EU ‘failing to stop meat industry exploiting agency workers’

MEPs call for EU ban on all outsourced labour after Guardian investigation finds unequal pay and terms

The EU is facing calls to ban outsourcing in the meat industry, after a Guardian investigation revealed how agency workers were exploited by companies that took no responsibility for pay and conditions.

Katrin Langensiepen, vice-chair of the European parliament’s employment and social affairs committee, said the EU should ban subcontracting across all economic sectors to ensure workers receive the same pay and conditions for the same work.

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Cake was my first love – it sees me through life’s highs and lows

There should be no guilt with cake, only romance – in the making, the display, the history… and, of course, the eating

The Great British Bake Off is back! Sales of baking utensils skyrocket when the amateur baking show is on. It appears we’re all cake mad. But I’ve always been mad as a box of doughnuts for cake, long before the GBBO started. In fact, it’s one of my loves – not one of my vices.

Cake and I are friends; we go back a long way. At school, we’d bake in home economics class and sell our creations in the tuck shop – 10p a fairy cake. The whole process felt like alchemy to me: the creaming of butter and sugar, then the eggs, all beaten into a frenzy of delight. That feeling of magic at my fingertips has not left – it is why I love to bake. It’s a good lesson in life: humble beginnings can have majestic ends. Like an ode to a lover, I feel emotional when writing about it. I can smell its perfume and the tantalising sensation of it touching my lips.

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Will lab-grown meat ever rival the real thing? We ask the expert

Chemical engineer turned alternative bacon producer Benjamina Bollag on the trouble with animal farming, and how lab rashers are made

There are many complicated words for my diet – flexitarian, reducetarian, carnesparsian (from carne meaning meat, and eating it sparsely, because there is nothing like using Latin to give heritage to something made up online). I’m not alone: a third of Britons have reduced eating meat because of concerns about industrial farming. Soon to launch into this space is “lab-grown meat”, promising to take the slaughter and environmental exploitation out of your steak. But how does it work? And can it deliver? I spoke to Benjamina Bollag, founder of lab-grown bacon producer Higher Steaks.

Hi Benjamina! So you’re bringing home the bacon …
And pork belly! As far as I know, we’re the only cultivated pork belly producer.

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‘The sharks are hiding’: locals claim deep-sea mining off Papua New Guinea has stirred up trouble

‘Shark calling’, an ancient custom of hunters singing to sharks then catching them by hand, is under threat and locals blame deep-sea disturbances

More in this series
Race to the bottom: the disastrous, blindfolded rush to mine the deep sea
‘False choice’ – is deep sea mining required for an electric vehicle revolution?
Covid tests and superbug killers: how the deep sea is key to fighting pandemics

To catch a shark in the waters off Papua New Guinea, first the men sing.

They sing the names of their ancestors and their respects to the shark. They shake a coconut rattle into the sea, luring the animals from the deep, and then catch them by hand.

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Revealed: exploitation of meat plant workers rife across UK and Europe

Thousands of outsourced workers on inferior pay and conditions to fulfil demand for cheap meat, Guardian investigation shows

Read more: ‘The whole system is rotten’: life inside Europe’s meat industry

Meat companies across Europe have been hiring thousands of workers through subcontractors, agencies and bogus co-operatives on inferior pay and conditions, a Guardian investigation has found.

Workers, officials and labour experts have described how Europe’s £190bn meat industry has become a global hotspot for outsourced labour, with a floating cohort of workers, many of whom are migrants, with some earning 40% to 50% less than directly employed staff in the same factories.

The Guardian has uncovered evidence of a two-tier employment system with workers subjected to sub-standard pay and conditions to fulfil the meat industry’s need for a replenishable source of low-paid, hyper-flexible workers.

