Thus was one meat consumer introduced to the culture of meat producers.
When Burger King announced last week that it would favor producers who treated their animals more humanely it was welcome news to animal welfare advocates. But it also served to remind the rest of us that if we are meat eaters, we are slaughterers, too. At least by proxy.
To farmers and ranchers who raise animals for food, the feeding, housing and killing of livestock is an unbroken continuum that delivers a product to people far removed from its production — city folk who work in advertising, or whatever it is that city people do.
Animals are for petting, not killing. Meat, unrelated, is for eating.
Beginning in the 1990s, animal welfare advocates like People for the Ethical Treatment of Animals (PETA) began virtually force-feeding the consuming public on certain realities of so-called factory farming.
For the sake of production efficiencies and a low-cost food supply, they explained, cows, pigs and poultry are often condemned to sunless, sometimes squalid lives, only to die with needless cruelty. These advocates led protests against the largest hamburger chains, beneficiaries of the factory system.
After initial resistance, in 2001 the chains agreed to some improvements. McDonald’s and Burger King imposed some guidelines for their meat and egg suppliers: extra water, wing-room and fresh air for egg-laying hens; mandatory electric-shock stunning of pigs and cattle before slaughter.
Retailers clearly see advantages in appealing to the demographic of kinder and gentler meat-eaters, according to Ron Paul, president of Technomic, a Chicago-based research and consulting firm for food suppliers. “There is a growing realization that the humane movement is a long-term movement,” he said. “It’s not going to go away.”
It might seem hypocritical to address the quality of life of a creature being raised exclusively to be killed for food. Mr. Waldau, who has degrees in law, religion and philosophy, said that the issue was not meat eating per se, but one’s responsibility for one’s choices as a consumer. Whether to eat the meat of animals treated abysmally during their lifetimes or to buy so-called blood diamonds or clothing made in sweatshops, become parallel questions, he said.
When Burger King announced last week that it would favor producers who treated their animals more humanely it was welcome news to animal welfare advocates. But it also served to remind the rest of us that if we are meat eaters, we are slaughterers, too. At least by proxy.
To farmers and ranchers who raise animals for food, the feeding, housing and killing of livestock is an unbroken continuum that delivers a product to people far removed from its production — city folk who work in advertising, or whatever it is that city people do.
Animals are for petting, not killing. Meat, unrelated, is for eating.
Beginning in the 1990s, animal welfare advocates like People for the Ethical Treatment of Animals (PETA) began virtually force-feeding the consuming public on certain realities of so-called factory farming.
For the sake of production efficiencies and a low-cost food supply, they explained, cows, pigs and poultry are often condemned to sunless, sometimes squalid lives, only to die with needless cruelty. These advocates led protests against the largest hamburger chains, beneficiaries of the factory system.
After initial resistance, in 2001 the chains agreed to some improvements. McDonald’s and Burger King imposed some guidelines for their meat and egg suppliers: extra water, wing-room and fresh air for egg-laying hens; mandatory electric-shock stunning of pigs and cattle before slaughter.
Retailers clearly see advantages in appealing to the demographic of kinder and gentler meat-eaters, according to Ron Paul, president of Technomic, a Chicago-based research and consulting firm for food suppliers. “There is a growing realization that the humane movement is a long-term movement,” he said. “It’s not going to go away.”
It might seem hypocritical to address the quality of life of a creature being raised exclusively to be killed for food. Mr. Waldau, who has degrees in law, religion and philosophy, said that the issue was not meat eating per se, but one’s responsibility for one’s choices as a consumer. Whether to eat the meat of animals treated abysmally during their lifetimes or to buy so-called blood diamonds or clothing made in sweatshops, become parallel questions, he said.
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