THE boss of a Ripon-based online meat retailer is urging people to support âSeasonuaryâ instead of âVeganuaryâ this month.
In recent years, January has been viewed by some as âvegan,â meaning a commitment to a diet free of animal products for the entire month.
It is claimed to be healthier and much better for the environment than eating meat and animal products.
However, John Pallagi, CEO and Founder of Farmison & Co, warns that Veganuary could have the opposite effect of what its supporters want – pushing for much more sustainable ways of eating, in pursuit of “simplistic narratives” about it. food.
Instead, he urges people to adopt a âseasonalâ diet, eating locally grown foods that are appropriate for the season.
He said: âThe persistence of the narrative that a plant-based diet is a quick fix for the climate crisis is concerning.
âVegan cookbooks packed with almond and avocado recipes are an example of this and to me are far removed from the frosty Yorkshire landscape.
âThe idea of ââconsuming food grown thousands of miles away, often chemically and water intensive, in the name of sustainability goes beyond satire and undermines the very concept of our seasons. ”
Mr Pallagi is also calling for a review of a UFL – a tax on non-seasonal foods – to help change the âall the timeâ mindset and promote lower-cost, low-impact eating.
He said, âEating out of season should come at a cost. I ask that a UFL be an effective and alternative way to reduce the imports of these products – and the export of environmental damage for a more complete fruit and vegetable department. ”
He added: âNot only does eating seasonally mean the produce tastes better, it’s also much more sustainable – keeping food miles low, reducing waste and supporting local farmers.
âAs the UK climate warms, we risk losing the seasons that make our food culture so vibrant.
âPlant-based diets that depend on tropical imports threaten our seasons with their contribution to carbon emissions. ”
Compared to a lawyer traveling 6,321 miles from Peru to the UK, a rib eye steak from a Farmison farm in Castle Bolton in North Yorkshire would travel 75 miles to its Ripon head office for the packaging – distribution to Penzance would see this steak travel a maximum of 490 miles.