Sentience and Cultivated Meat: Ethical Connections

David Bell
Jul 1
12 min read

Updated: Jul 15

Sentience, the ability to feel pleasure and pain, is at the heart of ethical debates around food production. Industrial farming causes immense suffering to billions of animals annually, while also contributing to environmental damage and public health risks. Cultivated meat offers an alternative by producing real meat from animal cells without slaughter. This approach addresses animal welfare concerns, reduces resource use, and eliminates risks like antibiotic resistance.

Key points:

Industrial farming harms animals: Over 85 billion animals are raised for food each year, often in inhumane conditions.
Cultivated meat avoids slaughter: It grows meat from animal cells, maintaining taste and nutrition.
Lower impact: Cultivated meat could cut emissions by 92% and uses 99% less land.
Health benefits: No antibiotics or growth hormones are needed, reducing risks of contamination and resistance.

This shift offers a way to meet global food demand while respecting ethical concerns and reducing harm.

The Problem: Industrial Farming and Animal Suffering

Industrial farming presents serious challenges that span ethics, environmental sustainability, and public health. The suffering it causes, combined with its damaging environmental and health impacts, makes it clear that change is urgently needed. These issues go beyond the treatment of animals, touching on broader concerns that affect the planet and human well-being. Recognising these problems highlights the importance of exploring alternatives like cultivated meat.

Animal Suffering in Factory Farms

The scale of animal suffering in industrial farming is staggering. In 2018 alone, an estimated 69 billion chickens, 1.5 billion pigs, 656 million turkeys, 574 million sheep, 479 million goats, and 302 million cattle were slaughtered for meat globally. By 2020, the Food and Agriculture Organization (FAO) reported that over 85 billion animals were raised for food each year, with 77 billion killed for meat annually [1].

Lewis Bollard paints a grim picture: for every person, nearly one farmed mammal endures suffering, along with one egg-laying hen confined in a battery cage, three chickens raised in appalling conditions for meat, and possibly dozens of fish [5].

Public sentiment reflects growing concern for these animals. Surveys show that 94% of Americans believe animals should be protected from harm and exploitation [6]. In 2022, a poll of 1,353 likely voters revealed that 80% felt preventing cruelty to farmed animals was a personal moral issue [6].

The conditions for these sentient beings are deeply troubling. Peter Roberts MBE, founder of Compassion in World Farming, summed it up starkly:

"Factory farm animals are deprived of everything that makes life worth living" [1].

This sentiment is echoed by Lewis Bollard, who describes the practice as:

"A moral atrocity that future generations will look back on with disgust" [5].

Other Impacts: Climate and Health Risks

The harm caused by industrial farming extends far beyond animal suffering. Its environmental footprint is immense. Agriculture contributes around 11% of U.S. greenhouse gas emissions, with livestock accounting for 36% of that total [3].

Pollution of water and air is another significant issue. In 2012, livestock and poultry in the largest concentrated animal feeding operations (CAFOs) in the U.S. generated 369 million tonnes of manure [2]. This waste doesn’t vanish - it leads to lasting environmental harm. In fact, managing manure alone is responsible for 12% of all agricultural greenhouse gas emissions in the U.S. [3]. Natural disasters have only made the problem worse, with manure management systems failing and contaminating the environment [2].

Leo Horrigan from the Center for a Livable Future at Johns Hopkins Bloomberg School of Public Health explains the broader impact:

"The industrial agriculture system consumes fossil fuel, water, and topsoil at unsustainable rates" [4].

Public health risks add yet another layer of concern. Nearly two-thirds of antibiotics essential for human medicine are used in livestock, fuelling antibiotic resistance - a crisis that claims an estimated 1.27 million lives annually [3]. Farmworkers and nearby communities face direct exposure to harmful fumes from animal waste [2], while the heavy use of pesticides in industrial farming has been linked to increased cancer risks [4].

These interconnected challenges - animal cruelty, environmental damage, and public health threats - make it clear that the current industrial farming model is unsustainable. While it prioritises short-term profits, the long-term costs are borne by society. Addressing these issues is crucial, and alternatives like cultivated meat offer a promising way to rethink this broken system.

