Ethical Meat Essay Contest Full of Hot Air?

A recent NYT essay contest sparked a lot of controversy. The paper asked readers to write in and give their account on why eating meat is ethical.  Dissecting our disappointment with this topic could span several blog posts, we would rather showcase how this contest encouraged one of the judges, Mark Bittman, to write a great blog piece not on the ethics of eating meat per se, but on the reality of the consequences of that choice.

The focus of Bittman’s blog is not ethical or theoretical but pragmatic: eating meat is detrimental to our planet and its finite resources.  Research from both the United Nations and World Watch Magazine conclude that livestock account for more greenhouse gases than ALL transportation combined. Depending on the timeline and what’s counted, the livestock industry could be responsible for 51% of human-caused GHG emissions.

It’s true there has been some debate over the exact number, but according to Bittman that number doesn’t matter:

“What does is that few people take the role of livestock in producing greenhouse gases seriously enough. Even most climate change experts focus on new forms of energy — which cannot possibly be effective quickly enough or produced on a broad enough scale to avert what may be the coming catastrophe — and often ignore the much easier fix of adjusting our eating habits.”

Bittman also invokes China’s eating habits which tends to displace blame, especially because Americans still eat twice as much per person.  As Americans, we set standards that are often emulated, and with regards to our poor eating habits can have devastating consequences far graver than our expanding waistlines.

Because of our heavy taste for meat we are depleting our water supply, land is being cleared to grow animal feed (Bittman’s number is 45% of land is used by the livestock industry), and our clean air supply is being compromised.

“Here’s the thing: It’s seldom that such enormous problems have such simple solutions.”

By decreasing our meat consumption, regardless off our ethical position on meat, we could be, as Bittman notes, heroes. Heroes to the next generation, to those who go hungry, and heroes to the animals.

U.S. Veg Week 2012

Today marks the beginning of the fourth annual VegWeek celebration. If you’ve thought about eating more vegetarian or vegan foods but aren’t sure where to start, today is the perfect week to start experimenting.

Yesterday was Earth Day which aims to get individuals around the US thinking about ways in which their diets and food choices impact the planet. Today, VegWeek seeks to continue that trend and highlight the many benefits of vegetarian eating as well as encourage trying new vegetarian recipes and restaurants.

Join the thousands of people nationwide—including elected officials and community leaders—by pledging to choose vegetarian foods for seven days.

It’s easy: simply pledge today and you’ll get a free Vegetarian Starter Guide, including recipes and product coupons. Each day of VegWeek you’ll also receive an e-mail with even more meal ideas, nutritional information, product recommendations, and motivational tips.  You can follow VegWeek on Facebook and Twitter, too!

Jacaranda and Wings

By guest blogger and Brighter Green Executive Director, Mia MacDonald.

I read about it before I actually saw it: the first East African outpost of an American fast food chain, a KFC in Kenya’s capital, Nairobi. Media reports said that a throng of Kenyans had lined up to get in on opening day, filing past the yellow external facade and a huge plastic image of Colonel Sanders’ goateed face, red apron and Southern U.S. string tie. Many had eaten at KFC or other U.S. fast food outlets while traveling or living outside Kenya, like one of KFC’s first customers in Nairobi, Zahir Lalji. “We’re really happy it’s here,” he told the Associated Press. “We’re hoping McDonald’s will come in too.”

Not everyone in Nairobi felt that way. This first KFC (there’s now another one) is located in a popular shopping center, Nakumatt Junction, along with a Nakumatt supermarket, clothing and electronics stores, a health food shop, and a branch of Java House, a Kenyan chain coffee bar and cafe that, somewhat improbably, always stocks soy milk.

