The Complexity of the Consumption of Red and Processed Meat

Recorded May 15, 2023

Listen to Drs. Frédéric Leroy and Alice Stanton discuss meat consumption and the complexity of too much and dangers of too little consumption, a featured article in the April 2023 Animal Frontiers Journal!

AMSA is pleased to continue to share the information presented at The Societal Role of Meat-What the Science Says. The publication of proceedings have been published in Animal Frontiers, a webinar series is being offered to further share the information and outcomes featuring speakers/authors at that event.

The second webinar features Drs. Frédéric Leroy and Alice Stanton. This webinar will be followed by one more summarizing the presentation on the role of meat in the environment.

Additionally, we remind you to consider signing the Dublin Declaration of Scientists Plans are underway for a second International Summit in 2024.

Dr. Frédéric Leroy graduated as a Bioengineer (Ghent University, 1998) and obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel (VUB, 2002), where he now holds a professorship in food science and (bio)technology. His research deals with food processing, human and animal health, and interdisciplinary food studies. He is a Board member of various academic nonprofit societies, i.e., the Belgian Association of Meat Science and Technology (president), Belgian Society for Food Microbiology (president), and Belgian Nutrition Society. On a nonremunerated basis, he also serves on various Scientific Boards (e.g., the World Farmers’ Organization and the FAO/COAG Sub-Committee on Livestock).

Dr. Alice Stanton is a clinician-scientist. She is currently a Professor in Cardiovascular Pharmacology at the Royal College of Surgeons in Ireland, and Director of Human Health at Devenish Nutrition. She served on the Committee developing “Ireland’s Agri-food Strategy to 2030” and as an Assembly Member for the Horizon Europe Cancer Mission. She is a Member of the Irish Climate and Health Coalition, and of the World Action against Salt, Sugar, and Health (WASSH). She has delivered many lectures concerning evidence-based healthy diets from sustainable food systems, including the Science Lecture at the 2020 Oxford Farming Conference.