Food, Health, Ethics & Choice
Consumer industries are painfully aware of public concern for �the ethical treatment of animals� in the process of food and other consumer production. There has also been fierce public debate over the use of animals in medical research. Likewise, public health risk reports concerning animals and food production, and a recent outbreak of swine fever in East Anglian pigs, have damaged the reputation of the food industry and put many livestock farmers livelihoods in jeopardy. Public health risks include Salmonella and E.Coli bacteriological food poisoning, BSE/CJD (so-called mad cow disease) and the carcinogenic risk of eating red meat. Medical research consistently shows that meat eaters are at far greater risk of suffering from cancer, heart disease, and early death from all causes, than are vegetarians.
In the light of, public opinion becoming increasingly sympathetic toward animal welfare and continuing health problems; ecological and environmental damage resulting from modern trends in food production, will the food industry need to radically adapt to a new food culture? Or are recent concerns merely a temporary glitch in the longstanding practice of using animals in the production of food for humans?
Can the competitive nature of global capitalist economics sustain environmental harmony and continue to meet demands for cheaper food in western societies while millions in the third world are starving? Scientists are currently testing genetically modified crops (GM), which they say could solve some of the problems of third world hunger, but there are concerns about environmental risks and that GM will be controlled by global economic institutions that are inherently motivated by profit and unlikely to be philanthropic in their desired outcomes. The production of meat is an inherently inefficient luxury for affluent economies, compared to many in the third world who lack even sufficient grain to stay alive and healthy. Apart from the inefficiencies involved, it is argued that widespread meat production in wealthy western countries contributes to third world deprivation economically and through environmental damage. So the consumption of meat is a challenge to both animal�s rights to life without pain and suffering and the welfare of humans in environmental and economic terms.
The problem for the food industry is to gauge the level of public concern over the issues of cruelty to animals, health risks, environmental damage and economic and energy costs incurred in meat production. If the level of public concern on these issues warrants consideration, the food industry may wish to respond with a range of attractive alternatives at competitive prices. The problem for consumers wishing to avoid animal products for ethical, personal health environmental, or humanitarian reasons is one of limited choice. Whether choosing food for home preparation, attending a dinner party with friends or eating out at a restaurant the meat and two veg culture will be apparent. Many people consider a meal incomplete without meat or fish and the vegetarian alternative is often to simply omit the meat from the meal, or to offer bland pasta type dishes with a cheese sauce, which is no option for vegans who avoid all animal produce including dairy products.
"Until we extend our compassion to all living things humanity will not find peace." - Dr Albert Schwietzer
"Whenever people say we mustn't be sentimental, you can take it they are about to do something cruel. If they added, we must be realistic, they mean they are going to make money out of it. - Brigid Brody
Animal Aid - 'there is a relationship between eating red meat and cancer.' - UK Government Medical Officer- www.animalaid.org.uk
Hill, J L [1996]: 127-147