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The In Vitro Meat Cookbook Next Nature Koert van Mensvoort - Sprout Magazine


November 29, 2015

Dr. Koert van Mensvoort is an artist and philosopher best known for his work on the philosophical concept of Next Nature, which revolves around the idea that our technological environment has become so complex, omnipresent and autonomous that it is best perceived as a nature of its own. It is his aim to better understand our co-evolutionary relationship with technology and help set out a track towards a future that is rewarding for both humankind and the planet at large.

Bistro in Vitro by Next Nature.

Koert van Mensvoort, a dutch artist and philosopher, has launched a fictitious restaurant called Bistro in Vitro; the restaurant for trailblazers, world changers and nature lovers. In this restaurant of the future, the chefs will cook with the latest culinary techniques and a revolutionary new ingredient: in vitro meat. The restaurant will featuring a menu of conceptual dishes that may one day end up on your plate, created with lab grown meat. On their website, you are invited to create your personal dish. 

The world population is heading for 9 billion in 2050 which means our current way of producing and consuming meat is not sustainable. Global warming, energy consumption, animal diseases and the anticipated worldwide food shortage are just some of the pressing food related issues we will need to address, and that is before we have even considered the much debated issue of animal cruelty and factory farming. Researchers believe that in vitro meat, produced from animal cells cultured in a bioreactor, could offer a sustainable and animal friendly alternative in the future. Bistro in Vitro wants to explore and push the boundaries of our food culture.

Words by Bistro in Vitro, Sprout.
Photography by Bistro in Vitro.


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