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meat consumption and health

meat consumption and health

The “eat less meat” movement is growing. Does it distort science? (Part 1 of 3)

The “eat less meat” movement is growing. Does it distort science? (Part 1 of 3)

20 December 2019

“There are many, many ways to raise meat, and dismissing all meat as being destructive is asinine because it ignores the significant variation in production methods and ecosystems in which meat can be produced.”

The “eat less meat” movement is growing. Does it distort science? (Part 2 of 3)

The “eat less meat” movement is growing. Does it distort science? (Part 2 of 3)

20 December 2019

If everyone in America skipped meat once a week, it would reduce total GHG emissions by only .5 percent. Even if it’s a worthy notion on social justice principles, it’s not the single solution to the climate crisis.

The “eat less meat” movement is growing. Does it distort science? (Part 3 of 3)

The “eat less meat” movement is growing. Does it distort science? (Part 3 of 3)

20 December 2019

Farming advocates see livestock not as the great climate polluters, but as essential tools in a functioning agroecological system—ones that provide a highly nutritious, salable food product. “People have a very distorted view of the important role that animals play in human health and the sustainability movement.”

If It’s Good for You, It’s Good for the Planet Too!

If It’s Good for You, It’s Good for the Planet Too!

4 November 2019

New research from the University of Oxford and the University of Minnesota confirms: the foods which are best for us also have the smallest impact on the environment. It seems intuitive, obvious almost, when we think about the production, distribution and commercialization of processed foods which we can buy all year round for low prices: …

Industrial Meat Is Devouring the Planet

Industrial Meat Is Devouring the Planet

21 April 2017 Stefano Liberti

The philosophy of our Slow Meat campaign can be summed up with one simple slogan: eat less meat, of better quality. The commercial meat industry has a completely opposing view that displays a blatant disregard for consumer, animal and farmer well-being, and is destroying the environment in the process. In this article, Stefano Liberti, author and friend of Slow Food, explores one of the enormous, global problems of industrialized meat production, namely the vast overpopulation of animals being raised for us to eat.

Preservative-free Salami

Preservative-free Salami

24 May 2016

Preservatives are used as additives in meat products, such as sausages, charcuterie and canned meat, in marinated fish, and even dairy products. They usually take the form nitrites and nitrates…

Is the flesh (really) weak?

Is the flesh (really) weak?

20 November 2015

For decades cattle and red meat were seen—and to a large extent still are—as public enemy number one both, from the point of view of their impact on the environment and in terms of the effects of meat consumption for our health. But is the matter really so clear cut?

Petrini: “Let’s eat less meat, but avoid cheap scaremongering”

Petrini: “Let’s eat less meat, but avoid cheap scaremongering”

28 October 2015 Carlo Petrini

Slow Food founder Carlo Petrini comments on the WHO study on the link between red and processed meat consumption and cancer…

Meat Consumption: Points of View

Meat Consumption: Points of View

2 April 2015

The quality of the meats we eat is an added value. If the animal was primarily fed fresh grass, corn, and hay, the nutritional value is better…

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