b§t 'rq w1-4.pdfcuisine diversity (qualitative index) 100-~ cuisine quality (qualitative...

WORKSHOP QUESTIONNAIREIRB Approval Date: 1117/2013IRB Protocol #: 1301008706

Participant: Wl-4

Part 1Please complete before or after the workshop interaction.

Assuming that cultured meat is not widely adopted anywhere in the world, what changes would youexpect to see in the United States by 2050? (For example, changes in food supply, religion, education,family structures, etc.)

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Participant: Wl-4

Part 2Social Narrative

Please complete part 2, 3, or 4 (or any combination) after the workshop interaction.

What social changes might occur in the United States if cultured meat generally replaced traditional meatproducts by 2050?

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Participant: WI-4

Part 3Specific Social Impacts


What do think are the most important changes that could arise in the United States if cultured meatgenerally replaced traditional meat products by 2050?

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~r i) ~ -t~ Itv~ ck I do I'V>t eas c)vV6ll·In terms of food and the food system in general, what changes might occur in the United States if culturedmeat generally replaced traditional meat products by 2050? Some factors to consider might be:

• Food prices• Cuisine diversity• Cuisine quality• Food consumption patterns (quantitative

or qualitative differences)• Vegetarian or vegan diets• Food security

• Food system sustainability• Food system resilience: the ability of a

system to maintain its functions andstructure in the face of internal andexternal change (e.g., drought or risingenergy prices) and to degrade gracefullywhen it must

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Participant: Wl-4

Human HealthWhat changes in human health and nutrition might occur in the United States if cultured meat generallyreplaced traditional meat products by 2050? Some factors to consider might be:

• Obesity• Malnourishment• Life expectancy• Health expenditure per capita

• Infectious diseases• Food-borne illnesses• Cancer rates• Mental health

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Family and EducationWhat changes in family dynamics and education might occur in the United States if cultured meatgenerally replaced traditional meat products by 2050? Some factors to consider might be:

• Family size• Marriage rate

• School graduation rate• Standardized test scores

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Participant: WI-4

Ethics and CultureWhat shifts in ethics and culture might occur in the United States if cultured meat generally replacedtraditional meat products by 2050? Some factors to consider might be social trust and social tolerance.

Demographics and General StatisticsWhat changes in population dynamics might occur in the United States if cultured meat generallyreplaced traditional meat products by 2050? Some factors to consider might be:

• Population and growth rate• Median age• Fertility rate (births per woman)• Immigration• Urban population• Poverty rate and the poor

• Income per capita• Employment patterns• Income equality (GINI index)• Gender equity (wages and leadership roles)• Leisure time

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Participant: Wl-4

Global ImpactsWhat global changes might occur if cultured meat generally replaced traditional meat products by 2050?

What effects do you think the availability of cultured meat would have on developing nations, particularlyglobal poverty and/or hunger?

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WORKSHOP QUESTIONNAIREIRB Approval Date: 1/17/2013IRB Protocol #: 1301008706

Participant: Wl-4

Part 4Social Indicators


Please fill in values for factors of interest, indicating whether they will increase or decrease, and theimportance of change.

Factors of interest Present No cultured All cultured Importance of

state meat in 2050 meat in 2050 change

(t --t) (t --t) 1= very importantj 2 = important

3 = trivial

Food in General

Food prices, weekly food cost of a $221nutritious diet, family of 4 in 2010 \(USCB)

Cuisine diversity (qualitative index) 100 - ~

Cuisine quality (qualitative index) 100

Consumption, avg Cal/day (USDA) 2067 ~ t,Food insecure households, 2009 14.7% t ~(UCSB)

Food system resilience (index) 100 1\ \j t (...,'1Food system sustainability (index) 100 V ~

Fill in additional factors here

Human Health

General nutrition (index) 100

Overweight population, 2007-2008 67%(USCB)

Undernourished population (WB) 5%

Life expectancy at birth (WB) 78

Health expenditure per capita, 2009 7,578(USCB)

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Participant: Wl-4



(t --,J,) (t --,J,) 1= very important2 = important3 = trivial

Food-borne illnesses, 2011 (FoodNet) 18,964

Cancer, new cases, 2010 (USCB) 1.53million

Suicides (mental health), per 100,000 4.9persons (WB)

Family & Education

Avg family size, 2011 (USCB) 3.25

Married population, 2011 (USCB) 48.3%

High school completion rate, 2011 85.9%(USCB)

Avg SAT Critical Reading Score, 4972011 (IES)

Avg SAT Math Score, 2011 (IES) 514

Avg SAT Writing Score, 2011 (IES) 489

Ethics and culture

Social trust, people expressing high 49%level of trust in others, 2008 (OECD)

Community tolerance index of 76%minority groups, 2010 (OECD)

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WORKSHOP QUESTIONNAIREIRB Approval Date: 1I17/20l3IRB Protocol #: l301008706

Participant: W 1-4


state meat in 2050 meat in 2050change

(t --,J,) (t --,J,) 1 = very important2 = important3 = trivial

Demographics and GeneralStatistics

Population, 2010 (USeB) 308.7million

Population growth rate (WB) 0.7%

Median age, 2010 (USeB) 37.22

Urban population (WB) 44.7%

Net migration (WB) 4.95million

Fertility rate, births per woman (WB) 2.1

Poverty rate, 2011 (USeB) 15.9%

Income equality, GINI index, 2011 0.475(USeB). 0 = perfect equality; 1 =maximum inequality

Gross national income per capita 48,620(WB)

Labor force participation rate, 2011 64%(USeB)

Unemployment rate, Jan 2013 (BLS) 7.9%

Gender equity, women's earnings as 81%% of men's, 2010 (BLS)

Leisure time, avg hours per day, 2011 5.21(BLS)

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Participant: WI-4



(t --J,) (t --J,) 1= very important2 = important3 = trivial

Global Impacts

Global poverty headcount ratio, 2008 22.4%(% of people living on < $1.25 perday, WB)

Undernourished population (WB) 12.7%

BLS = US Bureau of Labor StatisticsIES = Institute of Educational Sciences

USCB = US Census BureauUSDA = US Department of Agriculture

WB = World Bank

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b§t 'rq w1-4.pdfcuisine diversity (qualitative index) 100-~ cuisine quality (qualitative...

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