Not everybody can thrive on vegan or vegetarian diets
One of the key visions set out in the European Commission’s Farm to Fork Strategy – which was published last month and is set to pave the way for the formation of the next Common Agricultural Policy (CAP) – is an intention to transition EU food consumption trends towards “a more plant-based diet with less red meat”.
In the document it is clearly stated that this food shift is being proposed on environmental, health and sustainability grounds.
Dr. Frédéric Leroy of the Food Science and Biotechnology Department at Vrije Universiteit Brussel – whose research primarily deals with the ecological aspects and functional roles of bacteria in foods, with a specific focus on animal products – has offered his perspective on such a proposed dietary change and its potential impact on animal agriculture throughout the bloc.
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