Michael Pollan Quotes

I'm a bit of a dude. I like meat. But I am buying it more responsibly, where it's more sourced responsibly.

Beef should be organic and grass-fed; fish should be wild, not farm raised.

I eat meat, the rarer the better.

New Zealand has incredible global recognition for grass-fed livestock.

I want to know where my food comes from and the conditions in which it's grown. I also want to embrace traditional British produce, and seasonality.

I have a generally optimistic temperament and am thrilled by what I see as a rapidly growing food movement, especially among young people who care about how food is produced and what it does to their health and the environment.

We can choose food that doesn't lead to illnesses like diabetes and cancer. We can choose food that doesn't contribute to water pollution and climate change. And we can choose food that keeps local economies vibrant and farmers on their land.

A hunk of beef raised on Scottish moorland has a very different ecological footprint from one created in an intensive feedlot using concentrated cereal feed, and a wild venison or rabbit casserole is arguably greener than a vegetable curry.

I eat meat, but no meat that isn't pastured is acceptable, and we probably need to eat a whole lot less.

I don't want food that comes from animals that are caged up and fed antibiotics. I am really suspicious of that kind of production of meat and poultry.

Grass-fed cattle are leaner. But it's not true that they are less flavorful.

One of the pivotal moments for me was realizing that our 'food with integrity' approach at Chipotle was satisfying my passion. That's about bringing the best quality, sustainably-raised ingredients to everyone: chicken without antibiotics; beef without hormones. These ingredients were only available in high-end restaurants, not mainstream places.

I know that organic farms can be industrial and just as large and impersonal as conventional farms. Sometimes the free-range chickens aren't even allowed outside, and so they cluck-walk packed tight in a dim lit barn. But organic farms use fewer chemicals.

Maybe one day the world will change, that we'll be in a luxurious position of being able to debate whether or not it's inherently wrong to eat animals, but the question doesn't matter right now.

I'm a vegetarian and very much active in regards to how I feel about animal rights and protecting animals and giving animals a voice. But at the same time, I appreciate and respect other people's decisions to eat meat. The only thing that I hope is that people are educated, that they're aware, that they're living a conscious lifestyle.

I came to all the realizations about sustainability and biodiversity because I fell in love with the way food tastes. That was it. And because I was looking for that taste I feel at the doorsteps of the organic, local, sustainable farmers, dairy people and fisherman.

We all need to know how to cook. I can buy a chicken and have many meals come from it. Is it affordable? Yes. Cheap? No. I want to pay the farmers the right price for food. They deserve it. They are the most important people in the country besides our teachers.

I had a ton of animals; I had a goat growing up, a bunch of rabbits, a vegetable garden.

The benefits of a healthier diet are far-reaching because they also equate to fewer animals being bred into inhumane factory farm conditions and fewer greenhouse gas emissions.

Our cattlemen have given us the safest, most abundant, most affordable beef supply in the world and I trust their judgment. And if you look at consumer confidence in this country, so does the American public.

I'm sure a majority of farmers do their best to follow safe practices, to read carefully chemical labels, to follow the law, and to try and ensure that they are making both safe and profitable decisions for their business.

Being vegan for me is a cleaner way of not participating in practices that don't align with my values.

Animal welfare must be a priority, and we need to switch to less industrial production methods.

I like the taste of grass-fed meat. It is chewier, I'll own that... The Argentines make excellent beef that's grass-fed. They've learned how to age it, and they've gotten good at it.

I grew up on an organic farm in England. And I was a vegetarian from an early age - not just for health, not for the environment - just because I didn't believe in killing animals to eat them.