Tag Archives: Vegetarian

Dale Vince has scored an own goal at Forest Green Rovers

Dale Vince - Chairman of FGR, environmentalist and business man

Red meat is now off the menu at Forest Green Rovers FC. This is a massive move announced with a certain degree of glee by environmentalist and Chairman of FGR, Dale Vince (of Ecotricity fame). I have blogged before about the myriad of reasons why meat and dairy consumption is so bad and it is heartening to see these ideas being implemented into football. The manner in which Dale has pushed ahead with this idea however risks it back firing.

Firstly, there was little consultation with the fans. I am of the old-fashioned belief that a club should broadly reflect the will of the fans. This is not to say the Chairman and the board cannot take the lead on issues but they must, at the very least, take the fans with them. You can see from the fans forum that the one consistent message seems to be that the fans do not feel consulted on this issue.

Secondly, I wonder whether removing the red meat option completely is the most effective way forward. This move will reduce the clubs environmental footprint, but will it affect the fan’s health? I doubt it. What it will do is alienate a certain section of the fan base. This could have been avoided if they had introduced a less controversial,  more ethical menu (for example introduced free range meat instead of factory farmed) and priced red meats at a higher price to the poultry and fish (partially reflecting that red meat has a higher impact on the earth the poultry, fish or vegetarian options).  Without realising it, the supporters who are currently up in arms might have just started eating the cheaper chicken burger and not missed the red meats they habitually eat.  Once again, this move smacks of the absolutism that has characterised the “vegetarian Vs meat eater” debate. It is not only stupid, but also detrimental to the environmentalists cause.  

This move has generated a huge amount of media attention, from Eurosport through to Sky Sports. It has also been met with the usual dull, badly thought out opinions (see comments at the bottom of the Eurosports link).   These responses had a degree of inevitability about them. I just wish this move had been a little more subtle, and a little less media orientated. The result is a clear illustration that the Chairman is putting his business and media plan above the will of fans. This approach will not bring long term prosperity to the club.

For more information on ethical considerations of meat consumption see here.

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Filed under Climate Change, Food and Drink, Football, Gloucestershire, Sport

This month I will be mostly eating…

Parsnips - best eaten in late winter! Photo thanks to K.sawyer (flickr)

It’s that time of the month again.  The time when all you excited readers gets to hear what and what not to eat! It’s that ethical fruit and veg fashion show where you get the low-down on the latest in season fruit and veg.  This month however, I am adding a little extra.  I thought I would give you an overview of one truly great vegetable (a little history and a little how to use it).  I hope you enjoy.

Try eating:

Beetroot, Brussels sprouts, Carrots, Kale, Leeks, Onions, Parsnips, Rocket, Swede and Turnips.

For your fruit salad:

Apples and Pears!

Of course, if you want that chunk of animal:

Chicken, pork, rabbit and Turkey

This month though I want to get you to try a personal favourite of mine: The Parsnip!

This vegetable, I think is fantastic; the sweet taste you get when you roast it is incredible.  They can last for two – three weeks in the bottom of your fridge (which means you don’t have to make emergency “stews” to use up all the mouldy veg in the bottom of your fridge).  

To Buy:

Look for solid and dry parsnips.  I have found that the larger they get, the tougher they are (and can have bad cores).

Preparing and Cooking:

Wash and peel them and then slice as you wish (easy).  Avoid boiling parsnips (ends up losing all their flavour).  I really recommend roasting them (about 20 minutes at 180).  They are fantastic with Roast dinners, in soups, or simply roasted and seasoned to be eaten with Pasta.

If you ever have too many, slice them paper-thin and fry in season olive oil for a lovely crisp like snack!

Want to know more about Parsnips (slightly odd but hey)…check out:


Bon appétit!

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Why I am not a vegetarian!

People often ask whether I am a vegetarian or not.  There is not a simple yes or no answer to this question.  Below is a briefing I wrote during my time at QCEA on the issue.  Hopefully, it provides a little overview of why I try to reduce the amount of meat and dairy I consume. For more information check out the full length briefing paper available at: http://qcea.quaker.org/energysecurity/fact_sheet.htm.  Please note that this articel does not look at issues around animal welfare or human health concerns. Both of which can be used to make convincing arguements around meat and dairy consumption. All of the arguements below require a significant shift and reduction in our consumer patters.  It does not require us to boycot all meat products.

Livestock production and the environment 

Choices we make around meat consumption go far beyond the common misconception that it is simply an ethical decision about killing an animal. Livestock production has severe repercussions in terms of climate change, oil use, water use and deforestation. 

Climate Change 

Livestock production contributes as much as 18% of global greenhouse gas (GHG) emissions. That is 64% of all nitrous oxide, 37% of all methane and 9% of all carbon dioxide. To put this into context, the production of a kg of beef generates approximately the same GHG emissions as driving 250 km. There are also a number of hidden GHG emissions in meat production:

  •  Fertilizer and grain production
  • Forest clearing for cattle ranching
  • Extensive use of machinery 

Although a small amount of meat consumption could be justified and might even be beneficial for climate change, the current volume and methods that are used are far from sustainable.

A significant reduction in the industrialized world’s meat and dairy consumption is desperately needed. 

Resource Depletion

 Livestock production is an energy-intensive process that is eating into our natural resources.


In the last ten years an area the size of Greece has been cleared in the Amazon due to cattle ranching and feed crop production. That’s 19,368 km² per year. Brazil has recently stated it hopes to double the size of its cattle industry. The Brazilian government does not see this as contradictory to their commitments to tackle climate change. 


Modern agriculture is dependent on oil to feed our crop production, through fertilizers and machinery, transport of goods and packaging. Without the intensive production of grain, our current farming methods would cease to exist. The future of intensive meat production is linked inextricably to an intensive mode of agriculture based on cheap oil. In an age of peak oil, how much longer can we justify using cheap oil to produce vast quantities of grain and meat? 


Livestock production consumes large quantities of water. For every litre of milk produced, we use 990 litres of water in the production process. This rises to over 15,000 litres for a kg of beef. Intensive farming methods are also responsible for pollution of water sources. Animal waste, antibiotics and hormones, chemicals from tanneries, fertilizer and pesticide use and sediment from eroded pastures all find their way into rivers and streams. Both nitrogen and phosphorus excreted by animals increase the chance of there being too many nutrients in water (eutrophication) which can lead to algal blooms. This problem can be exacerbated by the use of nitrogen fertilizers. 

Three things you can do: 

  • Eat less meat and dairy- This one is simple. Unless you’re meat and dairy free already, it wouldn’t hurt to eat a little less.
  • Eat more fruit and vegetables – Good for your health and the environment
  • Eat local and organic produce – Whether you’re a vegetarian, a dedicated carnivore, or somewhere in between, you can help by purchasing local produce in season. 

Three steps for policy makers: 

Individuals need to act to tackle this problem but we also need to see leadership from governments. Leaders should:

  • Commit to a reduction of meat and dairy products in line with GHG emission reductions.
  • Provide a fund for developing countries such as Brazil to ensure that zero deforestation is reached by 2015.
  • Produce a clear education campaign highlighting the full impact of livestock production to enable consumers to make informed decisions.

 All references can be found in the QCEA briefing paper

available at http://www.quaker.org/qcea/


Filed under Climate Change