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  • Writer's pictureHannah Phillips

Meat still a needed staple reports say

Animal Frontiers has published nine research papers on the benefits of meat production and the critical role red meat and livestock play in feeding the world.

Australian scientist Dr Rod Polkinghorne, OAM, a leading innovator in the global red meat industry; Professor Neil Mann, a human nutrition expert and Monash University’s Professor Paul Wood, AO, a leading expert on the future of cell-based proteins wrote papers for the April issue.

“Our papers published today are much more than just important pieces of scientific works to be discussed among industry advocates,” Dr Polkinghorne said.

The papers discuss the need for meat production going forward for the future of communities and the scientific advances and economic benefits cell based meat products. Cell based meat is taking cells from an animal and growing them in a lab.

Scientist around the world have signed onto Dublin Declaration says that “Livestock systems must progress on the basis of the highest scientific standards. They are too precious to society to become the victim of simplification, reductionism or zealotry. These systems must continue to be embedded in and have broad approval of society.”

“We are also calling for more scientists from all disciplines to engage with our industry so we can continue a healthy, balanced discussion on the future of animal agriculture globally – including nutritional health, the environment, the ethical consumption of meat, and global food security.” Dr Polkinghorne said.

The analysis by the papers encourages positive outlooks on meat production and it social, economic and values. Meat consumption across many countries has become taboo as more plant based and synthetic options have entered the market. The anti-meat rhetoric according to Dr Rod Polkinghorne’s paper draws attention to “unbalanced case” surrounding meat, “presenting it as an unhealthy food choice. Even if such studies often make use of unsubstantiated assumptions that have been challenged based on the evidence.”

“We want this major new analysis to inform public policy and education around meat production and consumption globally.” Dr Polkinghorne said.


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