“I was amazed one day as we were driving into Junction. On the outside was a big KFC sign with the bucket,” a colleague wrote when I asked her about the KFC. “It looked really misplaced. It was bad enough to have the South African fried chicken bunch [Nando’s] in Kenya, but now this…you can only project our quality of life index! Sedentary and KFC!” KFC in Kenya also has South African roots: it’s the brainchild of a South African entrepreneur, who bought the franchise license and trained many of the Nairobi KFC managers in South Africa.

A few months after the opening, I too, got to gawk at the jarring sight of Nairobi’s first KFC, or at least the exterior, since I was at Nakumatt Junction early in the day, before KFC had opened. The only activity I saw was a KFC employee wiping down the large, street-facing windows. The promotion staff must also be busy: this KFC has its own Facebook page, with nearly 2,500 “likes.”

“KFC?” Jau, a Nairobi taxi driver I know, parried when I asked him what he thought about the fast food chain’s being in Nairobi as we drove past the second KFC (at least two more are set to open this year), also in an upscale mall. “It’s expensive, you know,” he added. Did he want to go? “Not really,” he replied. “I can get a better-tasting chicken for less money elsewhere.” Another taxi driver, less prosperous than Jau, was more intrigued. “If I get the money…” he told me.

What made KFC’s entry into the Kenyan market possible was securing a reliable supply chain. That is, finding a producer of chicken that could ensure consistency to KFC’s specifications, meet demand, and provide refrigeration and traceability from “farm to fork” as Kenchic, the largest poultry integrator in east and central Africa defines it. Kenchic, which runs hatcheries, “farms,” slaughterhouses, and processing plants, as well as its own quick serve restaurant chain in Kenya, “Kenchic Inn,” fit the bill. The company’s tag line is “We are ‘kuku’ about chicken.” Kuku is Swahili for chicken; in English, the spoken word conveys an almost loopy enthusiasm.

As in other countries where U.S. fast food corporations are expanding rapidly—there are 3,000 KFCs and counting in China; 70 already in India—factory farm operations are central to the supply chain.

Kenchic’s chickens are kept in facilities akin to U.S.-style “broiler sheds:” a set of large buildings set back from a major road in Mlonlongo, near Nairobi’s international airport (a Kenchic Inn operates nearby), which I saw from a distance last year.

What makes KFC in Kenya so jarring? I’ve been visiting the country for years and while there’s not a dearth of “home-grown” informal eateries featuring Western-style burger and chicken meals, fast food culture is not widespread, and Nairobi—thankfully—doesn’t have the Western chains that often dominate cities in Asia and Latin America. But it does have a growing middle class for whom Western brands have a certain glamour—and those brands want to reach new markets.

In Nairobi, KFC is still a novelty. In South Africa, though, where it’s operated for 40 years, it is, according to the KFC website, a national “institution.”  Five hundred KFCs populate southern Africa, a majority in South Africa, where I can attest that they are hard to avoid. I saw more KFCs than I see even in the U.S. when I attended the United Nations Framework Convention on Climate Change’s 17^th “conference of parties” (or COP 17) meeting in Durban late last year.

Colonel Sanders’ elderly white male visage as a backdrop of sorts for a climate change summit—in South Africa, no less—was surreal. So was watching some of my Kenyan colleagues also attending COP 17 (none of whom had eaten at Nairobi’s new KFCs), getting a late night meal at an obligingly open Durban McDonald’s, one of many. No McDonald’s yet operates in Nairobi, but that may change soon—a story, I think, for another day.

Mia MacDonald is the executive director of public policy action tank Brighter Green which is documenting the intersections between climate change and globalization of intensive animal agriculture. 

Invisible Costs of Factory Farms

A recent report from the Rodale Institute took the time to summarize Daniel Imhoff’s book: CAFO: The Tragedy of Industrial Animal Factories, in which the truth of modern animal agriculture is described in a series of essays.  Contributors include Wendell Berry, Wenonah Hauter, Fred Kirschenmann, Anna Lappé, Michael Pollan and Eric Schlosser.

