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Sustainable Meat – A Contradiction in Terms?
From: Emergent Agriculture
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Among the most complex and contentious issues surrounding the debate about what is sustainable and what is not, is the question of meat. Can it be produced sustainably? Should we eat it? As an overarching premise to guide this discussion, let me start with a simple statement: It’s about the process. The product we get from any agricultural system is a function of how it is produced.
Contributors
Gary S. Kleppel
Gary Kleppel is a professor of Biology at the State University of New York at Albany where he focuses on sustainable agriculture, conservation-based grazing, and the ecology of human-dominated landscapes. He and his wife Pam are owners of Longfield Farm, where they produce grass-fed lamb, wool, free-range chickens and eggs, and artisanal breads. As part of the farm's educational mission, the Kleppels demonstrate sustainable farming practices and the importance of including ethics in food production to more than 100 visitors annually.
