The Board of the Blue Mountains Food Co-op would like to invite members to an informative discussion on the complexities of meat production and consumption.
The global population is currently 7.7 billion people. By 2050, it will be close to 10 billion people. In that time, the world needs to become carbon neutral, in order to limit future climate change to 1.5 degrees Celsius. How we feed ourselves – and the impact this has on our fellow creatures and the future of the planet – is arguably the biggest dilemma for us as individuals, and collectively as a species. Eating meat – and how we produce it – is at the heart of that challenge.
For 38 years the Blue Mountains Food Co-op has been a leader in driving awareness about good food by sourcing sustainably-grown produce for its members and customers, and helping to inform the Blue Mountains community about healthy food choices – for environmental, ethical and nutritional reasons.
The Co-op has not sold meat since it was founded in 1981 but does sell organic dairy products and free-range eggs. Meat production and consumption is linked to the loss of forests, rangelands, wild species and the collapse of global fisheries and biodiversity, as well as rising carbon emissions and animal cruelty and injustice issues.
But, are there ways to more sustainably farm meat and at the same time reduce growing global meat consumption which could help mitigate the future impacts of climate change and the suffering of sentient species? And should the Co-op be helping to lead and inform this debate by selling sustainably farmed meat?
Matthew Evans – farmer, restaurateur, author of On Eating Meat – The truth about its production and the ethics of eating it
A scorching manifesto on the ethics of eating meat by the best placed person to write about it – farmer and chef Matthew Evans, aka The Gourmet Farmer.
‘Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome’s passion with forensic research into the sources of the meat we eat. Matthew Evans brings his unflinching honesty – and a farmer’s hands-on experience – to the question of how to be an ethical carnivore.’ Hugh Mackay
Tara Lilburne – co-founder and life member of Blue Mountains Food Co-op
Sallyanne Pisk – nutritionist and dietician
Moderated by Gregg Borschmann, ABC Radio National
Questions for the panel, pertaining to environmental, health or ethical concerns, are invited from members and must be submitted by COB Tuesday 16th July to firstname.lastname@example.org.