Our position 

The Vegetarian Society is calling on the UK Government to introduce mandatory labelling on all food products of animal origin, which clearly indicates the level of animal welfare involved in the production process, from birth to slaughter.  They want the government to induce this in the upcoming Animal Welfare Strategy.

In particular, labelling should indicate where animals have been subject to painful procedures without anaesthesia or stunning., which as a minimum should include procedures like castration, dehorning, tail docking, teeth clipping, and beak trimming.  

Labelling for eggs, chickens bred for meat and turkeys should also state where chicks or poults are routinely culled due to their sex, as recommended by the Animal Welfare Committe in its ‘Opinion on alternatives to culling newly hatched chicks in the egg and poultry industries’.

And to avoid unfairly focusing on UK produced foods, we also want to see this labelling applied to imported food.  

Context 

Consumers have a right to know how the animals used in the production of their food were treated. While increasing numbers of people are choosing plant-based options for ethical, environmental, and health reasons, those who continue to consume animal-derived products are often left in the dark about the conditions in which animals were raised, transported, and slaughtered. 

Current voluntary labelling schemes are inconsistent, confusing, and inadequate. They fail to provide clear, trustworthy information and allow producers using low-welfare practices to avoid scrutiny. This lack of transparency undermines consumer choice, distorts the market, and allows the continued exploitation of animals behind misleading or absent labels. 

In June 2025, the Government released the results of a consultation on fairer food labelling, which ran for 8 weeks from 12 March until 7 May 2024. Over 99% of individuals who responded support mandatory labelling reform.  There was also strong backing for a tiered labelling system to clearly communicate welfare standards, and widespread calls for greater transparency in how animals are treated throughout the production process. 

Since then, Switzerland has introduced mandatory animal welfare labelling to indicate whether animals have undergone painful procedures without anaesthesia, in response to growing public concern for animal welfare. 

Our demands 

We urge the Government to introduce a robust, mandatory method of production animal welfare labelling system that: 

• Clearly indicates the level of animal welfare involved in the production process, from birth to slaughter. 
• Includes any practices the animal had to endure that are likely to have caused extreme suffering, such as painful procedures without anaesthesia. 
• Is transparent, independently verified, and consistent across all sectors of animal agriculture. 
• Empowers consumers to make informed choices based on ethical and welfare concerns. 

The Vegetarian Society supports a food system that minimises harm to animals and prioritises plant-based choices. We believe transparency on animal welfare and food labelling is a critical step in driving awareness, reducing animal suffering, and supporting more responsible consumer behaviour. Alongside we will continue to champion good quality plant-based alternatives to meat, which allows the more aware consumer to take positive action and reduce their consumption of meat or eradicate it from their diet altogether. 

It is time for the UK to lead the way on food labelling by making honesty and accountability the norm on our supermarket shelves. 

recent government response

Here is the latest government response to the government’s plans following its consultation on labelling:

On 12 June 2025 we published the summary of responses and government response to the fairer food labelling consultation, which was undertaken last year by the previous government. The response is available here

We recognise the strong support from the public and other stakeholders for clearer information for consumers on welfare standards for their food. We have also heard and understood the views raised on the detail of the consultation proposals by the many interested parties who have responded to this consultation.

We will consider the potential role of method of production labelling reform as part of the ongoing development of the Government’s wider animal welfare and food strategies.

How you can help 

Join our newsletter for the latest updates on this and our other policy work 

Join the conversation by voicing your support for mandatory animal welfare labelling using the hashtag #LabelTheTruth 

A community-led cooking skills programme has helped residents in some of Manchester’s most disadvantaged areas feel confident, proud, and motivated to cook nutritious, affordable meals from scratch.

The Community Cooking Skills project, funded by The National Lottery, and delivered by the Vegetarian Society in partnership with Southway Housing Trust and The Pankhurst Trust (incorporating Manchester Women’s Aid), ran from July 2024 to March 2025. The aim was to support residents facing financial disadvantage to cook low-cost, nutritious, vegetarian and plant-based meals – helping improve health, boost confidence, and bring people together through food.

