Good Meat Atlas
The Good Meat Atlas is an urgent creative initiative from the Good Meat Project. It researches, documents, and shares endangered meat traditions from around the world. The project is driven by a concern that critical knowledge of whole-animal butchery and utilization techniques is being lost. Industrialization of meat has disrupted the continuity of skills that have historically supported a responsible system of meat production, threatening cultures of respectful and responsible meat consumption.
Research compiled by the Good Meat Project shows that in many European countries, where regional meat traditions have been established for generations, the number of butcher shops declined by as much as 60% in the last 25 years, and continues to fall. In 2020, disruptions related to the coronavirus pandemic revealed the vulnerability of commodity and industrial meat supply chains, underscoring the importance of resilient local and regional food systems that both sustain the viability of farmers and processors and provide communities with good, healthy, humanely raised meat.
We have a long-term vision for this program: to identify practitioners of significant regional meat traditions, and to produce multimedia materials that preserve and share their unique place-based practices of butchering, curing, and preparing meat.
Currently, we are interviewing practitioners from around the world to learn: what are the meat traditions they feel are integral to their community and culture, how those traditions have been threatened in recent decades by industrialization, and how the recent pandemic is impacting their work. COMING SOON: This first phase of work will be presented as a series of practitioner profiles, which we'll be posting on our website very soon.
We are actively choosing subjects for this series. If you would like to suggest a practitioner for our consideration, please share it with us by filling out this form.
For inquiries about the Good Meat Atlas, email our coordinators.
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