Liz Specht’s Post

Progress on Better Chicken Commitment ‘falling behind’, warns Compassion in World Farming More UK supermarkets will need to sign up to the #BetterChickenCommitment if the British poultry sector is to “raise the baseline standard of chicken”, Compassion in World Farming has urged. While the UK, with 18 companies, was second only to France in Europe in terms of total sign-ups to the BCC, the fact only two of the businesses were supermarkets (M&S and Waitrose) was holding back the rollout of the scheme, warned Compassion’s second annual Chicken Track report, published today. By comparison, all of France’s major retailers had signed up to the scheme, CIWF said. To comply with the BCC, businesses need to adhere to a suite of welfare commitments, ranging from the implementation of a maximum chicken stocking density of 30kg/m² or less, and the adoption of slower growing breeds such as the Hubbard and improvements around light. Air quality improvements and more humane slaughtering techniques – such as controlled atmospheric stunning using inert gas are also mandated. Many UK retailers, such as Sainsbury’s, Co-op and Morrisons had made recent commitments to reduce the stocking density of their chicken to 30kg/m², CIWF noted, while some were offering a ‘tier’ of BCC-compliant chicken – such as Tesco’s ‘Room to Roam’ or Morrisons’ ‘Space to Roam’. https://lnkd.in/dcKETwNQ #poultry #poultryindustry

🥚 In 2021, #Aldi made a significant commitment towards animal welfare by pledging to convert its entire range of eggs throughout Germany to "rooster chick-free" products. This move is not only progressive in terms of ethical sourcing but also reflects a growing trend towards more sustainable and humane food production practices. 🥗 To bring this vision to life, Aldi has partnered with the biotech company #Planton to utilize a genetic analysis process. This innovative approach is a great example of how technology and bioengineering can be leveraged to make food production more ethical and sustainable. 🤔 I'm curious to know – has anyone seen updates or results regarding the implementation of this plan? It would be interesting to hear how this initiative has evolved and what impact it's having. 🍤 And whether the shrimp in the Aldi ad was also developed using organic larvae breeding? #SustainableFarming #BioTech #EthicalSourcing #InnovationInFoodIndustry

The recent commitment by Tesco to reduce stocking densities on all fresh chicken will continue to support the great race for space within the broiler sector. The ⭐ Better Chicken Commitment ⭐ means that birds will have 20% more space than the industry standard. Quite where this additional space will come from is the big question, as poultry farmers are met with high build costs and that is even if you can get a planning consent. With a limited supply of space to the market, anyone seeking to exit the industry either on a sale or rental basis will be met with a good level of demand.

Scott Sandquist, is a trailblazer who is reshaping the local meat processing landscape in a rural community. In this conversation, Scott shares the challenges and rewards that accompanied his bold vision: establishing NoDak Meats, a small meat locker in Steele, North Dakota.From navigating the labyrinth of financing and regulations to labor hurdles, Scott's candid insights offer a rare and unvarnished look at the grit, resilience, and unwavering determination required to breathe life into such a venture. His steadfast commitment to quality and community reverberates throughout as he meticulously unpacks the nuances of ensuring food safety, managing timelines, and fostering transparency with clients.Here's a glimpse of the invaluable wisdom you'll glean:- Practical strategies for aspiring entrepreneurs to secure alternative funding and leverage local resources- Insights into effective client communication, managing expectations, and building lasting relationships- The art of balancing labor demands as a solo operator while maintaining operational efficiency- Preserving agricultural traditions through responsible byproduct utilization and rendering processes   00:00:00 Introduction to Casual Cattle Conversations 00:00:54 Starting NoDak Meats 00:03:38 Moving to Steele and Starting the Business 00:05:49 Processing and Hanging Carcasses 00:08:10 Challenges in Starting the Business 00:09:47 Challenges of Running a One-Man Team in a Rural Setting 00:10:33 Join RancherMinds for Industry Expert Insights 00:12:19 State Inspected vs. USDA Inspection 00:14:47 Community Reception and Services Provided 00:16:20 Challenges of Maintaining a One-Man Team in Processing 00:20:00 Understanding Meat Processing Percentages 00:20:55 Customer Misconceptions About Meat Cuts 00:21:44 Considerations for Starting a Processing Operation 00:22:36 Incorporating Bible Verses on Meat Packages 00:23:03 Closing Remarks and Call to Action Full Show Notes: https://lnkd.in/g9vMhsSB  Free Weekly Resources: https://lnkd.in/gJcng_mn    The easiest way to create a new revenue stream for your ranch is with LandTrust. Learn more here! https://lnkd.in/dC68qu4M  Take Your Ranch to the Next Level Once a month Shaye hosts Q&A calls between cattle producers and beef industry leaders to help ranchers find answers to their questions and improve their bottom lines. The best part is you get expert insight from the comfort of your own ranch and get to ask any question you want relating to the topic! Learn More About RancherMinds: https://lnkd.in/g-NUwC3k  Connect with me on Social Media Facebook - https://lnkd.in/ghZrR2AX Instagram - https://lnkd.in/gMK_VDK3 Podcast Coaching Do you have an existing podcast or want to start a new one but don't know where to start? Connect with Shaye and she will lay out everything you need

