Slow Meat is an international campaign and biennial event that brings together diverse people to turn the herd away from the tyranny of cheap meat and toward a food system that is good, clean and fair for all.
Why Slow Meat?
Meat is a pivotal issue, emblematic of the unsustainable and unethical practices that are part and parcel of the industrial food system. By championing better methods of animal husbandry and better consumption practices, together we are creating a healthier and happier world.
Better Meat, Less Meat
The average U.S. resident eats 270.7 pounds of meat each year, more than double the global average and roughly five times more than we did a century ago.
Our increasing demand for cheap meat has caused a corresponding growth in industrial production of meat and placed the concentration of power in the hands of just a few large companies. These companies exploit their workers and livestock in order to satisfy the market’s demand for a large quantity of meat at a low cost.
If we resolve to eating “better meat, less,” however, we can begin to shift the power away from these corperations and empower producers who raise their animals according to the highest standards. By eating consciously and locally, you are choosing to support ethically sound and sustainable practices while reducing your environmental impact.
Check out these resources to help you join the Slow Meat movement.
- Slow Meat 101 guide to meat
- Breakdown of common labels
- Tips for more conscious consumption
- Reasons to limit meat consumption
- Reading list of outspoken authors
- Webinar Series on hot topics of meat industry
Slow Meat Gatherings
Slow Meat gatherings are biennial events, where various stakeholders in the movement away from cheap meat come together. Everyone has something to say and a reason to be part of this movement; Slow Meat gatherings are safe spaces where all voices are heard.
Slow Meat Beat
See more Slow Meat news here.
Around the Globe
Slow Meat South Africa launched in May to address the decline of many of its indigenous breeds. At its inaugural event, chefs celebrated the Ark of Taste Afrikaner beef, nose-to-tail, by each cooking up an entire side of the animal for visitors to taste.
Slow Food UK champions small-scale farmers, especially those who rear rare breeds including 24 native livestock and poultry breeds.