The transition to the future meat is driven by major innovations such as the opening of the world’s most advanced meat factory, but it is not enough to convince citizens of the goodness of the ‘ecological meat’. What can be the reason for this aversion? The answer is simpler than you think.
A study published in the Journal of Environmental Psychology saw 1,587 volunteers (vegetarians and non-vegetarians) answer questions about meat grown in the laboratory, a possible revolution from the current model particularly problematic in the environmental field. They were described a typical dish of cultivated meat and the composition of this, and then asked if they wanted to try to eat it. Well, about 35% of meat eaters and 55% of vegetarians part of the sample responded to feel \’too disgusted \\\\\\\\\\\\\\\\\\\\\\\\\\\ In the first case it is common the thought that ‘is not quite similar to meat ‘, while vegetarians think it , too similar to meat,,,,
Important factor that led to rejection, however, is simply the unnatural perception of the cultivated meat: Â Being a new food that humans have never met before, the cultivated meat can evoke hesitation to look Identifying the basis for this response to disgust can be fundamental to understanding why people reject cultivated meat: a product ready to create a more human, healthy and sustainable future, the researchers explained.
Moreover, the transition to cultivated meat will be essential to reduce our impact on greenhouse gas emissions, water consumption and even the risk of epidemics of infectious diseases in animals. Sooner or later, it will be a change of habits to face and embrace: the sooner you get used to it, the faster this transition will be.
Among other things, in December a study revealed a link between red meat and increased cardiovascular disease.