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.

Food Ethics Magazine – The Food Crisis

The current issue of the magazine of the Food Ethics Council covers the issues behind and caused by the recent food commodity price rises (that I also wrote about here). Here are some contributions that stood out for me…
Alex Evans of the Center on International Cooperation, New York University presents some detailed analysis of [...]

Reform Club Menu, 9th May 1846

An analysis of a menu from the Reform Club for a dinner on the 9th May 1846 prepared by chef Alexis Soyer.

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.

Fishing in Puglia

Description of a week’s field trip in Puglia, Italy with the University of Gastronomic Sciences to study the fishing industry.

Farmed cod proves unsustainable

The Guardian reports on the shutting down of the only cod aquaculture operation.

The Role of the Endocannabinoid system in eating

Report on a presentation at the University of Gastronomic Sciences by Dr Vincenzo di Marzo on his work on food and eating disorders.