Working towards a more compassionate world through education and advocacy
Increasing our Compassionate Footprint
“Evolution. I think we’re going to be slowly forced into it due to the growing pressure that is being placed on our farming system, and the costs involved. People will always like to feel special, so there will always be a market for, let’s say, grass-fed Wagyu beef from Japan. People will want it because it’s a status symbol, but eating meat will no longer be mainstream.”
As a chef, what would make you switch to cultured meat for your menu?
“If they get the formula right such that cultured meat has similar properties and a similar flavour profile to conventional meat, I would be happy to add it to my menu right now. It’s likely to be cheaper too. If they get the taste right, cultured meat could well spark the ‘revolution’ you mentioned just now.
If you were in charge of marketing cultured meat, how would you do it?
“I would make the sales pitch about ethics. I would talk about goodwill and environmental impact. Make it a matter of the heart, not the head.”
Colette Teale, founder and chairperson of the Karoo Animal Protection Society (KAPS) near Barrydale, Western Cape, says the animals she has rescued in her life-time have given her a sense of reason beyond all other reason.
Recently, Alfie, whom she rescued as an infant thrown-out boy calf from the dairy industry, died at the age of 12 at his home and among his friends at KAPS. Said Colette “It has been my immense privilege to witness the depth of animals’ sensitivity and the affection they show for each other. Yet, in our ignorance, we treat them like commodities. One day, we will feel the colossal shame of what we do to them.”
interview with Executive Chef Warwick Thomas - Continued ...