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Author: Bill Winders
Publisher: MIT Press
ISBN: 0262537737
Category : Political Science
Languages : en
Pages : 265
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Book Description
The growth of the global meat industry and the implications for climate change, food insecurity, workers' rights, the treatment of animals, and other issues. Global meat production and consumption have risen sharply and steadily over the past five decades, with per capita meat consumption almost doubling since 1960. The expanding global meat industry, meanwhile, driven by new trade policies and fueled by government subsidies, is dominated by just a few corporate giants. Industrial farming—the intensive production of animals and fish—has spread across the globe. Millions of acres of land are now used for pastures, feed crops, and animal waste reservoirs. Drawing on concrete examples, the contributors to Global Meat explore the implications of the rise of a global meat industry for a range of social and environmental issues, including climate change, clean water supplies, hunger, workers' rights, and the treatment of animals. Three themes emerge from their discussions: the role of government and corporations in shaping the structure of the global meat industry; the paradox of simultaneous rising meat production and greater food insecurity; and the industry's contribution to social and environmental injustice. Contributors address such specific topics as the dramatic increase in pork production and consumption in China; land management by small-scale cattle farmers in the Amazon; the effect on the climate of rising greenhouse gas emissions from cattle raised for meat; and the tensions between economic development and animal welfare. Contributors Conner Bailey, Robert M. Chiles, Celize Christy, Riva C. H. Denny, Carrie Freshour, Philip H. Howard, Elizabeth Ransom, Tom Rudel, Mindi Schneider, Nhuong Tran, Bill Winders
Author: Bill Winders
Publisher: MIT Press
ISBN: 0262537737
Category : Political Science
Languages : en
Pages : 265
Get Book Here
Book Description
The growth of the global meat industry and the implications for climate change, food insecurity, workers' rights, the treatment of animals, and other issues. Global meat production and consumption have risen sharply and steadily over the past five decades, with per capita meat consumption almost doubling since 1960. The expanding global meat industry, meanwhile, driven by new trade policies and fueled by government subsidies, is dominated by just a few corporate giants. Industrial farming—the intensive production of animals and fish—has spread across the globe. Millions of acres of land are now used for pastures, feed crops, and animal waste reservoirs. Drawing on concrete examples, the contributors to Global Meat explore the implications of the rise of a global meat industry for a range of social and environmental issues, including climate change, clean water supplies, hunger, workers' rights, and the treatment of animals. Three themes emerge from their discussions: the role of government and corporations in shaping the structure of the global meat industry; the paradox of simultaneous rising meat production and greater food insecurity; and the industry's contribution to social and environmental injustice. Contributors address such specific topics as the dramatic increase in pork production and consumption in China; land management by small-scale cattle farmers in the Amazon; the effect on the climate of rising greenhouse gas emissions from cattle raised for meat; and the tensions between economic development and animal welfare. Contributors Conner Bailey, Robert M. Chiles, Celize Christy, Riva C. H. Denny, Carrie Freshour, Philip H. Howard, Elizabeth Ransom, Tom Rudel, Mindi Schneider, Nhuong Tran, Bill Winders
Author: Bill Winders
Publisher: MIT Press
ISBN: 0262355396
Category : Political Science
Languages : en
Pages : 265
Get Book Here
Book Description
The growth of the global meat industry and the implications for climate change, food insecurity, workers' rights, the treatment of animals, and other issues. Global meat production and consumption have risen sharply and steadily over the past five decades, with per capita meat consumption almost doubling since 1960. The expanding global meat industry, meanwhile, driven by new trade policies and fueled by government subsidies, is dominated by just a few corporate giants. Industrial farming—the intensive production of animals and fish—has spread across the globe. Millions of acres of land are now used for pastures, feed crops, and animal waste reservoirs. Drawing on concrete examples, the contributors to Global Meat explore the implications of the rise of a global meat industry for a range of social and environmental issues, including climate change, clean water supplies, hunger, workers' rights, and the treatment of animals. Three themes emerge from their discussions: the role of government and corporations in shaping the structure of the global meat industry; the paradox of simultaneous rising meat production and greater food insecurity; and the industry's contribution to social and environmental injustice. Contributors address such specific topics as the dramatic increase in pork production and consumption in China; land management by small-scale cattle farmers in the Amazon; the effect on the climate of rising greenhouse gas emissions from cattle raised for meat; and the tensions between economic development and animal welfare. Contributors Conner Bailey, Robert M. Chiles, Celize Christy, Riva C. H. Denny, Carrie Freshour, Philip H. Howard, Elizabeth Ransom, Tom Rudel, Mindi Schneider, Nhuong Tran, Bill Winders
Author: Danielle Nierenberg
Publisher: Worldwatch Institute
ISBN: 1878071777
Category : Business & Economics
Languages : en
Pages : 47
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Book Description
This book documents the harmful effects of factory farming in both industrialized and developing countries and explains the range of problems it can cause. From transmission of disease and loss of livestock diversity to hazardous and unsanitary processing methods, it shows clearly why factory farming is an unsafe, inhumane, and ecologically disruptive form of meat production. Also shows how the individual can make a difference by supporting local, organic, or pasture-raised animal products.
