Human Role in Food Creation: Theology and Ethics

David Bell
Jul 30
12 min read

Updated: Aug 1

How does faith shape our choices in food production? This question becomes critical as cultivated meat - grown from animal cells without slaughter - enters the food market. Religious perspectives, rooted in stewardship and the sanctity of life, now intersect with modern food technologies.

Key Points:

Stewardship vs. Dominion: Faith traditions often see humans as caretakers of the earth, not exploiters, urging responsibility in innovation.
Religious Stances: Cultivated meat sparks varied opinions:
- Islam: Some scholars deem it haram if cells are from living animals, but halal if sourced from properly slaughtered animals.
- Christianity: Divided views; some see it as unnatural, while others highlight its potential to reduce suffering.
- Judaism: Supports innovation aligned with divine partnership, provided ethical guidelines are met.
Ethical Dilemmas: While cultivated meat reduces animal slaughter, questions linger about its production methods and alignment with spiritual teachings.
Environmental Impact: Cultivated meat could cut greenhouse gas emissions by up to 92% and use 90% less land, aligning with faith-based calls for planet care.

Quick Overview:

Faith communities are navigating the balance between tradition and modern food technologies. Cultivated meat offers ethical and ecological benefits but raises theological questions about humanity’s role in food creation. Does innovation honour or disrupt divine intent? The answer depends on how faith and science converge in shaping our future.

1. Religious Views on Food Creation

Religious beliefs play a significant role in shaping how people perceive and engage with modern food technologies. Across the globe, faith-based traditions offer a spectrum of views on humanity's role in creating and modifying food, ranging from full acceptance to cautious scepticism. These perspectives influence how billions of people approach innovations like cultivated meat.

Animal Welfare

The principle of non-violence is a cornerstone in many religious teachings, shaping attitudes towards how food is produced. Within Hinduism, Buddhism, and Jainism, the concept of - or non-violence - often underpins vegetarian practices. Cultivated meat, which avoids direct harm to animals, aligns with this principle in theory. Surveys suggest that between 60–80% of Buddhists view cultivated meat favourably, yet many still prefer meat obtained through traditional slaughter methods [3]. This discrepancy highlights the tension between ideals of non-violence and established dietary habits, reflecting broader discussions about the sanctity of life.

Sacredness of Life

Religions differ in how they interpret the sanctity of life and the boundaries of human intervention. In Islam, for example, the halal status of cultivated meat depends on how it is produced and the origin of the cells. The American Fiqh Academy has ruled that extracting muscle stem cells from live animals violates Sharia law, making such meat non-halal [6]. Islamic scholars have clarified:

"The Islamic verdict on cultivated meat production is described as follows: i. It is for cultivated meat consumption if the cells are obtained from animals that are still alive. The reason for this is that any cell, tissue, or body part that comes from a living animal is considered a carcass ii. It is halal if the cells that are cultured come from animals that are halal and have been slaughtered in accordance with Islamic teachings" [6].

However, not all Islamic views are restrictive. Some scholars see cultivated meat as a way to meet nutritional needs while addressing ethical concerns. Among Muslim consumers, interest in cultivated meat varies by type, with around half to two-thirds showing interest in cultivated beef, poultry, lamb, and goat, but less than 30% expressing interest in cultivated pork [3]. These differences highlight the diverse interpretations within Islamic teachings regarding food technology.

Ethical Development

Religious communities approach technological advancements in food production in varied ways. In Jewish tradition, innovation is often seen as a partnership with the divine. Rabbi Akira Wolff explains:

"Jewish tradition believes that man was created in God's image and this affords him the opportunity of partnering with God in the perfection of everything in the world... Jewish law (Halacha) accepts genetic engineering to save and prolong human life as well as increase the quality or quantity of the world's food supply." [5].

Christian views on food technology are similarly diverse. The Catholic Church has endorsed genetic modification as a means to combat global hunger, framing scientific progress as aligned with divine will [5]. However, some dissenting voices, such as Father Sean McDonagh, argue that food security is better addressed through land reform, support for small-scale farmers, and improved market access [5].

The World Council of Churches offers a more critical stance on genetic engineering, stating:

"GE messes with life, messes with truth, messes with our common inheritance (i.e. human culture and biodiversity), messes with justice, messes with human health, messes with the lives of peasant farmers in developing countries and the relationship between human beings and other forms of life." [5].

