Switching from carnivore / omnivore to vegetarian – or vegan – is a sudden “conversion” for some. One moment they are happily feasting on a hamburger and the next moment they have seen the light and now there is organic kale for lunch. For others, it’s a gradual evolution rather than a radical revolution. An example of the former is British chef Douglas McMaster, the founder of a zero food waste restaurant in Brighton. McMaster became a vegetarian in 2005 after watching Earthlings, a documentary narrated by actor Joaquin Phoenix, an animal rights and vegan activist who is very open about his beliefs. McMaster told The Independent in 2017, “I started questioning everything and found the movie so disturbing. I did a little digging and learned a few things: because people are not meant to eat meat. We’re fruit-eaters designed to eat fruits, vegetables, seeds, and nuts. ”There are many knowledgeable people who would disagree with McMaster’s idea that we were not made to eat meat – but despite these strong beliefs, McMaster is Cook in a restaurant that serves meat that he believes is “deeply rooted”. Cooking food. ”He also has other wise words:“ While I know it’s unjust to eat meat, I also know that the world has its problems and fanatical radicalism is not wise in my opinion. In order to promote change, you need a strategy. “

Which strategy could be effective? Shouting “Meat is Murder” while showing videos of the horrors of the slaughterhouses? –Proven mistakes. Pavel Kanja is on the “evolution” side of a change in diet. As a cook at a fusion restaurant in London that combines Japanese and Nordic cuisines, Kanja went vegan while getting fit for the marathon. His restaurant also sells meat. Kanja told the same newspaper that he likes meat but just doesn’t eat it, while noting that more vegetarian options are needed that won’t “scare you”. What if, he asks, “there was a new perspective that [veggie options] Desirable? “Well, that new perspective might have arrived. Meat lovers interested in a new perspective should try some of the delicious meat options made with 3D printing technology. Yes, this substance really does exist, and it’s different from everyone other meat substitutes that existed before.

Veggie hot dogs, veggie burgers, veggie chicken nuggets – they’re all “good” but obviously not good enough to make most of the world switch permanently. People who enjoy the taste of meat – who make up the majority of the world’s population – want a texture, smell, and taste that even the highest quality meat substitutes don’t currently offer. New meat – as it is called – is a change of perspective. It’s a high-tech ‘give people what they want’ approach that largely pursues the same goals as many animal rights activists or even radical vegans. But this roadmap for change rejects feelings of guilt, shame, or denial of what so many agree on: Meat tastes good. Only a stubborn minority rejects the findings of scientists and medical professionals that meat consumption – especially red meat – is increasingly associated with health problems. Only the most ignorant do not understand that the current way we raise animals is not ideal, to say the least. The evidence that the meat industry is unsustainable and harmful to the environment is overwhelming. But do we have to give up our “cold turkey” addiction? Maybe not. New technologies mean that the latest versions of meat substitutes are in a class of their own. Taste tests in Israel have produced almost shocking results. At first they were only told that they were going to try a new meat, but many people gave the products a rating of over 90% for “meatiness” – after being told it was not animal-derived.

Sudden enlightenments are powerful but rare. Reading a book like Eating Animals by Jonathan Safran Foer or a documentary like The Cove can provoke strong emotional responses. There are no known studies of how quickly someone changes their diet completely after making a decision to become a vegetarian or vegan. It’s a decent bet, however, that most people don’t have a “Saul on the Road to Tarsus” moment. Instead, they come up with the idea of ​​gradually reducing their meat consumption. It is counterproductive to rail against something that is as deeply part of being human as eating meat. Instead, we need to expand the types of desirable plant-based foods that people will not “flinch”. New options that pay tribute to the tastes of the past while moving us into the future.


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