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Small farmers have the answer to feeding the world. Why isn’t the UN listening? | Elizabeth Mpofu and Henk Hobbelink

We’re among the thousands boycotting the UN food summit – it’s been hijacked by corporate interests while the voices of small-scale farmers go unheard

Thursday’s UN food summit proposes to help solve the world’s nutrition crisis, with 800 million people going hungry and 1.9 billion labelled obese, by better aligning food systems with development goals. But it won’t achieve any of this. The summit was hijacked early on by powerful corporate interests – but people are resisting.

Hundreds of social movements and civil society groups across the world representing small-scale and subsistence food producers, consumers and environmentalists are protesting about the summit for being undemocratic, non-transparent and focused only on strengthening only one food system: that backed by the big corporations. Civil society bodies active at the UN Food and Agriculture Organization (FAO), for instance, are running a massive grassroots boycott of the summit, and there is a website and several actions dedicated to it. Grain, a small nonprofit group campaigning for biodiversity-based food systems, shut down its website and social media in protest on Thursday and many other organisations are holding their own protests around the world. An online alternative forum in July, running in parallel with the pre-summit meeting in Rome, attracted about 9,000 participants. This week, even more are expected.

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‘Ecofeminism is about respect’: the activist working to revolutionise west African farming

Mariama Sonko is an unstoppable force who continued her work even when she was ostracised by her community in Senegal

Outside Mariama Sonko’s home in the Casamance region of southern Senegal pink shells hang on improvised nets that will be placed in mangroves to provide a breeding spot for oysters.

Normally, women collecting oysters chop at the branches – a method that can harm the mangroves. But these nets allow them to harvest sustainably, says Sonko, who is trying to revolutionise agriculture in west Africa.

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Claudia Roden: ‘What do I want from life now? Having people around my table’

The food writer discusses her new book, Med, while Yotam Ottolenghi, José Pizarro and Sam Clark pick their favourite dishes

Claudia Roden wasn’t sure that anyone would be interested in her writing another cookbook. “I kept telling my agent, ‘Nobody will want a book from an octogenarian!’” she says on a video call. Roden has just turned 85 to be exact, and she knew she wouldn’t have the energy for her usual process: travelling across countries and regions, painstakingly collecting recipes and stories from food lovers and chefs. But she is still a formidable home cook and relentless entertainer – for friends, for her children, now in their 50s and 60s, and their children – and, with a nudge from her agent, Roden wondered if there might be something in that.

“I was thinking, ‘What do I want from my life now?’” she says. “And I found that having people for dinner was what I enjoyed more than going to the theatre or to a concert. To have them just around my kitchen table was my idea and it will be what we cook. So I cooked hundreds of dishes and when we thought, ‘This is marvellous,’ it went in the book. I didn’t plan it to be Mediterranean. But it just was Mediterranean. Because that’s where I went.”

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Food, faith and family: how we feed our son his rich mixed heritage

My parents are Bangladeshi Muslims. My husband is an Ashkenazi Jew. And our baby son? He’ll eat chicken soup and chicken curry…

Even before my son was born, I used to imagine all the things I would feed my future children. They would come home from school, backpacks hanging off their shoulders and tummies rumbling, and ask what was for dinner. I pictured them round-faced and cheerful, tucking into the same meals that I grew up with. I would heap their plates with hot white rice, garlicky dal garnished with coriander, and spicy fried fish. They would eat with their hands of course, like any well brought-up child of Bangladeshi origin, deftly picking out the tiny bones, and squeezing wedges of lime over the crispy fish skin, which they would save until last as a treat, licking the tangy juice off their fingers.

I already knew the satisfaction I would get from watching them eat; and knew too, the importance of warding off chok – the Evil Eye – by saying “Masha’Allah”, thanking God for their hearty appetites and chubby legs. I would teach them to say “Bismillah” before every meal and “Shukr alhamdulillah” when they finished, making sure they were aware of the gift of nourishment they had received.

