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imagining a world where we eat less meat
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cutting back meat consumption is the new darling cause of pop stars. but if necessary environmental and health goals are to be achieved, the whole supply chain needs to be strumming along in tune. john mccartney, yoko ono and moby stepped out together on the ‘green carpet’ in june to launch the uk’s meat-free mondays campaign. over in belgium, the city of ghent has declared that public officials and school kids are to take a one-day holiday from meat eating each week. producing one kilogram of beef has the unfortunate side effect of producing 15-25kg of greenhouse gas emissions – not least because (depending on their diet) cows are notoriously windy creatures. if we are serious about meeting greenhouse gas reduction targets, meat production has a big part to play. but the environmental arguments are only half of it. a draft report from the world wildlife fund and proposed dietary guidelines from sweden have pointed out that we simply don’t need to eat as much meat as we do – and meat at every meal has grave health consequences. swedes chew through an average of 180g of meat and cured meat products a day, for instance – when just 140 g per day is sufficient to cover their iron and protein needs. reduce the excess and you’ll reduce the risk of developing certain types of cancer, says sweden’s national food administration. importantly, none of the above campaigns is calling for a wholesale switch to vegetarianism. but they are all calling a change in mindset. in the last 50 years cheap meat and plenty of it means that, in the eyes of many, a meat-free meal is no meal at all. breaking the excessive meat addiction is important for our survival as individuals, and for the planet. how should the industry be reacting? the meat and the dairy industries are making serious efforts in their own back yards to lighten their hoofprint. the british meat industry is developing a ‘roadmap’ for the whole meat supply chain that will build on developments in reducing energy and water consumption and waste reduction, for instance. retailers, too, have been working hard on farm assurance and animal welfare initiatives. these plans, as far as they go, are highly laudable. but the wwf report points out that red meat and dairy are vital to retailers’ revenue streams in the uk. this makes them “reluctant to reduce consumption amongst their customer base”. so if consumers feel good and green about eating lots of meat, the healthier eating goal falls by the wayside. radical it may sound, but if meat cuts were not cut price – if a steak became treat and not every pot had a chicken in it every night of the week – the food system could rear less and farmers still receive fair returns. if the dual goals of environment and health are to be achieved, stakeholders have got to look beyond their own backyard for the greater good. they must work together, talk together, and come up with a cohesive strategy. as i write this, i am finding it hard not to start humming ‘imagine’. we could achieve a healthier planet, populated by healthier people. macca, yoko and pals – i’m with you on this one. jess halliday is editor of award-winning website foodnavigator.com. over the past twelve years she has worked in print, broadcast and online media in both europe and the united states. if you would like to comment on this article, please email jess.halliday'at'decisionnews.com reader feedback chris anstey, managing director, chris anstey ltd: “if you’re going to hum 'imagine' - then i'm going to hum 'all we are saying, is give peas a chance'. if more pulses are eaten in place of meat, the resulting health and carbon credit would be massive.”
Source :foodqualitynews.com
Date :
27
July
2009
Category :
Meat Products
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large european study supports previous findings that suggests red and processed meat consumption increases the risk of colorectal cancer, fuelling immediate reaction from meat industry that claims the study fails to "prove cause and effect", reports lindsey partos. the eu wide research that spanned ten countries and tracked nearly half a million consumers concluded colorectal risk increases by 49 per cent per 100 grams of daily consumed red meat, to cover pork, beef, veal, and lamb.
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diet and cancer are directly linked, with alcohol and red and processed meats posing particular risks, according to the world cancer research fund's (wcrf) study released this week. a panel of world-renowned scientists looked at 7,000 studies published since the 1960s. entitled food, nutrition, physical activity, and the prevention of cancer, the report includes 10 recommendations on how to prevent cancer.
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new research supports previous findings that suggest a diet high in red meat could be a risk factor for cancer. high consumption of red and processed meats - but not fat or cholesterol -could raise the risk of pancreatic cancer, claim researchers at the cancer research center of hawaii. tracking 190,000 consumers over seven years through a multiethnic cohort study, the scientists say participants in the highest quintile of processed meat intake had a 68 per cent increased risk of pancreatic cancer compared with those in the lowest quintile.
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a federal judge has dismissed a lawsuit filed last july against several hotdog makers by vegan advocacy group cancer project that claimed hotdogs should carry a cancer warning label. the cancer project, an affiliate of the physicians committee for responsible medicine, said it was acting on behalf of three new jersey residents and filed a class-action consumer fraud lawsuit, arguing that hotdogs should carry the following label: “warning: consuming hot dogs and other processed meats increases the risk of cancer\", after several studies linked the consumption of processed meat with higher cancer risk.
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reduction of meat and dairy intake on climate change grounds would pose nutritional concerns for some nutrients but better public health advice on alternative sources and fortification could bridge the gap, write nutritional and climate experts from the uk. the food system is a major contributor to greenhouse gas emissions, with food supply thought to account for some 19 per cent of the uk’s emissions.
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high intake of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 per cent, according to a new study from researchers at the usa's national cancer institute. half a million people were surveyed for the new study that also reports raised risks of other cancers, including throat and liver cancer, report the researchers in the open access journal the public library of science - medicine .
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the big 'cs' got the meat industry in trouble last week - cancer and credibility. in the face of a major scientific study linking a 30 per cent increased risk of cancer with processed meat products, industry associations reacted quite strongly against the findings - when they would have been wiser to have just kept their mouths shut. the scientific review of 7,000 studies was completed for the world cancer research fund (wcrf) and the american institute for cancer research, very credible organisations.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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headlines continue to raise concerns over the 
no association between red or 