Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

  • Dates: 22 – 22 Oct, 2020

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide
October 22, 2020
2:00-3:00 pm CT

The virtues of ‘plant-based’ eating are commonly extolled in public and academic discourse, in particular in post-industrial countries and exceedingly so on a global level. Animal source foods, on the other hand, are regularly stigmatized for their alleged link with disease, environmental deterioration, and animal abuse. Although there is a reasonable case for the improvement of animal agriculture, this discourse leads to a binary and counterproductive view of food systems: plants are largely seen as beneficial, animal source foods as intrinsically harmful. We argue that this animal/plant binary and the promotion of civic responsibility to accept it as such are cultural constructs that emerged in the Anglosphere during the 19th century. The divide has been continuously evolving since and is currently deepening due to a global sense of urgency, underpinned by various societal anxieties and normative responses. A symptomatic example is provided by the recent call for a Planetary Health Diet and a Great Food Transformation by the EAT-Lancet Commission and its wider network. Dr. Frédéric Leroy, Professor at Vrije Universiteit Brussel, Belgium will address the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

After having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel in 2002, where he continued his academic career at the research group of Industrial Microbiology and Food Biotechnology as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and biotechnology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in fermented foods, with a focus on animal products.

This webinar is hosted by the American Meat Science Association (AMSA). The webinar is interactive and will last approximately 60 minutes including Q&A. Registration is complimentary, but you must first register by clicking here. Once you have registered, you will receive an e-mail message confirming your enrollment status and information that you need to join the webinar.

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