The Cube Design Museum in Kerkrade, in the south of The Netherlands, just opened a new exhibition where we discuss the future of in vitro meat. The opening coincided with the second International Conference on Cultured Meat held in Maastricht. It was a unique oportunity to gather scientists, designers and theorists to talk about possible scenarios for lab-grown meat production.
“The future of meat should not only be subject of debate in the political arena, among professionals or in scientific circles. Consumers also have a right to join in the debate about developments that could cause drastic changes in the environment. Therefore it is important that there is a place where they are given opportunity to acquire new insights, but also for reflection and debate” states Hans Gubbels, Director of Cube Design Museum.
The visitors of Meat the Future can find 30 dishes that might end up on our plates some day. “Menu 2028” consits of starters such as Dodo Nuggets, See Through Sashimi or Painless Foie Gras, followed by main courses like Meat Flowers and Knitted Meat. For dessert the chef recommends In Vitro Ice Cream. If you feel a bit overwhelmed with the vast offer, try an online test to estimate your preferences.
Next Nature director Koert van Mensvoort, curator of the show, in his opening speech pointed out this has nothing to do with predicting the future. Before we can make the decision whether or not we want to eat cultured meat, we have to explore the gastronomic culture that comes with it. Both dreams and nightmares are shown – we need to be prepared for both to come true.