The Bleu-Blanc-Cœur association has been campaigning for more than twenty years to impose somewhat healthier animal feeding standards. One of the commitments of the Bleu-Blanc-Cœur label is to improve the nutritional content of Omega 3 in animal feed, and therefore in ours. An approach that pleased chef Thierry Marx, who pledged to support them.
“I was part of the friends of the chefs who talked about their small producers, their products, and ultimately a very small ecosystem, and I wanted this gastronomy to have this capacity to disseminate good food more widely. If we want gastronomy to still exist in 20 years, and in particular this French gastronomy, we must continue to defend these quality products, our agricultural sectors, so for me it was very important the idea of a voucher for all” , explains the chef to 20 Minutes TV.
Cows burp less, therefore emit less methane
The association has published four clinical studies in humans demonstrating the benefit for health (diabetes, cardiovascular diseases, obesity, etc.) of a diet from better-nourished livestock. For example, if the “classic” diet of chickens – mainly corn and soya – is replaced by contributions of cooked flaxseed, alfalfa, lupine and grass, the egg is better for health.
The other axis followed by the label is to promote more environmentally friendly breeding, because with this type of feeding, cows burp less and therefore emit less methane. You should know that ruminant farms alone emit between 15 and 20% of global greenhouse gas emissions.
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