The Salt Spring abattoir turns two!

 

One hundred and fifty Saltspringers turned out in November to celebrate the second birthday of our local abattoir. Many thanks to all who dropped by and the many individuals and local businesses that donated time, energy and resources to make the event an amazing success. Peter Prince and Reeds and Wires serenaded the guests as they dined on local produce.

As well as being a great community builder, the abattoir is part of a move on Salt Spring to grow, process and eat more of our food locally. Right now less than 10 percent of what we eat on Salt Spring is grown here, and unless we have local processing facilities that percentage will never go up – and we will never solve the climate change problem, solutions to which will depend partly on the sustainable growing of more local food. The abattoir means that livestock can be humanely slaughtered and processed on island, cutting down on greenhouse gas emissions and traumatic transport for the animals, and providing local employment. So when we’re talking abattoir we’re also talking contributing to a future that is built around sustainable communities.

Print Friendly