and you. think you know why this time the voices. of the 77 percent talk about the issues. from politics to class and from causing a good time this is what. welcome to the 77 percent. this weekend g.w. . look yummy to you are you horrified. personally i love

a good steak and i love it rare but i don't want to know how the animal was slaughtered i don't want to think about what goes on but i would like to know that it's all humane because the media industry can be a be sleep is this mccartney once said if slaughterhouses had glass walls everyone would be vegetarian or at least they might think about the value they put on meat some of the prices i see here in supermarkets are startling the cheap considering all the work that goes into raising an animal feeding it and then all the rest of what it takes to produce a cut of meat. meat production has become a global industrial enterprise animals was slaughtered on mass on assembly 9 humans are eating more meat than ever before. and for less money. rice is a primary factor with a lot of things but if you think about it it's

a shame because it probably means that you're supporting factory farming when this is on the streets slaughtering an animal for 2 or 3 euros that's appalling stuff is it's all about convenience and that's a huge problem the supply is there it's cheap and we just help ourselves but we have no idea what results our actions ultimately have an effect on luncheon. have we forgotten the value of meat and of the lives of animals bred for slaughter low cost meat comes at a high price for the animals animal welfare activists regularly record and report on shocking conditions at factory farms this film footage was shot in secret at a pig farm in germany the animals are kept in tiny pens with minimal but unity for movement their own able to even turn around let alone go outside the animals seem apathetic many have injuries in germany for example farmers are allowed to keep

pigs in pens measuring just one square metre. activists from a german animal rights group i determined to raise awareness among consumers while campaigning for the factory pig farms to be shut down for. our ultimate objective is for there to be no more factory farming and no livestock industry no more animals being exploited purely for human consumers. people no longer know where their meat comes from how the animals are bred and kept and that there's a life involved in providing that mate. actually cost a lot more away. the issue has decreased over the decades to practically nil on. this traditional but chip shop in berlin takes the view that its customers are aware of the value of meat itself as premium makes crafted into a variety of products here meat is a luxury to be savored. and it's produced using traditional methods for example the

sausages a still stuffed by hand that requires more time and manpower than industrial production so the end product is more expensive than in supermarkets the owner a master butcher trusts his suppliers and the conditions that. you call for help to most of our meat comes from traditional farmers this is a small scale operations that we know very well. the meat has a far easier taste with her so intense that some people might not even recognize it . as a completely different quality so it's hard to know. until a few decades ago meat was at best a weekly treat for most people in europe but that changed with growing prosperity in the 1960 s. . and fighting the slimes it's known as cups interested in the early 20th century factory farming and the livestock industry simply didn't exist on the scale we have today and that's the biggest problem today meters available in such huge quantities

and at such low prices because factory farming clearly puts profits over animal welfare. people all over the world are eating more meat notably in china and indonesia worldwide consumption now amounts to $45.00 kilos a year per person in germany the figure is 60 kilos as production increases prices go down and demand rises even further with the animals paying the ultimate cost and to keep up with demand production has to become more efficient global meat production has more than tripled in the last. 50 years and currently stands at $330000000.00 tonnes a year. but in some parts of the world like here in germany demand for higher quality meat products is growing in fact overall meat consumption in the country has decreased in recent years. is wonderful i would appeal to consumers to consider eating meat one or 2 times less who week and they could pay more attention to where

their meat comes from the conditions the animals are kept under. and perhaps be willing to pay more for the real world. even if we haven't lost our appetite for meat it would behove us to reassess the true value of what we are eating the choice is ours. the economic and ethical concerns over mass produced meat aspiring more and more research into synthetic meat grown in a lab start up see what's called clean meat as a juicy business opportunity but they still facing huge challenges. that cost 300000 euros in 2013 in a bar a tree in the netherlands produce the world's most expensive burger made of cultured meat locker in me just made of thousands of tiny muscle fibers each just

a few millimeters long they're grown from stem cells taken from normal cow now startup companies around the world are working to grow so-called clean neat adding lab grown fat cells to provide taste and color their goal to revolutionize the global meat market no animal needs to be slow to it no risk of pathogens in the meat no bones all gristle but scientists have yet to reproduce the typical meat texture. and they still need to work on the flavor testers say is pretty poor and what's the point of a burger that doesn't taste good. good point what about chicken one of the world's most popular meats can you taste the difference between the mass produced stuff and organic or there's certainly a huge difference in terms of price and principles. visited

