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On the topic of artificial scarcity, once food becomes quickly and easily synthesisable on consumer premises, does anyone think that will not be incredibly heav
by BLKNSLVR 4y ago
On the topic of artificial scarcity, once food becomes quickly and easily synthesisable on consumer premises, does anyone think that will not be incredibly heavily gate-kept by roles similar, or even identical, to copyright as it is now?
- Plasmoid 4y agoWe already do that. Regional appellations limit what food can be called. It's not champagne if it's not from a specific part of France.
- happymellon 4y agoIt's a shame that Cheddar doesn't get the same protections, so the most tasteless rubbish gets the branding. People get around it by producing Fauxpaign under various other names.
- PeterisP 4y agoIt limits only the marketing - you're free to make sparkling wine that's exactly like champagne.