Slow Meat Conference- A discussion of good, clean and fair meat in the South African context

FRIDAY 28th AUGUST 2015—09h00:12h30

DURBAN COUNTRY CLUB
COST: R100.00 per person including tea and coffee.

To book, contact Durban Country on 031 313 1777

Join us for a Slow Meat conference about good, clean and fair meat from both a farmer’s and a consumer’s point of view.

What to expect:

Welcome by Brian Dirk: Slow Food Chairman South Africa

Session 1 – A farmer’s perspective on good, clean and fair meat : Introduction to topic by Caroline McCann

  • Breed: Does it matter?
  • Production Systems: Intensive versus other farming systems – Does it make a difference when selling good, clean and fair meat? Adrian Cloete
  • Meat value chain: How do we provide the link from farm to plate to ensure good, clean and fair meat?
  • Panel Questons:
    1. Does the current system work for the small farmer who practices good, clean and fair farming?
    2. Is labelling the answer to telling the story? Current legislation restrictions and conflicts.
    3. With so many labels and organisations does it make it difficult for everyone in the meat value chain to speak the same language be universally understood?
    4. Is good, clean and fair meat only for those with disposable income?

Session 2 – The consumer’s perspective of good, clean and fair meat: Introduction to topic by Caroline McCann

  • Butcher – How do we sell good, clean and fair meat to the consumer? A case study of Hope Meat.
  • Chef – Why does a chef need to ask where their meat comes from?
  • Alternate retailers – What role do farmer’s markets play in bringing good, clean and fair meat to the urban consumer?
  • The Rise of the Conscious Consumer – Is there a growing demand for good, clean and fair meat? Megan Power
  • Panel Questions
    1. How do you find good, clean and fair meat if you are wanting to buy it?
    2. How do you balance out the demands for cheap meat and a fair price necessary to keep small farms going?
    3. How do we get the best value out of a carcass – nose to tail eating and preservation of meat.
    4. Will getting families cooking together make a difference in what we buy and consume?

Comments are closed.