These ethical debates highlight the complexity of religious engagement with food technologies, reflecting both openness to innovation and caution about its consequences.

Environmental Stewardship

Many faiths stress the moral obligation to care for the environment. Christian environmental ethics, for example, draw on biblical teachings to promote conservation and sustainable practices [8]. Traditional systems like Bali's temple-led irrigation showcase how religious principles can guide sustainable resource management [7].

These commitments to justice, compassion, and care for creation resonate with the potential of technologies like cultivated meat to address ethical and environmental challenges. As religious communities continue to navigate the balance between preserving traditional values and embracing innovations, their perspectives will shape how society approaches solutions to issues like hunger, environmental degradation, and animal welfare.

2. Cultivated Meat and Modern Food Development

The rise of cultivated meat technology marks a turning point in how we produce food, sparking discussions that blend ethical considerations with theological reflections. As this technology transitions from labs to store shelves, it challenges us to rethink our responsibilities as caretakers of the planet and the moral questions surrounding meat production without the need for slaughter. This evolution pushes us to revisit traditional ideas of stewardship in a rapidly changing world.

Animal Welfare

Cultivated meat addresses long-standing concerns about animal suffering in food production. Every year, around 85 billion farm animals are slaughtered for human consumption globally. Yet, with cultivated beef, a single donor animal could potentially replace the need to slaughter 400 cattle over its lifetime [9]. This approach aligns with principles of compassion by significantly reducing harm to animals in traditional farming systems.

Philosopher Pluhar highlights this potential, stating, "The non-invasive collection of a cell could be compatible with the intrinsic and instrumental value of donor animals" [10].

In 2020, Huber's Butchery in Singapore achieved a major milestone by becoming the world’s first retailer to sell cultivated meat commercially [9]. This breakthrough not only brings the concept to reality but also raises important questions about its acceptance within different theological frameworks.

Environmental Stewardship

The environmental benefits of cultivated meat strongly align with teachings that emphasise the importance of caring for creation. Traditional livestock farming is responsible for about 18% of global greenhouse gas emissions, and producing a gram of beef protein requires 20 times more land than producing a gram of plant-based protein [2]. In contrast, cultivated meat - when powered by renewable energy - has the potential to cut greenhouse gas emissions by up to 92% and reduce land use by as much as 90% compared to conventional beef [11]. It also has a much smaller environmental footprint: 93% lower than beef, 53% lower than pork, and 29% lower than chicken when using renewable energy [13].

These environmental advantages have caught the attention of political leaders. Congressional representatives in the United States have highlighted the role of cultivated meat in tackling climate change and strengthening food system resilience [12]. In 2021, agriculture accounted for 10% of U.S. greenhouse gas emissions, and over 30% of food produced was wasted. Cultivated meat, with its controlled production processes, could help address these inefficiencies [4].

The dialogue around cultivated meat is shaped by both ecological and spiritual perspectives, offering a unique intersection of values.

Sacredness of Life

The production of cultivated meat also touches on religious debates concerning the sanctity of life. With nearly half of the world’s population identifying as Muslim, Jewish, Hindu, or Buddhist [3], their views play a critical role in assessing the ethical acceptability of this innovation. In September 2021, Indonesia's Nahdlatul Ulama, the world’s largest Islamic organisation with over 95 million members, declared that cells taken from living animals and cultivated in a bioreactor are haram, or forbidden for consumption [3]. On the other hand, Mat McDermott of the Hindu American Foundation explained that many Hindus may find cultivated meat acceptable, provided it is not derived from cells harvested through the killing of animals [14].

Ethical Development

Cultivated meat challenges us to rethink how humanity participates in food creation while respecting ethical boundaries. Regulatory progress has been steady: in 2023, GOOD Meat and UPSIDE Foods received USDA approval to sell lab-grown poultry in the United States [2], and Australian company Vow became the first to meet safety standards in Hong Kong, offering cultured quail parfait in Singapore [9].

Religious leaders continue to weigh in on these developments. Rabbi Daniel Nevins has noted that cultivated meat avoids animal suffering since it doesn’t involve a nervous system [12]. Meanwhile, Rabbi Menachem Genack highlighted its environmental benefits, particularly in a time when climate change has become a pressing concern [12].

