Meat Atlas - Facts and Figures about the Animals we Eat
Food is a necessity. And it’s very personal. Satisfaction reflects ethical decisions, and private concerns can be very political in nature. We are more and more alienated from what is on our plates and in our hands, so responsible food consumption is something that an increasing number of people demand. These people need information on which to base their decisions and to answer their questions.
This publication sheds light on the impacts of meat and dairy production, and aims to catalyse the debate over the need for better, safer and more sustainable food and farming.
Product details
Table of contents
Table of contents:
2 Imprint
6 Introduction
8 Lessons to learn
10 The rise of the global market
12 Concentration: Economies of scale but less diversity
14 Making products from animals: The slaughter industry
16 Bright pink in the cold cabinet
18 Free trade versus safe food
20 The hidden cost of steak
22 Why farms kill fish: Biodiversity loss on land and in water
24 A species-poor planet
26 Antibiotics: Breeding superbugs
28 When the tank is running dry
30 The grain in the feed trough
32 The emergence of a Latin American soy empire
34 The climate cost of cattle
36 Ranchers in the rainforest
38 The glyphosate in your burger
40 A plethora of poultry: Chickens take the lead
42 Where keeping chickens is women's work
44 Imported chicken wings destroy West African businesses
46 Disquiet in the developed world
48 Half a billion new middle-class consumers from Rio to Shanghai
50 Urban livestock keeping
52 Turning scrub into pollution
54 In search of good food
56 Vegetarianism: Many roots, many shoots
58 What to do and how to do it: Individuals and groups
60 A greener policy for Europe
62 Authors and sources for data and graphics
64 Resources
66 About us