DR MAR 30
Contemporary Western dietary habits necessitate a fundamental shift, driven by both ethical imperatives and ecological exigencies. Fortunately, viable alternatives exist—nutritional paradigms that rival or surpass conventional consumption patterns in sustenance yet eschew the ethical and environmental repercussions intrinsic to industrial animal agriculture. However, the primary impediment remains the visceral revulsion these alternatives evoke in many individuals. My engagement with the psychology of disgust originated nearly two decades ago during my postgraduate studies, wherein I encountered a scholarly article detailing biotechnological advancements in cultivating meat ex vivo. The concept, currently denominated as ‘cultivated meat’ or ‘lab-grown meat,’ entails the propagation of myocyte tissues within bioreactors, facilitated by scaffolding and nutrient-rich media to fabricate consumable muscle fibers, coalescing into familiar forms such as hamburgers or even filet mignon. The no...