The Solution: Cultivated Meat and Ethical Progress

Cultivated meat offers a way to produce real meat without the need for slaughter, maintaining the taste, texture, and nutritional value we’re familiar with, while reimagining food production as a system rooted in compassion. To fully appreciate its ethical promise, it’s essential to understand how it’s made.

How Cultivated Meat Is Made

The process begins with a small, minimally invasive biopsy to collect animal cells. These cells are then placed in a nutrient-rich environment, where they naturally grow and multiply to form muscle tissue.

This growth takes place in bioreactors - specialised facilities designed to provide the perfect conditions for cell development. These conditions include nutrients, oxygen, and precise temperature control. Over the course of several weeks, the cells multiply into muscle tissue that closely resembles what forms naturally in animals, but without the need for raising or slaughtering them. Thanks to advances in large-scale bioreactor models, production capacity has increased by over 400% [8]. This streamlined process is paving the way to address some of the challenges in the industry.

Current Challenges and Solutions

One of the hurdles in cultivated meat production has been the use of foetal bovine serum in growth media. However, solutions like serum-free media have emerged, as demonstrated by GOOD Meat’s cultivated chicken in Singapore, effectively addressing this ethical issue [7].

Cost has also been a barrier, but advancements have driven significant reductions. Back in 2013, a single lab-grown burger cost around £250,000. Today, the price has dropped to under £8 per patty, with estimates suggesting production costs could fall to as low as £4.30 per kilogram by 2030. Regulatory progress is also accelerating, enabling market access. For example, in January 2024, Israel became the third country to approve cultivated meat sales, with Aleph Farms receiving premarket approval for its cultivated beef from the Ministry of Health [7]. Similarly, Mission Barns achieved a milestone in 2025 by becoming the first company globally to secure regulatory clearance for cultivated pork fat from the U.S. Food and Drug Administration [7].

Benefits: Ethical, Climate, and Health Improvements

Cultivated meat isn’t just about technological progress - it brings real benefits for ethics, the environment, and public health. Professor Mark Post, co-founder of Mosa Meat, highlights its potential to reduce the environmental impact of meat production:

"Cultivating meat from cells could cut the climate impact of meat production by up to 92% [...]. And if we use the freed-up land for regenerative agriculture and rewilding to sequester even more carbon, the positive climate impacts could be greater still."[11]

Studies show that cultivated meat could drastically lower emissions, land use, and water consumption. For example, beef produced this way could have a carbon footprint 12 times smaller than conventional beef, while pork would see a twofold reduction. Land use for beef could shrink tenfold, and for pork, it could be threefold less [10].

From a health perspective, cultivated meat matches traditional meat in protein and nutrient content but avoids risks like antibiotic resistance and the potential for zoonotic diseases [7]. Ethically, it eliminates the need to slaughter animals, as Ali Khademhosseini, founder of Omeat, succinctly puts it:

"The incentive for slaughtering animals goes away."[9]

The growing confidence in cultivated meat is reflected in the investment landscape. Since 2013, around £2.4 billion has been channelled into 174 startups focusing on cultivated meat and seafood [10]. By 2050, the global market for cultivated meat is expected to reach approximately £175 billion [8]. These investments are accelerating research and innovation, bringing us closer to a future where meat production is not only humane but also sustainable.

Sentience, Ethics, and The Cultivarian Society Vision

Cultivated meat offers a humane alternative to traditional meat production, aligning with ethical principles that prioritise sentience. This approach creates an opportunity to rethink food systems, blending compassion with practicality.

How Cultivated Meat Broadens Ethical Perspectives

Cultivated meat bridges the gap between our moral concerns for animal welfare and the desire to enjoy familiar foods. Instead of simply reducing harm, it aims to eliminate suffering in meat production while preserving the nutritional and social significance of meat.

For many who prioritise ethical eating, cultivated meat provides a way to enjoy real meat without the moral dilemmas tied to conventional practices [13]. Some argue that using animals can be ethically acceptable if it respects their well-being and avoids exploitation [13]. Even individuals committed to plant-based diets have embraced cultivated meat, as it eliminates the large-scale slaughter of animals typically associated with traditional meat production [12]. This shift in thinking has inspired the rise of communities dedicated to advancing this new ethical vision.

