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An Emerging Technology Assessment of Factory-Grown Food


Abstract In vitro, or cultured, meat refers to edible skeletal muscle and fat tissue grown from animal stem cells in a laboratory or factory. It is essentially meat that does not require an animal to be killed. Although it is still in the research phase of development, claims of its potential benefits range from reducing the environmental impacts of food production to improving human health. However, technologies powerful enough to address such significant challenges often come with unintended consequences and a host of costs and benefits that seldom accrue to the same actors. In extreme cases, they can even be destabilizing to social, institutional, economic, and cultural systems. This investigation explores the sustainability implications of cultu... (more)
Created Date 2014
Contributor Mattick, Carolyn S. (Author) / Allenby, Braden R (Advisor) / Landis, Amy E (Committee member) / Wetmore, Jameson M (Committee member) / Arizona State University (Publisher)
Subject Environmental engineering / Emerging technology assessment / In vitro meat / Life cycle analysis / Sustainable engineering
Type Doctoral Dissertation
Extent 242 pages
Language English
Copyright
Reuse Permissions All Rights Reserved
Note Ph.D. Civil and Environmental Engineering 2014
Collaborating Institutions Graduate College / ASU Library
Additional Formats MODS / OAI Dublin Core / RIS


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Description Dissertation/Thesis