Painful Husbandry
It has been well publicised that eliminating meat consumption can help the environment. But with the average Australian consumption of red meat at around 111kg/year, that isn’t likely to happen any time soon. How can we still enjoy meat but in an ethical and safe manner that improves our climate footprint? Could eating meat at the later stages like mutton improve the environmental impact? And are there more ethical processes of animal husbandry?The University of Sydney’s Dr Sabrina Lomax, Vet Science Masters student Kate Wingett and Grant Hilliard from Feather & Bone explore how eating meat can still be enjoyable and improve our footprint by changing our consumption patterns. This ‘Painful Husbandry’ event is the third part of the Sydney Environment Institute’s “The Small Changes” series, co-presented with Sydney Ideas.Hosted by Dr Frances Flanagan, research affiliate with the Sydney Environment Institute.Image: Greg Johnston - Flickr Commons
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