The Cultivarian Society's Mission

Building on this evolving ethical framework, The Cultivarian Society has emerged as a leading advocate for a future where real meat is produced without animal slaughter. Founded by David Bell, the organisation promotes cultivated meat as a solution to the ethical, environmental, and societal challenges posed by industrial farming.

Through education, public engagement, and policy advocacy, The Cultivarian Society seeks to make ethical meat production a mainstream reality. Instead of urging people to give up meat, the Society offers a forward-thinking alternative that preserves choice while eliminating harm.

What makes The Cultivarian Society stand out is its belief that ethical progress doesn’t have to mean giving up cherished foods or traditions. Its vision for the future is one rooted in compassion, scientific innovation, and personal choice. By collaborating with researchers and startups working on cultivated meat technology, the Society champions the idea of "real meat without slaughter." This inclusive approach allows people to redefine their relationship with meat rather than abandon it. Recognising that cultivated meat closely replicates the protein found in factory-farmed animals [12], the movement lays the foundation for a new ethical approach to food - one that prioritises compassion and positive outcomes over rigid dietary restrictions.

Conventional vs Cultivated Meat: Key Differences

When discussing ethical dilemmas and environmental challenges, the contrast between conventional and cultivated meat becomes striking. These two approaches to meat production differ significantly in terms of animal welfare, environmental impact, and public health.

Ethics and Animal Welfare Differences

Conventional meat production depends on raising and slaughtering animals, often in overcrowded and efficiency-driven systems [12]. Practices like debeaking, declawing, and castration are used to manage animal behaviour, causing immense suffering to billions of animals each year [16].

"Harvested in the traditional manner means slaughtered at a slaughterhouse." - Lia Biondo, director of policy and outreach for the U.S. Cattlemen's Association [15]

Cultivated meat, on the other hand, is produced from animal cells, bypassing the need for mass slaughter [12]. Often described as 'cruelty-free' or 'slaughter-free', this method can create meat from a tiny sample of animal cells - enough to potentially meet global demand for decades [15].

However, the ethical picture isn't entirely straightforward. Early methods required biopsies from live animals and sometimes used fetal bovine serum (FBS), though many companies are working to phase out these practices [12][14]. Critics argue that even cultivated meat may sustain the notion of animals as commodities [15]. Yet, for others, it represents a practical solution that drastically reduces harm while recognising human dietary habits.

"The public mind already does not identify animals empathically with food. Most people who claim to love animals switch gears where eating is concerned. If 'clean meat' can significantly eliminate animals from being born into the misery and murder of meat, this, in my view, is 100% better than the present disconnection in most people's minds between living creatures and cuisine, the result of which is a daily global animal holocaust." - Karen Davis, United Poultry Concerns founder [15]

Climate and Health Impact Differences

The environmental and health impacts of these production methods also differ starkly. According to a 2020 USDA study, animal agriculture accounts for 40% of emissions related to food production [16]. Conventional farming requires vast amounts of land, water, and feed crops, leading to deforestation and habitat destruction.

Cultivated meat, by contrast, could reduce emissions by 92% and requires 99% less land [17]. This is because it eliminates the need to raise and sustain billions of animals over their lifetimes.

Health risks are another area where these methods diverge. Traditional farming environments can harbour bacteria like E. coli and Salmonella [18]. Additionally, conventional meat often contains antibiotics and growth hormones, raising concerns about antibiotic resistance and hormonal effects.

Cultivated meat addresses these risks with sterile production environments that minimise bacterial contamination [18]. It is also produced without antibiotics or growth hormones, eliminating related health worries. Perhaps most excitingly, cultivated meat allows for tailored nutritional profiles.

"In principle, cultivated meat is almost nutritionally identical to farm- or ranch-raised meat. But with cultivated meat, you can adjust the medium in which the living cells are grown to add certain vitamins and nutrients that would alter, and perhaps improve, its nutritional quality." - Dana Hunnes, PhD, MPH, RD, clinical registered dietitian at Ronald Reagan UCLA Medical Center [19]

This customisation means producers can enhance beneficial nutrients like omega-3 fatty acids while reducing less desirable ones like saturated fat [18]. Cultivated meat can even be engineered to exclude allergenic proteins, making it a safer option for people with meat allergies [18].

