Knowledge for better food systems

Showing results for: Meat

8 October 2018

FCRN member Christopher Schlottmann and Jeff Sebo, both of New York University, have written a book discussing empirical, ethical, and social dimensions of food, animals, and the environment, providing both big picture and more detailed analysis, including updated statistics.

25 September 2018

The UK’s Eating Better alliance has launched a new video exploring how to eat “Less and better” meat, where the alliance defines “better” as being better for the environment, health and food workers. The video explains several different labels that can be found on meat, including the Red Tractor, organic, free range, and RSPCA assured.

4 September 2018

The New York-based Guarini Centre on Environmental, Energy and Land Use Law has released a report exploring the policies that US cities could use to reduce meat and dairy consumption. Three main categories of policy are proposed: informational (to raise public awareness of the health and climate implications of meat and dairy consumption), procurement policies for public institutions, and economic interventions to incentivise different purchasing patterns.

4 September 2018

The Adam Smith Institute, a UK-based free-market think tank, has published a briefing paper in which it argues in favour of lab-grown meat (also known as cultured meat). The authors say that the potentially lower land use of lab-grown meat, compared to conventional meat, could allow some farmland to be rewilded, managed in less intensive ways, or used to build more houses.

31 July 2018

Environmental campaigning organisation Feedback have released a new report in which, having examined environmental, economic and safety factors, it lays out the case for lifting the ban on feeding surplus food to pigs in the UK. The report finds that up to 2.5 million tonnes of food waste from the UK manufacturing, retail and catering sectors could be fed safely to pigs, if legalised. The report draws on the work of an expert panel convened by EU REFRESH, who concluded that food waste can be safely fed to pigs if it is heat-treated and processed properly, and conducted in a limited number of well-regulated off-farm processing facilities. The report was featured on BBC1’s Countryfile and in the Times.

Image: sarahemcc, 2 piglets at JEEP, Flickr, Creative Commons Attribution 2.0 Generic
31 July 2018

A new paper in Science reviews trends in meat consumption and the associated health and environmental implications. The paper also discusses potential means of influencing meat consumption levels.

24 July 2018

A new report from the Institute for Agriculture and Trade Policy (IATP, a US non-profit research and advocacy organisation) and Genetic Resources Action International (GRAIN, a non-profit headquartered in Spain) finds that the five largest meat and dairy companies together account for more greenhouse gas emissions than ExxonMobil, Shell or BP. The top 20 meat and dairy companies have greater emissions than some nations, including the UK and Australia. The report argues that by 2050, the meat and dairy industry could account for 80% of the planet’s greenhouse gas budget if the industry grows as projected.

17 July 2018

The UK’s Eating Better alliance has published a survey of ready meals in the main UK supermarkets. The briefing reports that only 3% of the 1350 ready meals surveyed were entirely plant-based; vegetarian, plant-based and meat substitute meals altogether made up 14% of the meals surveyed; 77% of the meals contained meat; and 10% contained fish or seafood. Some retailers sell vegan and vegetarian ready meals at a higher price than other meals, most notably Tesco’s Wicked Kitchen vegan range, which is 67% more expensive than Tesco’s regular range. Nearly one third of meat-based meals did not specify the country of origin of the meat, while only three retailers included the meat in their own-brand ready meals under their farm animal welfare policies.

Image: USDA, Chicken wings with celery, Flickr, Creative Commons Attribution 2.0 Generic
11 June 2018

The FCRN’s Tara Garnett was interviewed for a piece on the difficulties of eating ethically by UK newspaper the Evening Standard. The piece, which discusses meat replacements, lab-grown meat and trade standards, also features Dan Crossley of the Food Ethics Council and Kath Dalmeny of Sustain.

11 June 2018

Sixty suppliers of meat and fish have been ranked according to their management of nine sustainability categories, in an index prepared by Farm Animal Investment Risk and Return (FAIRR), a London-based investor initiative focused on the environmental, social and ethical issues of factory farming. 60% of the companies assessed are deemed “high-risk” on their overall sustainability strategy (or lack of it). Antibiotics are the most poorly managed risk, while waste and pollution are the best-managed risks.

Image: Mali Maeder, Red Meat With Chili Pepper and Green Spies, Pexels, Creative Commons CC0
15 May 2018

Creating realistic 3D structure for laboratory-grown meat has been a technical challenge, partly because of the difficulty in getting oxygen to the cells in the middle of a piece of cultured tissue. However, Israeli startup Aleph Farms says it may have the solution.

24 April 2018

A report from the WWF examines the environmental impacts, including carbon footprint, associated with four classic British dishes, and identifies twenty risks that climate change poses to the production of these dishes.

24 April 2018

Eating Better has published a new report setting out their suggested approach to eating “less and better” meat and dairy. They set out eight principles, including: eat less meat and dairy; reduce waste; choose smaller scale, higher standard producers; and avoid livestock fed on imported feedstuffs such as soy. The report also includes a guide to assurance and labelling schemes to help people choose better meat and dairy.

24 April 2018

A new report, The Avoidable Crisis, finds that large-scale deforestation, fires and human rights abuses are linked to soy plantations and the global meat industry.

26 March 2018

This report from the UK NGO Sustainable Food Trust shows that one in three small abattoirs in the UK have closed in the last decade, which could mean that marketing locally-produced, traceable meat will not be possible in some areas.

Image: Stacy Spensley, creamy pasta bake, Flickr, Creative Commons Attribution 2.0 Generic
12 March 2018

In this study, researchers investigated two message strategies – message framing and the refutation of misinformation – to evaluate their effectiveness in persuading consumers to reduce meat consumption and increase the intake of plant-based alternatives. The study also takes into account people’s prior beliefs (previous knowledge or factual beliefs) about the health and climate impacts of red meat consumption.

6 March 2018

Wilson Warren outlines the history of how meat became so popular, with a particular focus on government influences on meat-eating in East Asia.

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