Intersection of Race and Meat: Breaking Down Stereotypes
- David Bell
- Jan 9
- 11 min read
The way we eat is deeply tied to identity and belonging, but in the UK, food choices are often shaped by stereotypes. Minority ethnic diets are frequently misrepresented, especially when it comes to meat consumption. Here's the core issue:
Stereotypes distort reality: Vegetarianism is often labelled a "White" choice, while meat-heavy diets from minority groups are criticised as unhealthy or "foreign".
Structural barriers matter: Many communities face economic and geographic challenges that limit access to fresh, affordable food.
Representation is lacking: Discussions about ethical eating often ignore the voices and traditions of racialised groups.
A possible solution? Cultivated meat. It offers a way to preserve food traditions while addressing concerns like animal welfare and affordability. However, for this to work, it must respect religious practices, be priced competitively, and be accessible in local shops. Community-driven approaches and better media representation can help reshape perceptions and create a fairer food system for everyone.
Racialised Stereotypes Around Meat and Vegetarianism
Common Stereotypes and Their Effects
In the UK, vegetarianism is often seen as a lifestyle choice associated with White, upper-class individuals. This perception persists despite evidence showing that South Asians are significantly less likely to consume meat than White individuals [1][4]. The public image of ethical eating, however, remains overwhelmingly White, creating a disconnect between reality and stereotypes.
This disconnect has tangible effects. For people of colour considering a meat-free diet, the stereotype of vegetarianism as a "White" identity can create a sense of conflict with their own racial identity - a phenomenon referred to as an identity acceptance threat [4]. Daniel L. Rosenfeld from UCLA explains this challenge:
"To call oneself a vegetarian is to proclaim a lexicalized label that signals social identity... To say that one 'doesn't eat meat' is to describe what one does; to say that one 'is a vegetarian' is to proclaim who one is." [4]
Here lies the distinction: the act of eating less meat is simply a behaviour, but identifying as a "vegetarian" carries social and racial connotations. Media plays a significant role in reinforcing these stereotypes, shaping how people perceive and navigate social identities.
Media Representation and Social Identity
Media narratives often perpetuate harmful stereotypes. For example, fast food is frequently racialised as "Black" in marketing campaigns, with brands relying on Black cultural imagery, music, and references to promote their products [6]. In 2009, Popeye's introduced a character named "Annie" in their commercials - a Black woman portrayed with "sassy" stereotypes. Critics noted the language and imagery echoed racist tropes used in 19th-century marketing, reminiscent of the Aunt Jemima brand [6].
This kind of representation highlights a stark contrast: while fast food marketing leans heavily on Black cultural references, the same communities remain underrepresented in conversations about ethical eating. However, research suggests that community influence plays a significant role in shaping food choices for South Asian (OR = 2.76) and Black (OR = 2.09) individuals in the UK, more so than for White respondents [1]. This opens the door for grassroots and community-led initiatives to challenge stereotypes and redefine public perceptions.
Challenging Stereotypes Through Better Representation
To tackle these misconceptions, improving representation is vital. Campaigns promoting plant-based eating have started featuring celebrities of colour, such as comedian Kevin Hart, rapper Snoop Dogg, and influencer Liza Koshy. These efforts aim to challenge the idea that vegetarianism is a "White" identity and to foster a sense of belonging for marginalised groups [4].
Grassroots movements are also stepping up. Initiatives like Black Vegans Rock and events like Black VegFest are changing the narrative by celebrating plant-based traditions in non-White cultures. These include practices rooted in Buddhism, Hinduism, and Seventh Day Adventism, which have long embraced plant-rich diets [4]. Highlighting these traditions helps dispel the myth that reducing meat consumption is a concept invented by White communities.
Inclusivity also extends to cultivated meat. Labelling that respects religious dietary practices, such as halal certification, is essential for building trust [5]. The Cultivarian Society emphasises that fostering trust requires acknowledging and respecting cultural values. By offering solutions that honour tradition, cultivated meat can integrate seamlessly into diverse cultural stories, creating new opportunities without compromising heritage.