a pair of very different kinds of poultry farms and came up with this tale of 2 chickens these are broiler chickens type grass 7 no wait bred to produce as much meat as possible the chicks were delivered to farmer entrepreneur go 18 days ago. he expects them to put on 100 grams of weight every day. the. weight gain in proportion to body weight is very fast at the beginning. time goes down for a while but in the final feeding week they gain nearly one kilo. so. if a person were to grow that fast as a baby they would weigh around 90 kilos on their 1st birthday. because chicken farming conditions are often under fire from critics it's unusual for reporters

like me to get a chance to film here. the farmer buys the chicks for $36.00 euro cents apiece after 6 weeks when they're ready for slaughter he sells them for true heroes 50 each. on average i guess i make $0.10 profit on each animal up to $0.10 that doesn't sound like much there is very very little but with a large number of animals i can earn a decent living. off our 8 times 8 is 64 so 6400 euro zone that are all 6400 euros per bunch for his business model to work he needs broiler chickens with large amounts of breast meat. they're small now but once they're bigger things will be much more crowded here veterinarians tell me the weight and lack of movement often leads to deformations of the legs animal rights groups point to another problem chickens without chest feathers as in this picture

some of been spotted in the stall to. chest feathers is it bred that way. it's not. personally these are young birds whose fathers are still developing. they have been warm from below all their lives. so they don't need feathers to protect them from the cold with. feathers that don't develop because of the temperatures in the stalls sounds hard to believe. but are there alternative ways of raising chickens only one percent chicken meat consumed in germany comes from organic farms to find out how the meat can be produced in a more humane way i hate to carsten bugs farm. the extra costs start right from the beginning organic chicks for example are more expensive. instead of $0.36 for a chick he pays more than triple that price these chicks come from an organic poultry breeder. a look at custom box grown animals gives me an idea of what

organic farming means the chickens get to run outside every day but contact with nature also means that they're more likely to be infected with germs and die that means higher potential losses for the farmer but his chickens have intact feathers and can run around without difficulty. i thought of the 3 for the 1st requirement is given that we humans raise animals to eat the animals be treated well as we raise them eye and that has to include the ability to walk properly all animals should be able to move naturally. the broiler chickens here grow more slowly than with conventional farmers. and they live longer than 6 weeks. long how long will this one grow up in the stall up to 12 weeks by then they'll weigh this much 2 and a half kilos. and with that they reach their slaughter weight.

the 2 euros 50 that the conventional farmer gets for his broiler chickens is too little for the organic farmer he sells them for nearly 10 years apiece that's after raising them with organic feed for 12 weeks. conventional farmer on front who go can't wait that long he says speed and efficiency are needed to meet growing demand for chicken meat he says his birds are also more economical with feed as the only consume half water can a chicken seat. of the death so this is what your chickens eat all day long with either the things they say is around 4 point one kilos a feed. about their health and at the end your chicken weighs this much 2 kilos or there's so much ivory kilos roughly. so these chicks have a lot more growing to do over the next few weeks meanwhile organic farming is expensive and sales are only growing slowly.

a dirt cheap grocery bill can be so when sizing but there's usually a catch consumers can get chicken from europe for an absolute bargain but it's decimating the local industry the country's president says it's partly why so many africans have been migrating to europe they can't compete so who's to blame the european union and its lavish agricultural policies african states and their lack of action for you the shopper i decided to find out. the new flight to get me to keep.

this is where most of it arrives pour in the capital accra as europeans prefer the breast of the chicken the leftovers end up here chips in refrigerated containers halfway around the world. on our way from the harbor we visit the cold stores that sell it they tell us they only stock what customers want and the local farms couldn't meet the rising demand. these boxes have just made the journey from the u.s. state of georgia where the modern chicken industry was born these are from the netherlands belgium more than they can get their hands on. this customer wants his chicken even cheaper florence 40 cooma argues she wouldn't even make a profit that. the u.s. and brazil have also discovered the market for surplus legs and wings but europe is the top exporter to africa last year the e.u.

dumped $135000.00 tons of frozen chicken on the ground main market alone for prices below the cost of production the equivalent of $112000000.00 birds an oversupply that gutted the domestic sector. this is the local competition and this is all listing our own course one of ghana's last poultry farmers. he started with 200 birds. now he's got 22000 the little ones aren't a hassle it's when they grow up. the. oldest and shows us a little trick for weighing their hands. and their pelvic bone keeps them quiet. but catching chickens is the least of his worries. production.

is. because of the. imported. then there is. a decade ago canadians produced 80 percent of broilers themselves production plunged with the foreign competition to less than 5 percent poultry farmers say one government after the next has let them down. the problem is augustine's chicken costs double the price of the cheap imports although he has one of the few large scale operations left in ghana it's nowhere near as efficient as its overseas rivals and like other farmers augusten doesn't have the infrastructure. it's. bogus since customers are his neighbors and friends. thank you so i'm going to see

if they're going to tell you this one is for soup even. if it means yes. just. like. the next state it's off to the market we'd like to know if there's a difference in quality between mass produced chicken from abroad and the local variety. it tastes good and is being fed and order nutrition is in it. for a while and. said. hi this is also false when you think. i really like your local one but oh my make their.

