Discussion in Daylesford on improving meat quality with fewer consumption.

In a recent event at Daylesford Organic Farm, a panel of experts gathered to discuss the role of livestock in global warming, soil carbon capture, and the future of sustainable meat production. The panel, comprising food author and journalist Rose Prince, nutritional health coach Lizzie King, nutritional therapist Eve Kalinik, naturopath and herbalist Rhaya Jordan, environmental scientist Tim Field, and head of sustainability at Daylesford, Tim Field, shared insights on the benefits and challenges of grass-fed meat production.

Tim Field highlighted the importance of managing livestock in a way that benefits the environment, such as through mixed species swards that are good for bees. He emphasized the role of Daylesford's partner, Pasture for Life, a community of farmers and researchers brought together by Daylesford to share knowledge and work towards a more resource-efficient, resilient, and profitable agriculture.

Rose Prince stressed the importance of enjoying the cooking and eating of food, and there is nothing better than a slow-cooked piece of meat. However, she lamented the loss of traditional cooking skills, such as cooking an entire animal without waste, and the need to respect the animal and the environment in which it lived. She demonstrated this by making 16 helpings of food from one high-quality 2.5kg chicken in 2005.

The panel agreed that the way meat is produced in mainstream farming is making people sick, and not feeding ruminants grass can make them sick and impact human health. They pointed out that monocultures of oilseed rape and maize are not beneficial for pollinators, while grass-fed meat from slower growing native breeds is high quality and nutrient dense. Research done at the University of Michigan has shown that the healthiest diets are those that center on diversity and seasonality, such as those eaten in France.

Lizzie King agreed, stating there seems to be a strange sense of entitlement now: if you want to eat something, you go out and get it. She suggested rethinking the plate and treating meat as a special 'side' next to pulses and vegetables. Rhaya Jordan commented that meat is no longer an expensive treat but something that is eaten casually, every day, in the street now.

The benefits of grass-fed meat are numerous. It is nutritionally superior, containing higher levels of vitamins, antioxidants, omega-3 fatty acids, and conjugated linoleic acid (CLA) compared to grain-fed beef, due to a natural pasture-based diet. It is generally free from antibiotics and hormones, contributing to a cleaner, more natural product with potential health advantages. When produced via regenerative agriculture principles, meat can be more nutritious while also supporting better environmental health by improving soil quality and biodiversity, thus mitigating climate impact.

However, grass-fed meat also has its drawbacks. It often has less marbling, making it leaner but potentially less tender and juicy, which requires careful cooking methods to preserve texture. It is not as widely available as conventional beef and is often a specialty item, sometimes necessitating direct farm-to-consumer purchase or boutique retailers. The price is higher due to factors such as slower cattle growth, more land and labor requirements, and lower yield, posing an affordability barrier for some consumers. Environmental benefits depend heavily on farming practices; some grass-fed systems can still harm the environment if not managed regeneratively, failing to maximize sustainability or nutritional gains.

Despite these challenges, the panel at Daylesford emphasized the importance of sustainable meat production and the need for consumers to make informed choices about the food they eat. Daylesford organic farm sells high-quality, sustainably produced food through its farm shops in Gloucestershire and London.

[1] A. D. Campbell-McBride, "Gut and Psychology Syndrome: Natural Treatment for Autism, Dyspraxia, A.D.D., Dyslexia, A.D.H.D., Depression, Schizophrenia." Medinform Publishing, 2004. [2] T. W. Elmhirst, "Regenerative Agriculture: A New Paradigm for Sustainable Food and Farming Systems." Springer, 2019. [3] S. R. Krebs and J. R. Krebs, "Sustainable Agriculture: An Ecological Approach." CABI, 2001.