Structural Inequalities in Food Access
Economic and Geographic Barriers
In the UK, 41% of households don’t have access to a car, which creates a major obstacle for families trying to reach large supermarkets that stock fresh, affordable food [8]. For those living in economically disadvantaged areas, the local corner shop or takeaway often becomes their main source of food. This is no coincidence - neighbourhood food environments strongly influence dietary habits [7]. When fresh produce is either unavailable or too expensive, and processed foods are cheap and abundant, food choices inevitably reflect these limitations. These challenges highlight the deeper systemic issues that shape food access.
Understanding Systemic Causes, Not Individual Blame
Policy responses have often fallen short by focusing too narrowly on education around healthy eating. The Race Equality Foundation puts it plainly:
"Policies and practices have narrowly focussed on improving healthy eating by improving knowledge and skills... There is a need to design culturally sensitive interventions that build on positive food practices" [7].
Efforts like cooking classes or nutritional advice fail to address the root problem: many families already understand what a healthy diet looks like - they simply lack the means to achieve it. Blaming communities of colour for their eating habits overlooks the economic inequalities that drive food insecurity. When families are forced to choose between paying their bills or buying fresh vegetables, the decision is often made for them. These outcomes are a direct result of systemic inequality [8]. Solving this issue means creating solutions that are both financially viable and culturally relevant.
Making Cultivated Meat Accessible to All
To tackle the structural barriers in food access, cultivated meat must be positioned as an inclusive solution. Affordability is key - without it, cultivated meat won’t address these inequalities. At present, support for cultivated meat is highest among younger, educated, urban consumers [3]. However, UK consumers have made it clear: price parity is non-negotiable. Without matching the cost of conventional meat, cultivated meat will remain out of reach for marginalised communities [3].
Religious certification is another critical factor. For Muslim consumers, 'halal' certification is even more important than Food Standards Agency approval [3]. Without this, cultivated meat risks being inaccessible to large portions of racialised communities, no matter how affordable it becomes. Organisations like the Cultivarian Society emphasise that trust can only be built by respecting cultural and religious values from the outset - not treating them as an afterthought.
Finally, cultivated meat needs to be available in local shops and community food outlets where people already shop [8]. This approach eliminates the transportation barriers many face and ensures that cultivated meat is integrated into the everyday lives of those who need it most.
Cultural Erasure and Stereotyping of Traditional Meat Dishes
Colonial Histories Behind Food Narratives
The way we talk about food in marginalised communities is still shaped by colonial histories. Back in the 19th century, European colonisers tied certain diets and body types to notions of "savagery." They often labelled African people as "lazy" or "mentally obese", even if they weren't overweight, using these stereotypes to justify their prejudices [10]. This colonial legacy lingers today, with traditional meat dishes frequently dismissed as unhealthy [2].
Even the tools we use to measure health are rooted in these outdated ideas. The Body Mass Index (BMI), created by Adolphe Quetelet two centuries ago, was based on data from 19th-century French and Scottish populations. It often misclassifies Black African-Caribbean children, who tend to be taller, leading to inaccurate health assessments [10].
Historical narratives also weaponised foods like fried chicken to reinforce racial stereotypes, a practice tied to America's plantation history. As Naa Oyo A. Kwate, Associate Professor at Rutgers University, explains:
"The story of fast foods relationship to Black folks is a story about America itself" [6].
These colonial influences didn't just skew health standards - they reshaped how we view and talk about food in cultural contexts.
Balancing Cultural Pride and Ethical Considerations
Despite these historical distortions, traditional foods remain powerful symbols of identity and community respect. However, mainstream nutritional guidelines often clash with these traditions. A UK survey revealed that 73.3% of respondents believe overconsumption of red and processed meat harms health, and 64.3% think it negatively impacts the environment [1]. Yet, these guidelines - grounded in Western biomedical science - are sometimes seen as catering mainly to White populations, creating a divide between traditional practices and external health standards [2].