Side-by-Side Comparison Table

Here's a summary of the main differences:

Aspect	Conventional Meat	Cultivated Meat
Animal Welfare	Involves raising and slaughtering billions of animals	Eliminates mass slaughter; minimal animal involvement
Production Method	Industrial farming with crowded conditions	Cell cultivation in controlled laboratory environments
Environmental Impact	40% of food production emissions; extensive land use	92% fewer emissions; 99% less land required
Food Safety	Risk of E. coli, Salmonella contamination	Sterile production minimises bacterial contamination
Antibiotics/Hormones	Often contains antibiotics and growth hormones	Produced without antibiotics or growth hormones
Nutritional Control	Fixed nutritional profile	Tailored nutrition; can enhance beneficial nutrients
Allergen Concerns	May contain allergenic proteins	Can be engineered to exclude allergenic proteins
Scale Potential	Limited by land, water, and animal reproduction	Theoretically unlimited; exponential cell growth

These distinctions demonstrate how cultivated meat goes beyond being a technological innovation. It provides a way to tackle multiple global challenges while still offering the foods people love.

Conclusion: Building a Compassionate Food Future

The ethical concerns surrounding sentience and animal welfare are more pressing than ever. As we've discussed, the ability of animals to experience suffering places a moral responsibility on us - one that industrial farming systems continually fail to meet.

Cultivated meat isn't just a technological breakthrough; it represents a profound rethinking of how we produce food. By growing real meat from animal cells instead of raising and slaughtering animals, this approach addresses fundamental ethical dilemmas while still delivering the familiar foods people enjoy.

This ethical drive has catalysed a noticeable shift in the food industry. The cultivated meat sector has expanded significantly, with companies now operating across six continents and attracting considerable investment. This growth highlights not only commercial interest but also an increasing awareness that our current food system is in urgent need of change.

But technology alone can't solve everything. Creating a genuinely compassionate food future demands informed advocacy and strong policy frameworks. It emphasises the need for science-driven decision-making to guide food innovation, rather than allowing political agendas to dominate.

The Cultivarian Society champions the vision of real meat without slaughter by focusing on education and policy initiatives. Their mission underscores that lasting change comes from a combination of technological progress and societal shifts - an ethical foundation we've examined throughout this article.

To support this movement, stay informed, back ethical food innovations, and push for policies that promote a more compassionate and responsible food system.

Cultivated meat provides a practical alternative for those who want to make more ethical choices without changing their diets. It offers a solution that respects our ethical duties to animals while meeting the need for scalable food production. The path forward is clear: embrace progress or remain stagnant.

FAQs

How does cultivated meat tackle the ethical issues of industrial farming?

Cultivated Meat: A Step Towards Ethical Eating

Cultivated meat presents a forward-thinking approach to addressing the ethical problems tied to industrial farming. By sidestepping the need to raise and slaughter animals, it offers a way to produce real meat while significantly reducing animal suffering and promoting animal welfare.

This process involves growing meat directly from animal cells, bypassing the controversies of traditional farming, such as species exploitation and genetic manipulation. It’s a step towards a more compassionate food system, offering a kinder and more considerate alternative for those seeking ethical choices in their diet.

What are the environmental advantages of producing cultivated meat compared to traditional farming?

Switching to cultivated meat production brings major benefits for the planet. Compared to traditional farming, it uses much less land and water while significantly cutting greenhouse gas emissions. This makes it a greener way to meet the world's ever-growing appetite for meat.

By lessening the reliance on large-scale livestock farming, cultivated meat also helps curb deforestation and protects biodiversity. It’s a forward-thinking approach to tackling the environmental issues tied to conventional meat production.

Does cultivated meat offer any health benefits compared to traditional meat?

Cultivated meat offers a promising alternative to traditional meat with potential health perks. While it mirrors the nutritional profile of conventional meat, it can be customised during production to include specific nutrients, making it a tailored option for healthier eating.

Another advantage lies in its production process. Grown in controlled environments, cultivated meat is free from harmful pathogens commonly linked to conventional meat, such as those originating from digestive systems. This makes it a safer option for consumption.

Beyond health and safety, this approach supports a shift towards more ethical and cruelty-free food systems, paving the way for a future that prioritises both human health and animal welfare.