Workshops took place in Ardwick, Burnage and Chorlton Park, areas ranked among the most income-deprived in England. Each group of participants attended six weekly sessions, combining practical cooking classes with guidance on meal planning, food budgeting, batch cooking, and plant-based nutrition.

To make the sessions accessible, participants were  provided free travel, childcare in one venue, take-home ingredients, and a set of utensils at the end of the course so they could continue their cooking journey at home.

Evaluation of the programme showed a clear and powerful impact on participants’ cooking habits, food choices and wellbeing:

• Daily cooking from scratch increased from 32% to 80%.
• Confidence using fresh ingredients rose, with many describing themselves as “proud” and “motivated.”
• Fruit and veg consumption increased, and participants became more open to trying new plant-based meals.
• New friendships formed, with group chats, photo sharing and food stories continuing beyond the course.
• Tutors observed a shift in how participants felt about cooking — from stress and anxiety to pride, enjoyment and self-belief.

“I’ve gone from not knowing where to start, to cooking from scratch for my family. I feel proud and confident now”

The success of the programme shows how food can be a powerful way to improve health, food security and social connection – especially when sessions are designed to be low-barrier, inclusive and community-led.

The full impact report for this project will be published on this page soon.

COOK! in Manchester offers bespoke teambuilding sessions for companies and organisations looking for a fully interactive and unique experience.

The cookery school recently hosted colleagues from Fareshare, the charity fighting hunger and food waste, for a ‘Curry Off’ which exceeded expectations and proved to be a bit hit.

COOK! Tutor, Maz, split the group into pairs and half of them cooked Thai Green Curry with Somtam, while the other half cooked a traditional Maurician curry – Cari Gros Pois.

The staff from across various departments – operational and office based – all have different cooking experience but relished the chance to socialise outside of work and learn to make new dishes which were then enjoyed in COOK!’s dining area.

Said Sharon of Fareshare: “It isn’t often that we get to spend time together outside of work and it was great do a fun activity in which there was lots of interaction. The venue was fantastic, and everyone loved learning a new recipe with Maz explaining everything so well. We did a bowling night previously, but this was a lot more involved, and it was lovely to sit down and eat together at the end.”

Fareshare colleagues made green curry paste using authentic Thai ingredients and used green papaya to make Somtam (Spicy green papaya salad). Those cooking the Maurician curry made the curry powder from scratch.

Another Fareshare colleague added: “It was great to spend time with colleagues away from the pressures of the day job. I have taken part in more formal team development before but doing something out of the ordinary with colleagues was great. The venue is so easy to get to and is lovely to cook in. 

“We were really well looked after; we were welcomed with a drink and a briefing with Maz explaining each step of the cooking clearly.  The two curries (Mauritian and Thai) were delicious and complimented by some tasty pickles made by Maz. There was also the added bonus of not having to wash up!”

Each teambuilding experience at COOK! is bespoke to suit the needs of attendees, from the cuisine to the length of the session and the outcomes for the experience, the team at COOK! can work with you to create the perfect session.

This week, the Vegetarian Society had the absolute pleasure of taking part in a community lunch hosted by All Together Otherwise at Sadler’s Yard — right in the heart of the NOMA neighbourhood and just a short skip from our HQ in Ancoats.

All Together Otherwise is a grassroots initiative that runs occasional events to bring together the people who live and work in and around NOMA. Their lunches aren’t just about food (though the food is always brilliant); they’re about making connections, having conversations, and creating a sense of belonging in this growing corner of Manchester.

When they invited us to be part of their latest event, we jumped at the chance.

This wasn’t just a few of us popping over for a bite — our whole organisation came together to represent the Vegetarian Society. It was a full team effort, and a great opportunity for us to step out of the office, get our hands dirty (or floury!), and introduce ourselves to our neighbours with the thing we know best: delicious, accessible veggie and plant-based food.

