John Mettrick is a small scale Peak District abattoir owner, who slaughters, processes and delivers all his meat in-house. He spoke about the need for a network of numerous small scale, local abattoirs in the UK as one of the essential pillars in a resilient, sustainable and high welfare food system.
He says, ‘if one had COVID in a small plant, you would lose one small plant, the others could pick up the slack. Whilst in situations where you have massive plants the whole system goes down’.
Share This Article
Related ArticlesView All
Julius Roberts, social media celebrity, chef, farmer and gardener, stars in the latest video in our Rooting for Real Farms‘… Read More
Top chef Romy Gill was a judge on Master Chef so knows the benefits of cooking with high welfare pork… Read More
Liz Earle MBE, founding farming member of Pasture for Life and an ambassador for Love British Food says, “There’s so… Read More
Will Devlin, holder of a Green Michelin Star for his exceptional commitment to sustainability, runs The Small Holding restaurant in… Read More
After a dire experience visiting a factory pig farm in Italy, Clodagh McKenna decided to only cook with high welfare… Read More
Cyrus Todiwala OBE, celebrity TV chef and proprietor of Cafe Spice Namaste, stars in the second episode of our new… Read More