Nutritional Value of Meat Must Be Weighed Against Environmental Impact, Say Researchers
References
| Title | Nutritional Value of Meat Must Be Weighed Against Environmental Impact, Say Researchers |
|---|---|
| Degree of recognition | International |
| Media name/outlet | Technology Networks |
| Media type | Web |
| Country/Territory | United Kingdom |
| Date | 12/03/24 |
| Description | The nutritional value of meat must be considered when comparing carbon footprints – that is the key message from a recent study undertaken by Hybu Cig Cymru – Meat Promotion Wales (HCC), Bangor University, Queen’s University, and the Agri-Food and Biosciences Institute (AFBI). The scientific paper, published in the journal Frontiers in Sustainable Food Systems using data from the Welsh Lamb Meat Quality project, focuses on different lamb production systems, specifically the ‘finishing’ period – at the end of which lambs have reached the required weight, meat and fat cover for the market, and ultimately, the consumer. |
| URL | https://www.technologynetworks.com/tn/news/nutritional-value-of-meat-must-be-weighed-against-environmental-impact-say-researchers-384682 |
| Persons | Louise McNicol, James Gibbons, Prysor Williams |
| Title | NUTRITIONAL VALUE OF MEAT SHOULD BE CONSIDERED WHEN COMPARING CARBON FOOTPRINTS |
|---|---|
| Degree of recognition | National |
| Media name/outlet | Bangor University |
| Media type | Web |
| Country/Territory | United Kingdom |
| Date | 8/03/24 |
| Description | The nutritional value of meat must be considered when comparing carbon footprints – that is the key message from a recent study undertaken by Hybu Cig Cymru – Meat Promotion Wales (HCC), Bangor University, Queen’s University, and the Agri-Food and Biosciences Institute (AFBI). The scientific paper, published in the journal Frontiers in Sustainable Food Systems using data from the Welsh Lamb Meat Quality project, focuses on different lamb production systems, specifically the ‘finishing’ period – at the end of which lambs have reached the required weight, meat and fat cover for the market, and ultimately, the consumer. |
| URL | https://www.bangor.ac.uk/news/2024-03-08-nutritional-value-of-meat-should-be-considered-when-comparing-carbon-footprints#:~:text=LinkedIn-,The%20nutritional%20value%20of%20meat%20must%20be%20considered%20when%20comparing,and%20Biosciences%20Institute%20(AFBI |
| Persons | Louise McNicol, James Gibbons, Prysor Williams |