Charles and Rachel talk to Nikki Yoxall, a beef farmer from Grampian Graziers in Aberdeenshire and Research Manager for Pasture for Life. They discuss restorative and pasture fed meat production while comparing this to mass produced products and what benefits each method provides from an environment and health perspective.
2:20 Introducing Nikki Yoxall
7:00 What should people be looking for when buying meat?
10:50 Barriers to eating healthy food
14:35 Should pasture fed meat be sold as a premium product?
17:30 Abattoir shortages in UK
21:00 The environmental impact of different diets, discussing Nature Food study:Scarborough, P., Clark, M., Cobiac, L. et al. Vegans, vegetarians, fish-eaters and meat-eaters in the UK show discrepant environmental impacts. Nat Food 4, 565–574 (2023).
31:50 Intensively-produced Vs Pasture-fed meat
37:20 The health recommendations on eating red meat.
42:30 Saturated fats in red meat.
47:30 Ultra-processed meat alternatives
49:50 Where to buy pasture-fed meat
