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Bite The Bullet is an online stream where filmmaker Marijn Poels speaks with different experts, scientists and pionieers to delve deeper into moral themes like climate, nature, ecology and health

Eating Beef became the scapegoat for the climate agenda and environmentalists, much of which is based on bad science.

Frederic Leroy, Professor of Food Science and Biotechnology at Vrije Universiteit Brussels, said “red meat is a valuable nutrient-dense food and a key component of our evolutionary diets. It has been consumed since the origin of our genus, sometimes in formidable amounts. By 1.5 million years ago, we became largely adapted to meat eating, both anatomically and physiologically, and could not have survived without it”.

Although environmentalists claim that eating meat is contributing to dangerous climate change the Frederic claims that becoming a vegan would not make a difference!

Marijn Poels talks online with Frederic Leroy (62 min)

About Prof. Frederic Leroy:

After having studied Bio-engineering Sciences at Ghent University (1992-1997), Frédéric Leroy (°1974) obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel in 2002, where he continued his academic career at the research group of Industrial Microbiology and Food Biotechnology (IMDO) as a post-doctoral fellow of the Research Foundation Flanders (FWO). Since 2008, he holds a professorship in the field of food science and (bio) technology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in (fermented) foods, with a focus on animal products. In addition, his interests relate to human and animal health and wellbeing, as well as to elements of tradition and innovation in food contexts. The research is often of an interdisciplinary nature, involving collaborations with experts in microbiology, animal production, veterinary sciences, social and consumer sciences, cultural anthropology, and food history. He is also a member of the research group of Social and Cultural Food Studies (FOST).

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