Gah, this is nightmare poll for me, my answers would depend so much on what resources lab grown meat would require, what waste products it would produce etc and how that balances out with normal meat production in terms of energy and resource use and environmental impact of these things.
I genuinely have no moral objection to killing animals for food as long as it is done as humanely as possible and they have had a good life beforehand. I'd like to raise and eat my own animals if I ever have the opportunity to do so. As it is I only buy high welfare standard, outdoor reared British meat, and eat quite a lot of veggy food to balance the cost. As an ecologist, I'm also very aware that if we got rid of all livestock, our landscape would look very different.
I'd compare the resources and environmental impact with my current diet - veggie and try-to-be local; I don't eat e.g. tofu due to the impact of its production. If it was a *lot* better I'd consider artificial meat, but I also really hate the taste of most meat (as far as I recall at more than 20 years' remove).
I don't know about tofu production processes but growing soy is currently a leading cause of deforestation and natural habitat destruction in S America and there is evidence that it trashes soil quality by mining nutrients out of it too.
We've made tofu at home a couple of times: basically, you soak soybeans, blend them with water, bring it to the boil, simmer it for half an hour, add a coagulant (we used lemon juice), sift out the solid bits and then press them together. It's tedious work that we're glad to outsource.
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I genuinely have no moral objection to killing animals for food as long as it is done as humanely as possible and they have had a good life beforehand. I'd like to raise and eat my own animals if I ever have the opportunity to do so. As it is I only buy high welfare standard, outdoor reared British meat, and eat quite a lot of veggy food to balance the cost. As an ecologist, I'm also very aware that if we got rid of all livestock, our landscape would look very different.
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I've been veggie for just over two years, and still crave meat pretty much every day. Mmmmm, delicious protein-rich animal flesh.
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We've made tofu at home a couple of times: basically, you soak soybeans, blend them with water, bring it to the boil, simmer it for half an hour, add a coagulant (we used lemon juice), sift out the solid bits and then press them together. It's tedious work that we're glad to outsource.
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