Eating Better and Friends of the Earth kicked off 2017 by hosting a lively debate at the Oxford Real Farming Conference.
John Meadley, Chairman of the Pasture-Fed Livestock Association blogs about why it's important to champion 'better meat' consumption as well as less.
Australian academics Stuart White and Dana Cordell have contributed to a new book which looks at how reducing meat in our diets is a more sustainable and fairer way to feed the planet.
Globally greenhouse gas emissions from livestock are as large as emissions from transport. Shouldn’t we be doing more to make our diets - as well as our cars - more climate-smart asks Tim Benton?
Chicken is portrayed as the healthy virtuous meat – but is it and should we be eating so much? asks Duncan Williamson. Embracing variety in our diets would enliven our pallets and plates and give the chickens a better time too.
Everything you need to know about meat in one great publication writes Vicki Hird. With facts and figures about the animals we eat, it's essential reading for 2014.
Nearly half of all antibiotics produced in the world are consumed by farm animals. Rebecca St Clair reports on growing concerns about antibiotic resistance and the need for more responsible use of antibiotics in intensive farming.
Experts regularly argue that, to feed the anticipated world population in 2050 of nine billion, food production must increase by 60%-70% or more. And on the basis of these figures we are told that further intensification of agricultural production is essential.
But are these figures accurate? Do we really need to produce so much extra food? asks Peter Stevenson of Compassion in World Farming.