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Deep impact: the underwater photographers bringing the ocean’s silent struggle to life

Kerim Sabuncuoğlu – just one winner in this year’s Ocean photography awards – tells the story behind his picture of a moray eel that also shows the wider perils of ‘ghost fishing’

In July, off the Turkish port city of Bodrum, Kerim Sabuncuoğlu stepped from the edge of a boat into the azure Aegean Sea and began to descend. A scuba diver with more than 30 years’ experience, he took up underwater photography in 2002 and has since devoted considerable amounts of time and money to his “out-of-control hobby” – capturing the wonders of the ocean on camera so that “the less fortunate people above” can also marvel at them.

Sabuncuoğlu has travelled the world, photographing marine life in Palau, Cuba and the Galápagos islands and winning several awards for his work. Closer to home in Bodrum, he was embarking on a standard dive with a group of friends, equipped with a Nikon D800 camera. The camera had an 85mm micro Nikkor lens and was clad in Nexus underwater housing, with a single Backscatter snoot to train light on the subject.

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Couscous cake and Middle Eastern mac’n’cheese: eight show-stopping new recipes from Team Ottolenghi

It takes a band of global talents to create Yotam Ottolenghi’s distinctive dishes. In an exclusive extract from his latest book, he introduces some of their finest new creations


Originally located under a railway arch in north London, built from equal parts brick and tahini, walls coated in olive oil and floors stained with spice, the Ottolenghi Test Kitchen started off simply as the place where I play with my food; my low-tech lab where ideas turn into dishes, which turn into recipes. Gradually, though, like a sourdough starter, it began to absorb outside “contaminators”, gathering fizz and bubbles and a load of funk, until finally it became rich, deep and splendidly distinct.

The OTK crew are the equivalent of a good loaf’s life-affirming natural yeasts. Through them, my food, rooted in Jerusalem and the Middle East, has become our food, having been on all kinds of journeys, borrowing harissa from north Africa and chaat masala from India, using newly discovered chilli pastes from south-east Asia or Mexico, and adopting some cheffy techniques from our London restaurants.

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Food fraud and counterfeit cotton: the detectives untangling the global supply chain

Amid the complex web of international trade, proving the authenticity of a product can be near-impossible. But one company is taking the search to the atomic level

Five years ago, the textile giant Welspun found itself mired in a scandal that hinged on a single word: “Egyptian”. At the time, Welspun was manufacturing more than 45m metres of cotton sheets every year – enough to tie a ribbon around the Earth and still have fabric left over for a giant bow. It supplied acres of bed linen to the likes of Walmart and Target, and among the most expensive were those advertised as “100% Egyptian cotton”. For decades, cotton from Egypt has claimed a reputation for being the world’s finest, its fibres so long and silky that it can be spun into soft, luxurious cloth. In Welpsun’s label, the word “Egyptian” was a boast and a promise.

But the label couldn’t always be trusted, it turned out. In 2016, Target carried out an internal investigation that led to a startling discovery: roughly 750,000 of its Welspun “Egyptian cotton” sheets and pillowcases were made with an inferior kind of cotton that didn’t come from Egypt at all. After Target offered its customers refunds and ended its relationship with Welspun, the effects rippled through the industry. Other retailers, checking their bed linen, also found Welspun sheets falsely claiming to be Egyptian cotton. Walmart, which was sued by shoppers who had bought Welspun’s “Egyptian cotton” products, refused to stock Welspun sheets any more. A week after Target made its discoveries public, Welspun had lost more than $700m from its market value. It was cataclysmic for the company.

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Muscles and methane: how protein became the food industry’s biggest craze

Protein has gone from a niche bodybuilding supplement to a mainstream obsession – and is now added to a huge range of food and drink products. What led to the sudden growth of this multimillion-dollar industry?

At the Protein Pick and Mix store in Tunbridge Wells, you can have any snack you like, as long as it comes with extra protein. Protein pancakes, protein burger buns, protein muffins, protein nachos, protein croissants. Protein bars, of course, in every conceivable flavour: caramel millionaire’s shortbread, New York cheesecake, mint chocolate chip, double chocolate fudge, lemon drizzle, cinnamon swirl. White chocolate chip cookies that incorporate something called a “high protein lean matrix”.

