The fact that even the World Health Organization has put it down in black and white that a correlation does exist between red meat consumption—and, even more so, processed meat consumption—and some forms of cancer confirms what many scientists, doctors and epidemiologists have been saying for a long time.
It might seem as though soil and cheese have nothing to do with each other, but the living material under our feet is essential to guaranteeing the variety and quality of grasses in a pasture, and therefore the variety and quality of milk that makes a cheese good and unique. It’s therefore not such a stretch of the imagination to think that Slow Food dedicated an entire conference to soil on the first day of Cheese 2015, held in Bra from September 18-21.
The European Union has demanded that by September 29, Italy must repeal its law banning the use of powdered milk in cheesemaking. Slow Food has responded to this meddling—the only way to define the EU’s position—by launching a petition, which in a short span of time has already collected 150,000 signatures.
Piero Sardo, President of the Slow Food Foundation for Biodiversity, will be one of the speakers at a seminar organized by DG SANTE (The Directorate-General for Health and Food Safety of the European Commission) on Animal Welfare as a way to preserve diversity and quality in animal production, which will be held on Wednesday, June 10, 2015 at the EU Pavilion at Expo.