The future sausage

by | May 18, 2018 | Uncategorized | 0 comments

The sausage is one of the very first food products of humanity. The sausage is brought to life to extract as much as possible from animal proteins in times of scarcity. Carolien Niebling (NA Product Design Graduate) researched the sausage and how we can consume less meat together with butcher Herman ter Weele and chef Gabriel Serero over the past three years. In her book ‘the Future Sausage’ the sausage is viewed as an object and the future possibilities of the sausage highlighted. The goal of the project is to let the consumer distance from the standard supermarket selections. By means of illustrations, the book makes clear that there are plenty of possibilities to replace meat with natural products without losing the taste of a tasty piece of meat. This resulted in insect pâté, chocolate apple black pudding and fruit salami. With this project, Carolien hopes to create awareness about that what we consume and above all, to show how things could be done differently.

The fact that meat consumption has a greater impact on climate change than initially thought, has been a hot topic in the past period. Schockdocs like ‘What the Health’ and ‘Cowspiracy’ do not lie. Those who want to contribute to a better environment must eat less meat. After all the commotion around this subject, my sense of responsibility began to grow. Since recently, I also eat less meat. When it became clear to people around me why I was doing this, I noticed that the non-vegetarian people sometimes gave an irritated reaction.

Of course, we all want to lead such a morally responsible life. After all, we all want to see ourself a good person. When someone presses you to the facts and thus actually tells you that how you do it is not good, it makes sense that you can feel threatened by this. Too stubborn to admit this, we give all sorts of other reasons why we should not reduce meat consumption. Psychologist Florien Cramwinckel (Leiden University) provides scientific evidence why non-vegetarians sometimes find a vegetarian irritant. Research has shown that we are becoming negative about vegetarians as soon as we wonder what vegetarians might think of us as meat eaters. Indeed, Florien Cramwinckel’s research has shown that we feel threatened when someone tells us what we should do. In order to get more people into eating less meat, perhaps we should choose a different method than trying to convince meat eaters why they should eat no or less meat.

By offering meat lovers alternatives that are close to meat, the chance that a meat eater will fee threatened by all vegans and vegetarians will become smaller. The way in which Carolien and her team make us aware of our diet provides, that we can get acquainted step by step with products of the future and slowly adjust our diet without irritations.