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Why Britain needs small abattoirs

The UK's network of small abattoirs is near collapse, and as our new report reveals, this could h...

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Mobile on-farm slaughter units in the US: The saviour of local meat production?

Marianne Landzettel visits a US farm with a novel solution to the decline in local slaughterhouse...

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Small abattoirs in local communities: One farmer’s perspective

Julie Baber, a small farmer in Somerset, tells of her experience using a local traditional abatto...

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A is for abattoir: A forgotten step in sustainable meat production

Meat is centre table in food debates, from public health to global resources, but where our meat ...

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Market

An internal crisis: the changing of offal

Part two of our offal series explores why changes in the trade, and our tastes, meant offal fell ...

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Demystifying halal

There are many misconceptions around Halal slaughter and it often divides opinion. In the hope of...

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Eating your values: Five questions to ask your butcher

Many of us want to shop in line with our values when it comes to buying meat, but in practice it ...

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Sacred life, sacred death

Following a session exploring the issue of livestock slaughter at the Harmony in Food and Farming...

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Local abattoirs: Why they are closing and how we can save them

At the Oxford Real Farming conference 2019, the Campaign for Local Abattoirs and the Sustainable ...

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