A Slow Meat update: better, less

The Slow Meat conference in Denver this June was one heckuva meat meet. All puns aside, mainstream meat production in this country encourages some of the worst practices in livestock management–and moving the dial toward the better would amount to enormous systemic change in an industry fueled by demands of fast and cheap.

So how can we as consumers use our purchasing power to buy good, clean, and fair meat? How do we know how to read labels, source good food, and restructure our plates? Read on to learn the definition of Slow Meat–“better, less”.

Slow Meat

Eating BETTER MEAT creates:

  • Improved working environment for producers and quality of life for animals
  • More complex and delicious flavors
  • Animal and plant diversity in the field
  • Healthier local food economies

And eating LESS MEAT creates:

  • Opportunities to explore the flavors of vegetables, grains, and culinary traditions from many cultures
  • Resilient ecosystems, less threatened by environmental damage
  • Frugality and inspiration in the kitchen
  • Healthier eaters

Stay tuned for Slow Meat’s five-part campaign of action and how you can take part on the local level. Jen Ede is Slow Meat Coordinator for Slow Food WISE.

This post was written by

You must be logged in to post a comment.