Philosophy Lecture
Having Grandma for Dinner?
In Vitro Meat, Dignity, and the Ethics of Edibility
Rachel Robison-Greene
Postdoctoral Fellow
Utah State University
The production of in vitro meat through the process of cell culturing gives rise to the exciting possibility that we may soon be able to reduce or even eliminate the production of meat in inhumane factory farms. This technology is revolutionary in more than one respect—it also challenges us to rethink the moral parameters of our conception of edibility. What or who is it acceptable to eat?
Monday, October 15th
4:30 p.m.
Main 207
All Are Welcome!
USUPhilosophy 