UK restaurant serves grey squirrel meat to aid biodiversity

Signal of change / UK restaurant serves grey squirrel meat to aid biodiversity

By Anna Simpson / 08 Mar 2019

Ivan Tisdall-Downes, chef and owner of Native in London's Borough Market, is serving invasive grey squirrel meat to aid the survival of the native red squirrel.

Grey squirrel and other game meat is arguably more sustainable than farmed meat in requiring minimal human intervention and energy consumption, although for animal rights defenders there is no such thing as cruelty-free meat.

So what?

Is eating meat to restore biodiversity balance emerging as an ethical alternative to the vegan movement? As the Guardian reports, Tisdall-Downes learned to cook the squirrel meat from Tim Maddams, author of the River Cottage Game Cookery Book, who describes himself as a hunter and a committed ethical foodie.      

Sources

https://www.theguardian.com/food/shortcuts/2019/feb/04/view-to-a-cull-is-grey-squirrel-the-ultimate-sustainable-meat 

What might the implications of this be? What related signals of change have you seen?

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