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Butchery is an age-old trade with their duties dating back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272.  Even though a growing number of the population are opting for vegetarian or vegan diets, high end butchery is on the rise, with more young people turning to roles in agriculture.  I personally love going to my butcher because, unlike their supermarket equivalents, ethicality, traceability and quality are among the things that actually matter.  Today we are looking at the ethics of butchery in a modern age as well as the rise of young people turning to the trade.



Article: https://www.bbc.co.uk/food/articles/meat_environment


Show Notes:


Tackling Climate change through livestock https://www.fao.org/3/i3437e/i3437e.pdf 

Meat supply vacancies: 'Being a butcher is like being an artist' https://www.bbc.co.uk/news/uk-england-cambridgeshire-58807182

How butchers have innovated and adapted to grow sales during the pandemic https://www.thegrocer.co.uk/specialist-retailers/how-butchers-have-innovated-and-adapted-to-grow-sales-during-the-pandemic/653999.article



Mentioned in this episode:


PFLA - Pasteur For Life https://www.pastureforlife.org/

Ground Swell - conference on regenerative agriculture https://groundswellag.com/

Sustainable Food Trust - Feeding Britain https://feedingbritain.org/a-hunger-free-uk-report/



A huge thanks to Glen Burrows from The Ethical Butcher for joining us on today's episode!


Follow us on @sustainablyinfluenced for new episode alerts and other great content, thanks for listening




","author_name":"Bianca Foley"}