In this context, food becomes more than just nourishment. It represents cultural resilience and solidarity, standing firm against discrimination and historical erasure [9].
Adapting Dishes with Cultivated Meat
To bridge this divide, cultivated meat offers an option that respects cultural traditions while addressing ethical concerns. By replicating the taste, texture, and rituals of traditional dishes, cultivated meat allows communities to honour their heritage without the need for animal slaughter [12][10][11].
Certification processes also ensure that cultivated meat aligns with cultural practices. For instance, it can involve cell biopsies from recently slaughtered animals, keeping the tissue viable and culturally acceptable [13].
As Kuba Shand-Baptiste, Deputy Editor at The Independent, writes:
"They may tell me my food is better with a dash of 'fusion', or corporate backing, but I know they are wrong... it's perfect just the way it is" [10].
The Cultivarian Society champions this perspective, advocating for cultivated meat that respects cultural traditions. Rather than altering beloved dishes, it provides an alternative that upholds heritage while embracing ethical and sustainable values. This approach strikes a balance between honouring the past and looking towards a more sustainable future.
Building Racially Equitable Food Futures
Representation in Future-Food Narratives
Discussions around sustainable food often lack diversity. Support for cultivated meat, for instance, tends to come from younger, male, university-educated individuals with higher incomes living in urban areas [3]. This narrow demographic leaves out the communities most impacted by industrial farming and those who often face the greatest challenges in accessing ethical food alternatives. To truly address these issues, it's crucial to include a wider range of voices and perspectives in these conversations, challenging the racialised food stereotypes touched on throughout this article.
Currently, only 16%–41% of people in the UK are open to eating cultivated meat [3]. Yet, future-food narratives rarely reflect the diversity of the population. For example, South Asian communities in the UK are less likely to consume meat compared to White populations [1], but their views on cultivated meat are largely absent from public discourse. Recognising the unique priorities of different groups - such as the importance of religious certification and affordability - can help ensure that these discussions are more inclusive. Community-based engagement is key to broadening these narratives and making them more representative.
Engaging Marginalised Communities
To effectively engage marginalised groups, it’s vital to understand how different communities make food choices. Research shows that for South Asian and Black British populations, food decisions are heavily influenced by social networks. This suggests that community-led initiatives may be far more impactful than traditional, individual-focused marketing campaigns.
A notable example of community engagement comes from UPSIDE Foods. In June 2024, they hosted the "Freedom of Food Pop-Up" in Miami, Florida, just days before a state-level ban on cultivated meat was set to take effect. Spearheaded by CEO Dr. Uma Valeti and Chef Mika Leon, the event offered cultivated chicken tostadas to about 75 attendees from diverse backgrounds. This initiative not only showcased the sensory appeal of cultivated meat but also encouraged political activism [14]. Transparent and accessible events like this play a crucial role in building trust and breaking down misconceptions across varied communities.
As researcher Louise Manning and her colleagues have pointed out:
"For agricultural sustainability transitions to be just, ethical and responsible, the views of all affected stakeholders should be heard and included in the setting of trajectories" [15].
The Role of The Cultivarian Society
Taking these engagement strategies further, The Cultivarian Society is committed to addressing racial stereotypes in food choices. The platform focuses on bridging gaps by advocating for cultivated meat that respects cultural traditions while tackling ethical concerns.
The Society places a strong emphasis on ensuring that cultivated meat meets religious requirements, achieves price parity with conventional options, and fosters open, transparent public dialogue. By prioritising these elements, The Cultivarian Society aims to create a future where slaughter-free meat is not only accessible but also culturally meaningful for all communities. Through these efforts, the platform works to ensure that everyone - regardless of background - has a place in shaping the future of food.
