Meat consumption research – Part 9 Conclusions/Solutions

In the last part of my research on meat consumption, I put forward some possible solutions for restoring sustainability to our food system.

Meat consumption research – Part 8 Ethical considerations

In this part of the research I look at the fundamental ethics of meat-eating, ethics and animal welfare within current livestock production, and whether it plays a part in wider ethical issues.

Meat consumption research – Part 7 Other impacts

Here, I look at some of the other impacts that modern meat production has, such as economic impacts and food security implications.

Meat consumption research – Part 6 Impact of meat and diet on human health

In this part of the research I look at how meat is affecting human health today such as its role in modern Western diseases and food poisoning.

Meat consumption research – Part 5 Impact on the environment

Here, I briefly outline the main environmental issues that livestock production and the meat industry is contributing to.

Meat consumption research – Part 4 Industrialisation and modernisation

This part of my research looks at the history of food and meat consumption from the time of the industrial revolution until the present day.

Meat consumption research – Part 3 Between agriculture and industrialisation

This part covers the history of food and meat consumption after the introduction of agriculture up to the time of the industrial revolution.

Meat consumption research – Part 2 The introduction of agriculture

This section covers the history of food and meat consumption around the time of the introduction of agriculture.

Meat consumption research – Part 1 Meat and diets in our evolutionary history

In this first part of the research, I look at the human evolutionary diet, the part it played in our evolution and the importance of meat in pre-agricultural nutrition.

Meat consumption research – Introduction/Aim

High and rising global meat consumption threatens the sustainability of our food system as ever more resources are devoted to livestock farming while much of the world remains hungry. In a series of 9 parts I look at the history and culture of meat in human diets, the way we produce meat, it’s role in human health, ethical issues and solutions to restore sustainability.

World Food Crisis Conference with Solomon Katz

Report on a conference with Solomon Katz on the food crisis held at the University of Gastronomic Sciences.

How Climate Change Could Affect Wine

Report on a presentation at the University of Gastronomic Sciences by Antonio Busalacchi on his work looking at the future effect of climate change on wine production.

India trip and Navdanya

A description of my field trip with the University of Gastronomic Sciences to India where we spent much of our time seeing the work of Navdanya, an organisation promoting environmentally and economically sustainable practices for small farmers.

Food Ethics Magazine – Water

The spring edition of the Food Ethics Council’s magazine deals with the subject of water. The magazine is available as a subscription from their website.
Many of the advances in food production quantities seen in the last 50 years have been facilitated with the use of irrigation, for example enabling agriculture in regions that would [...]

Food Ethics Magazine – Meat

The winter edition of the Food Ethics Council’s magazine deals with the subject of meat. The magazine is available as a subscription from their website. Here is a brief summary of what it covered…

Po Valley Rice Production

This is a piece I wrote as a university report about rice production after our field trip on rice in May 2007 when we visited two producers in the province of Vercelli, Piemonte, Italy…