By Category
By Type
By Author
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Learning through the land: Skilled labour in the meat processing sector
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Animal by-products: Turning a cost into an asset
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Why Denmark's carbon cow tax is a step in the wrong direction
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Butcher profile: Ieuan Edwards, The Welsh Butcher, Conwy
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Butcher profile: David Gigli, Gigli's, Lytham St Annes
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Butcher profile: Will Simkin, Essington Farm Shop, Wolverhampton
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Butcher profile: George Debman, G. Debman Family Butchers
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Butcher profile: Robert Jones, Walter Smith Fine Foods Ltd.
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Butcher profile: Richard Douglas, Carnivore and Herbivore
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Why buying locally produced meat is not an easy task
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What is lost with the loss of a small abattoir
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More extreme claims from George Monbiot: The Sustainable Food Trust responds
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Getting to the root of the climate issue – interview in Meat Management Magazine
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Talking the regenerative talk: Nestlé’s latest commitments
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The kindness of butchers - why a small, farmer-owned abattoir in southern Germany is thriving. Pt III
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Livestock and food security: A contested relationship
