John_O's blog

Obtaining the Meat Licence

Image: stills from video test / Sascha Landschoff

Whilst travelling back from the Netherlands at the end of last year, I managed have a quick meeting at Schiphol Airport with Sascha Landshoff, a photographer and chef who came to me with an interesting query:  "I would like to be the first chef to obtain this licence. Is there a possibility we could make this work?" Sascha explained a familiar scenario: despite being a chef and handling meat on a daily basis, he feels conflicted because he never comes into contact with animals.

How to obtain the Meat Licence?

Sascha was curious how a procedure could work for obtaining the licence: "You state that: It is through a specific and supervised engagement in the act of killing an animal, that citizens will obtain their meat license… but what is fully meant by 'engagement in act of killing' ?" Since 2008, this question has been the real challenge behind the ethical concerns of the Meat Licence Proposal - how might such a system work in practice? (both legally and logistically?)  

2012: Market Interventions


2012 was the year in which The Meat Licence Proposal began to take pro-active steps towards investigating the relationship between the food marketplace in Europe and existing legal infrastructures surrounding meat production and consumption.

Exhibition in the Hague

In January, The Meat Licence Proposal was represented within an exhibition at Stroom Den Haag - Food Forward - curated by Karen Verschooren.  The exhibition was the culmination of a three year cultural research programme by the gallery in the Hague to investigate and explore the future of food and the city.

Meat Licence - hypothetical

Many years before this meat licence was proposed, and completely unknown to me,  there was a heated debate on the "hip forums" website.

Entomophagy (bug-eating)

Experimental Legal Mapping



"The Meat Licence Proposal"

Hands-on session exploring approaches to mapping, relating and analysis of statutes and legal documents and interpretation of audio recordings.


Foreign Law Reports Room
Newcastle University Law Library
Monday 12th December 2011, 9am-6pm

Slaughterhouse Video Newsreel Film

Slaughterhouse Video Newsreel Film (from British Pathe Ltd)

Ethics on the Menu

A menu, found on the table of the Duke of Cambridge Organic Pub in Islington, London, outlines (in a broad range of categories) various values and operating principles to which this business subscribes.



During 2010 The Meat Licence Proposal will be focusing on a theme of "DIY LAW MAKING.

To start this off there will be a special Meat Licence Proposal event taking place in London on Friday 29th of January, which is being supported by TASTY! Talks.


The old police station, 'do it yourself art centre,' is an experimental economic and social model, occupying the old Deptford police station, with a radio station, cafe, supper clubs in the prison cells, a cafe open Tues-Sat, large gallery, DJband space, 3 independent project spaces and over 40 artist studios.

Animals with Names

The act of naming (as opposed to numbering) is very powerful.  In naming animals, we identify with the individual animal - and it is no longer merely one of the herd

Dead Meat

The act of naming is so important in human cultures that it is often accompanied by ritual, and, a given name is carefully selected and rarely (if ever) changed.

Indeed, scientists at a University in the North East of England have recently published research indicating that cows with names will produce more milk.