Animal Welfare’s Most Complex Issues: From Extensive Farming to Stunning 12 November 2021 JACOPO GORACCI The industrial approach has transformed livestock farming into “zootechnics”—the science and technology of exploiting animal production—and farmers into “agricultural entrepreneurs.” The industrial principles of economies of scale and pervasive mechanization have greatly impacted the living conditions of farmed animals, animals that we know to be sentient beings, able to feel emotions, suffering and stress and …
What is Animal Welfare: the themes of “Ppillow” project featured at Cheese 2021 4 October 2021 Every year the welfare of millions of animals raised for their meat, milk and eggs is seriously compromised. For years, Slow Food has stressed the need to introduce measures that take animal welfare into account, supporting farmers who choose to improve their standards beyond what is required by national laws. An issue dear to the …
Slow Food Heroes: a 4.0 shepherd helps Covid care units 16 September 2021 Slow Food Heroes is a project financed by European Cultural Foundation, with the contribution of CRC Foundation. This week we’ll tell you the story of Leonardo Angelucci, who donated the entire proceeds from the Easter farm product sale to a Covid hospital.
The White Modenese Cow: Milk from the Hills 19 August 2021 Bazzano is a village in Valsamoggia, on the apennine side of the valley formed by the Samoggia stream that runs down through the hills towards Bologna and the border with the province of Modena. This is where we find La Zaira, a wine bar with a kitchen run by Belinda Cuniberti together with her husband …
Meat the Change: the centuries-old tradition of breeding the Euskal pig txerria of Pello Urdapilleta 29 April 2020 Small-scale producers who produce with respect for the environment and animal welfare are not hard to find. There are many examples in Italy and around the world, and many of these – over 13,0000 – are part of the Presidia network, Slow Food’s projects that support small-scale traditional production that is in danger of disappearing, …
Meat the Change: Eric Sanceau, a Slow Farmer Fighting for Sustainability and Local Breeds 1 April 2020 On Eric Sanceau’s farm in the Île-de-France, the animals listen to classical music and graze freely for much of the day. The first thing you see when you arrive at the Petite Hogue farm are the horses: beautiful creatures, with shining coats and an extraordinary vivacity, running between their stalls and their paddocks. Though the farm …
Meat the Change: Donna Simons and the Pound Ridge Organics Farm 11 March 2020 Good livestock farming is essential to protecting the planet and our health. For the past few months, as part of the Meat the Change campaign, we have been talking about how important it is that farmers—and consumers—think more deeply about meat production and consumption. We all need to be seeking out a more natural relationship …
Meat the Change: the breeders of the Chaam Chicken Presidium 4 March 2020 Good animal breeding is also essential for the protection of the planet and of our own health. For months now, as part of the Meat the Change campaign, created thanks to the contribution of the Italian Ministry for the Protection of the Territory and the Sea, we have been telling how important it is that …
In conversation with Philip Lymbery on the meat industry and climate change 10 November 2016 An interview with one of the world’s leading experts on industrial meat production, and its impact on climate change.
