Keep it Local for Livestock Welfare

Megan Perry of the Sustainable Food Trust, examines why small abattoirs are essential for farmers, smallholders and all those who value local food production

- Megan Perry

An announcement on 21st February by Farming Minister Mark Spencer that funding will be made available to small abattoirs was a breakthrough in the ongoing campaign to save the sector. Small abattoirs are the cornerstone of local, sustainable, and high-welfare meat production, with thousands of farmers and smallholders depending on their services.

In recent years there has been a catastrophic decline in small abattoir numbers, with only 49 small red meat abattoirs estimated to remain in England, Wales, and Scotland. If closures continue at the current rate, none would be operating by 2030.

This comes at a time when we urgently need to address the climate and biodiversity crises and food insecurity. Whilst there is growing recognition that we must shift towards more regenerative farming methods and relocalise our food system, the loss of local infrastructure hampers progress. Many farmers have already been forced to change or close their businesses due to lack of an abattoir.

SMALL FARMS DEPEND ON A NETWORK OF ABATTOIRS

Christopher Price, CEO of the Rare Breeds Survival Trust said "the impact of the loss of local abattoirs was particularly acute in the uplands and West Country, where livestock is generally the only sort of farming possible.