Vegetarianism to Cultivarianism: Why Some Make the Switch
- David Bell
- May 26
- 7 min read
Why are some former vegetarians embracing Cultivarianism? It’s simple: Cultivarianism allows people to enjoy real meat without the ethical concerns of animal slaughter. Unlike vegetarianism, it doesn’t eliminate meat entirely but removes the need for killing animals by using cultivated meat - grown in labs from animal cells.
Here’s why it’s gaining attention:
Ethics: Cultivated meat avoids slaughter, addressing concerns about animal suffering.
Sustainability: Producing it uses up to 99% less land and emits 92% fewer greenhouse gases compared to conventional farming.
Shared Values: Cultivarianism aligns closely with the principles of vegetarians - reducing harm while offering a new way to consume meat.
Community Support: Groups like The Cultivarian Society are helping people navigate this new dietary identity.
With cultivated meat becoming more available and accepted, Cultivarianism offers a practical middle ground for those who care about animal welfare but miss eating meat.
Why Cultivarianism Appeals to Former Vegetarians
What Cultivarianism Stands For
Cultivarianism offers something revolutionary: real meat produced without animal slaughter. For many former vegetarians, the issue was never with meat itself but with the harm and violence tied to its production. Cultivarianism bridges this gap, allowing them to embrace meat without compromising their ethical values.
"Cultivated meat wouldn't make meat-eating virtuous, but it would lessen its viciousness." - Rachel Robison-Greene, Environmental Ethicist [3]
This approach resonates deeply with those who left meat behind for ethical reasons. It offers a solution that aligns with their principles, making it easier to reconcile their past choices with a new way forward.
Where Vegetarianism and Cultivarianism Meet
The core values driving vegetarianism - concern for animal welfare and environmental sustainability - are the same values drawing people toward Cultivarianism. The difference lies in the method, not the motivation, as seen when comparing plant-based vs cultivated meat.
Cultivated meat production slashes greenhouse gas emissions by 92% and reduces land use by 99% [1]. For vegetarians who are aware of the environmental costs of large-scale arable farming, including habitat destruction and harvest-related animal deaths, Cultivarianism can feel like a logical next step. It’s not a departure from their ethics but an evolution of them.
The Role of The Cultivarian Society
For those intrigued by this ethical shift, The Cultivarian Society provides a sense of identity and community. Founded by David Bell, the Society defines what it means to be a Cultivarian and advocates for its recognition as a dietary choice alongside veganism, vegetarianism, and flexitarianism.
"We're not vegan, not vegetarian, and not asking anyone to give up meat. We're Cultivarian." - The Cultivarian Society [1]
Through education and advocacy, the Society unites people committed to slaughter-free meat. For former vegetarians navigating this transition, having a supportive community and a shared language can be transformative. By early 2026, around 34% of vegetarians already considered cultivated meat acceptable [4], highlighting the growing interest in this alternative.
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Ethical and Environmental Reasons for Making the Switch
Reducing Animal Suffering
One of the driving forces behind the move away from traditional meat has always been a desire to prevent harm to animals. Cultivated meat offers a significant step in this direction. Unlike conventional meat, it doesn’t involve slaughter; instead, it relies on a small biopsy to grow meat in a lab setting. While the process isn’t entirely free of animal-derived components yet - such as fetal bovine serum - the industry is actively working towards eliminating these elements and creating fully animal-free growth media.
Philosopher Rosalind Hursthouse summed up the ethical concerns surrounding conventional meat production with stark clarity:
"The practices that bring cheap meat to our tables are cruel, so we shouldn't be party to them." [3]
Traditional meat production comes with enormous environmental costs. Livestock farming is responsible for 14.5% of global greenhouse gas emissions, 40% of global land use, and nearly 29% of all freshwater consumption in agriculture [5]. Cultivated meat, on the other hand, could drastically reduce these impacts. Estimates suggest that it could produce 78–96% fewer greenhouse gas emissions, use 82–96% less water, and require up to 99% less land [5].
Here’s a quick comparison:
Impact Category | Conventional Cattle | Cultivated Meat (Estimated) |
Land use | 40% of global land | Up to 99% reduction |
Water use | 29% of agricultural water | 82–96% reduction |
GHG emissions | 14.5% of global total | 78–96% reduction |
However, it’s worth noting that the energy demands for producing cultivated meat remain an area for improvement, particularly in ensuring that renewable energy sources are used [5]. Even so, the potential environmental benefits are hard to ignore.
Personal Stories of Ethical and Environmental Change
Interestingly, some vegetarians have begun to question the environmental impact of plant-based diets. Large-scale farming of crops can lead to habitat destruction and accidental harm to animals, prompting a re-evaluation of what it means to eat ethically. For some, this has opened the door to considering cultivated meat as a more aligned choice.
