The
physical act of eating other animals or indeed humans isn't wrong
in itself, of course. Buying meat, however, almost always is.
Factory farming inflicts brutal and unnecessary suffering on hundreds of millions of sentient beings each year, and accounts for the majority of the meat sold in the UK and around the world. In the meat industry, non-human animals reared for meat have their natural instincts suppressed, so much so that they show signs of depression according to some animal experts. Behaviours that are not seen in the wild are regularly seen in the meat industry: pigs bite the tails of other pigs, inflicting severe pain on them; chickens peck at the feathers of other chickens; and pigs kept in farrowing crates bite the bars of their cages.
The vast majority of chickens
are kept in huge, overcrowded sheds, with no natural light whatsoever. Each chicken can have floor space that’s just the size of an A4 sheet of paper. They essentially live in their faeces, which often isn’t cleared out until slaughter time, and the air can become highly polluted with ammonia from the droppings, causing painful burns to develop on the legs and the breast, as well as ulcerated feet, respiratory and eye problems.
Chickens are also grown so fast
that their legs can collapse under the weight of their bodies, or they become lame, and they also develop heart and lung problems as a result. Hundreds of thousands of chickens, if not millions, die every year from heart problems as a result. Chickens under the age of 10 days can still be de-beaked with a hot blade without anaesthetic and 1 in 10 turkeys, who are raised in the same horrible conditions, are still de-beaked. The beak is an incredibly sensitive area with many nerves: it is difficult to imagine the pain that occurs as a result of this.
Turkeys have also been bred to have breasts that are too fat to mate naturally, which is itself terrible. In order to get around this, male turkeys are forcibly manipulated to eject the regular fluid, and the female turkeys are caught, held upside down and forcibly impregnated. This process has to be done quickly, so the workers who have this appalling job (for both parties) often take their frustration out on the turkeys.
Pigs, meanwhile, can be kept in farrowing crates for weeks at a time; these crates are so narrow that they can’t even move their bodies. In such confinement, pigs show signs of severe depression: they are highly intelligent, complex animals who can outperform three-year-olds on tests of cognition and video games – they require stimulation. As with chickens, many pigs die due to neglect in these horrible conditions.
Here are some examples of typical UK pig farms, including some owned by people who have received honours from the Queen for work on “animal welfare”, including some which were labelled 'freedom food' farms by the RSPCA.
Piglets also regularly
have their tails docked and their teeth clipped without anaesthetic, inflicting extreme pain on them. The justification for this, as alluded to earlier, is that they would bite the tails of other pigs because of their sheer boredom and empty existence. Yet, choosing between the two is a false dichotomy: we should instead not breed them into such conditions in the first place.
In the egg industry, unwanted male chicks
are placed, fully conscious, into giant shredders. Half of the eggs sold in the UK still come from caged hens (how many of these caged eggs are used in all of the products we eat and in restaurants?), in which hens can’t effectively practice their natural behaviours, and in which feather pecking still regularly occurs. If a hen is severely injured, as some were in
this video, there's no possibility of helping them, despite their clear vocalizations. Because they’ve been bred to produce large amounts of eggs, laying hens can suffer from osteoporosis and fractures, which is exacerbated by their restricted movement in cages.
Free-range hens often fare no better. Contrary to popular belief, the term free-range simply entails that there needs to be a small hole in a large crowded shed through which the hens can escape outside for a few hours a day. As numerous investigations
have shown, so-called free-range farms are often no better for the hens than cages. As for fish, when they are taken out of the water, often die from asphyxiation. The depressurization can also cause their insides to burst. It’s extremely difficult to even attempt to humanely slaughter fish.
In the dairy industry, nearly all calves are taken away from their mother within hours of birth. This causes severe distress to both the cow and the calf, and has long-term effects on the calf’s physical and social development. Naturally, calves suckle their mothers for up to a year, and maintain a strong bond with her for several years.
