There’s no denying that meat has been an important component of the human diet since the beginning of our existence, but modern meat production methods are having a significant impact on our environment.

In episode 49 and 50 we heard from Joel Salatin of Polyface Farm on how regenerative farming techniques can restore the land and feed a growing population. However the fact is that the strong market for cheap, factory-farmed meat doesn’t seem to be going away anytime soon, and the environmental impact of this industry is alarming.

In my experience as a sustainability educator, I’ve found that most people want to eat meat in some form or other and that giving it up in entirety is just too big a step for the average person to take, at least when starting out. Which means the first challenge is in changing HOW we eat meat.

It’s time to seriously smarten up the way we buy and eat meat and in this episode I’ll cover seven tips to get you started.

If you’re after further tips on how you can make more sustainable food choices, reserve your seat on my FREE LIVE online event on Tuesday 4th October. I’ll be sharing my best tips on eco-eating for busy parents (including recipes!). Secure your seat here.

Last episode I introduced you to Joel Salatin from Polyface Farm.

Joel has been dubbed the “world's most innovative farmer” by TIME Magazine and is known around the world for challenging the conventional farming model and farming in a way that heals the land, heals the food, heals the economy, and heals the culture.

In Part 1 of the two-part feature we chatted about what regenerative farming is, how animals have a vital role to play in healing marginal land, and why we should care about where our food comes from.

This week we continue the conversation and dive deep into the big question… is there a place for meat on the table when the world’s population reaches the predicted 10 billion people around the year 2050.

I was inundated with heaps of positive feedback from Part 1 and I have no doubt that you'll find Part 2 just as entertaining and informative.

We've appreciated for a long time that we are what we eat.

Slowly and surely, we're starting to appreciate that our landscape reflects what we eat too.

Today I’m chatting with THE Joel Salatin from Polyface Farm.

Polyface Farm’s mission is to develop emotionally, economically, environmentally enhancing agricultural enterprises and facilitate their duplication throughout the world.

Joel has been dubbed the “world’s most innovative farmer” by TIME Magazine. For almost six decades his farm in the Shenandoah Valley in Northern Virginia USA has used no chemicals and feeds over 6,000 families and many restaurants and food outlets within a 3 hour ‘foodshed’ of his farm.

His farm is in the redemption business: healing the land, healing the food, healing the economy, and healing the culture and I can’t tell you how excited I am to be chatting with Joel today.

In this Part 1 of 2 episodes you’ll gain an understanding of:

• What regenerative farming is.
• How animals have a vital role to play in healing marginal land.
• Why we should care about where our food comes from.

Have you ever looked around your kitchen and wondered if all the containers, pots and pans are impacting your health?

Maybe you’ve eaten Teflon in your stir-fry that was cooked in a wok that once upon a time was non-stick, or you’ve eaten a mouthful of melted plastic with your reheated food.

 If that’s you then listen up because in this post I take a look at some of the common questions I receive about toxins in kitchen equipment and recommend some safer alternatives, including:

• What are the best dishes and pans to cook with from a toxin-free perspective?
• Is non-stick cookware safe?
• What is the best slow-cooker or rice cooker option?
• Is silicone bakeware safe?
• What is the safest cutting board?

and more!!

I cover topics like this in my Home Detox Boot Camp so if you’re keen to learn more on how to create a cleaner, safer home to improve your family’s health and well-being, register your interest here.