The meat industry

Most recent

• We still don’t know what we are eating – here’s how to tackle food fraud

  7 Sep 2014: Lisa Jack for the Conversation: As the review into the horsemeat scandal shows, food networks are too prone to abuse. But there are ways to fix this mess

• Food safety powers must have teeth

  5 Sep 2014: Letters: The government’s plans for a food crime unit and new laboratories to combat future food scares is merely papering over the cracks of a broken system

• The Pig Society? Life in South Pork

  5 Sep 2014: Taking turns to feed and water, a small group (our fifth community project) are collectively raising nine pigs to make sausages, and saving money at the same time

• How to raise animals collectively

  5 Sep 2014: Rearing animals together means sharing the work (although it also means sharing the sausages) - here are useful tips from the Pig Society

• Horsemeat scandal: food safety expert warns issues have not been addressed

  4 Sep 2014:

  Chris Elliott led an inquiry into last year's saga and says problems remain with proper control of UK food supply chain

• Food chain report leaves no doubt about huge scale of UK's problem

  4 Sep 2014: Report summary is couched in positive language but its detailed analysis reveals catalogue of inadequacies and inaction

• Horsemeat scandal report calls for urgent and comprehensive reforms

  4 Sep 2014: Report highlights failings of government response to largest food fraud of recent times and calls for new food crime unit

• Shepherding Britain’s wool industry towards more ethical pastures

  Guardian Professional, 4 Sep 2014: Eco-fashion designer Isobel Davis calls for more stringent animal welfare standards, but the British Wool Marketing board say they’re too extreme

• Would you reduce meat consumption to help fight climate change?

  Poll, 1 Sep 2014:

  Greenhouse gases caused by meat production will go up 80% if meat and dairy consumption continues to rise, according to a new report. Would you ration your consumption to help meet global emissions targets?

• My visit to the slaughterhouse: crossing the line between life and meat

  29 Aug 2014: After setting up a pig-based restaurant, Allegra McEvedy went to the slaughterhouse that would process her meat. What was it like?
  

• Food industry shouldn’t wait for Elliott Review to make changes

  Guardian Professional, 29 Aug 2014: Supply chain scandals in Asia have affected McDonald’s, Burger King and Starbucks. Here are steps that can be taken to cut risk

• Off the shelf: are people finally turning away from supermarkets?

  20 Aug 2014: Innovative small producers and retailers are using the internet to compete with mega-stores. Cutting out the middleman is making local food cheaper and more accessible in communities
  

• Why George Monbiot is wrong: grazing livestock can save the world

  Guardian Professional, 19 Aug 2014: L Hunter Lovins: George Monbiot’s recent criticism of Allan Savory’s theory that grazing livestock can reverse climate change ignores evidence that it’s already experiencing success

• Row as horsemeat file shelved

  15 Aug 2014: Publication of inquiry into 2013 food fraud delayed after national salmonella outbreak and reports of contaminated chicken

• How to cook goat meat

  15 Aug 2014: Get your goat on by learning how to prepare the versatile meat which benefits from a slow cooking process and can be used to make everything from medallions to curry
  

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