grew into strands of meat. It took 3 months to grow and cost 250,000pounds to make. It was tasted for the first time in August this year. Research is gaining momentum in making this a viable alternative to conventional meat in the near future.



__Public Health Issue __ The public health issue I will be analysing is whether or not we should be consuming meat. This is a complex issue as many aspects need to be considered. There are the impacts that meat production has on the environment. There is the health aspect about whether or not meat is beneficial or detrimental to our health and there are the ethical views around the mistreatment of animals caused from factory farming. Despite these issues, there is an increasing demand for meat and animal products. This is due to population growth, urbanisation, economic growth and flourishing markets. This raises the question of whether the world can meet the demands. (Bhat, Z., Fayaz, H. 2011) An alternative in the form of cultured meat has recently gained momentum with the first test tube burger made from lab-grown meat being produced this year. It’s creator, Dutch scientist Mark Post, claims it could revolutionise the food industry and save the planet. (Woollaston, V., Reilly, R., Mcdermott, N. 2013, August 5). __Literature Review __ Conventional meat consumption is an important issue in today’s society. With a growing demand for meat and the shrinking resources available to produce it by current methods, the need for an alternative to conventional meat is apparent. (Datar, B. 2010). The idea of in vitro meat as an alternative to conventional meat is not a new one and has in fact been around for many decades. Eighty years ago Winston Churchill looked forward to the day when, **“we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium.”** (Singer, P. 2013). Meat produced in vitro has been proposed as a source of nutritional muscle tissue, produced more humanely, safely and more environmentally friendly than slaughtered animal flesh. (Datar, M. Betti. 2010) __Environmental Impact __ Meat production is one of the major contributors to global environmental degradation. Current meat production methods are a major source of pollution and a significant consumer of fossil fuels, land and water resources. (Datar, B. 2010). Globally 30% of the land surface is used for livestock production. About 70% of the fresh water use and 20% of the energy consumption of mankind is directly or indirectly used for food production, of which a considerable proportion is used for the production of meat. (Bhat, Z., Fayaz, H. 2011). Livestock production is one of the main drivers of deforestation and degradation of wildlife habitats, and it contributes to the eutrophication of water ways. (Tuomisto, H L., Teixiera de Mattos, M. 2011)

It is anticipated that by the year 2050 global population will increase from 6 billion (in 2000) to 9 billion people. This increase in population along with an increase in per capita meat consumption in the developing world, means global meat consumption is expected to double by 2050. (Tuomisto, H L., Teixiera de Mattos, M. 2011) This will be accompanied by an almost doubling of the greenhouse gas emissions from 11.2 to 19.7 gigatonne of carbondioxide. (Bhat, Z., Fayaz, H. 2011). This will have a drastic impact on the environment unless more efficient meat production methods are adopted. The controlled conditions in which in vitro meat is produced means losses from infected and diseased animals could be eliminated. The water normally used for both the livestock and the accompanying feed crop production which results in a decrease in the fresh water supply, would no longer be an environmental concern. (Bhat, Z., Fayaz, H. 2011). According to an article published by Environmental Science and Technology, research suggests that the overall environmental impacts of cultured meat production are substancially lower than those of conventionally produced meat. (Tuomisto, H L., Teixiera de Mattos, M. 2011). With little to no waste products or by-products, minimized land and resource requirement, meat culturing could possibly alleviate the environmental burden that conventional meat production exhibits. (Datar, B. 2010).