feet oldest and says the only way he stayed in business is by diversifying he has his own feed plant. cause little bits so that there will come. across them as i tell you then there is no price feed is the biggest cost for farmers europe subsidizes it giving its farmers an advantage. and the human has a raft of free trade deals with africa that gives both sides free access to markets but african companies are too small to compete on dr drew i mean if you. ever read government they don't come at them with something that much then look i want so that reproducing. and we can. now for what i think. the government has announced new import restrictions and says now local producers need to step up to the plate but

which produces there are hardly any list. there we're doing. to get up with my family so if you were a pin in politic in a splendid business or collapse it's i don't know what i'm going to do to get my family. i don't know what to do. now this might not be any good for the livelihoods of farmers like augusten but what about giving up meat altogether vegetarians like to sell themselves as the super heroes of the world they eat no meat and so have a reduced footprint but is that really true and avocado can actually do more damage to the environment than a steak environmental vegetarianism fact or fiction. abstain from meat and save the world forget batman today superheroes are vegetarians they're really doing something to help the environment right whether classic

vegetarian vegan or fruitarian more and more people all over the world are giving up meat. vegetarianism has even become a status symbol in many countries but are they really making a difference. let's look at the data. livestock farming has a terrible carbon footprint look at that 1000000000 cattle worldwide. raising them produces vast clouds of greenhouse gases twice as much as is a myth and by planes globally. and the industry also uses an amends amount of water around 3000 liters of h 2 o. go into the production of a single beefsteak enough to take a shower every day for 3 months. and raising animals for meat takes up a lot of space if we all stopped eating it to morrow it would free up an estimated

30000000 square kilometers. that's an area roughly the size of africa. in all those ways meat really is terrible for the environment but it's also relative for example by not a condo that's been shipped half way around the world is worse for the environment than buying your steak from a local farmer not least due to the transport involved. so it really makes the most sense to ask where is my food coming from. local free range animals fed largely on grass hovan rich the soil with their manure . and that's good for the environment. so mike davis even claimed that free range cattle could actually help slow global warming. water consumption and every area of agriculture depends largely on the farming methods

being employed in the arid regions of chile for example where many avocados are produced it takes around 320 liters of water to produce a single fruit and that's not exactly low impact agriculture. in other words to make a difference you should eat things that are in season and that come from your region so consume less meat and when you do eat it check its origins maybe it's time to come up with another category of environmental hero no less meta theory on even though meat is a prime source of protein for many people in the world for most of us eating less meat is undoubtedly a good thing it's not always so easy to give up what about the traditional sunday roast welfare op plenty of meatless options my colleague mr schmidt gave it a try and went in search of a beacon holiday roast to serve up to his family. so time. so many regions this

is a brilliant invention it's the stuff of meat free holiday roasts even if to the uninitiated it looks more like chewing gum. the can meet substitutes made to look like the original. this is a production plant of a small business that specializes in lead in food products. this is cocoa not fat it's something like a secret ingredient. in roads siberia it's. here that we can roast is chiefly made of gluten and wheat protein which best imitate the consistency of meat. good game. gluten forms this elastic structure. if you were to take raw bread dough and pull it apart like this you'd have the same effect as with our meat substitute going at the foot of.

the head of the company spent years working on the consistency to get it just right . he uses the same machines as the meat industry does and most of the operators here are butchers by trade parallels with meat and meat production are everywhere. that's because consumers are still used to meet. or where they were used to meet. many of our regular customers haven't actually eaten meat in my years but i still often hear oh finally there's a meat free this or that i've waited for that for 15 years that's how long they've been vegetarians but they still miss meat at times eating habits can be very deeply ingrained and when you. first of a can roast a steam cooks and then smoked. a growing number of people around the world are opting for of a good lifestyle with beacon supermarket. restaurants boutiques and regan shoe

shops. and now for the moment of truth proof is in the pudding they say so it's time to sample out of eagan roast served with all the trimmings of a traditional me to roast. it cost almost as much as the meat equivalent $20.00 euros a kilo so how is it. it's not that bad. but the taste of meat is much better. this is a new experience for me but i have to be honest it doesn't really taste of anything . definitely missed the taste of meat. the children don't even want to try it no matter what dad says. so dad has to polish off the plate next time it'll be back to meet. i'm with my kids have

a good holiday roast is definitely not for me what do you think of the meat eating and the meat business where the going forward to hearing from you write to us at our website or twitter so you so. choose.

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