I am being shown around the store and warehouse by the founder, Anthony Rodgers, 36, who has the well-defined musculature of a man who regularly eats three protein bars a day. He started the business, originally as an online shop, in 2013, after observing the trend for exotically flavoured protein bars in the US. “At the time I was an avid gym-goer,” he says, “and protein bars were just starting to be a little more creative, a little more exciting. People were putting actual effort into the flavours, and it started to transcend the boring, functional: ‘we’re just going to ram some protein in you.’”

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Meat accounts for nearly 60% of all greenhouse gases from food production, study finds

Production of meat worldwide emits 28 times as much as growing plants, and most crops are raised to feed animals bound for slaughter

The global production of food is responsible for a third of all planet-heating gases emitted by human activity, with the use of animals for meat causing twice the pollution of producing plant-based foods, a major new study has found.

The entire system of food production, such as the use of farming machinery, spraying of fertilizer and transportation of products, causes 17.3bn metric tonnes of greenhouse gases a year, according to the research. This enormous release of gases that fuel the climate crisis is more than double the entire emissions of the US and represents 35% of all global emissions, researchers said.

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Criticism of animal farming in the west risks health of world’s poorest | Emma Naluyima Mugerwa and Lora Iannotti

In the developing world most people are not factory farming and livestock is essential to preventing poverty and malnutrition

The pandemic has pushed poverty and malnutrition to rates not seen in more than a decade, wiping out years of progress. In 2020, the number of people in extreme poverty rose by 97 million and the number of malnourished people by between 118 million and 161 million.

Recent data from the World Bank and the UN shows how poverty is heavily concentrated in rural communities in Africa, Asia and Latin America where people are surviving by smallholder farming. This autumn there will be two key events that could rally support for them.

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Superfood surprise! Ten delicious, unexpected ways with kale – from sausage stew to apple cake

The leafy green vegetable isn’t just healthy, it is wildly versatile, whether you’re dusting it on popcorn, using it to make crisps, or layering it in an ingenious lasagne

Kale is an exhausting food – not because of how it tastes, but for its role in the never-ending culture war. It’s a symbol of wishy-washy, out-of-touch wellness culture, and is therefore considered with suspicion by a certain segment of society. Which is silly, not least because kale is actually excellent. Stop being a baby, buy some kale and then make these recipes.

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Third of shark and ray species face extinction, warns study

Number of species of sharks, rays and chimaeras facing ‘global extinction crisis’ doubles in a decade

A third of shark and ray species have been overfished to near extinction, according to an eight-year scientific study.

“Sharks and rays are the canary in the coalmine of overfishing. If I tell you that three-quarters of tropical and subtropical coastal species are threatened, just imagine a David Attenborough series with 75% of its predators gone. If sharks are declining, there’s a serious problem with fishing,” said the paper’s lead author, Prof Nicholas Dulvy, of Canada’s Simon Fraser University.

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Fire-pit recipes: how to start a backyard blaze safely, and what to cook on it

Wood-fire cooking isn’t just for sausages and marshmallows, Harry Fisher says, and lockdown is no excuse for not upping your campfire-cuisine game

Usually, plenty of Australians would be starting to make plans for summer camping trips about now. Others would already be on them, having escaped the southern states for long soirees north where winter is little more than a horror story told to scare kids at night.

A significant proportion of those people, though – and maybe you, reading this – are stuck at home dreaming of the warmth and crying into their beer while watching Netflix, thanks to ongoing lockdowns and border closures.

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After slavery, oystering offered a lifeline. Now sewage spills threaten to end it all

Black people are disproportionately suffering under the weight of a sewage crisis in Virginia, a symptom of decades of neglect by local governments

On a cold winter morning early this year, Mary Hill was helping her 101-year-old mother get ready for the day when she received a distressing email alert. Tens of millions of gallons of raw sewage were heading for her prized family oyster beds.

Yet Hill was not surprised that the wastewater pipe built in the 1940s had succumbed to corrosion. “Here we go again,” she thought grimly.

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