Matti Wilks, a psychology lecturer at the University of Edinburgh, and Daniel Rosenfeld, a postdoctoral scholar at UCLA, delve into the psychology behind dietary choices, particularly regarding lab-grown meat. They explore how moral values, disgust, and societal perceptions influence consumer acceptance. The discussion touches on the potential environmental benefits of cultured meat, ethical dilemmas in traditional meat production, and surprising gender dynamics in meat consumption preferences. Their insights reveal the complex interplay between personal beliefs and food choices.
