Saggi
Pubblicato 2023-12-05
Parole chiave
- carne coltivata,
- novel food,
- sostenibilità
Copyright (c) 2023 Roberta Dameno
Questo lavoro è fornito con la licenza Creative Commons Attribuzione - Condividi allo stesso modo 4.0.
Abstract
In questi ultimi mesi, in Italia, il dibattito mediatico sulla cosiddetta carne coltivata ha riempito gli spazi dei mezzi di comunicazione generalisti. Il tema sembra interessare molto non solo l’opinione pubblica, ma anche la politica italiana. L’aspetto interessante, per la sociologia del diritto, riguarda il fatto che a tutt’oggi la produzione e la commercializzazione su larga scala di questo prodotto sono ben lontani da essere realizzate. Inoltre, la ricerca non è ancora stata in grado di realizzare un prodotto con un gusto accettabile e soprattutto con dei costi sostenibili.
Downloads
I dati di download non sono ancora disponibili.
Riferimenti bibliografici
- Bonnet C., Bouamra-Mechemache Z., Réquillart V. and Treich N., (2020), Viewpoint: Regulating meat consumption to improve health, the environment and animal welfare, Food Policy, 97, doi.org/10.1016/j.foodpol.2020.101847.
- Bryant C., Barnet J., (2018). Consumer acceptance of cultured meat: A systematic review, Meat Science, 143, 8–17. doi.org/10.1016/j.meatsci.2018.04.008.
- Bryant, C., Dillard, C., (2019), The impact of framing on acceptance of cultured meat., Frontiers in Nutrition, 6. doi.org/10.3389/fnut.2019.00103.
- Bryant, C., Barnett, J.C., (2019), What's in a name? Consumer perceptions of in vitro meat under different names, Appetite, 137: 104-113. dx.doi.org/10.1016/j.appet.2019.02.021.
- Bryant, C.J., (2020), Culture, meat, and cultured meat, Journal of Animal Science. doi: 10.1093/jas/skaa17.
- Chriki, S., Hocquette, J.F,. (2020), The Myth of Cultured Meat: A Review Frontiers in Nutrition, doi: 10.3389/fnut.2020.00007.
- Eurispes, (2023), Rapporto Italia 2023, www.eurispes.eu.
- Fakhri, M., (2023), Report: Conflict and the right to food, GE.22-28682(E), Human Rights Council, General Assembly, United Nations.
- FAO, (2017), The future of food and agriculture – Trends and challenges. Roma, FAO, www.fao.org/3/i6583e/i6583e.pdf (data di accesso: 10 giugno 2022).
- FAO, IFAD, UNICEF, WFP and WHO, (2023), The State of Food Security and Nutrition in the World 2023. Urbanization, agrifood systems transformation and healthy diets across the rural–urban continuum, Roma, FAO., www.fao.org/documents/card/en/c/cc3017en (data di accesso: 12 giugno 2023).
- FAO, WHO, (2023), Food safety aspects of cell-based food, Roma, FAO, www.fao.org/documents/card/en/c/cc4855en (data di accesso: 20 luglio, 2023).
- Fraeye, I., Kratka, M., Vandenburgh H. and Thorrez L., (2020), Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred, Frontiers in Nutrition, vol. 7, DOI=10.3389/fnut.2020.00035.
- Fucitano, L., Martelli, G., Nannoni, E. and Manteca. X., (2022), Fundamentals of animal welfare in meat animals and consumer attitudes to animal welfare, in Purslow, P. (edited by), New aspects of meat quality. From genes to ethics, Amsterdam, Elsevier Ltd, doi.org/10.1016/C2020-0-02718-0.
- Godfray H.C.J., Aveyard P., Garnett T., Hall J.W., Key T.J., Lorimer J., Pierrehumbert R.T., Scarborough P., Springmann M. and Jebb, S.A., (2018), Meat consumption, health, and the environment, Science, vol. 361, doi.org/10.1126/science.aam5324.
