Carnerie is the grow your own meat device of the future

In vitro meat has been a debate held usually in the lab, but how will it find its way into our kitchens? Carnerie might be a plausible example. This speculative kitchen device is designed by London-based designer Alice Turner that shows us a future where growing meat at home is not just a possibility but a reality.

With over 25% of the world's land dedicated to animal grazing and feed cultivation, and meat farming accounting for 15% of all greenhouse gas emissions, the need for sustainable alternatives has never been more urgent. Growing meat from cells extracted from animals, cultured meat, or in vitro meat, might have the potential to reduce environmental impact while eliminating the need for animal slaughter.

The designer drew inspiration from home-brewing technology and Next Nature’s own virtual restaurant Bistro in Vitro by Koert van Mensvoort.

Turner's journey to develop Carnerie began during her studies in product design at Central Saint Martins University in London. Drawing inspiration from sources including home-brewing technology and Next Nature’s own virtual restaurant Bistro in Vitro by Koert van Mensvoort, Turner designed a speculative countertop device for the kitchen of 10 to 20 years into the future.

The kitchen device is constructed from bioplastics and recycled glass that can be easily controlled by a user-friendly app. Users can culture their own meat using small cell capsules: simply insert two capsules into the machine, add water, and adjust the settings. Various types of meat can be grown in as little as one week. 

Simply insert two capsules into the machine, add water, and adjust the settings. Various types of meat can be grown in as little as one week. 

Turner challenges us to confront our existing consumption habits and contemplate alternatives. By sparking conversations and provoking thought, the designer invites us to imagine a world where cultured meat is not just a novelty but a necessity. With Carnerie, she offers a tangible glimpse into that future – one where sustainability, innovation, and gastronomic delight converge.