Clean meat could be a huge win for animal welfare, human health, and the planet. If you want to learn more about the scientists, entrepreneurs and activists who are leading this revolution, read Paul Shapiro’s compelling and optimistic book.”
—Eric Schmidt, Executive Chairman of Alphabet, former CEO of Google
"Clean Meat offers an enthralling look into a near future where many of our most dangerous food safety risks could be all but eliminated. Paul Shapiro tells a tale in this important book that could just save your life.”
—Michael Greger, M.D., bestselling author of How Not to Die
“An intriguing argument from an animal rights perspective for developing an economy of cultured, lab-born meat. Shapiro, a vice president at the Humane Society, observes at the outset that the seemingly science-fiction-y thing he calls "clean meat" is a reality. . . Shapiro serves up portraits of a rapidly developing technology.”
—Kirkus Reviews
“Shapiro’s book is a wake-up call informing Americans that not only will lab-grown, cultured meat be healthier—unnecessary antibiotic usage on animals living in crowded, contaminated quarters has made the quality of much of our meat questionable at best—it will also tremendously reduce animal suffering.”
–Big Think
“The meat we sell at Whole Foods Market is rated on an animal welfare scale of 1-5+ but when clean meat hits the market, I’d like to put it in our meat section with an animal welfare rating of 10 since it means no animals were harmed or killed. Read Paul Shapiro’s captivating account of the entrepreneurs working to enable us to sell that meat soon.”
—John Mackey, CEO of Whole Foods Market
“Paul Shapiro provides a fascinating look at the future of food and the innovators who are working to interrupt and reinvent the food system. Clean Meat is an interesting and worthwhile read."
—Ann Veneman, former executive director of UNICEF and former US Secretary of Agriculture
"Clean Meat offers an inspirational look into a future where the cellular agricultural revolution helps lower rates of foodborne illness, greatly improves environmental sustainability, and allows us to continue to enjoy the food we love."
—Kathleen Sebelius, Former US Secretary of Health & Human Services
"An interesting and controversial glimpse into how cellular agriculture may supplement conventional agriculture and how innovation offers a variety of additional ways to feed a hungry and growing world."
—Dan Glickman, Former US Secretary of Agriculture
"Paul Shapiro has written a timely and informative book on the exciting transformation that is about to happen in the way we produce our food. He introduces us to the bold young innovators and entrepreneurs who are developing clean meat, milk and eggs. What they are doing has the potential to put an end to a vast quantity of cruelty, and to make a dramatic reduction in greenhouse gas emissions."
—Peter Singer, bestselling author of Animal Liberation and Princeton ethicist
“Clean meat is poised to revolutionize the business of food and agriculture, addressing many of our most pressing problems. This book artfully tells the story of the roots of that revolution and where it may be leading us.”
—Jack Welch, former CEO of General Electric, and Suzy Welch, TV journalist, co-authors of Winning
"Paul Shapiro has artfully chronicled a most important development in his very worthwhile book Clean Meat, destined to take its place in the literature of moral progress.”
—Michael Shermer, publisher of Skeptic magazine and author of The Moral Arc
“This is the book to read to understand the story of the cultured meat movement.”
—Mark Post, creator of the world's first clean burger
“[A] carefully researched and lively written volume.”
—Pacific Standard
"A brisk and engaging case, "Clean Meat" advocates without overselling."
—Wall Street Journal
“Clean meat could be a huge win for animal welfare, human health, and the planet. If you want to learn more about the scientists, entrepreneurs and activists who are leading this revolution, read Paul Shapiro’s compelling and optimistic book.”
—Eric Schmidt, Executive Chairman of Alphabet, former CEO of Google
"Clean Meat offers an enthralling look into a near future where many of our most dangerous food safety risks could be all but eliminated. Paul Shapiro tells a tale in this important book that could just save your life.”
—Michael Greger, M.D., bestselling author of How Not to Die
“An intriguing argument from an animal rights perspective for developing an economy of cultured, lab-born meat. Shapiro, a vice president at the Humane Society, observes at the outset that the seemingly science-fiction-y thing he calls "clean meat" is a reality. . . Shapiro serves up portraits of a rapidly developing technology.”
—Kirkus Reviews
“Shapiro’s book is a wake-up call informing Americans that not only will lab-grown, cultured meat be healthier—unnecessary antibiotic usage on animals living in crowded, contaminated quarters has made the quality of much of our meat questionable at best—it will also tremendously reduce animal suffering.”
–Big Think
“The meat we sell at Whole Foods Market is rated on an animal welfare scale of 1-5+ but when clean meat hits the market, I’d like to put it in our meat section with an animal welfare rating of 10 since it means no animals were harmed or killed. Read Paul Shapiro’s captivating account of the entrepreneurs working to enable us to sell that meat soon.”
