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  #1   ^
Old Sat, Jan-01-22, 08:44
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Demi Demi is offline
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Default Farmers fight back against Veganuary 'misinformation' in push to keep meat on menu

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Farmers fight back against Veganuary 'misinformation' in push to keep meat on the menu

The Agricultural and Horticultural Development Board said the “We Eat Balanced” campaign aimed to help shoppers make informed choices


British farmers are launching a campaign to promote eating meat during Veganuary to counteract “misinformation and false truths” on social media.

The Agricultural and Horticultural Development Board says it wants to “give farmers a voice” during a month filled with adverts promoting a vegan lifestyle.

The group said that for many people the weekly shop had become a “moral minefield” and it wanted to help consumers make considered and informed choices.

They said the “We Eat Balanced” campaign was not about competing with the vegan movement, but it hoped to encourage people to think about how they could have a balanced diet, while also doing their bit for the planet by buying British produce.

Environmental campaigners claim that agriculture is one of the main contributors to global greenhouse gas emissions and climate advisors say the public should be urged to eat less meat to help protect the planet.

The National Farmers Union said the stark reality was “it really isn’t as simple as saying plant-based food is good and animal-based food is bad”.

'Giving farmers a voice'

The campaign by the Agricultural and Horticultural Development Board (AHDB) will include a new advertisement that will be broadcast on Channel 4, ITV and Sky as well as on-demand services.

The advert focuses on “an inquisitive little girl” called Nancy along with her grandad learning about the goodness within red meat and dairy, as a natural source of vitamin B12, produced to ‘world-class standards’.

Shoppers will also see the campaign in supermarket meat and dairy aisles. The AHDB hopes to reach 90 per cent of adults over the month.

Its director of marketing, Liam Byrne, said: "January is a key time of year for the campaign to run, as there is a greater emphasis on the 'reduce meat and dairy' message to consumers from brands, TV shows and the media in general.

“Through the campaign we are giving farmers a platform and a voice to present the facts about food and farming from the UK, and sharing across industry to make sure we are all using evidence-based information consistently.”

He added: “The We Eat Balanced campaign seeks to reconnect consumers with their food and demonstrates that if you’d like to make small positive changes for the better, then sourcing your meat and dairy from the UK will mean you’re buying a product with a lower carbon footprint, and produced to some of the highest production standards in the world.

“In addition, meat and dairy both contain vitamin B12, an essential nutrient not naturally present in foods of plant origin, so adding a little meat or dairy to your vegetables will boost the number of vitamins in your meal.”

The campaign first started in January of last year, albeit on a smaller scale, but attracted a number of complaints from organisations including The Vegan Society, PETA and Humane League UK. The Advertising Standards Authority ultimately dismissed all of the complaints.

A spokesman for the National Farmers Union said: “What we eat is a personal choice and it’s important we all make informed decisions. It really isn’t as simple as saying plant-based food is good and animal-based food is bad – it all depends on where and how it has been produced.

“Livestock farming in the UK is very different to the large-scale systems in the US or in Brazil where it is causing deforestation. Our greenhouse gas emissions from beef are less than half the global average and our cattle are reared on grass-based diets, grazing fields that store a significant amount of carbon.”

https://www.telegraph.co.uk/news/20...tion-push-keep/
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  #2   ^
Old Sat, Jan-01-22, 09:26
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cotonpal cotonpal is online now
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I am so tired of vegan misinformation. What galls me most are the twofold claims of non-existent health benefits and short sighted moral superiority.
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  #3   ^
Old Sat, Jan-01-22, 09:34
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GRB5111 GRB5111 is offline
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Originally Posted by cotonpal
I am so tired of vegan misinformation. What galls me most are the twofold claims of non-existent health benefits and short sighted moral superiority.

Yes, and then add the claims of helping the environment by eating vegan and we've a trifecta hitting the most contentious topics that people are likely to believe at an emotional level. Good to see the AHDB message being shared despite the efforts to squelch it.
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Old Sat, Jan-01-22, 09:37
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cotonpal cotonpal is online now
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Originally Posted by GRB5111
Yes, and then add the claims of helping the environment by eating vegan and we've a trifecta hitting the most contentious topics that people are likely to believe at an emotional level. Good to see this message being shared despite the efforts to squelch it.


Yes, I forgot to add the claim of saving the planet, a trifecta of self-righteous egotistical thinking.
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  #5   ^
Old Sat, Jan-01-22, 09:57
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GRB5111 GRB5111 is offline
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Originally Posted by cotonpal
Yes, I forgot to add the claim of saving the planet, a trifecta of self-righteous egotistical thinking.

