Posted by: Mary Simpson | October 16, 2012

Tailor food safety regulations to encourage local abattoirs.

If we really want to eat local, we also need to rebuild local food supply chains that are safe and nourishing. Support your local abattoir and tailor food safety regulations to encourage local abattoirs (before they are all gone).

“Medium-sized and large farmer-owned packing plants can create alternatives to Tyson, Cargill, and XL. Equally necessary, however, are smaller local abattoirs, especially if we want to develop Canadian markets for organic beef, grass-finished beef, bison, and other specialty livestock; if we want to create local food systems wherein farmers can supply their neighbours; and if we want to foster enterprises that create high-value deli meats and processed foods. Dispersed local abattoirs (especially in concert with efforts to produce organic or grass-finished beef) are also key to reducing greenhouse gas emissions from our meat production system.

It is critical that legislators and the Canadian Food Inspection Agency (CFIA) act aggressively to renovate Canada’s food safety and inspection laws, regulations, procedures, and attitudes so that these regulatory tools, experts, and approaches foster a thriving and expanding local abattoir and processing sector. A tiered system of regulations and approvals might be appropriate—better matching the stringency of regulations to the scale and activities of the abattoir. Part of that tiered system could be an allowance for limited interprovincial exporting for some abattoirs.”

Page 23, The Farm Crisis and the Cattle Sector

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