Abstract
The problems associated with conventional meat production are well-documented (e.g., excessive greenhouse gas emissions, deforestation, pollution, etc.). In response, many advocates argue that we need to turn to alternative sources of protein that are environmentally sustainable. One such alternative is plant-based meat. In contrast to traditional plant-based substitutes for meat, such as tofu, the plant-based meats under consideration here are products that are specifically designed to mimic conventional meat not only in its appearance, but in its taste, flavor and mouthfeel. Proponents point out that their production requires less energy, land, water, etc., than conventional meat and that they appeal to committed meat-eaters who otherwise might find it difficult to adopt a meatless diet. Nevertheless, questions have been raised about plant-based meat products. Some of these concern their nutritional profile while others strike at their purported environmental advantages. This paper raises such concerns and also focuses on a more fundamental problem with plant-based meat. The goal of plant-based meat is to turn consumers away from environmentally problematic conventional meat consumption but the very nature of the product is parasitic upon the idealization of the very thing it is meant to replace. Just as imitation crab does nothing to effect rates of crab consumption, a similar situation will arise with plant-based meat. Plant-based meat simply reinforces the desire for meat, an ideology that Derrida characterizes as “carnophallogocentrism.” If the goal is to ultimately get individuals to reduce meat consumption, promoting a product that necessarily presumes such consumption is inherently problematic.
Presenters
Joseph CampisiAssistant Professor, Philosophy and Religious Studies, Marist College, New York, United States
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Plant-based meat, Sustainability, Conventional Meat, Carnophallogocentrism
