Alice Turner

Carnerie, BA Product Design, Runner Up, 2021

Over 25% of the world’s land is used for animal grazing, and for growing feed for those animals. 60% of global biodiversity loss and 15% of all greenhouse gas emissions are a result of meat farming and consumption.

Cultured meat is the process of growing meat from cells extracted from animals. Many experts believe that cultured meat offers us the opportunity to produce meat with significantly reduced environmental impacts and without slaughtering animals. This technology is rapidly developing across the world and is being introduced in some high-end restaurants. And one day we may be able to grow our own meat from animal cells in our own kitchens.

Carnerie is a “grow your own meat” device for around 10 to 20 years in the future. It’s controlled by an app, whereby the user is able to order cell capsules from local farms to grow different types of meat. By inserting two capsules into the machine, adding water and adjusting the settings, the user can grow various types of meat in one week.

Throughout this project I’ve been inspired by home-brewing devices. The process of fermentation is very similar to that of growing meat, as is the localised, experimental nature of beer brewing. “Carn” is the Latin root word for meat, so while beer is brewed in a brewery, meat could be grown in a “carnerie”.

This conceptual, speculative project is designed to help us visualise what this future scenario could be like, and whether it’s a future we would buy into. By exciting, shocking or even repulsing the viewer, it enables us to question our existing meat consumption habits and whether they need to change.

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