The Cultivarian Society has taken on the task of navigating these theological and ethical complexities. By fostering education and encouraging public discussion, the organisation aims to bridge the gap between technological advancements and religious values. Their mission is to promote a future where meat production aligns with the ethical principles of diverse faiths, prompting us all to reconsider our role in innovation with compassion and responsibility.

Pros and Cons

When it comes to food production, traditional religious methods and cultivated meat each bring their own ethical considerations and challenges. Comparing these approaches side by side reveals the complexities of balancing tradition, innovation, and morality.

Traditional methods of food preparation often treat food as sacred, with ritual sacrifices underscoring the moral weight of taking a life. As one perspective explains:

"if life is sacred, food must be sacred too, since it makes life possible. And the higher the order of life which is given up to be food, the more sacred the food. That's why vegetables are harvested, while animals are sacrificed." [20]

This view highlights the profound connection between sustenance and the natural world, reminding us of the seriousness of consuming life to sustain life.

On the other hand, conventional livestock farming, particularly in industrial systems, has been criticised for its inhumane practices. Philosopher Roger Scruton offers a thought-provoking perspective:

"[T]he sacrifice would not exist, but for the sacrifice. A great number of animals owe their lives to our intention to eat them." [1]

While this argument acknowledges the existence of animals bred for food, critics argue it can obscure the harsh realities of industrial farming.

Cultivated meat offers a different approach, eliminating the need for animal slaughter and significantly reducing the ethical concerns tied to traditional farming. It also boasts environmental benefits, such as lower feed requirements and reduced air pollution when renewable energy is used [18]. However, it introduces new theological and ethical dilemmas. For instance, Indonesia's Nahdlatul Ulama, representing over 95 million Muslims, has declared that cultivated meat derived from living animal cells is haram [3].

Here's a closer look at the trade-offs between these methods:

Criteria	Traditional Religious Methods	Cultivated Meat
Animal Welfare	Ritual practices honour animal dignity; traditional farming (e.g. Amish/Mennonite) avoids industrial confinement [1]	Eliminates slaughter; non-invasive cell collection could align with ethical treatment of donor animals [10]
Environmental Impact	Significant greenhouse gas emissions and extensive land use [19]	Up to 92% lower emissions and 90% less land use with renewable energy [11]; UC Davis study notes current production challenges [17]
Religious Acceptance	Aligns with established dietary laws and traditions	Mixed views: Buddhists show strong approval, while some Islamic authorities raise concerns [3]
Spiritual Connection	Maintains ties to natural cycles and animal life	Risks alienating humans from nature and traditional practices [10]
Ethical Concerns	Industrial farming criticised for inhumane conditions [16]	Raises questions about stem cell harvesting and animal use ethics [10][1]

From a utilitarian perspective, cultivated meat is often seen as a way to save animal lives and reduce suffering. One analysis emphasises:

"the reduction in animal suffering is perhaps the most morally salient reason to support research into and production of IVM" [1]

Some philosophers even argue that advancing this technology could be a moral obligation.

Still, cultivated meat isn't without its critics. Concerns include nonconsensual animal experimentation and the ethical implications of reducing farm animal populations, which some argue might diminish lives that are considered meaningful [1]. In more extreme cases, critics have speculated that cultivated meat:

"could open the door to cannibalism" [1]

though most ethicists dismiss this as a far-fetched argument, given that the technology neither involves killing nor desecrating remains.

Religious perspectives on cultivated meat remain complex. For example, some interpretations of Kosher law require that cells come from animals slaughtered traditionally, while others argue that cultivated meat loses its original identity [15]. Similarly, Islamic scholars debate whether cultivated meat can be Halal, stipulating that it must originate from an animal slaughtered according to Halal practices, without the use of blood or serum [15].

The Cultivarian Society aims to navigate these theological and ethical questions by fostering dialogue between scientists and faith communities. Their mission is to address concerns and explore how cultivated meat might align with values of compassion and respect across different traditions.

Ultimately, the debate between traditional and cultivated methods reflects deeper questions about humanity’s relationship with nature, technology, and moral responsibility in food production. This comparison invites us to consider how we honour the sanctity of life through both innovation and tradition.

