How Scotland's national dish Haggis shows us a greener & better way of meat eating
Haggis is made by chopping up offal, usually sheep’s liver, lungs and heart, mixing it with oats, onions, fat and spices, and stuffing it into a sheep’s stomach to cook.
Synopsis
Despite recent controversy at COP26, Scotland’s national dish has potential to be a gastronomic symbol for an era of climate change.
Haggis caused controversy at the recent COP26 climate change conference in Glasgow. While it might seem natural to serve Scotland’s national dish at an event held there, some objected to meat being served at all, given livestock rearing’s outsized contribution to global warming. They aren’t wrong, but haggis is the wrong product to target. Meat eating is never likely to disappear, but people might be persuaded to eat it more sensibly. Which
