Presenting a road map for environmentally sustainable meat production and consumption, Senior Researcher Danielle Nierenberg is speaking on a panel at the European Commission’s Green Week in Brussels today. In a discussion with representatives from the Food and Agriculture Organization (FAO) and the Netherlands Environmental Assessment Agency, Nierenberg will explain three main steps to creating sustainable livestock production that nourishes both people and the planet:
First, how we can raise better meat through rotational grazing, improved manure management, and other practices to protect the environment and conserve biodiversity; Second, how we can protect biodiversity by protecting livestock keepers’ rights; and third, why educating consumers about sustainable meat consumption needs to be an important tool in maintaining agricultural, cultural, and ecological biodiversity.
Click here to download her Powerpoint presentation.
For more on biodiversity and sustainable methods of meat production and consumption see: Healing With Livestock in Rwanda, Teacher Turned Farmer. . .Turned Teacher, Got Biogas?, Conserving Endangered Animal Genetic Resources in Kenya, Prescribing Improved Nutrition to Combat HIV/AIDS in Africa, Maintaining Links to Tradition in a Changing World, The Keepers of Genetic Diversity, Mitigating Climate Change Through Food and Land Use and Happier Meals
- Innovation of the Week: Using Livestock to Rebuild and Preserve Communities
- Livestock Keepers’ Rights: Conserving Endangered Animal Genetic Resources in Kenya
- Meet the Nourishing the Planet Advisory Group: Jacob Wanyama
- Meet the Nourishing the Planet Advisory Group: Alan Duncan
- Not All Meat is Created Equal
- Recipe for a Sustainable Diet
- Maintaining Links to Tradition in a Changing World
- Remixing How We Think About the Meat Industry