Consumers and policy makers have unprecedented choices to make in the years to come about how and what we eat. If we continue down our current path of food production, we risk ever-increasing levels of animal exploitation, environmental destruction, biodiversity loss, and challenges to human health. In vitro meat production, or the process of growing meat in a lab, has the potential to reduce the severity of these problems. This proposal would change our food systems dramatically. Edibility and In Vitro Meat: Ethical Considerations (Lexington Books, 2022) explores the ethical questions that it’s important to ask every stage of this process. Rachel Robison-Greene considers arguments for and against the production of in vitro meat, as well as challenges for implementation. She argues that in vitro meat should be implemented and that we should re-think how we use the term “edible.”Rachel Robison-Greene is Assistant Professor of Philosophy at Utah State University. Her research interests are largely in meta-ethics, epistemology, and applied ethics, especially as it pertains to animals, the environment, and technology. Rachel serves as the Secretary of the Public Philosophy Network, the Secretary of the Culture and Animals Foundation, and is the Chair Elect of the Intercollegiate Ethics Bowl.Kyle Johannsen is a philosophy instructor at Trent University and Wilfrid Laurier University. His most recent book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021). Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/big-ideas