Eat less meat, but better quality
It’s well known that producing meat uses far more of the planet’s resources than other forms of food. Cows, sheep and pigs need to eat far more in grain than they produce in meat.
Farm animals also produce a great deal of methane which contributes to global warming.
And some studies have shown that eating lots of meat – particularly red meat such as beef and pork – is bad for you, increasing the risk of cancer.
But does this mean the best option for our planet and our health is to turn vegetarian?
Not necessarily. Many people regard meat as part of a balanced diet.
And often it is possible to keep animals on land which is too poor or inaccessible for high-yielding crops.
Buying organic or outdoor-bred meat is more expensive, true, but it is better for the environment and much kinder to the animals.
And well-raised meat is probably healthier for us, the consumers. Intensively-produced chicken contains 25 per cent more fat than one raised organically.
It may not even be that much more expensive – organic chicken can cost as little as 27p more a serving, according to Compassion in World Farming.
For generations past, meat used to be a treat. Let’s all try to enjoy it again by choosing only the healthiest, most humanely-produced and most sustainable animal produce.
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Recipe ideas from Hugh Fearnley-Whittingstall on how to make delicious meals
from cheaper cuts of meat.
ROAST BELLY OF PORK WITH APPLE SAUCE
For more delicious recipes, visit www.rivercottage.net