The menu was lovingly cooked and served by our COOK! team, using ingredients sourced from LIDL and topped up with generous surplus donations from FareShare Greater Manchester. With creativity and care, the team crafted a vibrant lunch that was nutritious, affordable, and packed with flavour — proof that great vegetarian food can be both accessible and exciting.

We shared food, swapped stories, and talked to dozens of people curious about what we do — from cookery courses and membership, to how they can start incorporating more plant-based meals into their day-to-day lives. It was a relaxed, joyful atmosphere filled with laughter, great smells, and the warm hum of connection — exactly the kind of gathering we love being part of.

As newcomers to Ancoats, this felt like a perfect introduction to the neighbourhood. Being just around the corner from NOMA means we’re in the ideal spot to take part in more events like this, and we’re already looking forward to building relationships with the local community, one shared plate at a time.

A huge thank you to the wonderful organisers at All Together Otherwise for having us, and to everyone who came by to eat, chat, and learn more about what we do. We left with full hearts, empty trays, and a renewed excitement for the future.

See you at the next one?

What is Male Chick Culling?

In the UK egg industry, male chicks are routinely killed shortly after birth—around 45 million every year. This happens simply because they can’t lay eggs and are seen as surplus to requirements. Most are killed on their first day of life using methods such as gas or maceration (a euphemism for live shredding). Understandably, many people find this both cruel and outdated—especially when there are effective alternatives already in use elsewhere in the world.

Is This Legal in the UK?

Yes. UK law still permits the culling of day-old male chicks. The Welfare at Time of Killing (England) Regulations 2015 allows:

• Maceration
• Gas (e.g., argon)
• Cervical dislocation (only if no other method is available)

The law does specify that the process should be “as rapid as possible,” but it does not ban maceration, despite growing public discomfort with the practice [2].

Other Countries Are Leading the Way

Several European countries have already banned the routine culling of male chicks. These include:

• France
• Germany
• Austria

Other countries, like Italy, Belgium, and the Netherlands, are actively phasing it out [3].

France passed a national ban in 2022, making the use of in-ovo sexing (a technology that identifies the sex of a chick before it hatches) mandatory in hatcheries. Some exceptions remain for research and animal feed, but the message is clear: routine killing for industry convenience is no longer acceptable [4].

What is In-Ovo Sexing?

In-ovo sexing is a technology that identifies the sex of a chick inside the egg, allowing male eggs to be removed before they develop into live chicks. This means they are never born simply to die.

Companies like Respeggt and Kipster are now using this tech in countries with bans, and even in the U.S., producers are starting to adopt it [5].

This technology has now reached over 98% accuracy, making it a viable and humane alternative to chick culling [6].

The UK’s Own Animal Welfare Committee Supports a Ban

In 2023, the Animal Welfare Committee (AWC)—an official government advisory body—recommended that:

“The Government should make the routine culling of newly hatched chicks… illegal as soon as reliable, accurate methods for sexing eggs prior to hatch are available.” [1]

That condition has now been met.

Political and Public Momentum

In 2024, the Vegetarian Society launched the ‘Ban Hatch & Dispatch’ campaign to push for a UK ban. The response has been strong:

• Over 30 MPs, Peers, and organisations have signed an open letter calling for change [7]
• MPs have raised the issue in Parliament
• Minister for Food Security, Daniel Zeichner, publicly welcomed industry moves toward in-ovo technology

And the public agrees. A recent poll showed 76% of UK residents would be willing to pay just 1p more per egg to support farms that don’t cull male chicks [8].

What Needs to Happen Now

The UK has long been seen as a leader in animal welfare. But unless we act soon, we risk falling behind.

Yes, change will come with costs—but those can be fairly shared across the supply chain. And with public support already in place, this is the right time for progress.

