On Thursday 12th September, FRC hosted a second, closed workshop with the Eating Better alliance to explore the implications of the growth in global chicken production and consumption.
FRC Research Fellow Lindy Sharpe presented the findings of a survey of evidence on why the modern ‘broiler’, or meat chicken, has become the ‘protein of choice’ for advocates of healthy and sustainable eating. The survey looked at the development and expansion of the broiler production system and its impacts on the chickens, the people who raise them, the environment and consumers.
The group then mapped some areas of interest for follow-up, highlighting competition in the feed-food systems, the growth in the consolidated ‘contract farming’ model, the challenge of raising chickens on a mass scale in ways that are significantly ‘better’ than intensive production; and questions around the nutritional value of chicken, not just in relation to red meat, but also in relation to vegetable protein.
The campaign group Eating Better advocates for a 50% reduction in meat and dairy consumption in the UK by 2030, and a transition to ‘better’ meat and dairy as standard.