- Hardcover: 256 pages
- Publisher: Gallery Books; 1 edition (January 2, 2018)
- Language: English
- ISBN-10: 1501189085
- ISBN-13: 978-1501189081
- Product Dimensions: 6 x 0.9 x 9 inches
- Shipping Weight: 14.9 ounces (View shipping rates and policies)
- Average Customer Review: 107 customer reviews
- Amazon Best Sellers Rank: #86,450 in Books (See Top 100 in Books)
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Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World 1st Edition
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“Clean meat could be a huge win for animal welfare, human health, and the planet. If you want to learn more about the scientists, entrepreneurs and activists who are leading this revolution, read Paul Shapiro’s compelling and optimistic book.”
—Eric Schmidt, Executive Chairman of Alphabet, former CEO of Google
"Clean Meat offers an enthralling look into a near future where many of our most dangerous food safety risks could be all but eliminated. Paul Shapiro tells a tale in this important book that could just save your life.”
—Michael Greger, M.D., bestselling author of How Not to Die
“An intriguing argument from an animal rights perspective for developing an economy of cultured, lab-born meat. Shapiro, a vice president at the Humane Society, observes at the outset that the seemingly science-fiction-y thing he calls "clean meat" is a reality. . . Shapiro serves up portraits of a rapidly developing technology.”
“Shapiro’s book is a wake-up call informing Americans that not only will lab-grown, cultured meat be healthier—unnecessary antibiotic usage on animals living in crowded, contaminated quarters has made the quality of much of our meat questionable at best—it will also tremendously reduce animal suffering.”
“The meat we sell at Whole Foods Market is rated on an animal welfare scale of 1-5+ but when clean meat hits the market, I’d like to put it in our meat section with an animal welfare rating of 10 since it means no animals were harmed or killed. Read Paul Shapiro’s captivating account of the entrepreneurs working to enable us to sell that meat soon.”
—John Mackey, CEO of Whole Foods Market
“Paul Shapiro provides a fascinating look at the future of food and the innovators who are working to interrupt and reinvent the food system. Clean Meat is an interesting and worthwhile read."
—Ann Veneman, former executive director of UNICEF and former US Secretary of Agriculture
"Clean Meat offers an inspirational look into a future where the cellular agricultural revolution helps lower rates of foodborne illness, greatly improves environmental sustainability, and allows us to continue to enjoy the food we love."
—Kathleen Sebelius, Former US Secretary of Health & Human Services
"An interesting and controversial glimpse into how cellular agriculture may supplement conventional agriculture and how innovation offers a variety of additional ways to feed a hungry and growing world."
—Dan Glickman, Former US Secretary of Agriculture
"Paul Shapiro has written a timely and informative book on the exciting transformation that is about to happen in the way we produce our food. He introduces us to the bold young innovators and entrepreneurs who are developing clean meat, milk and eggs. What they are doing has the potential to put an end to a vast quantity of cruelty, and to make a dramatic reduction in greenhouse gas emissions."
—Peter Singer, bestselling author of Animal Liberation and Princeton ethicist
“Clean meat is poised to revolutionize the business of food and agriculture, addressing many of our most pressing problems. This book artfully tells the story of the roots of that revolution and where it may be leading us.”
—Jack Welch, former CEO of General Electric, and Suzy Welch, TV journalist, co-authors of Winning
About the Author
Paul Shapiro serves as the vice president of policy for The Humane Society of the United States, the world’s largest animal protection organization. In 1995, Shapiro founded Compassion Over Killing as a high school student, building it into a national organization over the next decade. An inductee into the Animal Rights Hall of Fame, Shapiro has been interviewed by hundreds of print, broadcast, and online news outlets as an authority on animal welfare and advocacy including The New York Times, the Los Angeles Times, The Washington Post, The National Review, Time, the Chicago Tribune, among others and has appeared on Fox News, StarTalk with Neil deGrasse Tyson, NPR, and more. He’s also published dozens of articles in publications ranging from daily newspapers to academic journals.
