Category: Vegan Recipes

Make The Connection 2022: New TV Advert.

With thanks as always to Stacey at ‘Our Compass’.

Make The Connection 2022: New TV Advert

by Stacey

I always find it revealing how videos demonstrating the violent death required of ALL exploited animals, are typically restricted, labeled graphic, and warning of disturbing images, completely opposite to what the agriculture adverts and propaganda deceptively promote, but you’ll NEVER get an agriculture industry employee, supporter, representative, or apologist (ie, all who comprise >90% of the human population) provide the truth of the suffering and violence necessary of animals, who are denied all opportunity to defend their bodies, their children, their lives. Conversely, nobody-in-the-history-of-ever has restricted footage or images of crop harvesting or apple picking.

Don’t let the explicit content that you so effortlessly inflict on vulnerable, defenseless animals prevent your education and hypocritically challenge your ethics.

And for all the radical cat-and-dog extremists who vilify the cat-and-dog-meat trades and relentlessly share the graphic footage of dogs being butchered alive and cats being boiled while conscious: why are you so happy to participate in the same torture, torment, and cruelties inflicted on other animals?

The USA routinely boils chickens alive, as well as other animals including lobsters and crabs and pigs, whose flesh and body parts you piously pass around on your nice dinnerware; I think people spend so much time picking out china patterns because pretty plates and other weapons of destruction deflect from the required violence and suffering of those on them.

And before you virtuously scream about “quick, ethical killing”: killing is inherently unethical, regardless of method or place, you don’t kill animals because you actually believe NOT killing animals is UNETHICAL, there is NO form of killing that is more humane than NOT killing. All killing causes suffering and destroys life, which can NEVER be “ethical”. Why you think that your transient taste preference validates the END OF LIFE is the epitome of privilege, arrogance, hubris, and selfishness. It’s not like you have to literally hold yourself back from eating your dog or cat or rabbit or whatever-animal-you-claim-to-like, if you can prevent killing your dog as “food”, you can prevent killing pigs.

There are those who ask, “Why should I listen to vegans?” … Which makes me wonder if you also ask, “Why should I listen to people opposed to child exploitation?” Really? This SHOULD be a no-brainer: Less harm is ALWAYS better. But for the GOP-ers and apologists who simultaneously cause and dismiss the suffering of others (I have no room to unpack the screaming hypocrisy of leftists who also ignore the suffering of others), you’d perhaps be more interested in the financial aspect: Me? I make NO money advocating on behalf of animals, I actually spend money on this blog. But, for the people who relentlessly oppose using gas “euthanasia” on cats and dogs, but who consume pigs who are predominantly slaughtered using gas, the former CEO and president of Smithfield Foods (that kills and profits from the suffering of pigs, in case you missed the association, because nonvegans are often naive and willfully ignorant about the animals they inflict with pain and fear and the entities they pay to cause such), which is actually owned by a Hong Kong, China-based company (the irony), earned $14,000,000.00 in approximately 5 years ……………………………

Who’s fooling whom? Why do you listen to the ones who depend on your complacency and conformity to take your money to kill? (Not to mention the subsidies used to prop up the death industry, if it wasn’t subsidized, a pound of “ground beef” would be about $35.) This also should be a no-brainer.

We are ALL animals who have the capacity to experience emotions and pain, if you enjoy “bacon” but condemn cat and dog flesh, guess what? You enable others to consume cats and dogs by your very support of animal exploitation of other animals: it’s all related, you just define the suffering of some animals in ways that provides you comfort causing it. To care for one species requires you reject the exploitation of all.

Don’t like facts? Too bad, you must not actually like cats or dogs either, then. Was that offensive? Too bad again, the violent torment forcibly endured by animals is what is ACTUALLY “offensive”. Have you ever seen the morally outraged masses absolutely verbally eviscerate and threaten with actual harm, others who kill cats and dogs? If your immediate reaction to my words is, “iF VEgaNs wERe mOrE NiCE I’d Be vEgAn…”: Cry more, who do you normally blame for your inability to be a decent human animal since you either don’t actually know any vegans, or you ignore the super nice ones? I posted a video just last week of nice, respectful Ed Winters encouraging veganism while destroying carnist arguments, if you won’t be vegan for the actual animals, be vegan for Ed.

