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Meet your meat

Posted On Oktober 23, 2007
Oktober 23, 2007

Erinnert ihr euch noch… Vor einigen Tagen habe ich den Artikel gebloggt: Greenpeace fordert vermehrten Verzehr von Kangaroo-Fleisch, um Global Warming zu bekämpfen.

Dieser Artikel hat scheinbar nicht nur auf Steve, zur Diskussion um Massentierhaltung geführt. Denn “The Age” veröffentlichte heute ebenfalls einen Artikel, der auf einen Wandel im Konsumentenverhalten hinweist. Der Aufhänger: “Du würdest niemals einen Hund in einem Käfig halten, der so klein ist, dass er sich nicht einmal umdrehen kann. Warum also glauben wir, dass es richtig ist, dies mit Schweinen zu tun? ”

Meet your meat
October 23, 2007

HAIL has been sweeping down on central Victoria’s patchwork pastures yet Sunset, the pig, doesn’t seem to have a care in this frozen-toes world. She is happily ensconced in the stall of an old stable; her first litter about to arrive. The straw nest she has built so meticulously from the leftovers of last year’s barley crop is piled in a musty corner.

“It’s high rise,” laughs farmer Fiona Chambers, reaching down to pat her massive black-and-white-striped charge.

Sunset reacts to all the attention with a permanent upside-down-grin, but Chambers can sense the heavily pregnant sow is restless.

“Little girl”, as Chambers calls her, rolls over another 45 degrees in response to the warmth of a familiar human hand on her ample belly. This great hulk of a beast is the rare Wessex saddleback, raised by Chambers and her husband Nicholas at Fernleigh Farm in Bullarto, 10 minutes’ drive south-east of Daylesford. Sunset doesn’t know it but, by early in the new year, many of the piglets she is about to deliver will be on a dinner plate, most likely in Melbourne or nearby.

They will spend five months on the farm before being trucked to the abattoir, butchered into pork and sold in handy vacuum-packed portions.

Fernleigh Farm is one of Victoria’s few small-scale organic commercial piggeries, distinct from the factory farms that give consumers what they want – cheap meat, poultry, eggs and milk.

It’s been several decades since Peter Singer’s landmark book Animal Liberation and Tom Regan’s The Case for Animal Rights highlighted how animals feel pain and argued eloquently that mistreating them diminishes human morality. And now, a growing band of opinion makers and consumers argue that 21st-century industrial agriculture causes untold suffering to millions of animals in the farm production chain.

Fuel for a food fight has built in recent years with the release of consciousness-raising books such as Jim Mason and Singer’s The Ethics of What We Eat and Michael Pollan’s The Omnivore’s Dilemma. Both books conclude that the food production methods used since the 1950s – driven by the demand for ever-cheaper food – are not only damaging our health and the environment: they have led to “inhumane” intensive farming of animals….

Weiter zu Seite 2 / 3 / 4 /5 /6
Quelle: The Age.com.au

Ich hatte auch noch keine Gelegenheit, den Artikel ganz durchzulesen, doch er klingt interessant. Wer also ein wenig Zeit heute hat…

Weiterhin fand ich noch einen sehr interessanten Bericht, über Ernährung unter ethischen Aspekten:

ETHICUREAN. It’s a new word to describe a new kind of eater – a diner whose ethical concerns take priority over epicurean whims. Ethicureans like their food as tasty as everyone else, but they insist it falls into at least some of four categories – sustainable, organic, local and ethical – SOLE food, for short.

Mehr dazu hier! 

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