Jeremy Clarkson
Following the recent episode in season three of Clarkson's Farm, Jeremy Clarkson has spoken out about culling deer after going out shooting near his Cotswold home.
An estimated two million deers roam around in the British countryside, causing damage to crops, cars and woodlands.
Chair of the environmental and rural affairs committee Sir Robert Goodwill said: "To keep deer in check, we need to get wild venison on the menu rather than letting this cheap, British meat go to waste.
Natural meat
"Wild venison is as free range as it comes. Eating it is a win for our woodlands that can also boost our food security in the process".
Venison is high in protein, iron and zinc, and has lower saturated fats than other red meats.
British venison, if served in hospitals and schools, would help reduce the environmental damage caused by deer.
Free school meals
In January 2023, over two million pupils were eligible for free school meals (FSM), costing the Government around £1.4 billion a year.
FSM are lifesavers for many families across the UK, guaranteeing a free warm and healthy meal for each child.
The call for venison in local schools would contribute to lowering government spending, while preserving the future of our farmlands and countryside.
Celebrity chef and former restaurant owner Jamie Oliver has also backed the call to continue offering free school meals to primary school children, and spoke out on a recent social media video.
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British food in schools
Alexia Robinson, founder of Love British Food, an organization who continually campaign for British food in the public sector, said: "Amidst all discussions about the need to increase our food security, one of the healthiest forms of protein is in abundance with supply of venison far outweighing the capacity of existing domestic supply chains to get it to market.
"NHS England has successful pilots with Forestry England, but this only scratches the surface. To make a broader domestic supply chain a reality, investment is needed in regional processing facilities that farms and estates doing the essential work to maintain the wild deer population at a sustainable level can look to collect carcasses. "It is not pie in the sky; it is achievable. And there is no reason for anyone to argue that price is a barrier.
"Venison is seen as a luxury item on hospitality menus but with the deer population at its current levels, it must be possible to process at a price point that would make it an affordable form of protein for school and other public sector caterers.
"When venison exports were halted during foot and mouth, there was investment in the high end domestic market. Now is the time for similar investment but pitched at the buying power of the public sector."
