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Shojinmeat Project

Shojinmeat Project

​The Shojinmeat project is an open-source, non-profit, research group interested in the development of cultured meats.

The Shojinmeat project is an open-source, non-profit, research group interested in the development of cultured meats. Cultured meat is grown from in vitro animal cell-cultures rather than livestock farming. The shojinmeat project was founded by Yuki Hanyu in 2015 and is based in Tokyo, Japan. The project is named after "shojin ryori" a Japanese Buddhist cuisine and reflects various values such as the commitment to nonviolence against animals and an avoidance of waste.

Structure

The group is in interdisciplinary organization with clusters of individuals from different technical and non-technical fields including research and development, culture medium, communication, ethics, and more. The project also encourages citizen science, by reaching out to students and other do-it-yourself enthusiasts.

Integriculture

The Shojinmeat project also functions in tandem with the startup company, which spun off the project. The scientific research on how to make cultured meats is open-source and shared with the public, while the business logistics around scaling and sales is proprietary to the Integriculture.

Products

The project has made cell cultured foie gras, which requires less physical complexity than other foods such as burgers.

Timeline

People

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Role
Related Golden topics

Makoto Matsui

Tadashi Komatsu

Founder

Further reading

Title
Author
Link
Type

A Japanese food startup is giving high school kids meat-growing machines

Chase Purdy

Web article

Shojinmeat is Growing a DIY Clean Meat Community

Chris Albrecht

Shojinmeat Project wins SingularityU Japan, Global Impact Challenge

Shojinmeat Project

Web article

Documentaries, videos and podcasts

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Date
Link

Companies

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CEO
Location
Products/Services

References