There are three main lies perpetuated by the agriculture industry that this book succeeds in exposing:  Lie #1: Industrial Food Is Cheap, Lie #2: Industrial Food Is Efficient, Lie #3: Industrial Food Is Healthy.

Lie # 1: Industrial Food Is Cheap: The “cheap” price of animal products fails to reveal many hidden costs. The retail prices overtly omit the price paid to the environment, public health and animal welfare.

The environmental destruction caused by factory farms is at a dangerous level. For example, in order to grow feed for livestock, the soil and water are routinely treated with pesticides. Second, our water bodies are compromised with animal waste. Lastly, the greenhouse gas (GHG) emissions emitted from the livestock industry have been cited as greater than all transportation combined.

It is increasingly becoming common knowledge that diets high in animal based foods are resulting in several serious illnesses such as heart disease, stroke, diabetes, and several cancers. Annual costs for these diseases in the United States alone exceed $33 billion. In addition, because animals are routinely treated with antibiotics in order to combat their unnatural living conditions, we are facing a serious public health issue of antibiotic resistance.

The biggest invisible cost is in the form of animal suffering. The animals on factory farms face unimaginable living conditions. See our page on Factory Farms for an outline of what animals raised for food endure.

Lie #2: Industrial Food Is Efficient: Indeed CAFO’s produce a large quantity of “products” for a relatively “cheap” cost. However, it is commonly misconstrued that a high level of productivity equates to efficiency.  A quick glance at the output of milk, meat and eggs may help inflate the illusion of efficiency, but a closer look reveals a startling reality.  Regarding protein output, eating animals is highly inefficient.  Animals consume many more calories than they produce. For example, pigs convert 5.9 pounds of feed into a pound of pork. Cattle require 13 pounds of feed per pound of beef, though some estimates range much higher. To supplement that feed, one-third of the world’s ocean fish catch is ground up and added to rations for pigs, broiler chickens, and farmed fish. Adding to their inefficiency is the contribution factory farms make to pollution, waste, and public health scares such as E. coli and salmonella, which are funded by public tax money in the form of grain subsidies.

Lie #3: Industrial Food Is Healthy: Death and illness relating to diets based in animal foods is at an all time high. According to the Center for a Livable Future at Johns Hopkins University, meat and dairy foods contribute all of the cholesterol and are the primary source of saturated fat in the typical American diet. We are facing staggering statistics on obesity and high blood pressure which often leads to a larger incidence of heart disease (currently the leading cause of death in the U.S.).  Another hidden factor of our reliance on animal foods is the affect our consumption and lifestyle has on the global community.  We are a window to many developing countries, and they are starting to emulate our destructive habits.

These reasons and more are why A Well-Fed World promotes plant-based solutions for health, hunger and environmental concerns, creating a healthy, well-fed world for all.

PB&J Day–April 2nd

We are one week away from our first official PB&J Day! The PB&J Campaign started as a grant recipient and now is a full-time program. We are very excited for this new campaign as it is an easy and accessible way to reach people about the benefits of a plant-based diet.

Why PB&J?

Familiarity- Who doesn’t enjoy a peanut butter and jelly sandwich? It is a timeless classic that resonates with individuals from all walks of life. The recognizability of this sandwich really draws people in and offers activists a great jumping off point for a conversation about sustainable food.

Inspire- This campaign is an effective way to get individuals to realize how their food choices impact the planet and the animals. Often consumers don’t realize they are already choosing a plant-based, gentle meal. This notion may inspire them to think beyond a PB&J.

Easy Activism- Slice up some PB&J’s and hit the streets for an easy feed-in.  A passerby will surely recognize a PB&J and great conversations about food and the environment are sure to follow.  Contact us for some free literature and other supplies to set up your own PB&J Day on April 2nd or any day!

Pledge- Discover how much water, land and greenhouse gas emissions you can save by eating different numbers of plant-based meals per week and then set a target you think you can achieve.

