{"id":5605,"date":"2018-10-08T18:30:22","date_gmt":"2018-10-08T17:30:22","guid":{"rendered":"https:\/\/ffephilosophy.org\/theforum\/?p=5605"},"modified":"2021-08-20T08:59:28","modified_gmt":"2021-08-20T07:59:28","slug":"artificial-meat","status":"publish","type":"post","link":"https:\/\/ffephilosophy.org\/theforum\/artificial-meat\/","title":{"rendered":"Artificial Meat"},"content":{"rendered":"

Anat Pick \/ Mark Post \/ Adam Shriver<\/h3>\n

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Listen to the\u00a0recording here<\/strong><\/a> or on YouTube<\/strong><\/a><\/p>\n

Lab-grown meat promises a future of burgers, meatballs, and even foie gras, without the side order of animal suffering and environmental damage. But is fake meat a real solution to these problems? And will its success lead to the extinction of farm animals? If lab-grown meat is the ethical option, how can we persuade consumers to overcome their aversion to it?\u00a0We discuss the science, ethics, and meaning of artificial meat.<\/p>\n

Speakers
\nAnat Pick<\/a>, Reader in Film Studies, Queen Mary, University of London
\nMark Post<\/a>, Professor of Vascular Physiology, Maastricht University
\nAdam Shriver<\/a>, Research Fellow, Oxford Uehiro Centre for Applied Ethics and Wellcome Centre for Ethics and Humanities<\/p>\n

Chair
\nDanielle Sands<\/a>, Fellow, Forum for Philosophy; Lecturer in Comparative Literature and Culture, Royal Holloway, University of London<\/p>\n

 <\/p>\n

Organized in conjunction with the Royal Institute of Philosophy<\/a><\/p>\n

 <\/p>\n

Recorded on 8 October 2018 at the LSE<\/p>\n

 <\/p>\n

Subscribe to podcasts<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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