What’s it all about?
If you have ever visited an abattoir or broiler farm, then you will have seen firsthand the downside of meat. Regardless of the nutritional and economic benefits of animal farming, there is no denying that it isn’t great for the animals involved – but what if you could enjoy your steak in total confidence that it had never suffered? Because it had never been part of an animal at all. Lab-grown meat could provide exactly that; meat grown from stem cells in a laboratory, with no animal suffering involved whatsoever, and a fraction of the environmental impact that is currently involved in raising and slaughtering animals. But is it really that simple? Does meat need a brain to suffer?
What will we cover?
In this class we will explore the concept of lab-grown meat, its benefits, and its potential risks. We will look at the social, political and ethical dimensions of the concept and, most importantly, see what you can do to ensure it is the ethical alternative it aims to be, rather than simply a less-visible form of suffering.
Who will be teaching?
Gordon Young is a professional ethicist. As Principal of Ethilogical Consulting, he works with businesses, universities, and other groups to improve decision-making methods and accountability processes. Learn more at www.ethilogical.com, or attend his other Laneway Learning classes, including the ‘How to Wrestle a Pig’ conflict resolution class.