And, too, what other social justice issues do you require personal benefit and niceties to support? Veganism is for animals, not your ego, you ignore the trillions of “nice” animals whose throats are stabbed and are therefore incapable of respectfully asking for your support, so don’t pretend reading a 5-minute vegan plea or watching a 30-second video had such a negative influence on you that you feel forced to continue greedily supporting the death industry, which includes dogs and cats. SL

Source Plant Based News YouTube

Find out how to Make The Connection HERE

A controversial vegan advertisement debuted on UK television channels over the weekend. Tom Bursnall, director of plant-based food company Miami Burger and producer of the advert, expects it will spark conversation and backlash. Bursnall created the 30-second ad in collaboration with the charity Vegan Friendly

Make The Connection:

Download Your FREE Vegan PDF HERE

Order a FREE vegan kit HERE

Dairy-Free Info HERE

Take the Dairy-Free Challenge HERE

Click HERE for more Dairy-Free

Fish alternatives can be found HERE

Learn about eggs HERE

Find bacon alternatives HERE and HERE

Take PETA’s Cruelty-Free Shopping Guide along with you next time you head to the store! The handy guide will help you find humane products at a glance. Order a FREE copy HERE

Searching for Cruelty-Free Cosmetics, Personal-Care Products, Vegan Products, or more?
Click HERE to search.

Free PDF of Vegan & Cruelty-Free Products/Companies HERE

Click HERE to find out How to Wear Vegan!

Want to do more than go vegan? Help others to do so! Click below for nominal, or no, fees to vegan literature that you can use to convince others that veganism is the only compassionate route to being an animal friend:


Vegan Outreach HERE

Get your FREE Activist Kit from PETA, including stickers, leaflets, and guide HERE

Have questions? Click HERE

Regards Mark

Yes, Cultivated Meat Is Real Meat. 

Cultivated meat is real meat but more beneficial for public health

24 February 2022

In a series of 5 videos, we will address and debunk the most important myths surrounding cultivated meat. In today’s video we explain why cultivated meat is real meat and why it is beneficial for public health.

Yes, cultivated meat is real meat. 

As long as cultivated meat has the same characteristics and nutritional value as conventional meat it is real meat.

The name ‘meat’ is culturally and individually determined. In the past, meat used to be rather a general term for simply food. And, even today, asking consumers living in the same region whether certain products are meat or not, would provide a variety of answers. A steak is definitely meat, but nuggets and hybrid products could be a matter of debate. Some people do not even consider chicken meat as true meat.

On the question about cultivated meat, the American Meat Science Association (AMSA) came to the following conclusion:

Ultimately to be considered meat, in vitro meat must be originally sourced from an animal cell, be inspected and considered safe for consumption, and be comparable in composition and sensory characteristics to meat derived naturally from animals. In particular, the essential amino and fatty acid composition, macro- and micronutrient content and processing functionality should meet or exceed those of conventional meat.’

Yes, cultivated meat is beneficial for public health.

The cultivated meat production process has a great advantage over livestock: it is performed under sterile and closed conditions, so the risk of pathogens is far less. This is important because of the concerns about antibiotic resistance and infectious diseases.

After all, current meat production is by far the largest consumer of antimicrobial agents. 

Moreover, industrial farming is a breeding ground for pathogens and COVID-19 has made very clear to the wide world that zoonoses pose an existential risk.

Studies in other sectors show that in sterile and closed conditions, the incidence of contaminations via bacteria and fungi is very low. This aspect is also important considering foodborne illness. Due to the lack of enteric food pathogens, the risk for foodborne diseases is much lower and it potentially increases shelf lives and reduces spoilage (which means less food wasting).