Exactly, dominant egos can lead to very unhealthy outcomes.
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  #6   ^
Old Sat, Jan-01-22, 11:26
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Demi Demi is offline
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Originally Posted by cotonpal
Yes, I forgot to add the claim of saving the planet, a trifecta of self-righteous egotistical thinking.
The following article from the same newspaper as the previous article, is a prime example:

Quote:
The disturbing truth about avocados – and other food swaps you need to make now

Your lunch... or the planet? We do a deep dive on the diet that can save the planet – and shrink your waistband


For climatarian Donna Collins, 38, it was a documentary that made her change the way she ate for ever. ‘It just highlighted how damaging modern farming is in so many ways,’ says Donna, an architect and owner of online interiors store Domo.

'Areas that used to have ancient forests and beautiful, diverse wild plants are now just depressing squares of grazing pastures, and I simply couldn’t continue to turn a blind eye.’

In the six years since, she’s cut out meat entirely, swapped dairy for oat milk, and focused more on buying organic to reduce the impact of pesticides on the land. As well as being more content about her place in the world, she says she’s never felt better.

It’s billed as the diet that will help save the planet – and also turn around your own health. And the climate-friendly way of eating has gone so mainstream that everyone from health experts to fast-food chains is leaning into it. So what is climatarian eating, and why is it bad news if you like avocados?

It’s not just another way to say ‘vegetarian’ or ‘vegan’ – although that may be part of it. ‘It means eating to reduce all elements that contribute to a food’s carbon footprint – which also means considering the amount of processing involved, how far it’s transported and how much of it you buy or waste,’ says Dr Alona Pulde from nutrition app Lifesum, which is increasing the climatarian advice offered to its users.

If you’re eating to save the planet, local, seasonal, unprocessed and plant-based foods are in; meat, dairy and water-intensive crops like avocados are likely out.

It’s estimated that 34 per cent of the world’s man-made greenhouse-gas emissions are linked in some way to the food we eat. ‘It’s astonishing that there is not massive discussion on this,’ says Timothy Lang, emeritus professor of food policy at London’s City University.

‘It was barely even discussed at COP26. That’s not to say coal and deforestation aren’t important, but what drives deforestation is food production and if we want to have any chance of meeting net-zero targets by 2050, it’s an issue we need to address.’

The climate-friendliness of a food can be determined by analysing a huge range of factors, such as how much power is used in making or storing it, and how much water is used growing a crop or, in the case of meat, cleaning a factory or farm.

It considers the potential pollutant impact from pesticides and the loss of biodiversity when wild land is converted to a single crop or grazing pasture.

Then add the energy used getting the food from the farm to your plate – in transportation, packaging, refrigeration and store lighting, ‘and even that used by you driving to pick it up and cooking it’, says Dr Pulde. Suddenly, you can see why the contribution to climate change of the food you eat might be so large.

The good news is that while politicians might not be talking about it much yet, companies are – and 2022 is going to see the link between climate change and our diet highlighted more than ever before. In the US, chain restaurants Chipotle and Just Salad already mark climatarian options on their menus.

In the UK, noting that avocados have a large carbon footprint, Mexican chain Wahaca has created an avo-free alternative to guacamole (according to Carbon Footprint Ltd, a pack of two avocados has almost twice the emissions footprint of a kilo of bananas).

Carbon-footprint labelling on food bought in shops is also coming. Already, Quorn and Oatly packaging shows a measure called ‘C02e’, which converts all the greenhouse gases emitted while making a product into the equivalent amount of CO2.

It’s a complex equation, so we’re not quite at the stage of counting carbon like calories (although if you want to try, the WWF suggests a daily C02e budget of 4.77kg from food – we’re currently averaging about 5.17kg in the UK). It’s more so you can compare brands and products to help you make better choices.

To streamline things further, an organisation called Foundation Earth is currently trialling a carbon traffic-light system on foods, like the one used for sugar and saturated fat, while Unilever suggests we might soon see carbon-neutral aisles in supermarkets, similar to the free-from ones we have now.

Even the canapés at your next conference might get a green makeover as more corporations focus on their carbon profile. ‘Our clients are asking for more transparency and so we’re starting to work with a company called Foodsteps to analyse our recipes and actually provide a carbon score on the menu,’ says Holly Congdon from luxury events company Lettice.

What used to be a lifestyle on the eco-fringes of society is becoming more and more established – so how can you get in on it?

The first and most important thing is to cut back on your meat and dairy consumption. ‘Animal products account for 58 per cent of the greenhouse gases emitted [in producing food] – and of that, beef and lamb account for 50 per cent,’ says Professor Lang.

If you can’t bear to give up meat altogether, try the ‘Veggie 5:2’ – where you cut out meat for five days a week. Waitrose predicts this will be one of the biggest food trends of 2022.

Then start making small, specific swaps. Giving your whole diet an eco-overhaul in one go is overwhelming, so Emily Buchanan from Climate Change Coaches suggests focusing on one item a week. ‘Take avocados: it’s a very thirsty plant and you can’t change that, but perhaps you decide only to buy avocados grown in Spain, as opposed to South America – that reduces the food miles.’

