Foer on factory farming

I just finished reading Eating Animals by Jonathan Safran Foer. It’s crammed with facts and arguments about why we should eradicate or minimise meat from our diets.

Foer’s extensive research and fact-based arguments primarily concern the — unquestionably diabolical — ramifications of factory farming in the US and the UK. Climate change, pollution, global famine and developing world economies are all detrimentally affected by this dark industry.

The majority of all meats and fish consumed in the UK are produced by factory farms; ethical farming and animal husbandry are virtually extinct. Furthermore, over recent years, the public have been misguided to believe that, “Free Range”  meat is a satisfactory alternative to factory farmed meat — it’s not.

Foer’s book made me consider all the subconscious, hypocritical actions of people around me: women against animal testing who eat tuna salads and burger noshing, hot dog chomping men who pointlessly rattle on about urban cycling and low emission cars. I’m a leather wearing vegetarian, which probably makes me a slight hypocrite too?

Your furniture may well be made FSC approved, you might ride to work everyday, recycle, use green toiletries and detergents, but all of these actions are substantially counteracted by each unwittingly devoured burger, steak, hot dog, chicken wing and bacon sandwich.

I’ve often questioned the validity of recent RSPCA seals on foods such as eggs; however, after learning about how factory farm animals are treated, I believe its essential. Pigs eyes gouged — in fully conscious states; cows having their genitalia mutilated with electric knockers and cattle prods. Gag-inducing accounts of cruelty from Foer’s book are indisputable justifications for non-government authorities to scrutinise and monitor factory farming.

Charities like WSPA and PETA have an opportunity to become regulators, which are part of a solution, instead of protesters that evangelise utopian ideals. Not everyone can be converted to vegetarianism and there’s not enough ethically produced meat to feed the masses, but reform is possible. The industry can become greener and animal welfare charities can monitor breeding and rearing; however, this will increase the cost of meat and consumers will ultimately have to pick up the bills at supermarkets, restaurants and takeaways.

The current system is just not sustainable. My answer to it, as a Hindu and a Eco-geek, is vegetarianism, which isn’t to everybody’s taste. If meat is a must, you have to follow Hugh Fearnley-Wittingstall’s examples, which look awfully middle class and tedious, yet he’s absolutely correct.