A final advantage of cultivated meat concerning public health is the absence of trace chemicals. Pesticides, antibiotics, veterinary drugs, heavy metals, among others, are a matter of concern for conventional meat.

These residues are unlikely to appear in cultivated meat. 

Regards Mark

Horse Meat Labelling – Still Not Mandatory – Take Action Now, Demand Change For Clear Labelling.

23 February 2022

Despite the 2013 horse meat scandal, it is still not mandatory for operators and authorities to provide and control information on the origin of horse meat. As a result, to put it simply, there is no certainty on where your meat is coming from.

For the past 10 years, alongside BEUC, the European Consumer Organisation, we have been demanding mandatory country of origin labelling for horse meat regardless of its shape and form.

Today, the European Commission runs a public consultation on the revision of food information to consumers (FIC) Regulation and we call for the inclusion of horse meat within the scope of the regulation introducing mandatory Country of Origin Labelling (COOL).

In 2020, around 60 million horses were registered as livestock worldwide by the Food and Agriculture Organisation for the United Nations (FAO), and just over 5 million of them are slaughtered every year.

The same year, the EU imported 16,340 tonnes of horse meat, mostly from Argentina, Uruguay, the United Kingdom, Canada and Australia. 

Below we present to you three reasons in favour of mandatory labelling requirements on horse meat.

Labelling to empower EU consumers

In 2013, the horse meat scandal exposed that numerous food in the EU sold as beef actually contained horse meat. Despite the public outcry, the situation has not changed as in 2021, Europol and Interpol investigations identified horse meat sold as veal. Mandatory COOL requirements would constraint industry stakeholders to give accurate information so that consumers can make informed decisions. Such requirements are already in place and indicate country of origin, raising and slaughter, for beef, swine, sheep, goats and poultry demonstrating the feasibility of the measure. Furthermore, investigations conducted by a consumers’ association show that origin-labelling provisions for these types of meat were implemented without unnecessary burdens on the meat supply chain and on national administrations.

Labelling to recognise production standards

Investigations conducted by animal welfare organisations have revealed shocking conditions and maltreatment of horses at assembly centres, during transport and at slaughterhouses in Argentina, Uruguay, USA and Canada. Some animals are kept in horrifying conditions in open-air feedlots, without any protection from the weather or veterinary care for six months until they can be slaughtered. The introduction of COOL requirements in the EU giving the possibility for EU citizens to choose local meat will incentivise horse meat industry operators to improve the living conditions of these horses so that they comply with EU animal welfare standards.

Labelling to enhance public health

Consumers build an association between the origin information of meat and a perceived level of food safety. Consumers also question the safety of their food and are particularly concerned about antibiotic residues and hormone levels in meat. Recent investigations have revealed the presence of EU banned chemicals in horse meat samples such as diclofenac or thiabendazole. In addition, issues around traceability and horse passports, as well as  number of horses slaughtered for meat and not registered as livestock raise a question of veterinary medicines in human consumption. These consumer concerns are therefore legitimate and it is essential to improve labelling and traceability of horse meat to ensure food safety for EU citizens.

What can you do?

You can reply to a European Commission public consultation on the food information to consumers Regulation until 7 March 2022. Raise your voice and demand the horse meat labelling.

*According to the French report, the argument of higher food prices due to traceability does not hold, since the impact on the price is minimal.; it represents only an additional cost of + 0.7% or only + 0.015 Euro for a tray of lasagna, for instance. Indeed, these increases are much smaller than the price differences usually observed between retail chains.

Regards Mark

Cultivated Meat – Parts 1, 2 and 3. Questions Answered.

Part 3: Everything you always wanted to know about Cultivated Meat – and beyond

16 February 2022

Cultivated meat does not yet fully exist on a commercial level and market introduction will happen stepwise, starting with specialised restaurants. It is currently at the pilot scale progressing towards up-scaled production, currently comprising more than 70 startups.

