The meat brand I am designing is meant to offer one solution to the problematic nature of meat production, while also doubling as a healthier alternative. Exciting technological advances have always fascinated me since I was a kid and influenced my early interests in robotics, biomedical engineering, and eventually cellular agriculture. Since making the choice to attend art school, I have since realized that I’ve missed incorporating that aspect of science into my work. I don’t really engage with that side of science in my daily life now other than reading about it when articles pop up; cultured meat doesn’t exactly have a place in America’s market right now and recellularization isn’t widely known. I want to make a call to action on how we can all contribute to a more ethical and sustainable way of consuming protein and becoming aware of a more nutritional alternative.

The meat brand I am designing is meant to offer one solution to the problematic nature of meat production, while also doubling as a healthier alternative. Exciting technological advances have always fascinated me since I was a kid and influenced my early interests in robotics, biomedical engineering, and eventually cellular agriculture. Since making the choice to attend art school, I have since realized that I’ve missed incorporating that aspect of science into my work. I don’t really engage with that side of science in my daily life now other than reading about it when articles pop up; cultured meat doesn’t exactly have a place in America’s market right now and recellularization isn’t widely known. I want to make a call to action on how we can all contribute to a more ethical and sustainable way of consuming protein and becoming aware of a more nutritional alternative.