Abstract
Simple SummaryThe opinion of professionals involved in animal production is very important to the development of the emerging cell-based meat chain. This paper aims to analyse the perspective of Brazilian veterinarians and animal scientists regarding cell-based meat—women, veterinarians, vegetarians and vegans were more supportive of cell-based meat. The resistance expressed by the professionals seems related to a lack of knowledge and the association of cultivated meat with artificiality, which has a negative connotation. Therefore, higher education and motivation of veterinarians and animal scientists may mitigate the resistance and help these professionals to engage in this new chain for the benefit of the professionals themselves, society, the animals involved and the environment.Recently, many studies regarding consumer perception of cell-based meat have been published. However, the opinion of the professionals involved in animal production also seems relevant. In particular, veterinarians and animal scientists may be important players in the new cell-based meat production, acting as proponents or barriers to this major improvement for farm animal welfare. Therefore, our aim is to analyse the knowledge and perspective of Brazilian veterinarians and animal scientists regarding cell-based meat. Veterinarians (76.8%; 209/272) and animal scientists (23.2%; 63/272) responded to an online survey. Logistic regression, latent class and logit models were used to evaluate objective answers, and the Discourse of the Collective Subject method was used to interpret open-ended answers. Specialists who were women (62.5%; 170/272), veterinarians (76.8%; 209/272), vegetarians (7.0%; 19/272) and vegans (1.1%; 3/272) were more supportive of cell-based meat. Lack of knowledge and the connection with artificiality, the most frequent spontaneous word associated with cell-based meat by all respondents, were the main negative points highlighted. Thus, it seems fundamental to offer higher education to veterinarians and animal scientists regarding cell-based meat, since engaging them with this novel technology may mitigate both the resistance and its negative consequences for the professionals, society, the animals involved and the environment.
Highlights
It is widely recognised that new technologies and systemic innovation are critical for the profound transformation the food system needs [1]
For the logistic regression (LR) analysis applied to the question about alternatives to traditional meat production, the only significant variable was the frequency of meat consumption (p = 0.021)
The results indicate a lower chance of men belonging to latent class (LC) 2 (OR = 0.426), as well as greater chances for veterinarians in relation to animal scientists (OR = 3.291); there is less chance for respondents with occasional consumption and for respondents with daily consumption to belong to respondents with occasional consumption and for respondents with daily consumption to belong to LC 2 in relation to those who did not consume meat (Figure 4)
Summary
It is widely recognised that new technologies and systemic innovation are critical for the profound transformation the food system needs [1]. Cell-based meat is an alternative to conventional meat that does not require the husbandry and slaughtering of animals [2]. There are evident benefits to farmed animals, as billions of lives may be spared the intrinsic suffering inherent to intensive industrial animal production systems and slaughter. The development of alternative meats may be related to a significant change in our relationship with nonhuman animals, with greater benefits than the prima facie effects on farm animals; this has been discussed in detail in [4]. The new cell-based technology may radically change the meat production chain that currently depends on the production of livestock on farms, their slaughter, processing, and marketing, as the new production process is based on tissue engineering, initially developed for biomedical purposes [5,6]
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