Read our detailed FAQ here.

Are consumers ready to eat cultivated meat? 

The acceptance studies of the past years show a worldwide positive attitude towards cultivated meat. The consumer groups with the most positive attitude towards cultivated meat are flexitarians or carnivores. A recent study on Belgian consumer attitudes indicates that different protein alternatives are needed. Taste and textures were the main barriers to plant-based meat alternatives for meat-eaters. The main motivations for meat-eaters to shift to cultivated meat were social goods such as avoiding animal suffering, minimising environmental impact, and mitigating global hunger.

Will cultivated meat be as nutritious as conventional meat? 

Yes, it will be vital to pass the comparison with conventional meat. There are even opportunities to ameliorate the nutritional profile. However, cultivated meat developers still need to prove that their products are or will be as nutritious.  

Is cultivated meat halal/kosher?  

It could be, but at this point, there are no clear rulings yet. A lot will depend on the final production process that will need to be inspected by delegates from the religious communities. And it is very possible that there will be multiple contradicting rulings and religious labels, as is the case today for conventional meat.

Will/can farmers play a role in cultivated meat production? What is the social impact of cultivated meat? 

Cultivated meat can be produced by a wide range of companies of different sizes, including local small-scale farms. Future scenarios can involve both large-scale facilities as well as small cultivators on rural farms as a complement to small-scale regenerative farming. For this to happen, it is important to make the production of cultivated meat accessible to SMEs.

While private investments have been crucial in pioneering research on cultivated meat, private investments need to be combined with public funding to expand the possibilities of small enterprises. It is important that public funding for open-access research is made available by governments and the EU so that the future development of cultivated meat production is not left in the hands of large companies but can reach its full transformative potential as part of a sustainable food system.

Did you miss Part 1 and Part 2 of our series?

For more details, you can read our FAQ here.

Related news

Part 3: Everything you always wanted to know about Cultivated Meat – and beyond

New investigation exposes deformities, broken legs and crushed birds at chicken farm

Part 2: Everything you always wanted to know about Cultivated Meat – and beyond

Regards Mark

UK: Vegan Ad Shown On National Television For First Time 14/2/22. – World Animals Voice

UK: Vegan Ad Shown On National Television For First Time 14/2/22.

Link – see the ad here:

UK: You Have Done It ! – Money Raised To Show Viva Vegan Advert on UK Television. – World Animals Voice

14/2/22 – As many of you will know, donors from the animal rights movement, and others, have been donating money to get a vegan advert put on British television.  Click on the above link to watch the ad.

Well last night (4/22) we saw the ad go live onto British television at 8-30pm (UK time); half way through the Jamie Oliver programme on food and cooking; so it was an excellent time to air the ad, especially as lots and lots of people tune in to watch the programme – Jamie O is one of the UK’s top chefs and his programme is watched by millions.

Over the next couple of weeks, the ad will be shown around 220 times across the Channel 4 network on channels including Channel 4, Dave, E4 and HGTV

Other top TV spots include:

  • Countdown – 16 Feb, 14:56:00 (Channel 4)
  • First Dates – 17 Feb, 22:10:00 (Channel 4)
  • DEADPOOL – 18 Feb, 22:45:00 (E4)
  • Come Dine with Me – 21 Feb, 17:45:00 (Channel 4)
  • Celebrity Gogglebox 23 Feb, 22:35:00 (E4)
  • Rick and Morty – 24 Feb, 01:31:00 (E4)
  • Steph’s Packed Lunch – 28 Feb, 13:15:00 (Channel 4)

The complete schedule can be found here.

Please be aware that, due to the dynamic nature of TV scheduling, these spots and times are subject to change at short notice. To keep up to date with the latest schedule please visit our website.

Getting the message across loud and clear;

Regards Mark

Animals are NOT JUST MEAT

UK: You Have Done It ! – Money Raised To Show Viva Vegan Advert on UK Television.

