Biodiversity passes the taste test and is healthier too

Cattle and sheep grazed on natural grasslands help maintain biodiversity and produce tastier, healthier meat, according to a study funded by the Economic and Social Research Council (ESRC). The research, part of the Rural Economy and Land Use (RELU) programme which draws together the social and natural science, concluded that pasture-based farming is good for the environment, the consumer and the producer but needs stronger support from British policy makers if it is to realise its full potential.

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