The ecological case for meat Premium31 July 2014
You report Mary Colwell’s address to the National Justice and Peace Network (News from Britain and Ireland, 26 July) in which she suggested that “Catholics could make the world a better place by eating less meat and fish”. She might have reminded her audience that unlike the staples of many British vegetarian dishes, which involve many air or sea miles, British meat is usually locally produced on upland areas otherwise unsuitable for vegetable food production; the grazing animals by a natural process turn the uneatable into the eatable: grass into meat. If wintered in the lowlands, by another natural process, they improve the nutrition and texture of soils for further arable crops, before returning to the uplands, where they reduce the use of hydrocarbons in maintaining
Register for free articles a month or subscribe now from £53* for 6 months unlimited access to article content.
Subscribe now and enjoy access to all parts of the tablet website, Including its 175 year archive...
Delivered to you each week
Read online / download on your iPad, iPhone, computer or Android device
For institutions: read online / download on your iPad, iPhone, computer or Android device. Email email@example.com for more information
Most Read Articles
Iron fists and velvet glovesPremium
Manage my subcription hereManage
Sign up for our newsletterSign Up