How You Can Help

1. Sign the petition: hatchanddispatch.vegsoc.org
2. Write to your MP: Ask them to support a ban and raise the issue in Parliament.
3. Share the message: Post on social media, start a conversation, or link to this page to raise awareness.

Let’s make male chick culling a thing of the past in the UK.

References

1. Animal Welfare Committee, Opinion on chick culling alternatives (2023):
   Link to PDF
2. The Welfare at Time of Killing (England) Regulations 2015, Schedule 2, Section 44:
   legislation.gov.uk
3. Our World In Data: Banning of chick culling by country
   Link
4. France ban announcement, Connexion France (2022):
   Link
5. Kipster announcement on Respeggt technology:
   Link
6. Research on in-ovo sexing reliability:
   ResearchGate
7. The Grocer: MPs call for Government action on chick culling (2024):
   Link
8. South West Farmer: Public support for end to culling
   Link

ENDS

‘It’s also part of what makes us proud to be British – whether it’s fish and chips, Sunday roasts, chicken tikka masala or dishes from all over the UK.’ 

I’ve taken the above line verbatim from the government’s much lauded plan to reform our broken food system.

Released earlier this week the ‘Food Cycle’ Plan has much to commend it – recognising the problems caused by our current system, the opportunity for change and the complexity involved in creating that change.

But my reason for highlighting the opening line above is to illustrate the scale of the challenge we face and reflect on the fact that the three dishes which the government uses to define our food culture in the UK are all meat based.

Furthermore the document places a high priority on strengthening and celebrating established national, local and regional food heritage and cultures. Curious as to what these might be, I searched google for celebrated UK dishes…..note the common key ingredient in almost all of the dishes below.

Now don’t get me wrong. The government’s plan is well thought out. By and large it pinpoints the challenges we face while setting out some of the key opportunities. It recognises the issues caused by our current food system pointing out that:

• Death and disability from dietary risks such as eating too little fruit, vegetables and fibre, and too much food high in fat, sugar and salt has risen by 46% in the last decade (including years affected by COVID).

• Agriculture and fisheries (especially in their most intensive form) are some of the leading drivers of nature and biodiversity loss

• Agriculture accounts for 11.7% of total UK greenhouse gas emissions and by 2040, expect agriculture and aviation to be the dominant sources of UK emissions. 

• Between January 2021 and April 2025, UK food prices increased by 36%, which is over 3 times more than in the preceding decade (January 2011 to January 2021).

But will government give itself the headroom to be truly transformational?

I’m not naive, I recognise there is always a balance in government of attempting to deliver positive change without upsetting too many of the electorate and the businesses which provide economic growth, jobs and, in this case, the food on our plates. 

But I do hope government is brave enough to truly shift the dial when it comes to food and doesn’t hardbake-in food choices (particularly where they involve meat) which don’t contribute to a better environment, better health and of course better animal welfare.

And so what would I like to see spinning off from the government’s plan?

• A focus on healthy plant proteins, backed by investment, research and plans for scaling, as part of a plan to encourage greater consumption
• Financial support for the UK horticulture sector, encouraging a greater percentage of UK grown vegetable and fruits
• Proposals to embed greater food education within schools, what a healthy diet looks like, the damage caused by our food system and the skills to prepare a set of dishes which focus on health and sustainability (i.e. without meat!)
• Using the power of public sector procurement, particularly in schools, to provide healthier meat-free dishes for students 
• Proposals to reduce the price of healthy sustainable foods and conversely increase the price of junk foods to help people make better choices

This list isn’t exhaustive obviously – but it seems to me these elements would set the groundwork for a more ethical, sustainable and healthier food system.

In summary, its hats off to Daniel Zeichner, the minister behind the plan, and his team for a good start. But let’s not get trapped by existing norms and culture. Instead, let’s be radical and take people with us on a journey towards a better food system.

We’re looking forward to the return to the Manchester HQ of the Society’s journals and magazines, following the process of scanning and indexing them, ahead of creating a brand new digital and online resource for members. Once back in Manchester, we will name the physical library itself and there are few better people to name it after than Ernest Bell, a long time supporter of the Society and its aims.

