The latest news from Germany is that the Lidl discount chain (not exactly the sort of place where we’d choose to do our shopping, but that’s no reason not to give credit where credit’s due) is planning to provide consumers with clear information about the livestock farms of its meat suppliers. From April, in fact, all Lidl fresh meat counters will feature a sort of easy-to-understand ‘livestock farm compass’.
It is increasingly recognized that the environmental impact of beef production, due to the cow’s digestive system, is one of the worst sources of methane emissions, a potent greenhouse gas. This is one of the reasons why more and more people are choosing a vegetarian diet, favoring white meat over red meat and labeling beef …
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.