How can we make the most of livestock?
Key to transitioning to more sustainable livestock systems is ensuring that the value of the whole animal is recognised. This includes adding value through local processing and direct selling of meat products, including making better use of nutrient-rich edible offal, which could reduce the carbon footprint of beef and lamb, but also the inedible portions that are often discarded or seen to have little value today.
Wool, hides and skins are high-quality, long-lasting materials that could replace many fossil fuel- and energy-intensive synthetic materials that are hugely damaging to the environment.
During this session, the panel will discuss why (re)valuing the whole animal is an essential condition for sustainable livestock systems!
Speakers:
Patrick Holden, Founder and CEO, Sustainable Food Trust
Jennifer Hunter – Fernhill Farm
Alice Robinson, British Pasture Leather
Andy Gray, farmer and owner of MC Kelly butchers
Robert Barbour, Senior Researcher, Sustainable Food Trust
This event is part of Countryside COP, from the 04 – 08 November, bringing together the rural community and businesses to showcase and inspire activity ahead of COP29 in Baku, Azerbaijan, from 11 – 22 November 2024.