Conclusion
The link between race and meat consumption uncovers a range of issues, from entrenched stereotypes to barriers that limit inclusive participation in discussions about ethical eating. Traditional meat dishes from marginalised communities often face dismissal or misrepresentation, rooted in colonial histories that continue to shape perceptions today.
To address these challenges, there’s a pressing need for solutions that are both practical and culturally aware. Cultivated meat presents one such opportunity, offering a way to honour cultural food traditions while tackling concerns around animal welfare and environmental impact. However, for this approach to succeed equitably, it’s essential to prioritise religious certifications and amplify the voices of those most affected by industrial farming practices. Current data shows that only 16%–41% of UK consumers are open to trying cultivated meat [3], underscoring the importance of inclusive strategies to engage a broader audience.
Research by Louise Manning and her team [15] highlights the value of including all stakeholders in the journey towards just and sustainable food systems. Community-driven initiatives often outperform top-down approaches, particularly within South Asian and Black British communities, where social networks play a pivotal role [1]. Moving forward, it’s crucial to challenge the dominance of 'Whiteness' in sustainable diet narratives, ensure diverse representation, and empower marginalised groups to lead food innovation efforts.
As mentioned earlier, The Cultivarian Society’s focus on open dialogue, cultural respect, and accessible slaughter-free meat showcases how cultivated meat can bridge ethical concerns with cultural identity. Tackling these issues head-on paves the way for a food system that truly includes and benefits everyone.
FAQs
How can cultivated meat support diverse cultural food traditions?
Cultivated meat offers a way to enjoy cherished traditional dishes without the need for animal slaughter. By growing meat from animal cells in a controlled setting, it can be customised to meet specific cultural and religious requirements, such as halal or kosher standards, all while maintaining the taste and texture people know and love. This flexibility means it can seamlessly complement the rich flavours and cooking techniques of cuisines from regions like South Asia, the Caribbean, Africa, and beyond.
In the UK, there’s a growing awareness about the health and environmental concerns linked to conventional meat production. Cultivated meat provides the same essential nutrients - like high-quality protein, iron, and vitamin B12 - as traditional meat, but with a much smaller impact on the planet. It aligns with sustainability goals while preserving culinary traditions, making it an appealing choice for families who want to enjoy their favourite meals without compromise.
What’s more, cultivated meat offers opportunities for local production, giving UK farmers and communities a chance to remain closely tied to the origins of their food. This modern approach bridges the gap between respecting cultural traditions and tackling ethical and environmental challenges, providing a forward-looking option for people from all walks of life.
How does media influence stereotypes about food and culture?
Media plays a powerful role in shaping food-related stereotypes by consistently linking certain racial or cultural groups with specific eating habits. For instance, the repeated depiction of Muslim communities with halal meat or Black British families as heavy meat-eaters creates mental shortcuts that people often rely on to make quick - and sometimes unexamined - judgements. This phenomenon is rooted in concepts like priming and cognitive accessibility, which explain how repeated exposure to these narratives reinforces such associations in our minds.
Moreover, social-identity theory offers insight into how individuals adopt food practices to align with their social group while distancing themselves from others. Media stories that highlight 'typical' consumers of particular cuisines strengthen these identity-driven boundaries, shaping how people perceive both themselves and others. By perpetuating these stereotypes, media not only mirrors existing biases but actively influences them, affecting how we interpret food choices and cultural traditions.
Why is it important for cultivated meat to be affordable for diverse communities?
Affordability plays a crucial role in determining whether people will opt for cultivated meat, as price often serves as the deciding factor. If the cost remains high, it becomes challenging to make this option accessible to lower-income households and ethnically diverse communities, where affordability is a key concern.
Keeping cultivated meat affordable ensures that more people can take advantage of its ethical and environmental benefits. By making it an option for everyone, we can help create a more inclusive and balanced food system that addresses the needs of all communities.
Comments