WAV Comment:  we are really pleased to have donated twice towards the reaching the target amount required to show this advert on UK television and make many non vegans get a grip into understanding that meat comes from live animals.

Regards Mark

You have helped us exceed our £40,000 target, which means over 16 million Channel 4 viewers will get to see it!

Thank you so much to every single one of you who has donated, shared, or spread the word about this campaign. You’ve helped to make this Viva!’s biggest crowdfunder to date. But we’re not finished yet… we still have 8 hours before the campaign officially ends and we want to give it one final push.

The more money we raise, the longer we will be able to air our ad, and the more people we will reach with our vegan message.

This is the biggest opportunity Viva! has ever had to reach the UK public on such a massive scale.

If you haven’t already, please donate today because this really is the final countdown!

£ 40,644 raised (and increasing) towards the goal of £40,000.

You have helped us exceed our £40,000 target, which means over 16 million Channel 4 viewers will get to see it!

Thank you so much to every single one of you who has donated, shared, or spread the word about this campaign. You’ve helped to make this Viva!’s biggest crowdfunder to date. But we’re not finished yet… we still have 8 hours before the campaign officially ends and we want to give it one final push.

The more money we raise, the longer we will be able to air our ad, and the more people we will reach with our vegan message.

This is the biggest opportunity Viva! has ever had to reach the UK public on such a massive scale.

If you haven’t already, please donate today because this really is the final countdown!

Yours for the animals,

Juliet Gellatley
Founder and Director

England: Veganuary Vegan Bites.

The following tasty treats have come to us through liaison with the Viva! Vegan recipe club.

Why not give them a try (for Veganuary) when you have some time.


Speedy One Pot Kale, Bean & Lemon Stew

This is a lovely, hearty, healthy stew which is very quick to make – perfect for busy evenings or for taking to work in a thermos for the office lunch.

Click here for the full recipe details:

Speedy One Pot Kale, Bean & Lemon Stew – Vegan Recipe Club

Golden ‘Chicken’ & Leek Pies 

These seasonal pies are mmmnn delicious! You can choose whether to make 1 large pie, 6 medium-sized (using pie cases or ramekins) or 12 little pies (using a muffin tin).

Click here for the full recipe details:

Golden ‘Chicken’ & Leek Pies – Vegan Recipe Club

Quick & Creamy Black Eyed Bean Curry

This curry is healthy, delicious, easy to make and certainly not lacking in flavour. Add to the list of weekly staples 🙂

Click here for the full recipe details:

Quick & Creamy Black Eyed Bean Curry – Vegan Recipe Club

Guest Chef Specials:

Krimsey Lilleth was born in Baton Rouge, LA and raised in the rich, celebratory culture of the deep south. She spent a good deal of her childhood in the great outdoors and swampy, magical forest teeming with all sorts of critters she came to love and respect.

Krimsey’s mission is to inspire others to care for themselves, animals and the environment through food. She is the founder of the late-and-great Los Angeles restaurant, Krimsey’s Cajun Kitchen, the world’s first vegan Cajun restaurant! 

We can’t wait to try Krimsey’s incredible recipes – perfect for a post-Christmas pick-me-up. 

Deep South Pasta Casserole

Click here for the full recipe details:

Deep South Pasta Casserole – Vegan Recipe Club

Cinnamon S’mores French Toast Roll-ups

Click here for the full recipe details:

Cinnamon S’mores French Toast Roll-ups – Vegan Recipe Club

Sign up to the Vegan recipe club by clicking here:

Delicious Vegan Recipes | Vegan Recipe Club

Download the Vegan recipe club app by clicking here;

Vegan Recipe Club App – Vegan Recipe Club

Some Veganuary specials for you to try – just click here:

Advance recipe search – Vegan Recipe Club

Happy Munching !

Regards Mark

This Vegan Chicken Factory Has Glass Walls For A Reason.