Why open a Save A Lot? It will allow you to provide stability to your community by giving access to the best grocery prices without losing out on the quality of the product. #OwnASaveALot #OwnAGroceryStore #SaveALot #LicenseeOpportunity #LicensingOpportunity #GroceryStoreOwnership #GroceryStoreLicense #DiscountGroceryStore #GroceryBusiness #RecessionResistant

King Prawns, Charcuterie, Paella. Another day, another Marks & Spencer’s dumpster from the UK. New source & new location: Are we not starting to get a glimpse of what’s happening behind the scenes at UK supermarkets’ dumpsters? If a successful… …. high quality company like Marks & Spencer’s is dumping out food like this on a daily, imagine what is being dumped in the other UK companies’ dumpsters? This is just the surface of one dumpster. There were likely multiple with all contents likely being sent to the government-subsidised Anaerobic Digestion industry. The subsidy is 750 million GBP per year. Surely that’s a government saving to help plug Rachel Reeves’ 22 billion GBP “black hole”? For me, it’s the prawns that are most painful to witness. Prawn fisheries have some of the highest bycatch on the planet, sometimes there is 7 kilograms of bycatch of other species to catch just 1 kilogram of prawns! This summer, in order to reign in supermarkets’ malpractices, the Australian government has transitioned from a voluntary code of conduct to a mandatory code of conduct. If found to have breached regulations, Australian retailers can now be fined billions of dollars a year by the Australian government. Can we really expect powerful companies to voluntarily “do good” & self-regulate especially when competing against other ruthless companies? Big thanks for this anonymous food waste campaigner for sharing their work & lifting a lid on what’s happening out there. #foodwaste

Headhunterzz.net ..Use your Brain for a Change! #investing #energy #sustainable #eco #globalwarming #climatechange #carbonneutral #shareholderactivism #finance #parisagreement #banking #Risk #chemicals #pollution #solution #alternative #solutions #Sustainability #Innovation #RegenerativeBusiness #NaturePositive #Sustainability #DistributiveManufacturing #LocalEconomy #GreenInnovation #Innovation

Let's talk about Functional Proteins and their application in petfood at the Petfood Forum in Kansas!

The rocketing demand for free range chicken in the UK is magnificent. Another signal that we, as consumers, want meat that not only tastes better, but is produced with care for the animal and the environment. BUT, while most will have an expectation that every free range chicken is grown in the way Will does at Sutton Hoo, the reality is that his methods represent a tiny, tiny fraction of what we produce in the UK. Instead, it is almost all produced in large, static and temperature controlled sheds. While chickens on the edge of these sheds can go outside, the majority stay inside for much of their lives - rarely, if ever, seeing sunlight. Not what you thought? I cannot stress enough - this is not an indictment on the static shed chicken farmer. It would be mad to suggest that their method is on par with a battery cage in terms of its animal husbandry. It is, instead, a reflection of food labelling doing a magnificent jedi mind trick to pacify your guilt without needing to give you true visibility of how your food is produced. Critically, this is not solely the sin of the supermarkets. That is why Herd's chain is built on absolute transparency - not just of the farmer but of the methods they use to produce your food. Will’s chickens are incredible. Short of feed and water, there is no resource other than time that’s used to produce them. We’re going to bring you into every nook and cranny of his process so you can make your own mind up as to whether it meets your standards. My hope is that it will. Drop me a message if you want to come and see it for yourself. www.herdmarket.com #chicken #british #freerange #herd #food #transparency