Knowledge for better food systems

Showing results for: Meat

10 March 2016

Meat consumption in the context of climate change can be regulated in various ways and this interesting (and very clearly written) article uses the example of a hypothetical EU tax on meat consumption. It addresses legal issues concerning three possible designs of a hypothetical EU tax on consumption of domestic and imported meat.

10 March 2016

Two recent systematic literature reviews conclude that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products. The team led by Newcastle University, reviewed 196 papers on milk and 67 papers on meat and found clear differences between organic and conventional milk and meat, especially in terms of fatty acid composition, and the concentrations of certain essential minerals and antioxidants.

3 February 2016

In this BBC Radio 4 programme, restaurateur Henry Dimbleby explores the historic and cultural relationship between the British and their meat, in particular the quintessentially British roast beef dinner. Dimbleby discusses his growing feeling of guilt at his meat consumption and his efforts to cut down, asking the key question: why is it so difficult?

18 January 2016

This report by the Johns Hopkins Center for a Livable Future highlights the need to reduce livestock farming and food waste if climate change is to be addressed, and the relative absence of these important mitigation strategies from recent climate talks (e.g. COP21 in Paris).

17 December 2015

Nitrite is used by the food industry as a preservation agent for meat products. Nitrite has multiple functions, it prevents lipid oxidation, maintains microbial quality and preserves flavour and colour. One of the main concerns of consumers is the possible carcinogenic effect nitrite could have in some meat products after the curing process (as reported by the WHO recently: see FCRN coverage here).

16 November 2015

This white paper, produced by the independent sustainability company The Carbon Trust and sponsored by Quorn Foods, argues that greater diversity of main ingredients would be better for Britain both from a health and climate perspective. Increasing the diversity of UK protein choices is described as a practical way to promote more sustainable diets with lower impacts on health and environment.

16 November 2015

This paper published in PLOS ONE, entitled Global Food Demand Scenarios for the 21st Century, describes a transparent method for constructing specific food demand scenarios for total and animal-based calories. It requires only population and income projections as input, with no information on the food supply side needed.

16 October 2015

Growing affluence and increasing demands for meat in China, a country where meat consumption has already quadrupled since 1971, will place a very high pressure on agricultural production and trade both in China and globally says a new PwC report entitled China’s agricultural challenges – roads to be travelled.

11 May 2015

This new FCRN think piece focuses on the future of livestock production - or rather on a range of different livestock futures.

29 April 2015

This review paper published in the Journal of Integrative Agriculture discusses the future of artificial meat.  It suggests that the meat industry will not be able to respond to increases in demand while also finding solutions to livestock induced welfare, health and sustainability challenges, and they will face competition from emerging non­-traditional meat and protein products, ranging from plant based meat replacements and in the longer term artificial meat.

19 April 2015

The launch of the new vegetarian alternative to the meatballs – grönsaksbullar - is what Ikea calls “the first step to include a wider variety of healthier and more sustainable food choices”.

19 April 2015

This paper finds that consumption of high-fat yoghurt and cheese are linked to reduced risks of developing type 2 diabetes – reducing these risks by as much as a fifth. High meat consumption, on the other hand, is linked to a higher risk, regardless of the fat content of the meat. These results are in line with previous studies of eating habits that indicated a link between high consumption of dairy products and a reduced risk of type 2 diabetes.

31 March 2015

Food Navigator highlights new data Food and Agriculture Organisation’s (FAO) recent Food Price Index, which measures the monthly change in international prices of food commodities.

31 March 2015

This article from Global Meat News describes projections for beef, pork, poultry and sheep and lamb based on the latest European Commission Short Term Outlook for EU arable crops, dairy and meat markets in 2015 and 2016. Beef production is said to increase by 2% this year due to the expansion of the EU dairy­ and suckler­cow herd.

18 March 2015

A question that emerged from FCRN's previous discussions with various experts on animal farming was whether breeding for productivity and animal welfare can be aligned.

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