This Vegan Chicken Factory Has Glass Walls For A Reason
Planted recreates the textures, tastes, appearances, and nutritional value of chicken, pork, and beef. Credit: Planted Foods

This Vegan Chicken Factory Has Glass Walls For A Reason

Seeking to revolutionize how meat is perceived and consumed globally, Planted aims to trigger a fundamental rethink about the food we eat

by Leigh Venus26th November 2021

“If slaughterhouses had glass walls, everyone would be vegetarian.”

In 2010, Sir. Paul McCartney lent his face and this famous quote to a PETA film that took viewers behind the opaque walls of slaughterhouses and factory farms.

Although one of the most well-known quotes in the animal rights movement, it took the team behind Planted Foods—a Swiss food tech company dedicated to ending animal suffering through tasty plant-based alternatives to meat—to run with the idea.

Convinced the food industry needed to be more transparent about ingredients and processes, Planted made this literal by building an enormous glasshouse around their production in the heart of their Switzerland-based factory.

Slaughterhouses are often miles away from urban centers, guarded by impenetrable walls and perplexing laws. To date, the primary means of drawing attention to the non-transparency1 of the industry has been through activists sneaking out footage of terrible conditions and practices. 

“We built our production under a greenhouse with glass walls and glass ceiling because we want to be transparent in the way we make meat today,” said Planted’s Co-Founder Pascal Bieri. “Unlike the animal meat industry, we have nothing to hide.”

Open, airy, and entirely transparent, the factory and ethos is a sharp contrast to the efforts of meat manufacturers to hide the horrors of their production processes from consumers. 

As Planted goes from strength to strength, the team invites everyone to visit their glass-walled factory to take a closer look at what they do. 

Beginnings and success

While working in the USA in 2017, Bieri became excited by the potential of plant-based meat replacement products coming to market and ​​saw an opportunity to challenge the status quo of the animal meat industry.

Initially collaborating with his cousin Lukas Böni who was completing a doctorate in food process engineering, financial specialist Christoph Jenny and Lukas’ fellow Ph.D. student Eric Stirnemann later rounded off the founding team of Planted Foods. 

United by a love of food, environment, and science, the co-founders spent 2018 deep in research and development at Lukas’ research university, the Swiss Federal Institute of Technology in Zurich.

Their goal was clear from the beginning: create plant-based options that could win over carnivores and vegans alike with clean, 100 percent natural ingredients and transparent processes.

In 2019, Planted received a Pioneer Fellowship, awarding access to infrastructure to fast-track small-scale production and create an early prototype of their first product, planted.chicken.  

Fuelled by new technology and a drive to provide ecologically friendly alternatives that could satisfy the cultural desire for meat, the team was thrilled by how close their plant-based product came to replicating the taste and texture of chicken.

Off the back of their initial success, Bieri and the team founded Planted in July 2019. The same year, dozens of restaurants across Zurich, Lucerne, and Geneva put Planted’s chicken on their menus. 

An injection of seven million Swiss francs powered construction of a production plant and offices in Kemptthal, Switzerland, and in 2020 Planted launched at one of Switzerland’s largest retail and wholesale companies.

Bieri believes the rise of Planted Foods is thanks to strict adherence to four core principles—natural ingredients, animal welfare, taste, and sustainability—nurtured by a team with complementary skill sets and a drive to change the world for the better.

Recently winning the top prize at the TOP 100 Swiss Startup annual awards2, Planted employs over 140 people and welcomes scores of consumers, schools, and groups to their production facility every month. 

Planted is now available at restaurants and retailers across Germany, Austria, France, and Switzerland. 

In the UK, products are available from the Planted webshop, and the company is rolling out its products at a range of venues, including the Elite family of pubs in Kent and Sussex. 

In October, Planted received the Best Artificial Chicken Product award at the Plant-Based World Europe Expo in London. 

