All I can add to this thread is that is one delicious looking stock photo. No doubt I will have beef for din-din tonight. LOL
It’s interesting that environmental impact came up but healthcare costs didn’t. If I was footing the health insurance bill for employees, I’d definitely look for ways to incentivize healthier practices. If they are providing food, it would make sense that it would be in the best interest of their bottom line (not to mention the well-being of their employees) to be selective about what they serve.
I don’t agree that it needs to be a slippery slope and apply to all meal reimbursements for travel, etc. They are choosing their cafeteria menu anyway, so they might as well make those choices in an intelligent way.
Interesting article, thx. I discussed this with my daughter, who is a vegetarian and molecular biologist. Labeling is not the only issue. Vat meat--like most cell cultures--Is grown in media supplemented with fetal calf serum, which is derived from fetal calf blood. This a a byproduct of industrial livestock production. It doesn't introduce any additional environmental damage, but it would not exist without the wholesale slaughter of cattle. A number of companies are trying to develop synthetic culture media--for good scientific reasons apart from vat meat--but this is considered a difficult problem at the moment. So I guess you'd have to say that vat meat is promising step forward, but at the moment it does not fully address either the environmental or ethical issues of meat consumption.