__<span style="color: #000000; font-family: 'Comic Sans MS',cursive;">Health Aspect __ <span style="font-family: 'Comic Sans MS',cursive;">In addition to environmental impacts, cultured meat also poses other potential benefits in comparison to conventionally produced meat. There has been a lot of research done on the consumption of red and processed meats and associated cancer risks. In 2007, the World Cancer Research Fund/American Institute for Cancer Research released a publication which concluded that they are a convincing cause of colorectal cancer when eaten in regular and larger quantities. (World Cancer Research Fund/American Institute for Cancer Research. 2009). Findings of a meta- analysis involving 8000 cases from 19 prospective studies show consistent associations between high consumption of red meat and processed meat and an increased risk of colorectal cancer. (Larsson, S. 2006) <span style="font-family: 'Comic Sans MS',cursive;">In most cases the evidence showed that high rates of chronic diseases such as cardiovascular disease, diabetes mellitus and some cancers, were evident when a high level of meat and saturated fat was consumed. This was largely observed in high income countries. (Walker, P., Rhubart-Berg, P., McKenzie, S., Kelling, K., & Lawrence, R. S. 2005) <span style="font-family: 'Comic Sans MS',cursive;">However there is notable health benefits if meat is consumed in moderation. Red meat, in particular, is an important source of micronutrients with anticancer properties such as selenium, Vitamin B6 and B12, and vitamin D. Meat in moderation can provide us with several essential nutrients unavailable in plant sources. <span style="font-family: 'Calibri','sans-serif'; font-size: 16px;">(Biesalski, H.K., 2005), (Bhat, Z., Fayaz, H. 2011). <span style="font-family: 'Comic Sans MS',cursive;">To protect against potential cancer risk it is critical to adjust the balance between meat and other dietary components. (Ferguson, L., 2010). According to the Australian Dietary Guidelines, a wide variety of nutritious foods should be consumed, lean meat being one of them. It suggests that most Australians need more lean meat with the exception of Australian men who would benefit from eating less. The guidelines point out that lean red meat is high in iron and can be an important food when consumed in moderation. (Australian Government. 2013) <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: center;">Professor Post, the creator of the first test tube beef burger has advised that in vitro meat can be customised for health, such as boosting levels of polyunsaturated fats. (Woollaston, V., Reilly, R., Mcdermott, N. 2013, August 5). This could possibly mean that in the future, consumers could follow the advice of the Australian Dietary guidelines by eating meat in moderation, without the negative health risks and detrimental environmental impact. __<span style="color: #000000; font-family: 'Comic Sans MS',cursive;">Ethical Aspect __ <span style="font-family: 'Comic Sans MS',cursive;">It’s not often we think about where the food on our plate comes from and the journey it embarked on to get there. Unfortunately in a lot of cases, the animals we are consuming have endured a low standard of living to a point of it being labeled animal cruelty. Peter Singer, a moral philosopher known for his animal and liberation beliefs, previously recognized decades ago in Animal Liberation, animals are no longer raised; they are produced in modern factory farms. (Singer, P. 1975) These factory farms house animals in confined and crowded spaces. Often cattle are crammed into feedlots, shoulder to shoulder knee deep in their own excrement, pigs are kept in confined sow crates with little room to move, and chickens are housed in poorly ventilated sheds in over- crowded cages. (Henning, B. 2011). <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: center;">The animals are fed a high protein diet to quickly fatten them for slaughter. (Henning, B. 2011). They are no longer valued as beings, just seen as the profit they make. <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: center;">Spreading the awarenes of factory farmed products will lead to consumers making an educated choice on what meat and animal products they are consuming. There are many animal rights groups such as Animals Australia, RSPCA and PETA currently exposing the cruelty of factory farming. <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: center;">As in vitro meat production involves culturing muscle-like tissue in a liquid medium, it bypasses animal husbandry and slaughter. (Datar, M. Betti. 2010). <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: center;">Although in vitro meat is still in it's early stages, it holds great promise as a solution to the many challenges conventional meat production and consumption poses to humans, the animals and the planet. <span style="font-family: 'Comic Sans MS',cursive;">Cultural & Social Analysis <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: center;">Meat consumption is clearly not just a ethical argument, it is a major public health issue that affects people worldwide. From a health prospective, the research indicates that a diet with excess red meat consumption leads to a number of health issues, including obesity. (Henning, B. 2011). The obesity epidemic in Australia is costing the government and the public more than $58.2 billion (Australian Bureau of Statistics 2011). <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: center;">The primary challenge is not the fact that we eat meat, it is that we over consume it. The research indicates there is an ever increasing consumption of meat and saturated fats by people living in high income nations to a point where it exceeds nutritional requirements. (Walker, P., Rhubart-Berg, P., McKenzie, S., Kelling, K., & Lawrence, R. S. 2005). Humans now derive, on average, one third of their daily protein and 17% of their energy (calories) from animal sources. (Henning, B. 2011). These averages