Ernest Bell: A Quiet Crusader for Compassion

In the annals of animal advocacy and ethical living, few names resonate with the quiet force of Ernest Bell. A Victorian gentleman with a modern heart, Bell was not just a publisher and philanthropist—he was a visionary who helped shape the foundations of the vegetarian movement in the United Kingdom. His work with the Vegetarian Society, and his broader activism, left a legacy that continues to inspire today.

Born in London in 1851, Ernest Bell grew up in a world undergoing seismic shifts. Industrialisation was redrawing cityscapes, science was challenging long-held beliefs, and new ideas about human and animal welfare were taking root. Bell’s early life reflected the privileges of a well-educated middle-class Englishman, but rather than pursuing personal gain, he dedicated himself to social reform.

His journey toward vegetarianism began not with a sudden conversion, but with a growing discomfort with the cruelty of animal slaughter and the health implications of meat consumption. By the late 1870s, Bell had adopted a meat-free lifestyle—a decision he would never reverse. For Bell, vegetarianism was more than a diet: it was a moral imperative, a means to live in harmony with the natural world.

This conviction led him to the Vegetarian Society, one of the world’s oldest such organisations, founded in 1847 in Salford, England. Bell became an active member and, eventually, a leading figure in the society’s development during a pivotal era. His influence was transformative.

By the late 19th century, the Vegetarian Society was seeking to expand its influence beyond a niche audience. Bell recognised the power of the printed word in spreading the message. As a publisher with a sharp mind and a generous heart, he used his skills and resources to promote vegetarian ideals through books, pamphlets, and periodicals. He supported the society’s publications financially and editorially, helping to give the movement a voice that reached far beyond Manchester meeting halls.

One of his most notable contributions was his editorship of The Animals’ Friend, a publication that not only advocated for vegetarianism but also championed animal welfare and ethical treatment. Through these pages, Bell created a forum for the growing number of individuals who believed, as he did, that compassion should extend beyond humanity.

Bell’s involvement with the Vegetarian Society coincided with a broader flowering of ethical activism. He was a founding member and long-time supporter of numerous organisations that intersected with vegetarian values, including the Humanitarian League, the Anti-Vivisection Society, and the League Against Cruel Sports. To each, he brought the same unwavering dedication and quiet intensity.

Despite his substantial contributions, Ernest Bell never sought personal recognition. He preferred to work behind the scenes, providing funding, guidance, and inspiration. He left a significant bequest to the Vegetarian Society in his will, helping to secure its future during uncertain times.

Bell’s legacy is not merely historical. In recent years, his name has experienced a renaissance, most notably through the Ernest Bell Library, a digital archive and educational project that continues his mission of promoting animal welfare and ethical living. The Vegetarian Society, now more than 175 years old, still honours Bell as one of its most pivotal figures.

In an age when activism is often noisy and fast-paced, Ernest Bell reminds us that lasting change can also be made through thoughtful persistence and quiet conviction. His life is a testament to the power of belief, the importance of compassion, and the enduring impact of one person’s dedication to a better world.

Let’s hear it for the humble garden pea!

Why should people in the UK consider eating more green peas – and for that matter more broad beans (also known as fava beans)?

Increasing numbers of people are looking to cut down on meat and swap out for healthy, wholefood plant-based proteins, such as beans and peas. And there is an ever expanding range available on supermarket shelves – black beans, pinto beans, kidney beans, chickpeas, the list goes on!

And yet when it comes to health, environment and economics – there are a number of great reasons for choosing the humble garden pea and the somewhat ‘out of fashion’ broad bean.

In support of this years Great British Pea Week and the ‘Yes Peas’ campaign – we’ve broken down just why more shoppers should be adding these two fantastic foods to their shopping basket:

Environmentally Sustainable

• Low carbon footprint: Fava beans and peas are nitrogen-fixing legumes, meaning they improve soil health by naturally adding nitrogen, reducing the need for chemical fertilizers.
• Local production: Both can be grown in the UK climate, reducing the need for imported protein sources like soy.
• Less water use: Compared to animal protein and even many other crops, they require less water to grow.

