France, the House of Boeuf Bourguignon, Encounters Wrath from Vegans
In the famous nation of boeuf bourguignon and also steak-frites, meat consumption is turning out to be controversial. Moreover, selling of the meat to the customers is even more risky. The animal and vegan wave do not spare France. It is where butchers and slaughterhouses have increasingly come under attack in the recent past. The French Butchers’ lobby has looked for protectuion from law enforcement after activists attacked a butcher’s shop by throwing stones at the premises. This followed events that happened earlier this year in April when a number of meat-trading shops were smeared with fake blood.
Geoffroy Le Guilcher, the publisher of a book on animal rights, pointed out that French consumers are finally coming to the realization of what has been going on. He went on to say that a new generation of activists has made the general public realize that even in the land of meat, there is a very small group that made the claims for having it. While countries like the United States of America sunk in arguments about lab grew or fake meat, the citizens of France are only beginning to envisage life in the absence of protein from the animal population. Animal welfare, which is promoted by renowned figures such as the former Hollywood star, Brigitte Bardot, or even the pet magazine “sixty million d’Amis,” have for long lacked extensive support in France.
The curing of animals in the state has been on the news for quite sometime now. However, with the animal-product sector generating thirty billion dollars in animal revenue and hiring a lot of people from all corners of the nation, these issues have often been soon taken for granted. Companies such as L214, formed in 2008, try to change that with significant actions. These may include videotaping and releasing the video on social media platforms as proof of animal mistreatment as a method of creating public awareness. The group now hires over forty individuals and is often joined by hundreds of fans to implement their agenda.
On a clear front, Greenpeace, which insists on vegetarian meals in learning institution eateries, recently gave a report indicating that a majority of them in the state offer meat in every meal. This brings the regular protein level for each student above the regulations set by the national food safety agency. In a state where nutritionists and chefs alike have scorned the thought of a meatless dish since the Second World War, there has been a public outcry. It is due to the surge in activism for animal rights to attempt to convince consumers to become vegans.
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