Meat: Facing the dilemmas

In this edition of Food Ethics, the industry and its critics grapple with the dilemmas facing our meat habit. Contributors include Temple Grandin, Richard Lowe, Nicholas Saphir, Colin Tudge, Joyce D'Silva, Tara Garnett and many more.

Farming animals already accounts for almost a fifth of global greenhouse gas emissions and the UN expects meat demand to double by 2050. Meanwhile new reports reiterate the toll our health pays from a meat-heavy diet. Yet livestock play a crucial part in many rural communities and some efforts to reduce our carbon footprint may be worse for animal welfare.

This edition of Food Ethics explores the way through this quagmire. The easy answer is that we must eat less meat, but that raises a host more issues - ethical and pragmatic - for governments, consumers and people in the industry.

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Contents

Meat: the challenge
Consumers | Tony McMichael
Producers | John Wibberley
Animals | Ruth Layton
Environment | Tara Garnett

The big question
How should we farm animals in 2050? | Richie Alford | Henry Buller | Joyce D’Silva | Temple Grandin | Matt Howe | Ken Laughlin | Richard Lowe | Jason Matheny | Nicholas Saphir | Steven Tait | Colin Tudge
Animals versus the environment | Kate Rawles finds you can’t solve a problem with the same thinking that caused it

Where next?
Meat production | Roland Bonney
Meat consumption | Russell Marsh
Meat trade | Steve Suppan

Columns
Worldview |Raj Patel asks “If meat is murder, what is vegetarianism?”
On the farm | John Turner says we should face up to dairy’s dilemmas

Business page
Industry benefits if regulators learn from BSE | Patrick van Zwanenberg and Erik Millstone

Regulars
From the editor
News
Reviews – reading
Reviews – eating | Tim Finney
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