A Forbes article exposing the inherently cruel and violent existence of pigs used and killed by the pork industry caught my attention today.
No matter how you slice it, pork is nasty business. Ecologically, ethically, and in terms of human health, it’s a global pursuit that threatens to undermine otherwise noble efforts to design humane and environmentally sound food systems. A closer look into how the sausage is made provides a sobering reminder that the future of food, if it’s going to be just, cannot involve the mass production of animals.
The article, as they often do when covering any topic related to cruelty to animals, inspired commentary both by animal protection supporters and those who profit through the artificial insemination, mutilation without painkillers or proper (if any) veterinary aftercare, and ultimately the violent slaughter of the animals that animal agribusinesses use to line their wallets and pocketbooks.
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