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Taking Animals Out of Meat: Meat Industries and the Rise of Meat Alternatives

In: Sustainable Consumption and Production, Volume II

Author

Listed:
  • Malte B. Rödl

    (University of Manchester)

Abstract

The industrial production and excessive consumption of animal meat is increasingly related to environmental, ethical, and health issues. Meat alternatives have emerged as a promising solution to these issues. These foodstuffs that are intended to liken animal-based meat are frequently made from plant-based proteins, but may also be grown from animal tissue in laboratories. With an increasing interest in meat-free and meat-reduced diets, this chapter contributes to the book in two ways: It reviews the growing markets and trends as well as the sustainability potential of meat alternatives, and investigates how these trends may constitute opportunities and threats to the meat industry. Assuming that all ‘meats’ are mutually substitutable, it is argued that ‘non-animal meats’ can be considered a further step in the industrialisation of agriculture; hereby, the social, symbolic, and financial capital of the global meat industry enables it to continue ‘producing meat’ and to use these trends for further growth.

Suggested Citation

  • Malte B. Rödl, 2021. "Taking Animals Out of Meat: Meat Industries and the Rise of Meat Alternatives," Springer Books, in: Ranjula Bali Swain & Susanne Sweet (ed.), Sustainable Consumption and Production, Volume II, chapter 0, pages 99-120, Springer.
    • Handle: RePEc:spr:sprchp:978-3-030-55285-5_6
    DOI: 10.1007/978-3-030-55285-5_6
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