By Category
By Type
By Author
-
Butcher profile: Ieuan Edwards, The Welsh Butcher, Conwy
-
Butcher profile: David Gigli, Gigli's, Lytham St Annes
-
Butcher profile: Will Simkin, Essington Farm Shop, Wolverhampton
-
Butcher profile: George Debman, G. Debman Family Butchers
-
Butcher profile: Robert Jones, Walter Smith Fine Foods Ltd.
-
Butcher profile: Richard Douglas, Carnivore and Herbivore
-
Why buying locally produced meat is not an easy task
-
What is lost with the loss of a small abattoir
-
More extreme claims from George Monbiot: The Sustainable Food Trust responds
-
Getting to the root of the climate issue – interview in Meat Management Magazine
-
Talking the regenerative talk: Nestlé’s latest commitments
-
The kindness of butchers - why a small, farmer-owned abattoir in southern Germany is thriving. Pt III
-
Livestock and food security: A contested relationship
-
The kindness of butchers – why a small, farmer-owned abattoir in southern Germany is thriving (Pt II)
-
ORFC: A local meat supply chain – issues raised and hopes dashed
-
Book Review: Defending Beef: The Case for Sustainable Meat Production