Mastitis, inflammation of the udder, is the painful result of bacterial infection that is prevalent among dairy cows. On average, 70% of cows in a herd in the UK develop this infection. Due to the massive demand for dairy, ‘zero-grazing’ systems are becoming more prevalent in the UK, whereby cows are
confined indoors all year round, without ever being allowed outside to graze. To prevent this, we need to reduce demand for dairy products, by abstaining from them.
All of this occurs before the transportation and slaughter process, which results in even more stress for the animals. Chickens, for instance, have to be rounded up and are essentially thrown into crammed crates before being taken to the slaughterhouse. Long journeys to the slaughterhouse cause animals a significant amount of stress. Due to neglect and disease in farms, as well as fires and other accidents,
tens of millions of animals in the UK die before they even reach the slaughterhouse. This occurs on country farms and in factory farms.
In slaughterhouses – even secular ones – the slaughter process very often isn’t humane, because stunning can go wrong in a significant proportion of cases. Various studies have
found that the slaughter process goes wrong in between 10-40% of cases. This equates to millions upon millions of animals – chickens, pigs and cows - dying in intense pain every single year.
Random investigations of secular slaughterhouses in the UK have corroborated this.
Chickens are shackled upside down by their feet, which can exacerbate leg problems they’ve already developed in the slaughterhouse, and being hung also causes them extreme stress. Their heads are dipped into an electric water bath, but many chickens (and turkeys) may raise their heads, therefore they miss the water bath and are slaughtered whilst fully conscious. Other chickens and turkeys may have their wings painfully electrocuted instead of their heads, before being slaughtered alive.
Gassing has become an increasingly popular method of killing pigs and chickens, but it’s not at all humane. Pigs, for example,
can be seen gasping for breath for up to 30 seconds, and
trying desperately to get out of the gas chambers.
Overall, due to the insatiable demand for meat, we treat non-human animals are economic units who need to be bred and slaughtered as fast as possible and as cheaply as possible. They're not treated as sentient beings whose interests we should equally consider. Even if people think that intelligence somehow determines how much your suffering matters, we wouldn’t dream of treating severely intellectually disabled humans, or human infants, in the ways in which we treat animals reared for meat or used for eggs and dairy. We may also underestimate how much suffering actually occurs, because unlike us, animals cannot rationalize their suffering (they cannot convince themselves that it will all be over soon, for instance). A lot of what they experience can only be akin to blind terror. And, investigations of farms and slaughterhouses are incredibly difficult to do, because it's incredibly difficult to get inside to film in the first place. Who knows what happens elsewhere.
If people
only buy meat from small, local farms whose conditions they can personally assess, then that’s more acceptable, but whenever they can’t verify the conditions in which the animals were kept – when eating out – for instance, they should eat vegan. In addition, there’s not nearly enough land for humane, pasture-based farms to satisfy the current demand for meat: we need to drastically reduce our consumption of meat and other animal products in any case. So, for every meat-eater who doesn’t reduce consumption to one or two portions a week, a vegan is, in essence, carrying some of the extra burden.
And, this doesn't even take into account the fact that, as the UN Food and Agriculture Organisation has found, the meat industry is responsible for almost 15% of greenhouse gas emissions,
more than the entire transportation sector, with higher welfare meat, such as grass-fed beef, being responsible for copious amounts of methane emissions (methane being a more potent greenhouse gas than carbon dioxide). The Environmental Working Group has
found that virtually all plant-based products are responsible for fewer emissions than animal products, which is why it’s unsurprising that a
2014 study, published in the peer-reviewed journal
Climatic Change, found that vegans, followed by vegetarians, had the lowest greenhouse gas emissions associated with their diets. It’s also why the UN’s Environment Program
has called on everyone to move towards a vegan diet:
Given that climate change is already causing humans to suffer - and will continue to do so but at an accelerating rate - we should all take individual action to ensure that the warming of the planet is slowed and halted. Governments seem set to fail in the duty: the Paris climate change agreement doesn't even limit warming to 2C, and that's even assuming that every country will keep to its pledge.