CLIMATE CHANGE


delivering nutrient rich foods, such as red meat whilst simultaneously being carbon- neutral.“


The Welsh body HCC and Quality Meat Scotland also pitched in with excellent comments, all of which were picked up in later editions and online. The levy bodies recently said that they intend to be more proactive in countering misinformation about meat, so it was good to see evidence of this working. They will be collaborating much more in future and issuing joint initiatives. We will monitor this activity and report back to you in future editions of Craft Butcher and Premier News.


FARMERS RESPONSE The farming world has also been reacting to the report. NFU vice-president Stuart Roberts said: “Our plan for


CRAFTBUTCHER l SEPTEMBER 2019


3


Stuart Roberts


achieving our net zero goal is focused on making the most of our natural resources. With 65% of the UK best suited to growing grass, this means our grasslands, which are also a huge store of carbon produce high quality beef and lamb.”


Patrick Holden founder and CEO of the Sustainable Food Trust also pointed out that, “It’s all very well for those recommending a switch to eating more plant-based foods,


Patrick Holden


but if those diets include foods like palm oil, genetically modified soy, almond milk or avocados, for example, all of which cause damage to the environment, they will do nothing to tackle climate change.”


He also agreed with others that the report does not recommend a move away from


meat consumption and argued: “What they are actually recommending is a move towards the consumption of meat products from sustainable farming systems. That really should be the key debate now. We should all be thinking about the answer to the question - what should you eat to be sustainable and healthy”. n


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