Plant-based and in vitro meat, milk, and eggs producers aim to replace industrial food production with animal-free fare that tastes better, costs less, and requires a fraction of the energy inputs. These products are no longer relegated to niche markets for ethical vegetarians, but are heavily funded by private investors betting on meat without animals as mass-market, environmentally feasible alternatives that can be scaled for a growing global population. This volume examines conceptual and cultural pitfalls in moving global meat, egg, and dairy consumption toward these animal-free options. Beyond surface tensions of 'meatless meat' and 'animal-free flesh', deeper conflicts proliferate around naturalized accounts of human identity and meat consumption, and the linkage of protein with colonial power and gender oppression. What economic and marketing channels are required to scale these products? What beings and ecosystems remain implicated in a livestock-free food system? A future of meat without animals invites adjustments on the plate, but it also inspires renewed habits of mind and life-affirming innovation capable of nourishing the contours of our future selves.
This book illuminates material and philosophical complexities that will shape the character of a future of meat without animals.