—John Mackey, CEO of Whole Foods Market
“Paul Shapiro provides a fascinating look at the future of food and the innovators who are working to interrupt and reinvent the food system. Clean Meat is an interesting and worthwhile read."
—Ann Veneman, former executive director of UNICEF and former US Secretary of Agriculture
"Clean Meat offers an inspirational look into a future where the cellular agricultural revolution helps lower rates of foodborne illness, greatly improves environmental sustainability, and allows us to continue to enjoy the food we love."
—Kathleen Sebelius, Former US Secretary of Health & Human Services
"An interesting and controversial glimpse into how cellular agriculture may supplement conventional agriculture and how innovation offers a variety of additional ways to feed a hungry and growing world."
—Dan Glickman, Former US Secretary of Agriculture
"Paul Shapiro has written a timely and informative book on the exciting transformation that is about to happen in the way we produce our food. He introduces us to the bold young innovators and entrepreneurs who are developing clean meat, milk and eggs. What they are doing has the potential to put an end to a vast quantity of cruelty, and to make a dramatic reduction in greenhouse gas emissions."
—Peter Singer, bestselling author of Animal Liberation and Princeton ethicist
“Clean meat is poised to revolutionize the business of food and agriculture, addressing many of our most pressing problems. This book artfully tells the story of the roots of that revolution and where it may be leading us.”
—Jack Welch, former CEO of General Electric, and Suzy Welch, TV journalist, co-authors of Winning
"Paul Shapiro has artfully chronicled a most important development in his very worthwhile book Clean Meat, destined to take its place in the literature of moral progress.”
—Michael Shermer, publisher of Skeptic magazine and author of The Moral Arc
“This is the book to read to understand the story of the cultured meat movement.”
—Mark Post, creator of the world's first clean burger
“[A] carefully researched and lively written volume.”
—Pacific Standard
"A brisk and engaging case, "Clean Meat" advocates without overselling."
—Wall Street Journal
This is the book to read to understand the story of the cultured meat movement.
"Paul Shapiro has artfully chronicled a most important development in his very worthwhile book Clean Meat, destined to take its place in the literature of moral progress.
Paul Shapiro provides a fascinating look at the future of food and the innovators who are working to interrupt and reinvent the food system. Clean Meat is an interesting and worthwhile read."
"Paul Shapiro has written a timely and informative book on the exciting transformation that is about to happen in the way we produce our food. He introduces us to the bold young innovators and entrepreneurs who are developing clean meat, milk and eggs. What they are doing has the potential to put an end to a vast quantity of cruelty, and to make a dramatic reduction in greenhouse gas emissions."
"An interesting and controversial glimpse into how cellular agriculture may supplement conventional agriculture and how innovation offers a variety of additional ways to feed a hungry and growing world."
"Clean Meat offers an inspirational look into a future where the cellular agricultural revolution helps lower rates of foodborne illness, greatly improves environmental sustainability, and allows us to continue to enjoy the food we love."
Clean meat is poised to revolutionize the business of food and agriculture, addressing many of our most pressing problems. This book artfully tells the story of the roots of that revolution and where it may be leading us.
"Clean Meat offers an enthralling look into a near future where many of our most dangerous food safety risks could be all but eliminated. Paul Shapiro tells a tale in this important book that could just save your life.
Clean meat could be a huge win for animal welfare, human health, and the planet. If you want to learn more about the scientists, entrepreneurs and activists who are leading this revolution, read Paul Shapiro’s compelling and optimistic book.
2017-11-12
An intriguing argument from an animal rights perspective for developing an economy of cultured, lab-born meat.Shapiro, a vice president at the Humane Society, observes at the outset that the seemingly science-fiction-y thing he calls "clean meat" is a reality. The first "cultured hamburger" was produced in 2013, and though it cost about $330,000 back then, like every other technological innovation, its price has fallen—costs now are in the vicinity of $11 per burger. The same is true of animal foods and products of other kinds, from dairy to poultry to leather. The author invites readers to consider that within a decade or two, it may be possible to eat meat that has not involved the suffering of a living animal and to wear shoes made of leather that has not come from a slaughterhouse. Touring several experimental facilities and speaking with industry experts, Shapiro serves up portraits of a rapidly developing technology. One now-controversial product, foie gras, makes a good inaugural candidate for the industrial approach, since, as one spokesperson says, "the cell lines and media conditions would be relevant to similar products we want to make such as other duck meats, chicken liver, and other poultry products." Naturally, there will be consumers who balk at the thought of laboratory-produced food, to which Shapiro responds that much of our food is already genetically modified. Meat may very well one day be seen as a kind of garnish rather than the centerpiece of a meal that is otherwise plant-governed. The least successful portion of the narrative, because it's not entirely argued through, concerns the ethics of a hypothetical situation that is now verging into actuality: "would these animals never existing in the first place be better than us bringing them into the world, giving them a life, and killing them rapidly?"If the thought of a future of a brewed burger isn't appalling then this will be just your cup of meat.
