Biodiversity passes the taste test and is healthier too
Friday, January 30, 2009 - 13:42
in Mathematics & Economics
(PhysOrg.com) -- Cattle and sheep grazed on natural grasslands help maintain biodiversity and produce tastier, healthier meat, according to a study by the University of Exeter. The research concludes 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.