Goldsmiths uni bans burgers on campus ...
That is such an amazing move, definitely supporting it and I hope more universities would follow them as they are educating younger generations. I always get shocked when I see meet being cheaper than vegetables - for me, it just doesn't make any sense, and it's worrying... it is just such a polluting and cruel industry ...
The only thing is that I believe there are situations when the "don't eat meat argument" is more nuanced. I do rarely eat meat now but on occasion I do when I've weighed lots of things up.
So of course eating beef from ex-Brazil rainforest is an absolute disaster but e.g. British farmers with organic cattle grazing on pastures with high welfare standards where the land can only be pasture (and has never had trees on it), disturbing the soil trying to grow other things would release emissions, if they go out of business then what will happen to the land, could it be developed for worse things?? And I do feel sorry for those farmers with excellent practices tarnished by the same brush.
Also, when I worked on international sustainable farming at Defra I did a project that concluded the most sustainable food production system in terms of land mass and emissions would be potatoes grown under with nut trees and free range chickens roaming underneath (permaculture, vertical farming type of thing). So I do think it's important to differentiate between types of meat.
I also worry that soya farming, pacakaging and industrial processes needed for some vegan protein substitutes are emissions-heavy and not so sustainable.
I am always interested that veggie, vegan and organic items are often very well packaged and they are quite cagey on how to get dispose of the packaging...
This article has a useful graphic showing differences in carbon footprint of same food depending on its production: https://www.bbc.co.uk/news/science-environment-46459714
Always so complicated!
This is a great article from BBC thanks for sharing Jess
Generally speaking I call myself „flexigan“ 😂 - as I am vegetarian, living with a vegan daughter ( makes me eating vegan at home ) - I don’t drink (cow)milk anymore and reduced dairy in general a lot. I just sometimes „cheat“ when getting cravings - mostly for a sausage or cakes ( sweet tooth)
So - I realized , that most vegans I know, do not really eat that much of the „vegan alternatives“ that much if ever. Fact is, when you start eating a vegan diet , in the beginning, you are just so used to the „traditional meat dishes“ that it seems impossible to go without „alternative meat products „ however after a while - and when really looking I to your diet a bit more profound, I must say, we do not need these products any more, there are so many vegan recipes that a vegan „by nature“ and actually the variety of dishes increases tremendously, so I can only recommend. I have the impression these „alternatives“ you need them only for a transitioning phase to adjust your diet - and - fun fact - I used them mich more often when being vegetarian then now.
On the other hand, I totally agree with you Jess, that it is absolutely depending on where your meat comes from, and how it was „made“ - it is a shame, that some farmers trying to raise there lifestock in ethically correct ways are being bullied by vegans and factory farming not that much, as it apparently is too big and powerful
Meatless Mondays has been a thing for a long time.
I am a pesketarian trying to get off the fish bandwagon - no problems with No meat.
I think the Beyond Meat, Impossible Burger and Dutch Unilever the vegetarian Butcher products are a great way to transition traditional meat eaters (specially those addicted to fast food) to Vegan solutions.
Getting these fastfood chains to become vegan and keep vegan products separate from meat/animal cooked products is going to be a big change, investment and operational change in doing business. https://www.today.com/food/new-burger-king-impossible-whopper-isn-t-vegetarian-t160203#targetText=But%20it%20turns%20out%20that,its%20chicken%20and%20beef%20products.
Dutch Vegetarian Butcher is one to watch and is over 30 countries now.
great guide to where you can buy Vegetarian butcher products.. https://www.thevegetarianbutcher.com/find-us
The challenge is just starting the beef lobbyists & meat farmers are allover fighting this across the globe - we can do more to fight the fires in Amazon if we reduce demand for their products and switch to vegan/vegetarian diets.
http://bit.ly/2NAOziF This Is the Beginning of the End of the Beef Industry
please try the vegetarian butcher sausages - in fact try them out on some of your (& daughter's) meat eating friends
first see if they notice anything different then tell them.
I find it fascinating how the 3/4 major vegan meat producers are all targeting the fast food snack industries.
another useful resource is the HappyCow App/Website where you can find vegetarian/vegan dishes in your local towns. If your local restaurant or vegan place is not on the map - please introduce them to the concept.
we hope to eat at one of these places on the upcoming Brussels Sustainability weekend.
Meatless Mondays - vegan burger & vegan Fish/Chips with mushy peas at vegan Rest Manna 68 Gdansk Poland. Looked&tasted excellent
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Website to accompany Jamie Oliver's new UK Channel 4 meat-free programme: https://www.jamieoliver.com/recipes/category/books/jamies-meat-free-meals/
Q&A on need to reduce meat consumption with Matthew Shirbman from #NoBeef campaign
Question: I understand our need to drastically reduce our meat intake globally (particularly intensive production and where leads to deforestation, alongside the methane issue). I just genuinely need to know if there are certain scenarios where we do need to support certain sustainable production e.g. beef and lamb raised ethically and organically on UK pastures that are carbon sinks and could not or should not readily be converted to other land use (or if it was could be worse e.g. built on, intensive crop production)?
In a nutshell, regenerative, free-range pasture-fed cattle farming can play an important role in maintaining healthy soil or improving degraded soil.
This is because cow manure is the best manure known, in terms of biological structure, content and even a brilliant NPK ratio for most crops.
However, these methods of farming...
1) require more land than “non-sustainable” methods.
2) actually have a higher net CO2e emissions value, mainly due to 1), because the sustainable grazing land is overwhelmingly prime land for reforesting, especially in the UK
3) whilst justified from the POV of soil maintenance, are rarely used in longterm sustainable rotations with crops - rather these sustained lands are kept purely for the purpose of continued cattle grazing.
The view taken by most academics is that...
1) ruminants need to be drastically reduced
2) ruminants that do remain ought to be farmed with these sustainable methods, in order to maintain / regenerate the soil for crops. That is to say that their presence should be secondary to crops
The methods of beef / lamb farming that we ought to support are methods that are inherently expensive, and our view is that luxury foods don’t belong in school canteens where the aim is to provide cost effective nutrition. So I agree that it’s important to educate the students that if they are to eat beef, then they should look for PFLA etc., but I also fear that this waters down the most important message - that we need to drastically reduce beef and lamb consumption, and that doing so is the single biggest personal step (and thereby a very empowering change) that individuals can make to combat the climate and ecological crises.
Attached docs and more info on regenerative farming methods: http://www.0beef.com/key-points
Great podcast on this subject: https://www.bbc.co.uk/sounds/play/m00094lx
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