The Omnivore's Dilemma

Factory Farming, Morality, And Vegetarianism

Among the shocking facts linked to the issue of factory farming -- in addition to the appalling practice of cattle jammed into feed lots "…shoulder to shoulder knee deep in their own excrement" -- is that every second of every day an estimated 650 animals are slaughtered (Henning, 2011). Moreover, Henning reports that more than 56 billion animals are slaughtered annually and while this global blood-letting provides food for the meaty tastes of millions of people, in the process the "…overconsumption of animal meat" is the number one cause of "…both malnourishment and obesity… and the spread of infectious disease" (64). This paper delves into the moral morass of today's factory farming strategies and points to the many reasons why factory-produced meat is unhealthy, and why it is ethical and honorable to abstain from consuming animal meat and to eat nutritious vegetarian foods instead.

Thesis

The unconscionably cruel and inhumane conditions on today's factory farms must be condemned by society; in time these farms must be eliminated and the public must be educated as to the moral value and nutritional benefits from vegetarianism.

Problem I

Notwithstanding that the mass production of meat in factory farms creates cheap red meat and feeds millions of people, slaughtering billions of animals after raising them in horrifying and sickening condition is immoral, unhealthy, and unacceptable.

Author Michael Pollan's book The Omnivore's Dilemma refers to the horrifying reality of factory farms as "Concentrated Animal Feeding Operations" (CAFO). And while he admits that there is "economic logic" for the corporations that raise and slaughter cows, pigs, and chickens in these frightening conditions, the "biological logic" behind the process is "not so compelling" because the CAFOs produce "…polluted water and air, toxic wastes, novel and deadly pathogens" (Pollan, 2006, 67). In addition, Pollan makes a point of showing that meat eaten from corn-fed cows is "…demonstrably less healthy for us" than meat from cows that were fed on grasses. A substantial amount of empirical research uncovered by Pollan shows that corn-fed beef contains less Omega-3 fatty acids and far more saturated fat, and saturated fat is known to clog arteries and cause heart problems.

Moreover, because corn is cheap, and it fattens up the cows quickly, it is the main staple of CAFO-raised cows. However, Pollan calls the mass feeding of corn a "biological absurdity" because historically animals have adopted by natural selection to the habit of eating grasses; but today they are fed corn "…for no other reason than it offers the cheapest calories around…" (68). Corn is one of the culprits in this CAFO drama and is employed at "considerable cost" to the health of the animal, "…to the health of the land and ultimately to the health of their eaters" (Pollan, 68).

On page 66 of his scholarly paper Henning notes the irony in the fact that despite the world being presently blessed with "…unprecedented quantities and varieties of food," more people and a greater proportion of the world today are malnourished." In fact more than at any time in human history, Henning continues, millions of humans are deficient in minerals and vitamins and are overfed; this, in turn, accounts for "…more than half of the global burden of disease" (66).

In addition to the above-mentioned depressing particulars, author Evelyn Pluhar points out that factory farming contributes a "…full 20% of the total" emissions that the U.S. contributes to greenhouse gases and hence to global climate change (457).

Problem II

Because there are apparently very few high-priority educational programs (in schools and communities) pointing to the benefits of eschewing meat and turning to healthful vegetarian meals, a new approach must evolve out of the ruins of the evil, immoral legacy of CAFOs in the United States. Indeed there are signs of that approach in that vegetarianism is becoming a bigger part of the American culture; journalist Juliana Devries reports that 43% of vegetarians in the U.S. are between the ages of 18 to 34 and up to 18% of college students are vegetarians (Devries, 2012, 40), which bodes well for the future of vegetarianism. Moreover, Devries asserts that those who turn to vegetables are helping reduce climate change; that is because the global demand for meat "…causes deforestation to make way for [cattle] grazing" (40). Also, since enormous amounts of methane gas and nitrous oxide (produced by factory farms) won't be pumped into the atmosphere when millions exchange a meat diet for non-meaty, nutritious vegetarian foods, vegetarianism may be seen (particularly by the young) as an environmental solution.