Des Bellamy, PETA Australia, Byron Bay
Taste-testers in London recently sampled the world’s first laboratory-grown hamburger – and proclaimed it a virtual success. Dutch scientist Mark Post, who created the burger, predicts that in vitro meat could be commercially available in as little as 10 years.
Switching to in vitro meat will help stop animal suffering, reduce carbon emissions, conserve land and water, and make the food supply safer. Scientists even say that laboratory-grown meat will require up to 60 per cent less energy than conventional meat.
And eating meat that was created from stem cells in a sterile laboratory seems much more appetising than eating the dismembered body parts of pigs, chickens, cows, and other animals who are raised in filthy factory farms and slaughtered on killing floors that are covered with blood, vomit, urine, and faeces. That is just plain sick.
But don’t worry if you don’t want to eat in vitro meat, or animal flesh. Great-tasting mock meats and other vegan foods are readily available in local supermarkets, health food stores, and restaurants. Give them a try.