Get the Merchandise- AWFW has some great new PB&J Campaign shirts as well as hot off the presses literature to help spread the word!

Save the Date- April 2nd is National PB&J day.  Get online and spread the word to your friends and family about the benefits of PB&J and all plant-based meals.

Great feedback from PB&J Supporter, Dael:

“My favorite discovery is PB&J oatmeal. Just add 2 T of peanut butter to a bowl of oatmeal, plus some of your favorite jam or agave. It’s easy to make raw, too, with soaked oats or chia seeds and almond butter with agave or fruit puree. This hearty breakfast will keep you satisfied for so long you might forget to eat lunch.”

Gates, Monsanto, and Heifer. Oh My.

When you think of Bill Gates you likely think of innovation and if you have heard of the foundation he started with his wife, Melinda, you may conjure up an image of a very generous philanthropist. Unfortunately, the Gates Foundation is sinking massive amounts of funding into organizations that too often do more harm than good. For example, promoting GE crops in Africa with Monsanto and promoting dairy consumption in Africa with Heifer International. Both organizations have received grants in excess of $40 million.

This quote taken from their website is telling us The Gates Foundation is accepting, not challenging a harmful status quo in Africa: “The demand for dairy products in developing countries is projected to double by 2020.”  However, demand is created not fixed. This projection is not something we should be encouraging.

We are lucky enough to have great African food here in Washington, D.C.  A cursory glance at these menus could inform any passerby that the African diet is not heavily saturated with dairy. In fact, lactose intolerance is a problem for many Africans and African-Americans. Fueling their dairy industries not only opens up the possibility for the continuation of suffering dairy cows go through when their young are taken from them soon after birth, but encourages the consumption of a product that is unhealthy.

We at A Well-Fed World encourage funding and development agencies to not assume the need for (or superiority of ) animal-reliant hunger solutions, especially in countries whose native cultural cuisine is mostly plant-based.  As America is a country whose behavior is widely emulated, we should improve the example we set instead of transferring our bad habits to countries who frankly don’t need anymore troubles on their plates.

Vegan on a Budget!

We have all experienced change. Sometimes it’s easy and sometimes a little tough. However, changing to a vegan diet is exciting and fun and does not mean breaking the bank or learning any new fancy cooking techniques.  Whether you are a quick convert or just “leaning in,” making the decision to reduce your meat consumption is a great change with several healthy outcomes.  We have compiled a fantastic resource to help answer your questions and offer tips and recipes to go vegan on a budget.

With the hustle and bustle of every day life, it occasionally gets difficult to think about the long term consequences of our eating habits.  However, it is hard to avoid all the health, environmental and animal protection issues that have become a part of our every day cultural conversation. A low fat vegan diet is a great way to nourish yourself, cool the planet, and save animals.

• The three main diseases afflicting Americans are heart disease, cancer and and stroke. Luckily, we can reduce our risk of disease as well as reverse symptoms of which we already suffer by consuming a diet full of fruits, vegetables and whole grains.
• According to the United Nations, livestock are responsible for more than all transportation combined.  Some experts even estimate that livestock are responsible for more than half of all greenhouse gases. With the dairy and livestock industry set to double, we are facing increased deforestation, loss of arable lands to the industry, and a rise in water pollution levels.
• Nearly 10 billion animals are raised and slaughtered in the U.S. every year.  Because of the high demand for meat, animals are usually raised in confined spaces, unable to act out impulses or natural instincts. Animals on factory farms face abysmal conditions and egregious cruelty.

With all this information on the benefits of eating less meat, now you now need some concrete, how-to ways to start incorporating some amazing vegan meals into your life.  Have no fear, A Well-Fed World has done the work for you.  Check out our True Cost of Food page for all you veg curious folks who are concerned that going vegan will put a huge dent in your budget.  We hope to show you that a budget-friendly vegan diet is easier than you might think.

DC Meat-Free Week!

