It will be a Veggie Day. Because it is not a matter to convert them to vegetarians; we are not for the most part. Rather, what drives us: How can we make our meat consumption more sustainable?

This is a question we need to ask all of us. Because more and more people are eating more and more meat. In the past 50 years has doubled the population of the world and the global meat production tripled. By 2050, meat consumption could grow by a further 85 per cent, warns the UN. This is too much for our planet. In any case, if we produce meat and consume.

now you are close, the pastures and Fields. More than three-quarters of the agricultural land on earth are used to produce animal products although meat, milk and co. cover only a sixth of the global calorie needs. Rain forests are being cut down for the cultivation of soya, more and more farmland goes to animal feed. Almost 15 percent of all global greenhouse gas emissions according to the UN, from the farming and processing of animals.

among the other side effects of the meat boom, Eutrophication, pesticide pollution, water scarcity, spread of diseases, cruelty to animals:. And Obesity in many human consumers, with all kinds of diseases that may result from it.

on the Other hand, meat is a delight. It is part of our culture for thousands of years. And it can also be a valuable source of protein. Protein from animal products is for humans often more easily exploitable than vegetable protein. Without these animal proteins of the human would may not be able to Homo sapiens continue to develop. The number of vegetarians is growing but still only about 2.5 percent of men and 6 percent of women eat in Germany meatless.

Actually, it comes down to the right level. And many of them have lost sight of, if we eat several times a day meat products. The 60 kilos of meat and sausage, the German per capita and year consume; men often much more. That makes more than 1100 grams per week. The German nutrition society DGE recommends about 300 to 600 grams. Also, this quantity would always be enough for three meals of Meat a day. And our ancestors rarely had more than three times per week animal on the plate. Until a few decades ago, meat products were simply too rare and too expensive to eat daily.

Today’s meat and sausage are often dirt cheap. If you are produced in industrial mass production, can cost you the discount stores per Kilo, sometimes even less than high-quality bread. How can this be? The retired food inspector and master butcher Franz Josef Fully reveals the Tricks of the meat corporations – and provides an insight into the depths of the sausage-making:


Fully buys his meat is never in the supermarket. He manufactures them itself. Joachim Domnik and his son Mark to produce their own sausages, with the difference that you have killed the animal before themselves. More organic, not to say the two hunters. Whenever you can, go out to enjoy the nature. And, Yes: even to kill animals and process food. We were with father and son for a day on the road – on the high seat, and in the sausage kitchen:


“If slaughterhouses window had, we’d all be vegetarian”, Paul McCartney once said. Our Reporter Philipp lion eats Christmas like roast Goose. Then he should be able to the bird but is actually self-battles? We have accompanied him in this Experiment with the camera:


eat meat and kill animals – yet both are inextricably linked. Some scientists want to change that. With the help of millions of donors, you grow meat fibers in the laboratory or develop deceptively real Quasi-meat made from vegetable proteins that can even iron a Vegan with no regrets promise. Only in this way, the meat supply could operate permanently, says the Creator of the first In-Vitro Burger, Mark Post.

Oliver Murzin is aware of the problems associated with meat. Nevertheless, the Chef de Cuisine of the Hamburger steak houses “Mash loves” meat. For you he cooks a three-course beef Christmas menu: Tatar, Dry Age Ribeye Steak and the equally coveted as outrageously expensive Kobe Beef. The recipes and instructions in the Video you will find here.

Sam Yoon has many years of experiences in journalism. He has covered such areas as information technology, science, sports and politics. Yoon can be reached at 82-2-6956-6698.