Author: Maria-Aparecida Lopes
Publisher: Taylor & Francis
ISBN: 1000414728
Category : History
Languages : en
Pages : 210
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Book Description
This book examines the meat provision system of Rio de Janeiro from the 1850s to the 1930s. Until the 1920s, Rio was Brazil’s economic hub, main industrial city, and prime consumer market. Meat consumption was an indicator of living standards and a matter of public concern. The work unveils that in the second half of the nineteenth century, the city was well supplied with red meat. Initially, dwellers relied mostly on salted meat; then, in the latter decades of the 1800s, two sets of changes upgraded fresh meat deliveries. First, ranching expansion and transportation innovation in southeast and central-west Brazil guaranteed a continuous flow of cattle to Rio. Second, the municipal centralization of meat processing and distribution made its provision regular and predictable. By the early twentieth century, fresh meat replaced salted meat in the urban marketplace. This study examines these developments in light of national and global developments in the livestock and meat industries.
Author: Wilson J. Warren
Publisher: University of Iowa Press
ISBN: 1609385551
Category : Cooking
Languages : en
Pages : 265
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Book Description
From large-scale cattle farming to water pollution, meat— more than any other food—has had an enormous impact on our environment. Historically, Americans have been among the most avid meat-eaters in the world, but long before that meat was not even considered a key ingredient in most civilizations’ diets. Labor historian Wilson Warren, who has studied the meat industry for more than a decade, provides this global history of meat to help us understand how it entered the daily diet, and at what costs and benefits to society. Spanning from the nineteenth century to current and future trends, Warren walks us through the economic theory of food, the discovery of protein, the Japanese eugenics debate around meat, and the environmental impact of livestock, among other topics. Through his comprehensive, multifaceted research, he provides readers with the political, economic, social, and cultural factors behind meat consumption over the last two centuries. With a special focus on East Asia, Meat Makes People Powerful reveals how national governments regulated and oversaw meat production, helping transform virtually vegetarian cultures into major meat consumers at record speed. As more and more Americans pay attention to the sources of the meat they consume, Warren’s compelling study will help them not only better understand the industry, but also make more informed personal choices. Providing an international perspective that will appeal to scholars and nutritionists alike, this timely examination will forever change the way you see the food on your plate.
Author: Paul Shapiro
Publisher: Simon and Schuster
ISBN: 1501189093
Category : Nature
Languages : en
Pages : 272
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Book Description
In this "important book that could just save your life" (Michael Greger, MD, bestselling author of How Not to Die), Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat--real meat--without the animals. From the entrepreneurial visionaries to the scientists' workshops to the big business board-rooms--he details that quest for clean meat and that's "poised to revolutionize the business of food and agriculture," (Jack Welch, former CEO of General Electric). Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species' desire for meat. But with a growing global popula-tion and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves. But what if we could have our meat and eat it, too? The next great scientific revolution is underway--discovering new ways to create enough food for the world's ever-growing, ever-hungry population. Enter "cellular agriculture"--real, actual meat grown from animal cells--as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Whereas our ancestors domesticated wild animals into livestock, today we're beginning to domesticate their cells, leaving the animals out of the equation. This is "a fascinating look at the future of food and the innovators who are working to interrupt and reinvent the food system" (Ann Veneman, former executive director of UNICEF and former US Secretary of Agriculture).
Author: Arve Hansen
Publisher: Rowman & Littlefield Publishers
ISBN: 9781538164273
Category :
Languages : en
Pages : 0
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Book Description
Industrialization has made the meat supply chain quick, global and to all intents, invisible. But, as this searching collection points out, meat is a hugely contested foodstuff - for reasons of sustainability, health, animal welfare, ethics and climate change.
Author: Bruce Feldman
Publisher: National Geographic Books
ISBN: 1933060689
Category : Sports & Recreation
Languages : en
Pages : 0
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Book Description
"One of the most insightful books ever written about college football." - The New York Times "Easily among the best sports books of the new millennium." - Paul Finebaum, columnist and radio host In this unprecedented look at college football’s secret season, Bruce Feldman rips the cover off the game’s frenzied pursuit of raw talent, taking you deep inside the SEC war room of recruiting legend Ed Orgeron,the combustible Cajun who helped build national championship teams at the University of Miami and at USC. In a stunning, blow-by-blow account of the year leading up to National Signing Day 2007, the award-winning journalist shadows Orgeron and his Ole Miss assistants as they set about hunting high school students, pleading, plotting, and inventing ways to lure them to their sleepy Oxford campus. Packed with candid confessions and outrageous off-the-field action, Meat Market makes what happens on the field seem almost tame by comparison.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128156880
Category : Medical
Languages : en
Pages : 276
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Book Description
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. - Analyzes the role of novel technologies for sustainable meat processing - Covers how to maintain sustainability and achieve high levels of meat quality and safety - Presents solutions to improve productivity and environmental sustainability - Takes a proteomic approach to characterize the biochemistry of meat quality defects
Author: Ben O'Donoghue
Publisher: Hardie Grant
ISBN: 9781743791011
Category : Cooking
Languages : en
Pages : 0
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Book Description
The Meat Book is the ultimate cookbook for the carnivore in all of us; packed full of delicious meat-based recipes for people who love unfussy, easy food that's fresh, seasonal and tastes great. In his follow-up book to The BBQ Companion, Ben presents 150 brand-new international recipes for his favorite meat dishes from around the world. Chapters are broken down according to type of meat, from beef, pork, poultry and lamb to chapters on cold cuts and stocks, sauces and brines. Try the Osso Bucco with gremolata, the Cuban style cheeseburger, mascarpone and proscuitto stuffed spatchcock or red braised Japanese pork hock, or perhaps one of his more unique creations such as the fruit stuffed meatballs or maple brined drumsticks. Barbecue lovers are once again well looked after, but there's more here for people who like to experiment with other cooking methods. Perfect for a couple, a family and a crowd, The Meat Book will take you on a flavorful journey around the world, one hearty meal at a time.
