The Impact of In Vitro Meat on the Future of Vegetarianism
Forget everything you thought you knew about meat and vegetarianism—things are about to get a lot more complicated. There’s a new kind of meat called “schmeat,” which is grown in a lab, and it’s set to be showcased later this month. It’s technically real meat but without the traditional butchery. This brings up an interesting question: how does this affect vegetarianism?
### The Essence of Vegetarianism
Lab-grown meat, or in vitro meat, is bound to change how we define vegetarianism. The same process could even apply to other animal products in the future. This new development will make vegetarians reflect on their core reasons for avoiding meat.
#### Animal Cruelty Concerns
If your choice to go vegetarian was all about avoiding animal cruelty, then lab-grown meat solves that issue since it’s cruelty-free. But would you feel comfortable eating a hamburger now, or does the idea still make you uneasy?
#### Distrust of the Meat Industry
Maybe you avoided meat because of concerns about diseases or hormones. If so, lab-grown meat might seem like a safer option for you—provided it doesn’t come with its own set of health risks.
#### Taste and Psychological Factors
If you simply don’t like the taste of meat, lab-grown meat won’t change that. However, if your aversion is more psychological—perhaps because you didn’t like the idea of eating something that was once a living animal—then lab-grown meat could be less disturbing for you. Or, it might seem even weirder.
#### Perceived Unhealthiness or Unnaturalness
Some people believe eating meat is unhealthy or unnatural. For them, lab-grown meat might seem even more artificial and off-putting.
#### Social and Identity Factors
If being a vegetarian aligns with your desired image or is seen as ‘cool,’ it’s uncertain how you might feel about schmeat. Public perception and marketing will play big roles here, but with a name like “schmeat,” it’s off to a shaky start.
### A New Category: In Vitrarians?
We humans love to categorize ourselves into groups. Vegetarianism, veganism, raw foodism—these labels give us a sense of belonging and order. The introduction of lab-grown meat challenges these clear-cut categories.
We’ll end up with three main groups:
1. Strict vegetarians and vegans who refuse to eat any kind of meat.
2. Traditional meat-eaters who continue as usual.
3. People who reject conventional meat but are open to eating lab-grown meat for ethical or health reasons.
This blurring of lines might unsettle long-time vegetarians who see their dietary choices as a crucial part of their identity. No matter how in vitro meat changes our perspectives on food, it adds another fascinating layer to our ever-evolving world.
