Meat consumption has more than doubled in the past half-century, even if the global population has continued to increase.

As a result, the overall demand for meat has increased five-fold. That, in turn, has put escalating pressure on the availability of water, land, feed, fertilizer, fuel, waste disposal capacity, and most of the other limited resources of the planet. 

Furthermore, the pain and suffering animals endure is unacceptable for many of us. We can predict that animal-meat production will decrease to completely disappear in the future.

However, and based on the physiological importance of meat as a potent fuel and source of building blocks, an evolutionary propensity for meat craving may have been established. This assumption implies an inborn and universal “meat hunger”, who is not ready to give up on his daily amount of animal proteins. 





How to settle the transition to a free animal-meat consumption model peacefully ?


I imagined a new meat consumption system, ethical and respectful, based on our own resources.

The idea of cannibalism has evolved positively and the fear of being eaten can disappear thanks to a service based on a monthly and medical monitoring of the state of our meat. It may even create a desire to produce the best possible, healthy and tasty meat that will be consumed after death.


Taking care of our own meat all our life in order to give it the best taste possible could allow us the right to think that we don’t want to finish as a regular steak on someone else plate. Transforming meat in something luxurious and rare such as spices or good vegetables could make a difference in minds. Then, consuming human meat could become a new luxury and allow one to savor the best kind and healthy meat on the market. Treating the meat like a luxury ingredient, cutting it softly and cooking it differently from industrial and regular animal meat would also create a huge change in mentalities.

Starting from the observation that vegan and vegetarian meat try to perfectly mimic the shape, smell and texture of animal flesh while their consumers are against animal suffering, I questioned the emotional value that is given to our food.

To materialize my reflection, I interviewed a panel of diverse people and collected their thoughts and eating habits about cannibalism. My experimentations focused on modifying the shape, colour and texture of meat to make it acceptable and attractive. I choose to materialize meat into vegetables, a food category without debate.

I had the opportunity to collaborate with Chef James Thomlinson, who gave me advice regarding the taste of meat and its appearance.