People in the richworld should become “demitarians” – eating half as much meat as usual, while stopping short of giving it up – in order to avoid severe environmental damage, scientists have urged, in the clearest picture yet of how farming practices are destroying the natural world, say today’s The Guardian
“They said the horsemeat scandal had uncovered the dark side of our lust for meat, which has fuelled a trade in undocumented livestock and mislabelled cheap ready meals. ‘There is a food chain risk,’ said Professor Mark Sutton, who coined the term demitarian and is lead author of a UN Environment Programme study published on Monday . ‘Now is a good time to talk to people about this.’
“The quest for ever cheaper meat in the past few decades – most people even in rich countries ate significantly less meat one and two generations ago – has resulted in a massive expansion of intensively farmed livestock. Continue reading “Eat less meat, the scientists now say”
A meat processing firm in the south of France was named Thursday night as having a central role in the horsemeat lasagne scandal as a convicted Dutch fraudster who supplied the meat admitted close ties with the French firm, The Guardian reports today
“A French investigation suggested that meat wholesaler Spanghero was implicated in the scandal of ready-made frozen beef meals that contained horse flesh, affecting supermarkets across Europe. Benoît Hamon, the French consumer affairs minister, said the inquiry showed that Spanghero was the first ‘agent’ in the food chain to stamp the label beef on horsemeat. The investigation suggested the firm ‘knew that meat destined for ready meals was horse’.The French authorities found that Spanghero had profited to the tune of more than €500,000 (£430,000) over six months by marketing the cheap horsemeat as much more expensive beef. Continue reading “Horse-meat lasagna”
No, we are not talking your regular “tofurky” or “not-dogs” of veggie days gone by. Today’s Guardian carries a story about the very serious work being done to synthesize protein into meatish food. It all sounds a bit dreadful, but as they say…..
“With billions of mouths to feed, we can’t go on producing food in the traditional way. Scientists are coming up with novel ways to cater for future generations. In-vitro burger, anyone?
“The future feast is laid out around a cool white room at Eindhoven’s University of Technology . There is a steak tartare of in-vitro beef fibre, wittily knitted into the word “meat”. Continue reading “Where’s the transgenic beef?”