Abstract
Meat is especially well-suited to elucidate the complex dynamics of contested consumption, spanning scales from globally connected markets to individuals’ guts. Meat is more than food. Meat is animal flesh, landscapes, farming systems, culture, taste, affect and emotions. And, importantly, meat is embedded in a range of different, often taken for granted, everyday practices – ‘meaty routines’.If we envision broader changes in food cultures and practices in the future, we might need to be open-minded about how animal-based proteins can be replaced over time. This allows us to suggest the concept of plantification. Going beyond re-meatification, plantification opens up the possibility of escaping a meat script when transitioning to more sustainable, just and healthy dietary practices and routines. While processes of plantification are surely contested and negotiated and open up new commodity frontiers for corporate interests, they simultaneously hold transformative potential towards futures with less harm to animals and the environment.
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Authors
- Arve Hansen, Centre for Development and the Environment, University of Oslo
- Ulrikke Wethal, Centre for Development and the Environment, University of Oslo
- Sophia Efstathiou, Norwegian University of Science and Technology, Trondheim
- Johannes Volden, Centre for Development and the Environment, University of Oslo