Something else we can all embrace is reducing portion sizes and limiting food waste. ‘Our grandparents would have a chicken on a Sunday and make it last two to three more days with leftovers and using the carcass for stock – we need to go back to this mentality rather than just throwing food away,’ says Professor Lang.

For good ideas on how to make your fridge go further, have a look at the new book The Zero-Waste Kitchen by Charmaine Yabsley (out 13 January).

If your motivation slips, consider this: going climatarian might even see you drop a few pounds. ‘Much of planet-friendly eating also reflects healthy eating behaviour,’ says Professor Lang.

‘It’s been suggested that if we just followed healthy eating guidelines like cutting back on red meat, particularly processed meals, and reducing sugars and fats, greenhouse-gas emissions would go down – along with the cost to public health.’

And yes, each of us really can make a difference. ‘I love the saying, “We don’t need a handful of people doing zero-waste perfectly, we need millions doing it imperfectly,”’ says Donna Collins. ‘And the same applies to eating in a more ethical way.’

https://www.telegraph.co.uk/food-an...-need-make-now/

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  #7   ^
Old Sun, Jan-02-22, 07:56
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Calianna Calianna is online now
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Something else we can all embrace is reducing portion sizes and limiting food waste.‘Our grandparents would have a chicken on a Sunday and make it last two to three more days with leftovers and using the carcass for stock – we need to go back to this mentality rather than just throwing food away,’ says Professor Lang.


I don't know about others, but very little meat has ever been wasted in my house. The fresh meat needs to be used within a few days (although I've noticed that vacuum packed meats are often dated to keep under proper refrigeration temperatures for at least a couple of weeks). After the meat is cooked, it's still good for a few days, often a week. And if we can't eat it all that quickly, then I freeze it.

It's always the fresh produce that goes bad before it can be used up.

Since the article mentioned avocados frequently, it needs to be pointed out that one of the worst produce items for going bad is avocados - you wait and wait and wait for it to finally get ripe enough to use... then when it's finally ripe, you cut it open, only to find it rotten inside. I've had the same problem with things like nectarines and peaches though.

Berries - very, very short shelf life. Eat them within a day or two of when you bring them home from the store. Hopefully you managed to find a package that didn't have any mold spores in it, or the entire package will be ruined in the blink of an eye and need to be tossed.

Zucchini, cucumbers, lettuce, spinach, broccoli, asparagus, etc - looks great in the store, but only because the produce workers have culled the pieces and packages that have wilted, browned, yellowed, become mushy, or moldy. But the customer never sees that huge bin of rotten perishable produce in the back room. Ironically for the vegan/vegetarian and environmentalist mindsets alike, the rotten produce will either be dumped in a landfill, or delivered to a hog farm to feed the pigs. I prefer it to be fed to the pigs, so you can enjoy your ham, pork chops, sausage, and bacon.



Once you find some produce that seems to be as fresh as possible, if you don't eat it within a couple of days, then it gets mushy, moldy, and inedible. Into the trash that goes too, but you probably don't have the option of delivering your trash can full of rotten produce to a hog farm, so it is totally wasted. If you buy frozen or canned, that means more processing, travel, and packaging has been put into it before purchase. But the trade-off is that it keeps far longer.



If you're buying any produce out of season for your specific area, that will involve hundreds or thousands of miles of travel - Not only is "in season" a very few short few weeks of spring, summer, or early fall for most produce, there's plenty of produce items that won't even grow in many areas of the world due to the short growing season, or the overwinter freezing. Northern climates would have no fresh produce at all during the winter if it wasn't being brought in from hundreds or thousands of miles away. (And also why the current supply chain issues have affected the availability of fresh produce)


Back in my carby days, even as much bread as I ate, it was not unusual for bread to get moldy before we could use all of it. Any bruises on stored potatoes can lead to rotten potatoes in a relatively short time. Even other long storage root vegetables such as carrots and onions only keep for so long before they rot and need to be tossed.



The amount of processing, packaging and travel involved in producing fake meat substitutes is outrageous, especially considering the inferior nutrition they provide - definitely not a truly environmentally friendly option.



It's a logical fallacy that eating real meat is the primary problem when it comes to the environmental impact of food production. Stored properly, meat can keep as long (or even far longer) than produce items or bread.
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  #8   ^
Old Sun, Jan-02-22, 08:09
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cotonpal cotonpal is online now
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In my home virtually no food, meat or fresh produce goes to waste. I do not have a car. I walk to my food coop 2-3 times a week to get produce. My town has curbside compost pickup so that I can compost what little does get discarded including meat which is allowed in the curbside compost. The assumptions people make about their own moral superiority and the moral deficiencies of others is simply part of their arrogance, their need to believe themselves to be better than others.
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