- Hamdan, M.N., Post, M. J., Ramli, M.A. and Mustafa, A.R., (2017), Cultured meat in Islamic perspective. Journal of Religion and Health. (2018) 57:2193–206 doi: 10.1007/s10943-017-0403-3.
- Hocquette, J.F., (2016), Is in vitro meat the solution for the future?, Meat Science, 120:167–76. doi: 10.1016/j.meatsci.2016.04.036.
- Hocquette, J.F, Ellies-Oury, M., Lherm, M., Pineau, C., Deblitz, C. and Farmer, L., (2018), Current situation and future prospects for beef production in Europe. A review, Animal Bioscience, 31(7):1017-1035, doi.org/10.5713/ajas.18.0196.
- Lynch, J., Pierrehumbert, R., (2019), Climate Impacts of Cultured Meat and Beef Cattle, Frontiers in Sustainable Food Systems, 3:5. doi: 10.3389/fsufs.2019.00005.
- Mascarello, G., Pinto, A., Parise, N., Crovato, S., Ravarotto, L., (2015), The perception of food quality. Profiling Italian consumers, Appetite, June, pp. 175-182, doi.org/10.1016/j.appet.2015.02.014, www.sciencedirect.com/science/article/pii/S0195666315000616 (data di accesso: 13 dicembre 2023).
- Mattick, C.S., Landis, A.E., Allenby, B.R. and Genovese, N.J., (2015), Anticipatory life cycle analysis of in vitro biomass cultivation for cultured meat production in the United States Environment Science and Technology, 49: 11941–11949.
- Morrison, O, (2023), First application for cultived meat approval in Europa Submitted, FoodNavigator, www.foodnavigator.com/Article/2023/07/26/First-application-for-cultivated-meat-approval-in-Europe-submitted (data di accesso: 28 luglio 2023).
- Notarnicola, B., Tassielli ,G., Renzulli ,P.A., Castellano, V. and Sala, S., (2016), Environmental impacts of food consumption in Europe, Journal of Cleaner Production, doi.org/10.1016/j.jclepro.2016.06.080.
- Notarnicola, B., Sala, S., Anton, A., McLaren, S.J., Saouter, E. and Sonesson, U., (2017), The role of life cycle assessment in supporting sustainable agri-food systems: A review of the challenges, Journal of Cleaner Production, https://doi.org/10.1016/j.jclepro.2016.06.071.
- OECD, (2023), Meat consumption (indicator), https://data.oecd.org/agroutput/meat-consumption.htm, doi:10.1787/fa290fd0-en (data di accesso: 9 marzo 2023).
- OECD, FAO, (2021), Agricultural Outlook 2021-2030, www.oecd-ilibrary.org/agriculture-and-food/oecd-fao-agricultural-outlook-2021-2030_19428846-en, doi.org/10.1787/19428846-en (data di accesso: 9 marzo 2023).
- Régnier, F., (2022), L’art de bien manger: une question sociale ?, Servir, n. 7, p. 37-39, https://www.cairn.info/revue-servir-2022-7-page-37.htm.
- Risner, D., Kim, Y., Nguyen, C., Siegel J.B. and Spang E. S., (2023), Environmental impacts of cultured meat: A cradle-to-gate life cycle assessment, bioRxiv, 2023, doi.org/10.1101/2023.04.21.537778.
- Ritchie H., Rosado, P., Roser, M., (2022), Environmental impacts of food production, Ourworldindata, https://ourworldindata.org/environmental-impacts-of-food (data di accesso: 12 giugno 2023).
- Sen, A.K., (1981), Povertà e carestie, Edizioni di Comunità.
- Smetana, S., Ristic, D, Pleissner, D, Tuomisto, H.L., Parniakov, O. and Heinz, V., (2023), Meat substitutes: Resource demands and environmental footprints, Resources, Conservation & Recycling, doi.org/10.1016/j.resconrec.2022.106831.
- Tuomisto, H.L., Teixeira de Mattos M.J., (2011), Environmental impacts of cultured meat production. Environment Science and Technology, 45: 6117–6123.