title: The Ethics of ProducingIn VitroMeat.
abstract: The prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could suchin vitromeat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any new technology,in vitromeat is likely to face some detractors. We examine in detail three potential objections: 1)in vitromeat is disrespectful, either to nature or to animals; 2) it will reduce the number of happy animals in the world; and 3) it will open the door to cannibalism. While each objection has some attraction, we ultimately find that all can be overcome. The upshot is thatin vitromeat production is generally permissible and, especially for ethical vegetarians, worth promoting.
authors.affiliation: Oxford Uehiro Centre for Practical Ethics Suite 8, Littlegate House, St Ebbes Street, Oxford, OX1 1PT, UK.
authors.forename: G Owen
authors.initials: GO
authors.lastname: Schaefer
authors.affiliation: Oxford Uehiro Centre for Practical Ethics Suite 8, Littlegate House, St Ebbes Street, Oxford, OX1 1PT, UK.
authors.forename: Julian
authors.initials: J
authors.lastname: Savulescu