Meat Matters: Butchers, Politics, and Market Culture in Eighteenth-Century Paris (Changing Perspectives on Early Modern Europe)

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Closing the poverty-related attainment gap is a key aim of the expansion of ELC in Scotland. Examples in this resource highlight the importance of children having access to high quality, nutritious food and understanding the difference this makes to them. We recognise that health inequalities and associated issues such as food poverty are complex. We recognise that many families live in challenging circumstances and the ELC sector is well placed to support children and families to explore and connect positively with food. There are some fantastic examples within this document that highlight great whole-family approaches and partnership working to help overcome barriers to eating well.

Fibrous, tissue-like texture in plant-based meat has been hard to achieve, with most analogues on the market being made of a mixture of blended ingredients. However new technologies are starting to achieve a more meat-like texture in vegan steaks, fillets and other products. These courses can be run face to face or online with people inside and outside the criminal justice system. Find out more Meanwhile Avril and Ingredion are interested in supplying protein sources such as rapeseed or corn and Swiss flavour house Givaudan will provide knowledge and technology to flavour the products.Robbie Walker and his team are dedicated and passionate about supplying the highest quality fresh local meats. This is a true innovation to develop a sustainable product that can compete with real fresh meat, opening up new markets for vegetarian products appealing to meat lovers and flexitarians alike.”​ We produce a monthly newsletter focussed on mental health and wellbeing. The newsletter is sent to all female prisons in England and Wales, with the potential to reach 3308 women and the aim of helping to support their physical and mental health. We also have a digital copy that has been adapted for women living out in the community.

Flavio Garofalo, Givaudan’s global business development manager for protein said flavour played a critical role in making the plant-based meat taste like the real thing, ensuring it is a competitive product.Nutrition & Nature and The Vegetarian Butcher will use the technology to develop the next generation meat substitutes. The newsletter can form an integral part of a prison’s health and wellbeing strategy and can help meet requirements set by HM Inspector of prisons. Buying from a butchers’ shop gives you total control over the produce you receive. Their team of friendly, skilled butchers can cut any joint that you require exactly how you want and in the proportions you require. The added oil droplets increase fat release by 20 times, making this vegan bacon crispier and juicier. Thanks to the extra lipids, this meat analogue needs no fat added to the pan when cooked.

Their shop provides both a traditional and continental approach to the way in which the meat is prepared and displayed. Their display counters will entice you with a superb selection, from the finest traditional English cuts to the more exotic flavoured marinades for BBQ and international style dishes. Axel Katalan, founder of Julienne Bruno says of the challenges of having the brand’s products in restaurants and retailers: “We set out to create collection 01 of dairy free products with the chef and home cooks in mind. Therefore, naturally when the products became available, we received a super positive response from the F&B side of things, which helped accelerate the adoption. After a selection of restaurants started offering plant-based food products from well-known brands on their menus, I predicted this trend was going to grow. Gauthier Soho started using Bute Island’s Sheese in the filling of its tortellini, and the brand’s cream cheese in the tiramisu at Gauthier Soho’s sister restaurant 123V. German Gymnasium, Chotto Matte, Gillray’s Steakhouse & Bar, and some of Marco Pierre White’s restaurants put Redefine Meat’s 3D printed Flank Steak on their menus, with Meraki, 91 Living Room, Le Petit Beefbar, Stake Haus Camden Market, Unity Diner, Three Cheers group, Parlour Kensal Rise and The Breakfast Club following suit soon after. London’s plant-based and gluten-free restaurant and pizzeria Plant Club uses Honestly Tasty and Julienne Bruno’s vegan cheeses in their dishes and pizzas. Soho House, Gail’s Bakery, Pizza Pilgrims and Big Mama Group have also opted for Julienne Bruno‘s plant-based BURRELLA, CREMATTA and SUPERSTRACCIA, which is part of the brand’s collection 01.The technology has not been patented so far and the Wageningen researchers publish most (but not all) of their work . “That gives companies a head start compared to [those] that do not participate in the consortium. [But] the reason why we publish is because we aim for the technology to be used as a route to contribute to a more sustainable diet world-wide. The companies participating in the consortium will benefit first from the results.”​ Next step: Say cheese​ The team at Meat Matters continually examine media content for red meat references and is well placed to counter any negative press or to proactively distribute good news stories about red meat. Meat Matters gathers information from a Meat Advisory Panel, a group of healthcare professionals, scientists and researchers who can provide independent impartial information about red meat and its role as part of a healthy, balanced diet. On the retail front, the challenge has been a mix of being able to connect with the right buyers, as well as the natural lengthy process that is to get on the shelf. These are long term relationships, thus we understand the value of investing in it and working our way through the onboarding process to the best of our abilities. We deliver food and wellbeing courses inside the criminal justice system and out. We’ve worked with inmates and staff, young offenders, substance misusers, young mums and disadvantaged men and women. We have worked alongside the sector to enable providers, practitioners and families to tell their own stories of how they are supporting children to eat well and enjoy good food every day. Throughout this resource, we link the examples to the new Health and Social Care Standards, which are based on human rights and wellbeing principles and set out what people should expect from their care and support.