England's Oxford University, founded in 1096, and similar institutions are “becoming irrelevant”, says Australia’s Minister for Agriculture David Littleproud, angry about a research proposal to tax red meat.
Researchers have floated the idea of a tax on red meat in response to evidence about health effects and greenhouse gas emissions.
A “meat tax” could prevent almost 6,000 deaths per year in the UK, according to researchers
Scientists at the University of Oxford say governments should consider imposing price hikes on red meat – such as beef, lamb and pork – to reduce consumption.
They say it would save lives and more than £700m in UK healthcare costs, according to the new research.
In 2015 the World Health Organization warned that processed meats, like bacon, sausages and ham, could cause cancer, while unprocessed red meat could also increase your risk.
Rabid response
But in further proof the politics of food can be divided neatly between red-meat conservatives and plant-based liberal progressives, Mr Littleproud leapt to the defence of his farming base with a rabid response.
“The idea of taxing red meat by Oxford University shows just how irrelevant these institutions are becoming,” Mr Littleproud said.
He said comparing red meat to cigarettes, which have a negative health effect and are taxed, is ridiculous.
“These institutions aren’t living in the real world but instead make findings without a lead of reality,” he said.
“Red meat is essential to a healthy diet.
“This is yet another attempt from the PC crowd to tell Australians how they should live their lives.”
He said suggestions a red meat tax would result in less overweight people are garbage.
“I don’t tell people what they should eat,” he said in a statement on Thursday.
“People can make up their own minds and government should stay out of their lives.
“If other countries want to follow this madness and tax meat good luck to them, but it won’t happen here.”
The Australian Dietary Guidelines suggest that if you do eat red meat, you should only be eating 455g a week.
