Food Ethics - Winter '07: Meat

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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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? (available to subscribers)
Richie Alford | Henry Buller | Joyce D’Silva | Temple Grandin | Matt Howe | Ken Laughlin | Richard Lowe | Jason Matheny | Nicholas Saphir | Steven Tait | Colin Tudge (referenced version of Number Crunching)

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 (available to subscribers)
Raj Patel asks “If meat is murder, what is vegetarianism?”

On the farm (available to subscribers)
John Turner says we should face up to dairy’s dilemmas