Responsible meat-eating

Currently I approach the whole thing by eating veggie/vegan at home as much as possible. I buy some milk and butter, but only sourced from small dairies with more traditional breeds, and I'm trying to reduce that to the bare minimum. We get some meat from my partner's dad, who does conservation farming on the New Forest, so we know precisely the welfare credentials (and indeed the names of the animals). We'll be keeping chickens as soon as we get the shed set up for eggs. Kate brings home roadkill sometimes. If I buy stuff to cook, it's almost always from a butcher and I know where it's coming from, and regularly game meat.

So far so good. On the other hand, I do cave in every so often and buy black pudding and eggs, and when I'm out I'm quite lax - generally the sort of places I'm eating are those that are also onboard with the local, seasonal thing, but sometimes not. That's not more than a couple of times a month though, so I don't worry about it too much.

What I'd like to see is wholesale adoption of local, non-intensive farming, for both meat and veggies. Meat SHOULD be expensive if you don't rear it yourself, the fact that you can get a bag of chicken giblets or a steak from Iceland for £3 is pretty horrific. Even on the veg side, our half-allotment has meat that we've bought almost nothing but onions, garlic and tofu-type stuff for the last 4 months, so this kind of thing really should be possible on a larger scale.