 Health Benefits

• High in protein: Especially valuable for plant-based diets. They’re a great source of plant protein.
• Rich in fibre: Aids digestion, helps manage cholesterol, and keeps you fuller for longer.
• Packed with nutrients: Contain iron, magnesium, potassium, and B vitamins, all important for heart and metabolic health.

Supports British Agriculture

• Encourages more sustainable UK farming.
• Reduces reliance on imported legumes (e.g., lentils, chickpeas, soy) and animal feed.
• Can diversify farmers’ crop rotations and increase resilience in UK agriculture.

Alternative to Soy and Meat

• Fava beans and peas can be used in plant-based meat alternatives, reducing demand for soy and meat, which often come with higher environmental costs.
• They are increasingly used in British-made plant-based products (like pea protein burgers or fava bean snacks).

Culinary Versatility

• Can be used fresh, frozen, dried, or ground into flour.
• Great in soups, stews, dips (like mushy peas or fava bean hummus), or roasted as snacks.

They’re high in protein and fibre and low in sat fat, making them as healthy as they are delicious.

And a word from the Head of COOK!, Sam

Why I’m Always Banging on About Peas

If you’ve ever been to one of our cookery classes, you’ve probably heard one of our tutors say it: “Everyone should have a bag of frozen peas in their freezer.” And we mean it! Peas are one of the most underrated ingredients in the kitchen; British-grown, packed with protein, and endlessly versatile. They’re not just for the side of a Sunday roast (though they’re great there too).

At the cookery school, we use peas in everything from vibrant Mattar Paneer to zingy summer salads, crispy fritters, hearty soups, and comforting stews. They’re a brilliant way to add colour, texture, and a gentle sweetness to a dish, and they cook in minutes. Honestly, they’re a bit of a plant-based superhero.

What I love most is how accessible they are. A bag of frozen peas is cheap, lasts for ages, and turns even the simplest meal into somehing nourishing. We always encourage our students, especially those new to plant-based cooking, to think of peas as more than just a side. They’re a protein source in their own right, and they play so well with spices, herbs, citrus, and all sorts of other veg. We always make sure to shine a light on frozen peas when we run workshos as part of our funded community work. A lot of people don’t think of peas when they’re looking for to add protein to dishes. As soon as they are combined with grains, seeds, or other legumes, you’ve not only got balanced protein but a sustainable fibre-packed meal. At COOK! we often talk about protein diversity, getting your protein from a variety of sources, not just the one big lump on your plate. Peas are a quick win in that category. 

So next time you’re staring into the fridge wondering what to make, remember the peas. They’re waiting patiently in the freezer, ready to save dinner. Just grab a handful and throw them in! 

Here are a few recipes from our collection that use the humble pea!

Pea, Feta & Basil Salad

Thai Green Pea Soup

Open Letter to Daniel Zeichner and Baroness Ullock, Defra

Dear Ministers,

As Members of the Houses of Commons and Lords, industry representatives and organisations committed to upholding the UK’s reputation for high animal welfare standards, we are writing to express our concerns about the continued practice of male chick culling – also known as “hatch and dispatch”. Every year in the UK, 40 to 45 million male chicks are killed in their first days of life, simply because they cannot lay eggs and are not deemed suitable for meat production^[1].

This routine practice – most often carried out by gassing^[2] – is both inhumane and unnecessary. The Government’s own Animal Welfare Committee has stated that male chick culling should be made “illegal as soon as reliable, accurate methods for sexing eggs prior to hatch are available to be implemented in GB hatcheries”. These methods now exist. Advances in “in-ovo” sexing technology allow us to identify the sex of chicks before they hatch, and if performed at an early stage, the procedure eliminates the possibility of the embryo perceiving pain. This technology is already in commercial use in countries like the United States^[3], Germany and France^[4], and others including Italy and the Netherlands are moving in the same direction^[5].

