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Swiss chefs ordered to stun lobsters before boiling
Many scientists and animal welfare organisations argue that the lobster’s nervous system is quite sophisticated.
Government bans practice of boiling lobsters alive 

Chefs in Switzerland will no longer be able to boil lobsters without stunning them first, under new rules introduced by the Swiss Government.

According to The Guardian, the move is part of a wider modernisation of Swiss animal protection laws. From March 1, 2018 the practice of plunging live lobsters into boiling water will no longer be permitted.

The government order read that lobsters 'will now have to be stunned before they are put to death’. Swiss broadcaster RTS said that only electric shock or the ‘mechanical destruction’ of the lobster’s brain will be permitted methods of stunning under the new rule.

Many scientists and animal welfare organisations argue that the lobster’s nervous system is quite sophisticated and that it is likely to feel great pain when boiled alive.

The government of Switzerland also said that the live transport of marine crustaceans on ice will no longer be permitted, insisting instead that they must ‘always be held in their natural environment.’

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Nominations for 2019 RSPCA Honours Awards now open

News Story 1
 People across the UK are being urged to nominate a standout animal champion for the 2019 RSPCA Honours Awards.

The awards recognise those who have worked tirelessly to improve animal welfare, campaigned on behalf of animals, or shown true bravery. Previous winners include comedian John Bishop, who was awarded Celebrity Animal Champion of the Year, and 11-year-old Lobby Cantwell, who raised more than £1,000 for the charity through mountain climbs and bike rides.

To submit a nomination or find out more about the awards visit the RSPCA website. Nominations will remain open until 4 pm on Friday, March 15.  

Click here for more...
News Shorts
New £1m project to investigate dairy cow lameness

Scotland’s Rural College (SRUC) is leading a new £1 million research project to investigate the causes of lameness in dairy cows.

One in three dairy cows are affected by lameness every day in the UK, costing the industry an estimated £250 milion annually.

The project will take three years to complete and is due to finish by November 2021.

Professor Georgios Banos of SRUC commented: “In addition to pain and discomfort to the animal, lameness is associated with decreased milk production and inflated farm costs.

“Among cows raised in the same environment, some become lame while others do not. Understanding the reasons behind this will help us develop targeted preventive practices contributing to enhanced animal welfare and farm profitability.”