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Andrew Grist, Continuing Education Manager at the University of Bristol, explains the role played by vets in the production of meat.
PLANEAT is the story of three men’s life-long search for a diet, which is good for our health, good for the environment and good for the future of the planet. With an additional cast of pioneering chefs...
A RIVER OF WASTE exposes a huge health and environmental scandal in our modern industrial system of meat and poultry production. Some scientists have gone so far as to call the condemned current factory farm...
How Europe’s exports harm Africa - a film on globalisation, drawing on the example of exporting surplus European chicken to Cameroon. (29 minutes). in a second programme CHICKEN MADNESS - STUDIO DISCUSSION...
A regular video magazine (VHS & support notes) containing case study material for students and a round-up of topical, food-related news items for teachers. The support notes contain fact sheets,...
Aimed at those considering selling meat to the public and interested in traditional butchery skills, this programme gives a thorough grounding in traditional butchering and is ideal for anyone who is...
This video and the accompanying report argue that rising meat consumption: is putting unsustainable pressure on the earth’s resources of land, water and energy; diverts grain needed to feed people to use...
A video designed to show smallholders the process of preparing beef, lamb and pork carcasses for the freezer.
Four videos demonstrating various cooking methods for pork. Individual programmes are: 1) Roasting; 2) Grilling; 3) Frying; 4) Stewing.
Four videos demonstrating the preparation of various cuts of lamb. Each stresses the importance and quality of the source animal and the need to maintain the cold chain. Also emphasises safety and hygiene....
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