Showing results for: Pork
Startup New Age Meats has served the world’s first lab-grown pork sausages to journalists. The fat and muscle cells were allegedly grown from pork cells extracted from a live pig - in contrast to the world’s first lab-grown burger, showcased in 2013, where the initial cell samples came from slaughtered cattle.
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.
Experts agree that feeding properly treated food waste to pigs can be done safely at scale, according to a seminar report by FCRN member Karen Luyckx of food waste charity Feedback (our thanks to FCRN member Jessica Sinclair Taylor, also of Feedback, for bringing this research to our attention).
FCRN member Erasmus zu Ermgassen has found that in a survey of farmers and other stakeholders, more than 75% of them would support re-legalising the use of swill (cooked waste food) as animal feed. Half of all pig farmers said they would consider using swill on their farm, were it re-legalised and safe heat-treatment procedures introduced. Erasmus has written a blog post to explain the topic.
Author Barry Estabrook explores the American pork industry in search of more responsible production systems.
The new report by World Wildlife Fund, Appetite for Destruction, highlights the vast amount of land that is needed to grow the crops used for animal feed, including in some of the planet’s most vulnerable areas such as the Amazon, Congo Basin and the Himalayas.
A Global Meat News survey of top industry professionals analysing trading trends and impacts on the meat industry globally shows that most respondents (24%) stated that the pressure to limit meat consumption was the factor that hit the industry as a whole the hardest in 2016.
In this paper, using three scenarios for food demand, the researchers model and highlight the indirect relationship between greenhouse gas (GHG) emission abatement within the food supply system and the energy system, globally.
In this blog David McCoy, director of Medact, argues that UK farmers and government should work hard to reduce on-farm antibiotic use. With evidence building that antimicrobial resistance in farm animals can be transferred across to humans, the issue is becoming increasingly urgent.
This paper finds that the EU’s climate targets for 2050 for methane and nitrous oxide can be met by a combination of technological improvements in agriculture (found to have a potential to cut emissions by nearly 50% in optimistic scenarios) and through a reduction in beef consumption. The study authors argue that these targets can be met even with a continued high consumption of pork and poultry.
A new form of antibiotic resistance was recently identified and the results of the ongoing research project have been published in The Lancet Infectious Disease. The Lancet published the paper as part of their series on antimicrobial access and resistance to coincide with the WHO’s World Antibiotic Awareness Week for Nov 16–22, 2015.
This paper discusses the use of food waste as a feed source for pigs reared for pork in the EU, the current policy landscape and implications for agricultural land use, profits and pork production of using waste as feed. The authors find that re-legalising the use of food waste as pig feed in the EU could spare 1.8 million hectares of global agricultural land, improve profitability for many farmers, and produce pork of high quality.
Meat and dairy consumption have increased globally over the past fifty years. As livestock account for 80% of agriculture’s total greenhouse gas (GHG) emissions, this article argues that to achieve climate targets, humans need to change their dietary habits.