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Meat

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When we think of meat we think of its rich taste, its texture, its consistency... But daily meat consumption is quite a modern phenomenon. Traditionally, meat had an important symbolic value and was reserved for special occasions, rituals, and feasts. Today we consume more than ever. We encourage you to take a closer look at the steps involved in the process of meat production, eat meat in moderation, and avoid large scale channels of production and distribution.


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21/06/2011 - 15:40
Keep this in mind!
Eating less meat is healthier, cheaper and leads to a more fair and sustainable world.

Free-range cattle farming, especially if it's organic, is more sustainable and helps rural areas to thrive.

Look for "free-range" meat in ecological shops, and butchers that sell meat with a seal of Protected Designation of Origin or who are in direct contact with livestock farmers.



Information sources
Retailers and business associations: Asociación de Detallistas de Carne de Madrid, Asociación Interprofesional del Cerdo Ibérico, carnicerías en varios mercados, Ecoviand de Brugarolas, Interprofesional de la Carne de Bovino Autóctono de Calidad, Propollo - Organización Interprofesional de la Avicultura de Carne de Pollo, Servicarns;

trade unions: Coordinadora de Organizaciones de Agricultores y Ganaderos;

research centers: Centro de Investigaciones Agrarias de Mabegondo, Institut d'Economia i Geografia del CSIC, Servicio Regional de Investigación y Desarrollo Agroalimentario, Grupo de Investigación en Economía Ecolóxica e Agroecoloxía de la Universidad de Vigo;

experts inthe field: Ferran Garcia, Marta García Rivera, David Miño (veterinarians), Montse L. Tolosana, Frederic Vinyes (food-related issues);

government: Departament de Qualitat Alimentària i Laboratori Agroalimentari del Dpt. d'Agricultura, Ramaderia i Pesca de la Generalitat de Catalunya, Dpt. d'Ordenació de Bones Pràctiques del Ministeri d'Agricultura, Pesca i Alimentació;

books: A. Ruesga y otros: La práctica de la agricultura y ganadería ecológicas, Comité Andaluz de Agricultura Ecológica 2001, H. McGee: On food and cooking. The science and lore of the kitchen, Scribner 2004; varios autores: Agricultura y sociedad en el cambio de siglo, McGrawHill 2002;

organizations: Ecologistas en Acción.




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