Lecture by prof. dr. Cor van der Weele (WUR) and PhD students
Cultured meat may be hopeful in some respects, but will it find a place within existing food cultures? Could cultured meat in the Netherlands nestle between hamburgers and ‘kroketten’, for example? And what about other cultures? PhD’s from different parts of the world report about responses in their home countries.
Last year, Mark Post proved that meat from the lab is not an impossible idea. He grew a piece of hamburger from a stem cell and presented the result in a Petri-dish. So the start is there, but it leaves a lot of questions open. What about the taste, the texture, the costs and benefits, animal welfare, human health? Who pays for further research? Will cultured meat fit within meat cultures in Europe and elsewhere? And could it trigger a “protein transition”?