Extensive Galician livestock slows climate change
The head of the food program of the oenegé in Spain, Celsa Peiteado, participated together with the professor of Food Technology of the USC, Angels Romero, in a virtual meeting on the new food model in Europe organized to celebrate the anniversary of the Mariñas Mariñas Biosphere Reserve coruñesas and Terras do Mandeo
“The food model we have to follow is the healthy one. In Europe or anywhere else. What we have to do is adapt it to each area. Educate about food and adapt that healthy model to our own foods.” That was the answer that the Professor of Food Technology and director of the Chair of Pan, Angels Romero, gave to the question posed by the title of the second virtual meeting organized by the Mariñas Coruñesas e Terras do Mandeo Biosphere Reserve, in collaboration with the Center of University Extension and Environmental Disclosure of Galicia (Ceida), to commemorate the seventh anniversary of the entity. In this line he also turned the approach of WWF Spain’s food program manager and LiveWell for LIFE project coordinator, Celsa Peiteado Morales, who clarified some of the misunderstandings that have spread about meat consumption and which have put in the same sack to that of animals raised in intensive with industrial methods and that of those who , on the other hand, they grow on large farms where the animals are outdoors.
In line with what the EU-promoted Farm to Table strategy recommends, he said: “less meat must be eaten, but the one we eat is quality meat from extensive livestock. This is very important because when looking for culprits of climate change, all livestock production was put in the same bag.”
In this regard, it distinguished between the industrial livestock that has farmed animals, ‘fed with soybeans imported from third countries that, in many cases, causes deforestation problems in those states’. On the other hand, it is, as he said, “a totally different model, which in Galicia you know very well, which is that of extensive livestock, that of herds in the fields. That livestock hut that grazes and contributes to the fight against climate change because it is those pastures where the most CO2 accumulates on the ground.” He also recalled,” said,” said that we cannot afford to allow this sustainable production model to disappear because it competes in the low-cost meat market.”
That’s why the quality meat produced in these livestock is part of that healthy diet recommended by Angeles Romero. During his intervention he detailed precisely what that type of feeding is like. And he gave nine keys: He has to provide all the nutrients a person needs. It has to adapt to the needs of each individual because not all of us have the same characteristics, not just physical, but also social or cultural. It must be sufficient at both macronutrient and micronutrient levels. It has to be balanced, too. It must be safe. Satisfying because we have to like what we eat. But it also has to be affordable. And as a model she cited Harvard’s dish, according to which 50% have to be composed of fruit and vegetables; another quarter of carbohydrates, from cereals (better to whole grains, to pasta or rice), while the last remaining quarter must be composed of quality protein.
But there were many more issues that came to the point of this meeting. Since the consumption of seasonal products favors the environment because it reduces the carbon footprint and also contributes to rural development by promoting local producers. Detailing the work being done from the LiveWell project where, among other things, it is about showing how food can contribute to promoting biodiversity and thus curbing pandemics. In this sense, a clear example is the work that is carried out from the Chair do Pan with the recovery of varieties of native wheat or the promotion of crop rotation in the fields where the raw material is produced to produce a sourdough bread of Galicia. But the forum that can be viewed on Youtube gives for much more.