Ethicist Christopher Bobier captures this evolving perspective:
"Cellular agriculture could be less harmful than conventional plant agriculture... it's not unthinkable that virtuous people will eat [cultivated] meat when it is no longer prohibitively expensive." [3]
This shift reflects a broader trend among those motivated by ethical concerns. Rather than seeing vegetarianism as the ultimate solution, many are reassessing the overall impact of their food choices. Cultivated meat offers a path to align consumption habits more closely with their values, combining ethical and environmental considerations in a way that feels more comprehensive.
Cultivarianism in Everyday Life
Identity and Belonging
In the UK, where mealtime traditions hold a special place, the decision to move away from slaughter-based meat has long been a personal and cultural statement [2]. Cultivarianism offers a fresh perspective: it’s not about removing meat from the table but about sourcing it in a way that aligns with ethical principles. By rethinking how meat is produced, the focus shifts from abstaining altogether to making more thoughtful choices. This new approach naturally invites people to reconsider what their dining habits represent.
What It Is Like to Eat Cultivated Meat
While earlier discussions often centred on the ethics of production, the spotlight now turns to the experience of eating cultivated meat. As of now, cultivated meat is still in its early stages of commercial availability. Limited distribution and high costs are hurdles, but these are expected to ease as the industry grows [3]. For those willing to try it, the appeal lies in enjoying the same flavours and textures as traditional meat without the moral dilemma of animal slaughter. A 2025 survey revealed that 57.5% of UK respondents supported calling cell-cultured products “meat” [2], highlighting growing acceptance of this alternative. This shift is closely tied to evolving cultivated meat regulation and safety standards.
Community and Shared Language
At the core of Cultivarianism is the development of a shared language. Many people who feel uneasy about the environmental and ethical issues tied to conventional meat production, yet don’t want to give up meat entirely, have struggled to articulate their stance. The Cultivarian Society was created to bridge this gap, offering a sense of belonging through newsletters, forums, and campaigns [1]. By promoting Cultivarianism as a recognised dietary identity alongside veganism, vegetarianism, and flexitarianism, this community has given individuals the tools to express their values. These shared terms not only empower personal choices but also influence everyday cooking and eating habits, marking a shift towards a more inclusive approach to meat consumption without slaughter.
Conclusion: Where Cultivarianism Is Headed
Cultivarianism may be a relatively new concept, but it’s already built on solid ground. It offers a way to enjoy meat safely without the ethical concerns of animal slaughter. Around the world, the infrastructure supporting this movement is expanding quickly, with increasing interest from both markets and research institutions.
In the UK, the numbers tell an encouraging story: over half of consumers (53.8%) are open to trying cultivated meat, and 42.5% express strong interest in food that aligns with environmentally friendly values [2]. These shifting consumer preferences reflect a growing awareness of the need for sustainable choices.
The environmental benefits of cultivated meat are hard to ignore. It requires 99% less land and emits 92% fewer greenhouse gases compared to traditional meat production [1]. In a nation that prioritises green innovation [2], these advantages resonate not only with consumers but also with policymakers. Beyond its environmental impact, the movement’s ethical appeal makes it even more compelling.
Supported by The Cultivarian Society, this initiative is set to challenge the way we think about meat consumption. As David Bell, the founder of the Society, explains: "We're not vegan, not vegetarian, and not asking anyone to give up meat." [1] This straightforward approach is key to Cultivarianism’s momentum, combining ethical, environmental, and communal values into a unified vision. It’s no wonder more people are ready to embrace this change.
FAQs
Is cultivated meat real meat?
Cultivated meat is indeed real meat. It’s made by growing animal cells, resulting in the same muscle, fat, and connective tissue found in conventional meat. Because it’s biologically identical, it delivers the same flavours and textures when prepared. This approach allows people to enjoy meat without animal slaughter, aligning with ethical concerns and addressing environmental priorities.
Does cultivated meat involve any animal ingredients?
Cultivated meat is made from real animal tissue, meaning it does include animal-based components. However, the involvement of animals is minimal. For example, cells are typically collected through a small biopsy or even from naturally shed feathers. While some growth mediums currently rely on animal-derived ingredients, efforts are underway to create alternatives that minimise this dependency.
When will cultivated meat be affordable and widely available in the UK?
Cultivated meat could become accessible and reasonably priced across the UK in the next five years. However, this timeline hinges on several factors, including the completion of safety tests, obtaining regulatory approvals, and tackling production hurdles to bring costs down. Although advancements are encouraging, achieving full commercial availability will depend on scaling up production and meeting consumer demand effectively.
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