Conclusion

Humanity stands at a turning point in how we create and consume food, where ancient ethical teachings intersect with modern scientific breakthroughs. With global meat production surpassing 340 million tonnes in 2022 and roughly 70 billion land animals slaughtered annually, the need for responsible and ethical decision-making in our food systems has never been clearer [2]. This moment calls for a reassessment of how innovation can harmonise with deeply held moral values.

The rapid decline in the cost of cultivated meat highlights this intersection of ethics and technology. Back in 2013, a lab-grown burger cost an eye-watering $300,000. By 2022, that price had plummeted to under £8, and the global market for cultivated meat is projected to reach nearly £20 billion by 2030 [2]. These advancements open doors for faith communities to thoughtfully engage with this technology, exploring how it might align with their ethical frameworks. Some analyses suggest that religious traditions are already approaching cultivated meat with a spirit of adaptability and creativity [3]. As eco-theologian Larry L. Rasmussen aptly puts it:

"WE REALLY MUST TREAT THE PLANET AS OUR COMMONS AND NURTURE HUMAN GOOD AND THE GOOD OF OTHERS THAT SHARE IN THE COMMONS." [21]

This perspective encourages us to see cultivated meat not as a departure from natural processes but as a way to practise compassionate care for the planet and its inhabitants.

The work of organisations like The Cultivarian Society underscores the importance of consumer choice in this evolving narrative. Cultivated meat empowers individuals to align their dietary habits with their ethical beliefs while meeting nutritional needs. This approach fosters genuine freedom in food choices and addresses pressing concerns about environmental sustainability, animal welfare, and social equity. By weaving theological insights into these discussions, we can shape a food system that respects both traditional values and modern progress.

Far from being a break with divine purpose, humanity’s advancements in food creation can be seen as a deeper expression of it. By developing technologies that reduce suffering, safeguard the environment, and nourish growing populations, we embody the creativity and compassion that many traditions hold as reflections of the divine image. The challenge ahead lies in uniting theological wisdom with scientific innovation, transforming technologies like cultivated meat into opportunities to live out our highest ideals of kindness, stewardship, and justice.

FAQs

How do religious beliefs shape the acceptance of cultivated meat as an ethical food option?

The Role of Religious Beliefs in Cultivated Meat Acceptance

Religious beliefs significantly influence how people perceive cultivated meat. Many faith communities are showing greater openness to this innovative food option, recognising its potential to align with ethical values like reducing animal suffering and promoting environmental care.

For instance, religious dietary laws such as kosher and halal might accommodate cultivated meat. Since it bypasses conventional slaughter methods while adhering to core requirements, it has sparked meaningful conversations within Jewish and Muslim communities.

In general, cultivated meat is being embraced by various religious groups as a compassionate food alternative that aligns with both ethical and spiritual principles.

How does cultivated meat benefit the environment, and how does this align with religious views on caring for the planet?

Cultivated meat presents a striking alternative to traditional livestock farming, offering major ecological advantages. It has the potential to slash greenhouse gas emissions by up to 96%, use 99% less land, and consume as much as 96% less water. These reductions tackle critical environmental issues like deforestation, water shortages, and climate change head-on.

Interestingly, these benefits also resonate with religious principles of stewardship. Many faiths, including Christianity, stress the moral responsibility to protect and care for the Earth. Christian teachings, for instance, often underline the duty to safeguard creation, while other religions similarly advocate for minimising environmental harm. By providing a more sustainable option for meat production, cultivated meat aligns with these values, encouraging a more compassionate and conscientious approach to caring for our planet.

How might cultivated meat align with or challenge traditional religious dietary laws and ethical principles?

Cultivated meat introduces a fascinating intersection of modern food technology with traditional religious and ethical frameworks, offering both potential and complexity. For it to align with religious dietary laws, such as being deemed halal or kosher, certain conditions might need to be fulfilled. For instance, the source of the animal cells must often comply with specific religious slaughter practices or meet strict purity guidelines. Ultimately, these determinations rest upon the interpretations and rulings of religious authorities.

On the ethical side, cultivated meat aligns with values like compassion and care for the planet. It reduces animal suffering by eliminating the need for traditional livestock farming and significantly lessens the environmental footprint of meat production. This approach creates an opportunity to bridge cutting-edge innovation with long-standing traditions, as long as it satisfies the necessary religious and ethical benchmarks.