Today kicks off DC Meat-Free week!  Washingtonians are lucky to be living in one of the most veg friendly cities in the country, and now we have an official week to pay our respects.  DC Vegan has arranged for the veg curious to reap the benefits of great discounts on vegan fare through out the city.  The inaugural meal is being hosted by our own Cupcake Wars winners,  Sticky Fingers Bakery, tonight from 7-9.

For more information on all the events for Meat Free Week, click here!

Enjoy!!

Behind the Pink Ribbons

Although we are many months away from the crisp October air, the recent headlines have had many thinking about women’s issues, especially the Susan G. Komen Foundation and their “fight” against breast cancer.  The multimillion dollar breast cancer advocacy group has recently announced to sever their support of Planned Parenthood.  Given the foundation’s stated dedication to women, this news is especially disheartening and many consider it politically motivated.

With cancer rates soaring, there is increased attention to early detection methods.  What unfortunately gets lost in all the mammogram talk is what is even more important than early detection, and that is prevention. The media has been on top of the Planned Parenthood vs Komen hoopla as of late.  Rarely, however, is there a breaking news story regarding the power that a vegan diet combined with regular exercise can have on cancer prevention as well as survival.

What should also spark curiosity is the partnering of Susan G. Komen for the Cure with Kentucky Fried Chicken.  According to the National Cancer Institute’s website, “an increased risk of developing colorectal, pancreatic and breast cancer is associated with high intakes of well-done, fried or barbecued meats.”

What this means is that it is up to us to protect our bodies with powerful, cancer fighting foods. Organizations who are supposedly here to help prevent cancer are unfortunately tied to other corporations who promote goods that neither nourish our bodies, or treat animals with kindness.

For more information visit our website.

Rethinking Food Miles

We have all heard mantras relating to the benefits of eating locally compared to the supposed detriment of buying food trucked in from far away.  However, in his book, Just Food, Dr. James McWilliams cautions us against this over-simplistic approach to buying our weekly groceries.  According to McWilliams, this overemphasis on food miles dilutes the actual problems facing our food system and calls for a more holistic view to implementing solutions.

The “localvore” philosophy has gained massive attention by green enthusiasts and farmers market regulars for a number of years.  It’s message is easy: ensure the food you eat has traveled as few miles as possible. The truth however, is that well, what actually defines local has yet to be clearly articulated, and how eating this way can actually solve our serious food  and environmental problems is also still up for debate.

LCA: A Better Solution.

A method of energy evaluation called life-cycle assessment (LCA), is a more sophisticated form of analysis receiving increased attention as it offers important explanations regarding the inadequacies behind the “low food miles=greener food” assumption that has been the long-standing and under-examined standard.

A life-cycle assessment is a thorough energy evaluation that incorporates several factors of production and consumption to reasonably measure a product’s true carbon footprint.  As it turns out, transportation is just one factor among many taken into consideration during the assessment.  Other measures include: water usage, harvesting techniques, pesticide application, disposal of product packaging, and more.

This expanded look has also encouraged research into the energy use during the consumption process. Researchers now look at the expanded energy used when shoppers who adhere to “buying local” must buy food from more than one outlet (all essentials cannot be found at a farmers market), as well as efficiency or inefficiency of home cooking methods.  For example, McWilliams cites one study of hamburger production where cooking and storing were the most energy consuming stages of production and transportation the least.

A strong local food community is an important piece of a larger solution set but it is not a cure-all and there are many hidden pitfalls. Local food suppliers cannot manage year round demand due to seasonal obstacles, as well as distribution and problems of scale.  McWilliams continues at length on the many logistical problems in trying to promote local food as the go-to food paradigm nationwide.

Travel miles are important, but “eating green” means looking beyond food miles.  To start making an immediate impact today, begin by reducing your meat consumption. Meat is very energy intensive and is responsible for a large portion of greenhouse gas emissions.  Our website has several tips and tricks available to anyone who wants to truly eat green.