“Asking shoppers to commit to sourcing food more responsibly – considering the locality and seasonality of produce, and buying meat farmed using regenerative agriculture.”
This time last year, this column was looking at what has become an annual ‘detox’ and consideration of what we eat:
One of the issues has been the impact of producing alternatives to meat – including avocados:
And there are several other questions to be asked:
Emma Henderson of the Independent has been asking a few questions over the years:
And in their sister paper over the weekend, Josh Barrie looks at an alternative to this month’s Veganuary:
Regenuary: the alternative to Veganuary wants you to only eat meat from sustainable sources instead
The idea behind Regenuary is not to champion a restrictive, plant-based diet, but to ask shoppers to commit to sourcing food more responsibly
Most people will have heard of Veganuary by now – the campaign to persuade people still stuffed with turkey to eat only plant-based food in January.
But an alternative, lesser-known strategy known as Regenuary is building ample traction, too. Founders The Ethical Butcher received more than a million clicks on a social media post about the idea last year, and this year a substantial movement has emerged, backed by farmers, chefs and food suppliers, who see animal consumption as part of a sustainable future.
The idea behind Regenuary is not to champion a restrictive, plant-based diet, but to ask shoppers to commit to sourcing food more responsibly – considering the locality and seasonality of produce, and buying meat farmed using regenerative agriculture, a method that works with nature to help soil retain carbon emissions.
Glen Burrows, co-founder of The Ethical Butcher, is the man bringing modern farming into the mainstream, and his posts on New Year’s Day have been shared and liked by thousands. Now, a week in, he says that momentum is building: “Regenuary has had a lot of attention on social media. Instagram has really picked up…
Here’s the Ethical Butcher himself:
And here’s a response:
Meanwhile, from Redwood’s Farm, Tiverton:
And finally from Partridge Farm Hill, Sidbury: