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Author Archives: EFI

Live export fatalities: the perils of transporting live animals
23 Apr 2021

Live export fatalities: the perils of transporting live animals

by EFI | posted in: Live Export | 0

The recent Suez Canal blockage reminds us of the dangers of live export for everyone involved in the trade. While the backlog has since cleared, at the time of the incident there were approximately 20 livestock vessels carrying around 200,000 … Continued

Live animal exports, Sea Journeys
EFI Invited to speak at European ANIT committee meeting on long distance transport
24 Mar 2021

EFI Invited to speak at European ANIT committee meeting on long distance transport

by EFI | posted in: Irish Farm Animal Welfare, Live Export | 1

EFI director Caroline Rowley was invited to speak as an expert witness at the ANIT committee meeting on long distance transport on Wednesday 17th March 2021. The purpose of the committee of inquiry is to test the fitness for purpose … Continued

EU animal welfare policy, Irish animal exports, Live animal exports, Live exports Ireland
DAFM invites EFI to meeting on the export of unweaned calves
13 Dec 2020

DAFM invites EFI to meeting on the export of unweaned calves

by EFI | posted in: Dairy farming, Live Export | 0

After years of numerous NGOs campaigning against the export of unweaned calves, DAFM held a meeting on calf welfare during transport on 7 December 2020 and invited representatives from the ISPCA, Ethical Farming Ireland, Eyes on Animals, Compassion in World … Continued

Irish animal exports, Male dairy calves, Unweaned calves
EU Commission Confirms Export of Calves from Ireland Unlawful
23 Jun 2020

EU Commission Confirms Export of Calves from Ireland Unlawful

by EFI | posted in: Government policy, Live Export | 10

  Ethical Farming Ireland has been investigating the export of unweaned calves from Ireland for some time now and has been particularly concerned over rough handling and the fact calves cannot be fed during transit. Two investigations by Eyes on … Continued

EU animal welfare policy, Eyes on Animals, Live animal exports, Male dairy calves, Unweaned calves
Live animal exports to Libya
13 Feb 2020

Live animal exports to Libya

by EFI | posted in: Irish Farm Animal Welfare, Live Export | 0

Libya – Letter to President of the Agriculture Council and Commissioners Kyriakides and Wojciechowski  Ireland exports thousands of young bulls and some heifers to Libya every year. Not only do they endure a long, arduous sea journey but Libya is … Continued

Animal exports Libya, Irish animal exports, Live animal exports
Ethical Farming Ireland In The News
13 Feb 2020

Ethical Farming Ireland In The News

by EFI | posted in: Irish Farm Animal Welfare | 0

Here are links to Ethical Farming Ireland’s (EFI) latest media coverage. News Articles Irish Times – ‘Animal welfare group raises concerns over live exports‘ – January 2020. The Times (UK) – ‘Surplus calves may face slaughter‘ – January 2020. The … Continued

EFI press coverage

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Ethical Farming Ireland

Ethical Farming Ireland
Ethical Farming Ireland1 Day ago
This is what you don't see.
This is what Brittany Ferries is profiting from.
Please join our campaign 👇🐮
https://bit.ly/4qo1tza
#unforgivablejourneys
Ethical Farming Ireland
19118
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Ethical Farming Ireland
Ethical Farming Ireland1 Day ago
🚛Trucks full of bawling calves at Rosslare Port yesterday afternoon, 4 hours before the ferry was due to leave ⛴️
You can hear the cries right across the port - the tiny calves are starving before the journey even begins! Shame on you!
Brittany Ferries Brittany Ferries Fan Group
#StopLiveExports 🐮
Ethical Farming Ireland
651216
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Ethical Farming Ireland
Ethical Farming Ireland4 days ago
EFI will also have a representative at this conference and we are very much looking forward to finding out more about kinder ways to do dairy 🐮
Ethical Farming Ireland
Calf-at-Foot Dairy Farmers Conference - Koe en kalf lekker lang samen met Kalverliefde | Biologische zuivel
Around the world, more and more dairy farmers are choosing to keep calves with their mothers, improving animal welfare, strengthening public trust, and opening new market opportunities.
1221
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Ethical Farming Ireland
Ethical Farming Ireland6 days ago
Just 60 commercial producers of vegetables left in Ireland. That is shocking but not surprising - DAFM, Bord Bia and the IFA are obsessed with beef and dairy, nothing else gets a lookin.
This looks delicious 😋
Ethical Farming Ireland
In our series Dirty Food, Cooking Without Chemicals @cheftomhunt takes our favourite seasonal Irish farm vegetables and turnups the heat. Swede pretending to be a ham! Full recipe below, and in Tom Hunts book Eating for Pleasure, People and Planet. Swede might be an unlikely candidate for a centrepiece, but roasted whole, glazed with mustard and sugar, and studded with cloves, it transforms into something deeply savoury, smoky-sweet and satisfyingly ham-like. The result is a gloriously bronzed root that carves beautifully, whether served hot from the oven or cold in thick slice the next day, tucked into sourdough with extra mustard and a handful of peppery watercress Enjoy! Ingredients - serves 4-6 • 1 swede (about 800g-1kg) • Glug of virgin or light olive oil • Sea salt • 60g muscovado sugar • 40g wholegrain mustard (or to taste) • 8-10 cloves To serve • Thick slices of sourdough • Extra mustard • Watercress • Sauerkraut (optional) Method Preheat oven to 180C. Wash the swede well, scrubbing especially around the root end. Trim any rough patches and cut out any soily nooks or blemishes with a small knife. Rub the swede lightly with olive oil and a pinch of salt, then wrap it in unbleached parchment and place it in a small ovenproof dish. Roast for 1 hour Remove from the oven and unwrap. Using a sharp knife, score the surface of the swede in a shallow criss-cross pattern, cutting about 5mm deep, as you would a ham. Stud the intersections with cloves, drizzle with a little more oil, and return to the oven covered for another hour, or until golden, soft and slightly shrunken. Meanwhile, mix the sugar and mustard together in a small bowl. Lower the oven to 120C. Brush the hot swede all over with the mustard glaze and return to the oven for 20-30 minutes, until sticky, burnished and aromatic. Carve at the table into thick slices or let cool and slice thinly into sandwiches with sourdough, extra mustard and watercress. A spoonful of sauerkraut works beautifully too. Storage: Keeps well in the fridge for up to 4 days.
4
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  • Brittany Ferries continues to profit from cruelty
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Hidden victims – Ireland’s live export industry

https://vimeo.com/1127168294?loop=0

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