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GGR329 H1S: The Global Food System And Issue

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Your paper should include:

A thesis statement that outlines your main argument. This should be included in yourintroduction, following a general identification of the topic you will be discussing.

A series of claims that support your argument. You may use quantitative evidence (e.g.statistics) and/or qualitative evidence (e.g. specific examples, case studies, etc.) to supportyour position. Ensure that the sources you rely on to back up your claims are authoritative.

As you discuss your claims, also describe the counter-arguments to your position (i.e.the arguments that you are refuting). It should be clear in your paper that you have considered a range of perspectives on the issue.

An evaluation of possible solutions and suggested courses of action. This should include a discussion of activists, grassroots groups, governmental bodies, or international organizations working on the issue. You may also recommend the formation of a new group or a reorientation of the activities of an existing group as you see fit. (NOTE: This is an important component of the paper and should not be overlooked!)



Thesis Statement

Considering the recent trends in the development of innovative production technologies such as meat biofabrication, ethically raised animals are an essential component of ecologically oriented agricultural system and hence, will pave the way for ethical, safe and nutritious ‘meatification’ of diets.

Summary of Contrasting Perspectives

Animal husbandry and poultry rearing practices have continues since traditional times to satiate people’s varied tastes and desire to consume meat. However, considering emerging population trends and the increased nutrition and dietary needs of the world, food manufacturing firms, as noted by Anomaly (2015), reverted to factory farming techniques to provide maximum meat and meat products at significantly lower costs. As noted in the criticism by Anomaly (2015), food farming comprises of rearing livestock in environments which are dense, heavily populated, unhygienic and unethical for animals as noted in congested caging of hens, overcrowding pigs with little room for movement and treating cows in artificial feedlots and not in natural, green pastures. Hence, such ‘meatification’ of diets not only raise ethical concerns of promoting animal cruelty and violating animal rights, but also increase susceptibilities of disease acquisition such as influenza, and antibiotic resistance. However, as a counter strategy, as noted by Kumar, Bhat and Kumar (2017), ethically raising animals by using innovative strategies such as meat fabrication prove to be a beneficial component in the development of agricultural techniques which are ecologically oriented. Meat biofabrication involves the development of animal-free ‘meat’ via using in-vitro tissue culturing technologies and bioengineering strategies. Hence, such a technique, helps in development of ethical meat production free from animal cruelty and killing, as well as preventing the environmental, disease and nutritional shortcomings associated with traditional meat production.


Anomaly, J. (2015). What’s wrong with factory farming?. Public Health Ethics, 8(3), 246-254.

Arshad, M. S., Javed, M., Sohaib, M., Saeed, F., Imran, A., & Amjad, Z. (2017). Tissue engineering approaches to develop cultured meat from cells: a mini review. Cogent Food & Agriculture, 3(1), 1320814.

Bhat, Z. F., Kumar, S., & Bhat, H. F. (2017). In vitro meat: A future animal-free harvest. Critical reviews in food science and nutrition, 57(4), 782-789.

Bhat, Z. F., Kumar, S., & Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture, 14(2), 241-248.

Boyd, W. (2001). Making meat: Science, technology, and American poultry production. Technology and Culture, 42(4), 631-664.

Cairns, K., & Johnston, J. (2018). On knowing where your food comes from: meat, mothering and ethical eating.

Hocquette, J. F., Ellies-Oury, M. P., Lherm, M., Pineau, C., Deblitz, C., & Farmer, L. (2018). Current situation and future prospects for beef production in Europe—A review. Asian-Australasian journal of animal sciences, 31(7), 1017.

Lund, T. B., McKeegan, D. E., Cribbin, C., & Sandøe, P. (2016). Animal ethics profiling of vegetarians, vegans and meat-eaters. Anthrozoös, 29(1), 89-106.

Milburn, J. (2016). Chewing over in vitro meat: animal ethics, cannibalism and social progress. Res Publica, 22(3), 249-265.


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