Why bother about what livestock is fed?

Meat and dairy from animals fed wholly on pasture their entire lives consistently receives praise for its exceptional flavour. The Pasture-Fed Livestock Association, a farmer-led movement behind the Pasture for Life certification, meaning 100% pasture fed, champions this way of farming not just for this reason. The flavour of Pasture for Life produce reflects the health and diversity of the plants the animals have eaten and the health of the soil beneath their feet. In that way, each product has its own unique ‘terroir’, just like wine or cheese, which truly echoes the environment in which they have lived, be it the Yorkshire Dales, the South Wales coast or from a Scottish Island.

Research is also building showing that it’s also healthier, with higher levels of key fatty acids and minerals. With the links between environmental, animal and human health becoming increasingly clear, come and hear how and why you should engage with this movement – a membership organisation comprising farmers, butchers, chefs, academics, and many more, which turned ten in March – and help drive it forward.

In this session, we will hear from a chef on how they are engaging and working with Pasture for Life produce, a farmer on the environmental and animal welfare benefits that farming in this way brings, and an academic building the evidence behind the health benefits. The session will be chaired by the PFLA Executive Director, Jimmy Woodrow, who himself comes from a retail/hospitality background and, frustrated by the disconnect between food and farming, was spurred on to do something about it.