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Robert Winner

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Would you eat "in vitro" meat?

Dutch biologist Mark Post says he can make a lab grown hamburger available by the end of the year.

What would be the impacts world wide of have lab grown meat?

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  • Jan 29 2012: I have given this a lot of thought in the past year.

    There is something about me (either memetically or biologically) that can not tolerate a vegetarian lifestyle. I am not one of those "I did not claw myself to the top of the food chain to.." people... but I am descended from them. There is clearly something important about meat in the diet of most people-- and there are certainly some compounds and amino acids (importance unknown) that are not available anywhere else.

    For me, my pull for vegetarianism is not so much about the animal (though I love animals, I also sadly admit that my ancestors have bred certain animals to aspire to be great food, and my ancestors have also left me with a genetic and memetic system optimized for those animals fulfilling on their destiny), but it is in recognition that one, we are eating far more meat than we need (to that point, I am beyond overweight, and I can have as much meat as my body demands and my wallet affords: a LOT of meat), and TWO the amount of meat I am eating is taking an extraordinary amount of energy to bring to my mouth.

    I happened upon the movie "Collapse" last year. Regardless of what you think of the guy in the film, or any of the other topics, seeing the film did stun me into realizing how many calories are BEHIND the calories I actually eat. And, done irresponsibly, the ratio is hundreds or thousands to one in terms of the calories you're actually using.

    Marry that up to one gallon of gasoline being about 30,000 calories-- and it starts to get awkwardly uncomfortable.

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