Eating Better have written a practical guide for how to navigate ethically eating meat and dairy. They also provide a guide for de-coding labels.
Eating Better (who are part of the Sustain alliance) have published a new report ‘The Principles for Eating Meat and Dairy More Sustainably: the ‘less and better’ approach’.
Their eight principles are:
Eating Better guide to labels and certification:
"Short of getting to know the particular circumstances of individual farms, and purchasing direct from producers, at farm shops and farmers markets, assurance schemes and labels are often the only way of identifying ‘better’ meat and dairy products.
Schemes vary considerably in their scope, status and standards. Organic standards, for example, are enshrined with EU Organic Regulation, apply to all EU organic production as well as imports, and cover the whole life of an animal.
Other terms described on labels are less stringent and may only apply to the way an animal is farmed just for part of its life. For example, a beef product marketed as ‘grass-fed’ may have come from cattle reared on grass/forage for anything between 51% to 100% of its life. The description ‘free range’ is a broad term and different schemes have different standards."
You can read more information about labelling on page 15 in the full report.
Sustain campaigns with Eating Better for a food and farming policy which benefits the environment, health, animals and farmers.
Sustain: Sustain advocates food and agriculture policies and practices that enhance the health and welfare of people and animals, improve the working and living environment, promote equity and enrich society and culture.
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