Agricultural organisations from England, Scotland and Wales are uniting in a new initiative which will see them work together to communicate the benefits of red meat in a balanced diet as part of a reinforced meat and health programme.
Quality Meat Scotland (QMS), Hybu Cig Cymru (HCC) Meat Promotion Wales and AHDB are uniting behind a jointly-funded programme of activity to collectively raise consumer awareness of red meat’s positive messages.
The initiative is being financed as part of a £2 million fund of AHDB red meat levies ring-fenced for collaborative projects. This interim arrangement is in place while a long-term solution is sought on the issue of levies being collected at point of slaughter in England, for animals which have been reared in Scotland or Wales.
This is the first time the three organisations – which each have their own health and education programmes – have delivered a united GB-wide programme of health activity behind beef, lamb and pork.
As part of its work, AHDB has, for some time allocated resources to the Meat Matters programme, which has included input and funding from Beef + Lamb New Zealand, Danish Agriculture and Food Council, Livestock and Meat Council Northern Ireland, and Ireland’s Bord Bia, on consumer messaging, which will continue alongside the core programme.
The 2018/19 programme of shared activity, involving QMS and HCC, kicked off this month and will see a greater focus on proactive campaigns aimed at providing consumers with balanced and evidence-led advice on the role that meat can play in a healthy, balanced diet. There will be a strong focus on social media and press activity targeted at engaging younger consumers in recognition of the growing interest in health.
“There is a wealth of evidence to demonstrate that red meat is packed with nutrients such as zinc, B vitamins and potassium,” said Christine Watts, chief marketing and communications officer at AHDB.
“Despite this, consumers are often duped by pseudo-science or ill-informed and sensationalist reporting encouraging them to cut down on their meat consumption or cut it out altogether. This can be highly dangerous, especially for certain groups who are deficient in vital nutrients such as iron.
“This industry has a great story to tell, not just in terms of nutrition, but in terms of sustainability and environmental harmony. This reinvigorated programme will help to get these messages to consumers enabling them to make an informed and balanced choice.”
Core to the refreshed activity will be the Meat Advisory Panel (MAP) which is comprised of third party, authoritative doctors, surgeons and nutritionists advocating red meat in the diet who communicate with both consumers and health care professionals on the benefits of red meat in a healthy, balanced diet. It also works to debunk many of the myths associated with red meat consumption.