Pages
Archives
- May 2018
- April 2018
- March 2018
- February 2018
- December 2017
- November 2017
- October 2017
- September 2017
- August 2017
- July 2017
- April 2017
- March 2017
- February 2017
- January 2017
- December 2016
- November 2016
- October 2016
- September 2016
- August 2016
- June 2016
- May 2016
- April 2016
- March 2016
- February 2016
- January 2016
- December 2015
- November 2015
- October 2015
- July 2015
- May 2015
- April 2015
- March 2015
- February 2015
- January 2015
- December 2014
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- June 2014
- May 2014
- April 2014
- March 2014
- February 2014
- January 2014
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- November 2010
Dublin celebrates veganism as report warns of dangers of meat
The International Agency for Research on Cancer, a department of the World Health Organisation (WHO), recently released a statement that it had classified processed meat as carcinogenic to humans, based on sufficient evidence that its consumption causes colorectal cancer. Red meat was sub-classified as “probably” carcinogenic, based on strong mechanistic evidence supporting a carcinogenic effect.
Those with a financial stake in the Irish meat industry rushed to the media to make a case for continuity in the consumption of animal-based foods. The chief executive for the Association of Craft Butchers, John Hickey, stated on the RTÉ Radio 1 show, Morning Ireland: “In the case of processed meat, it has established a link but the hazardous nature of that link, as it says in the report, has not being clearly defined. And in the case of red meat, it keeps using the word ‘probably’ but it is in no way conclusive.”
Speaking on Today FM on Tuesday, master pork butcher Edward Hick said that consumers should not worry about the WHO report once they had a generally healthy diet. Speaking at that time also Dr Mary Flynn, who is the chief specialist in public health for the Food Safety Authority (FSA), agreed with this view and advised that the FSA have always advised people to have a mixed diet and to eat in moderation.
As these findings were being published, Ireland also that week hosted its first vegan festival, Dublin Vegfest 2015, which took place in the R2 Centre in Rialto, Dublin on World Vegan Day (1 November).
Laura Broxon of the National Association for the Rights of Animals (NARA) said that the festival was “a celebration of vegan food, business and culture in a friendly environment that is not just for vegans” and that the aim of the event was to provide an arena of opportunity for the general public to learn about natural ethical products and plant-based foods. It was a non-profit event and the entry fee was a nominal €8.
Almost every restaurant in Ireland provides a “vegetarian option”, but more and more well-known eateries are now offering more than a sole companionless dish and have begun catering to the growing vegan population. The Fumbally Café in The Liberties actively promotes vegan dining while in May, Sova Food Vegan Butchers opened in Rathmines – the city’s only strictly vegan restaurant. Cornucopia of Dublin city centre is a vegetarian restaurant which will celebrate its 30th birthday next year.
Growth is now being seen by many in the vegan community, with Edward Long of Vegan Ireland observing: “We’re still some way behind other capitals, but people are becoming more familiar with it. The trend is definitely changing.”
Currently, there are no known statistics for veganism in Ireland, but if those provided for the United Kingdom are examined, it can be seen that it is a retail sector that is expanding in numbers. In the last five years, the demand for meat-free products such as tofu and imitation meat products has increased by 21 per cent according to market research group Mintel. Statistics provided by the same company report that approximately 12 per cent of all adults in the United Kingdom are now either vegan or vegetarian, with that figure rising to 20 per cent among 16-24 year olds.
Meatless eating seems to be a trend worldwide, with an estimated 5.2 per cent of Americans now describing themselves as vegetarian or vegan during studies conducted by the Vegetarian Times magazine.
According to the Department of Agriculture, Ireland is the largest net exporter of beef in the northern hemisphere and the fourth largest in the world. There is no evidence available to suggest that the national profit from the export of meat products has dropped in recent times but with processed and red meat now under the microscope by the WHO, this may well change.
Laura Broxon from NARA believes what we eat is central to our well-being and happiness. “You can’t buy your health, but you can buy your food.”