James E. McWilliams: The Myth of Sustainable Meat
James E. McWilliams is Associate Professor of history at Texas State University, San Marcos.
THE industrial production of animal products is nasty business. From mad cow, E. coli and salmonella to soil erosion, manure runoff and pink slime, factory farming is the epitome of a broken food system.
There have been various responses to these horrors, including some recent attempts to improve the industrial system, like the announcement this week that farmers will have to seek prescriptions for sick animals instead of regularly feeding antibiotics to all stock. My personal reaction has been to avoid animal products completely. But most people upset by factory farming have turned instead to meat, dairy and eggs from nonindustrial sources. Indeed, the last decade has seen an exciting surge in grass-fed, free-range, cage-free and pastured options. These alternatives typically come from small organic farms, which practice more humane methods of production. They appeal to consumers not only because they reject the industrial model, but because they appear to be more in tune with natural processes.
For all the strengths of these alternatives, however, they’re ultimately a poor substitute for industrial production. Although these smaller systems appear to be environmentally sustainable, considerable evidence suggests otherwise....
comments powered by Disqus
- New Churchill Museum director shares vision
- Judith Kelleher Schafer, 72, a historian of slavery and prostitution, dies
- Northwestern celebrates Garry Wills with a book in his honor
- Conservatives go after UCLA's historian James Gelvin
- Laura Hillenbrand writes her masterpieces despite suffering from Chronic Fatigue Syndrome