Modern Meat Based Diets On Eating Habits Essay

Modern Meat Based Diets On Eating Habits Essay

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Tradition, while often serving as a value that bonds people together, can also have the potential to keep detrimental habits continuing for decades. The human diet is heavily interconnected with tradition and culture and affects our interactions greatly. It is important that our diet leaves a minimal ecological footprint in order to ensure the sustaining of populations of people and animals for many more generations. When discussing the human diet, we are likely to bring vegetarianism and veganism into the conversation. The desire for something genuine and convenient is what understandably drives people to continue to opt out of meat substitutes. Lea & Worsely (2003) found that the “main perceived barriers to adopting a vegetarian diet were enjoying eating meat and an unwillingness to alter eating habits.” This is a vital point because it creates a basis for an understanding how we can change diets on a grand scale.
Modern meat-based diets lead to a multiplicity of environmental issues. To begin with, livestock and their byproducts account for at least 32,564 million tons of CO2 per year, or fifty-one percent of annual worldwide GHG emissions (Goodland & Anhang, 2009). There are many technologies to combat this: for example, engineers can create carbon dioxide removal systems. However, these implementations are only working to fix the damages already caused, not to prevent problems from taking place. The new development that puts us a step closer to this can confront one of the roots of the alarming environmental status quo, taking human habits into consideration: in-vitro meat. More specifically, this is lab-produced cow beef that incorporates tissue engineering and stem cells. I extract cells from a cow and transport them to a ...


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...ys to reuse instruments as much as possible -- there would be a distribution of new jobs in this field. In-vitro meat can substitute traditional meat even in an economic sense, and can also shift overseas profits toward in-vitro meat.
There are many possibilities for in-vitro meat: I can engineer turkey, chicken, steak and possibly even fish. By popularizing this new option, I am able to confront many environmental issues that occur because of inefficient meat production. Not only would carbon dioxide emissions drop substantially, but with healthy options, people would lower their chances of developing health conditions like heart disease and diabetes. It 's important to consider a topic that connects to multiple issues. By revolutionizing the way meat is produced, we can lower our carbon footprint and change the way people think about the implications of their diets.

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