As a nation of animal lovers, the UK is at risk of falling behind both public expectation and international best practice. In Germany and France, governments not only introduced bans but also worked constructively with the egg production industry to manage the transition. The estimated cost increase of one cent per box of six eggs is modest, and evidence suggests the shift can be made with minimal disruption to consumers and producers. Recent polling by the Vegetarian Society finds that consumers would be very happy to pay more for eggs that are “cull-free”. 

The latest polling also shows that the British public strongly favours a ban on male chick culling. 72% of the British public are concerned about the practice and 74% would support a ban by mandating the use of existing technology that determines the sex of chicks before they hatch^[6]. The current system is not only ethically indefensible, but also increasingly out of step with consumer values and international practices. We cannot justifiably continue to think of ourselves as leaders in animal welfare while this outdated practice continues.

As figures within Westminster and industry, we believe that a transition can be achieved through collaboration and foresight between government and industry. A ban now, paired with a clear roadmap and appropriate government support, would demonstrate that the UK continues to take animal welfare seriously. We are calling on the UK Government to modernise an industrial process that no longer aligns with our values as a country – a country that prides itself on its high animal welfare standards.

We urge you to take this opportunity to commit to ending hatch and dispatch in the UK and to ensure that our food system is based, not only on efficiency, but on compassion and integrity too. 

We would welcome a meeting to discuss how best to support a constructive and inclusive transition.

In the interests of transparency, we intend to share both this letter and your response publicly. 

We look forward to hearing from you. 

Yours sincerely,

Alex Sobel, Labour (Co-op) MP for Leeds Central and Headingley 

Irene Campbell, Labour MP for North Ayrshire and Arran 

Neil Duncan-Jordan, Labour MP for Poole

Navendu Mishra, Labour MP for Stockport

Mr Toby Perkins, Labour MP for Chesterfield

Will Stone, Labour MP for Swindon North 

Yasmin Qureshi, Labour MP for Bolton South and Walkden

Bob Blackman CBE, Conservative MP for Harrow East

Daisy Cooper, Liberal Democrat MP for St Albans

Ian Sollom, Liberal Democrat MP for St Neots and Mid Cambridgeshire 

Victoria Collins, Liberal Democrat MP for Harpenden and Berkhamsted 

Vikki Slade, Liberal Democrat MP for Mid Dorset and North Poole

Will Forster, Liberal Democrat MP for Woking

Iqbal Mohamed, Independent MP for Dewsbury and Batley

Jeremy Corbyn MP, Independent MP for Islington North 

John McDonnell, Independent MP for Hayes and Harlington

Adrian Ramsay, Green Party MP for Waveney Valley

Carla Denyer, Green Party MP for Bristol Central

Ellie Chowns, Green Party MP for North Herefordshire

Siȃn Berry, Green Party MP for Brighton Pavilion 

The Baroness Hodgson of Abinger CBE (Conservative Party) 

The Baroness Redfern (Conservative Party) 

The Rt Hon. the Lord Dholakia OBE DL (Liberal Democrat Party)

The Baroness Bennett of Manor Castle (Green Party)

The Baroness Jones of Moulsecoomb (Green Party)

The Baroness Cass OBE FRCP FRCPCH (Crossbench) 

The Baroness Young of Hornsey OBE (Crossbench) 

The Rt Rev. the Lord Bishop of Newcastle

Also supported by:

---

^[1] Animal Welfare Committee: Opinion on chick culling alternatives: 
Assets.publishing.service.gov.uk/…

^[2] As above

^[3] Kipster.farm/…

^[4] Innovateanimalag.org/…; 
Agri-at.com/…

^[5] Eurogroupforanimals.org/…; 
Wattagnet.com/…

^[6] Vegetarian Society consumer polling, Feb 2025