In 2015, the WHO listed one of the additives in processed meats as carcinogenic. That same additive was nearly banned in America in the 1970's until lobbying from the meat industry discredited the scientists. We reveal how to impede or halt regulations on certain additives lobbyists have been working in the shadows for decades.
At the heart of this strategy are the scientists who collaborate with the meat industry and who receive generous compensation for studies that promote meat consumption. In conjunction with this, those whose work finds health risks associated with meat are ‘shot down’.
From Brittany to Denmark, through California and Wisconsin, director Sandrine Rigaud conducted a year-long investigation on the tactics of the meat industry.