About the Urgence of Alternative Meat Production Methods

In 2019, Germany – once again- has been facing various scandals about food, to be concrete, about animal food. Starting with the outcome of the cruelty of milk cows in different dairy farms to the point of the latest occurrence – the scandal of the Wilke meat and sausage company. The manufacturer has sold plenty of meat and sausages contaminated with microbes and is now suspected of having caused the death of about 25 people, who have consumed their products. This again claims for the need of alternatives to animal products. One could be the production of meat by 3D printing, as the russian start-up Toubia tries to. With its method, the ISS has already printed steaks in space. This procedure would also lead to an increased reduction of carbon dioxid. But then the issue arises, whether vegetarians could also eat such meat. In case of the vegan diet, the answer is clear, as they avoid all groceries which contain ingredients of animal origin. In case of the vegetarian one, the answer is more tricky. It clearly depends on the reason why vegetarians became vegetarians. If their motive simply has been the reduction of their personal (in-)direct carbon dioxid emission and/or to avoid such risks like in the case of Wilke, this would definitely be a good alternative. But if their motivation has been the reduction of animals being killed, it depends on the individual view of every vegetarian. Like for the traditional cheese production, meat produced by the method of Toubia is based on cow cells. It is now the question, whether the use of animal cells for the production of meat is already one form of slaughtering or not. In addition, this does not solve the issue about the dairy cattle. There is no alternative production method for milk products, yet, so they are still needed for such food. Thus, the carbon dioxid reduction still remains higher and incidents like the one alredy mentioned above still can occur. Additionally, a huge part of the slaughter cattle consists of those cows, which have to be “disposed” after their high-volume milk production – at least in Germany. This indicates that slaughting also will persist, even though alternatives are in use. Another possibility would be the 3D printing method of the Israelian start-up Jet Eat imitating the texture of meat with purely vegan ingredients. But here again, it is questionable, whether inveterate meat eaters would see it as a feasable alternative. All these questions listed here are only some of many concerning this topic, but they sufficiently show its complex of problems.