March 2016

Working towards a more compassionate world through education and advocacy

Increasing our Compassionate Footprint

March 2016

While a New York Times editorial (1 February 2016) slammed factory farming,

the Wall Street Journal simultaneously announced that test-tube-grown meat

would be available to consumers within three to four years.

The New York Times editorial stated:

 

"Factory farm operators believe that the less Americans know about what goes on behind their closed doors, the better for the industry. That’s because the animals sent through those factories often endure an unimaginable amount of mistreatment and abuse.

 

"Cows too sick to walk are dragged by the neck across cement floors. Pigs are stabbed and beaten with sledgehammers. Chickens are thrown against walls and stomped to death. And accepted industry practices like confining animals in impossibly small cages, are just as brutal.”

The Wall Street Journal  

simultaneously carried an article titled "Sizzling Steaks May Soon Be Lab-Grown".

 

It stated that the goal was to ‘remake modern animal agriculture’ and that growing meat cells in a lab consumed a fraction of the nutrients, created far less waste and avoided the need for antibiotics and additives commonly used in meat production. The article added that:  "Memphis Meats Inc., a San Francisco company founded by three scientists, aims in three to four years to be the first to sell meat grown from animal cells in steel tanks.”

Animal Voice:   

What do you think animal agriculture will look like 50 years from now?

 

Chef Warwick:   

At the rate of our current population growth, we are going to run out of any possible means of sustaining ourselves. Current farming methods won’t be able to support us, so it could go one of two ways: we’ll either become totally reliant on cultured meat, or we’ll pretty much become vegetarian.

interview with Executive Chef Warwick Thomas

 

Animal Voice:

Cultured meat will have a fraction of the carbon footprint of factory farmed meat, will use less energy, fewer resources, and be antibiotic-free. We’re only at the very beginning technologically, but how big do you think it could get? Would you say it’s likely to be an evolution or a revolution?

Animal Voice asked Warwick Thomas, Executive Chef at the Cape Town International Convention Centre (CTICC),  if he thought that animal agriculture was on the cusp of a major revolution whereby factory farms packed with suffering animals would become a relic of the past...

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