“We’re super-excited about our launch into the UK market; consumer feedback has been fantastic,” Bieri enthused, “and winning the Award at the Expo makes our whole team proud too. We know that we’re on the right track and developing great-tasting products.” 

Continued on next page

EU: Member States – Insects Authorised for Human Food and Animal Feed.

House Crickets

Insects authorised for food and feed

25 November 2021

If the legal framework is still in development, why are authorisation procedures moving forward?

The European Commission (EC) will ask Member States to authorise two new insect species for human consumption on 30 November (Comitology). Previously the EC had told Members of the European Parliament (MEPs) in a written answer that “the Commission will continue to develop the legal framework for insects”.

During the last meeting of the Standing Committee on Plant, Animals, Feed and Food (PAFF), an Implementing Act authorised the sale of Locusta Migratoria, commonly known as grasshoppers, as a novel food. On 30 November, the Commission will present a draft implementing act to authorise Tenebrio Molitor, mealworms, and Acheta Domesticus, house crickets as a novel food.


These authorisations follow an amendment to the “Feed Ban” which allowed the use of processed insects in poultry and pig feed. Although authorisations for feed and food products may differ from a toxicological point of view, in terms of the market for the insect producing industry, both are connected and share similar areas of concern. 

The time is now to have a broader political discussion on how to develop an appropriate framework for this growing industry. There is still a significant lack of knowledge surrounding insects and how best to rear them industrially. Taking hasty authorisation decisions today may prove costly further down the line.

Specifically, Eurogroup for Animals suggest considering carefully the following points:

  • Industrial insect farming’s ecosystem impacts: Large scale insect farming may have consequences for local ecosystems, threaten food security and biodiversity. In addition to the destruction of crops or forests, high insect concentrations pose a health hazard as they can spread pathogens, can be parasitic and create extra competition for resources for other species. 
  • The changing climate increases the capacity of invasive alien species to establish: An increased risk of insect-borne pathogens would pose an additional threat to already struggling wild-living insects that are essential for the ecosystem, such as pollinators. Beyond the economic impact, the impact on local ecosystems would compromise both biodiversity and food security. Accidental releases from insect farms can, therefore, lead to inordinate concentrations of a species in a given area or the introduction of invasive alien species into European ecosystems. The economic consequences could be significant, considering that invasive species are the cause of a 14% reduction in global food production.
  • Industrial insect farming is energy intensive and has potential high climate and environmental impacts: While insect protein is touted as an alternative feed that requires less land use, this case can only be made if the insects are fed on by-products. In practice, most producers do not rely on food waste to feed their insects. Life Cycle Analyses (LCA) show that insect farming is energy intensive and uses more land than generally assumed. The EU’s goal “to reduce the environmental and climate footprint of the EU food system” by ensuring that the food chain has a neutral or positive environmental impact may be incompatible with the generalisation and intensification of insect farming. In fact, the EFSA notes that the environmental impact of insect farming will be comparable to other forms of animal production.
  • Placing industrial insect production into the EU’s broader goals: promoting a sustainable food system instead of boosting factory farming: Insect-derived protein is presented as a solution to diminish the use of imported soy and other feed crops linked to deforestation, as well as replacing the use of fishmeal from depleted oceans. Promoting industrial insect production will, ultimately, sustain intensive animal production models instead of facilitating the transition to a sustainable food system as envisaged by the European Green Deal.  A sustainable food system should focus on reducing the amount of animal products and supplying them from systems with higher welfare standards. Animal consumption patterns, therefore, should shift primarily to plant-based diets. Boosting industrial insect production for animal feed will sustain factory farming with its serious animal welfare and environmental concerns. Indeed, the European Commission’s Agricultural Outlook forecasts that the increased supply of insect meal and lower prices could support conventional intensive animal production if the practice is fully commercialised and existing restrictions lifted. 

Read the position paper:


Position Paper – Insect farming: a false solution for the EU’s food system – October 202148


Or you can go Vegan !

Regards Mark