however, mask great differences in meat-eating patterns. In Bangladesh the amount of meat consumed per person annually is 6.6pounds. This is quite a contrast to the 273 pounds per person in the United States. (Henning, B. 2011). Meat consumption has largely become a part of the western world's culture. Here in Australia in particular, we love to get out in our wonderful climate and have a BBQ with mates. This points out that those in higher socio-economic countries are those that are influencing the high consumption trend and those that are most at risk of the accompanying detrimental health affects. <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: center;">Animal suffering is another crucial element of this issue and one that could eventually be dramatically reduced or abolished with the introduction of in vitro meat. There would no longer be the need for factory farms which mass produce meat to meet growing demands of the population. There are many social groups like RSPCA, Animals Australia and PETA who campaign to educate people about the animal cruelty of factory farms. The animal welfare organisation PETA has welcomed the research on in vitro meat. A spokesman from the organisation has said 'One day you will be able to eat meat with ethical impunity. In vitro technology will spell the end of lorries full of cows and chickens, abattoirs and factory farming. It will reduce carbon emissions, conserve water and make the food supply safer. (Woollaston, V., Reilly, R., Mcdermott, N. 2013, August 5). Peter Singer and other philosophers who discuss the ethics of our treatment of animals believe that factory farming and the consumption of meat violates basic ethical principles. (Singer, P. 2013). In an article published in the Guardian, Singer makes his views on in vitro meat clear. “I haven’t eaten meat for 40 years, but if in vitro meat becomes commercially available, I will be pleased to try it” (Singer 2013). <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: center;">Importance of this issue is ever increasing as the demand for animal foods will continue to grow as the population grows. Unfortunately in vitro meat is not currently a viable alternative to address this issue at the moment. What public health professionals need to focus on in the meantime is encouraging diets high in fruit, vegetables, grains and meat alternatives such as legumes and beans. Education on the danger of excess meat consumption needs to continue to avoid the health risks associated with it. There is evidence of this occurring in the Australian Dietary Guidelines.

__<span style="font-family: 'Comic Sans MS',cursive;">Analysis and Reflection __ <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: center;">It is evident in the research that meat production and consumption is an increasing issue to our health, the environment and the animals we choose to consume. Solutions need to be looked at to overcome these issues before they get worse. <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: center;">There are too many benefits, both practical and ethical, to ignore the possibility of in vitro meat as a solution to the global over consumption of meat. Before doing this research I was largely unaware of how great the detrimental effect of meat production is having on the environment. I also didn’t know the extent of animal cruelty being experienced on factory farms. <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: center;">I have realised that there is a definite need for a more environmentally friendly and ethically sound alternative to conventional meat production. The mass produced meat from horrific factory farms violates animal welfare and that is something I feel strongly about. However there are notable health benefits when meat is consumed in moderation so the option to go vegan or vegetarian is not a desirable one for me. Unfortunately there is a long way to go before in vitro meat it considered an acceptable alternative to conventional meat. Currently it is not affordable however this could be overcome in the future with mass production. For that to be an option, it needs to be accepted by society. A lot of people would consider that it isn’t natural to “grow meat”. What's natural or "normal" and what's not is entirely arbitrary. Society has decided what we should perceive as normal or not normal. People need to open their minds to change and embrace new ideas for in vitro meat to work in the future. If people continue to be made aware of the cruelty experienced in factory farms, it might help them make a decision towards in vitro meat. It is especially important if it means protecting the environment, our health and the animals that share this planet. In vitro meat would allow the population to consume meat morally and ethically as there are no animals killed in the processing of it. I think people should look forward to it becoming an economical option for them as an alternative to conventional meat. There is a long way to go before this hits supermarkets however when it does, I would be open to the idea of trying it. In the meantime, I will be choosing ethically produced meat products that are free from factory farming and ensuring I am consuming meat in moderation. __<span style="font-family: 'Comic Sans MS',cursive;">Reference List __ > > > > > > > > >
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 * 2) <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: left;">Walker, P., Rhubart-Berg, P., McKenzie, S., Kelling, K., & Lawrence, R. S. (2005). Public health implications of meat production and consumption. Public Health Nutrition, 8(4), 348-56. DOI: http://dx.doi.org/10.1079/PHN2005727
 * 3) <span style="display: block; font-family: 'Comic Sans MS',cursive; text-align: left;">Woollaston, V., Reilly, R., Mcdermott, N. (2013, August 5). 'At least it tastes of meat!': World's first test-tube artificial beef 'Googleburger' gets GOOD review as it's eaten for the first time. Mail Online. Retrieved from []
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