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I will be 75 on Sunday, and I can see my chances of seeing the end of people eating meat three times a day before I succumb are pretty remote. It was clear to me that billions of animals will have to continue through years of pain and suffering before anyone other than the normal 2 to 5 per cent of vegetarians stop eating meat taken from a living being. And all those creatures alive today and yet to be born will still be sacrificed at the whim of humans. Many people will think--the torture will end soon so I don't need to stop. Yes, you do, you need to cease indulging today. You really don't know if and when this will end.
April 14- I'm adding two stars because I brought this subject to several humans in coffee shops. None of them appeared to be in anyway concerned about their meat eating habits, and when I explained that soon they would no longer have to eat meat produced by a living, breathing animal they showed no joy. We need to get a lot more folks reading this book. Compassion needs to become a fashion. I'm adding two stars and will continue to inflict my powers of persuasion on random coffee buyers. Will report back in the future.
The author was much too gentle with those who continue to indulge because they don't have the back bone to stop pampering their taste buds. These people should not be excused for what is totally cruel and evil behavior. It re-ignited my disgust with most of the human race. I wish there were a lot more people working on the science of developing clean meat. There are so few, they might end up following some other whim and this entire thing would quickly be forgotten. There is talk about fame. No fame has been earned yet. When I see the animal factories being emptied and burned then I will check who stuck through the whole battle.
There is worry about whether or not consumers will accept the clean meat when it is ready. People are eating so much trash today and doing everything possible to destroy their health and then complaining about it. I fail to understand why they would make a big deal about switching to clean meat. Except for those who get a kick out of the torture and distress animals must endure to land on someone's plate. There will still be those who will get pleasure out of that. We have quite a few in the present government. Humans are cruel, believe it.
I do not need to see the end of this unbearable, travesty on animals to sit back and then reflect that it was a shameful thing that we did to the animal kingdom. I've known that for years and I've lost many "friends" because of the times I've refused to consume meat at parties.
Thank you Paul, for writing this book. It helped me to learn who the major players are and how much "has yet to be done by so few". Doesn't that sound a bit like another Churchill speech? I have always admired Churchill and was raised believing that the world would have been destroyed if we had not won. There are some very serious battles that remain to be waged today. The world is yet again in a state of impending peril and unfortunately we don't have anyone remotely like Churchill at the helm.
I truly wish all of those clean meat workers Godspeed and please make a substantial change for both animals and environment before I die. Also forget not all those thousands of humans who will yet die from bacteria inflicted by eating dirty meat.
Paul also manages to present a balanced perspective on a field that, while a little controversial early on, holds the promise of effecting large-scale change in the world.
I am grateful for this book. I would consider this a must-read for any dreamers out there who are also skilled at taking action. I’m inspired and excited to help out in any way I can.
If you are feeling sad about the state of things today and wondering how the heck we humans are going to keep on populating our planet and feeding ourselves, pick this book up and give it a read. These company founders are a passionate lot, whether on the vegan side or the bioagricultural side and it just made me feel brighter and more optimistic about our future, not to mention super excited about some of these potential food options!
Hopefully the book stands to be a strong historical narrative of how the early days of the industry formed, though there is no doubt that the events chronicled in it will quickly be outdated. Even since the printing of the book at least two of the major players highlighted in it (Tyson Foods and Memphis meets) have announced collaborations, via Tyson funding Memphis, that would have been worth noting had it happened only a few months prior.
Overall Shapiro also does a good job of avoiding a "preachy tone", and does not appear to demonize or crimalize everyone involved in the existing industry or meat eaters as a whole. Instead the book highlights countless observations where progress and the status quo have lead to questionable and unsustainable practices and lets the author draw their own conclusions. If you were someone driven to pick it up it is unlikely you will come away enthusiastic about your next meat eating experience, unless of course you are one of the lucky ones who will be dining on cultured meat.