Globalisation

While wealthier regions and social classes struggle with surplus meat production and consumption, almost one fifth of the world’s population is under-nourished.

The food industry is rapidly becoming global, and the power of groups such as supermarkets is growing. According to the FAO, this is fuelled by a reduction in trade barriers.

This has led to:

• a lack of sustainability of some
• kinds of production, not only locally but also
• globally (as illustrated by the rapid depletion of
• large fish in the world’s oceans);
• the increased power of corporations, and the
• need for greater control and transparency over
• their operations.

There is a historic connection between affluence and increased meat consumption. In many developed countries, people eat far more meat than is good for them, causing an obesity epidemic and other health problems. If people from the developing world try to follow this pattern as their economies develop, then the already unsustainable system will be under greater pressure. But if those in the developed world reduce their meat consumption, and food policies and educational systems are reformed appropriately, then the world will have a fighting chance of being able to feed itself sustainably into the future. And those still choosing to eat meat - but less of it - will be able to afford better quality meat, from humane and sustainable systems.

In his book So Shall We Reap, Colin Tudge argues that farming policies that favour industrialisation have very little to do with meeting human needs, guaranteeing food security, providing consistently healthy and nutritious food, supporting rural economies or farmers’ livelihoods or using resources efficiently. His contention is that it is all about profit: ensuring the maximum financial gain from each stage of the food chain. And, of course, this benefits a very small number of already wealthy individuals, mainly in the world’s richest countries.