The moral case against factory farming and for vegetarianism
The problems resulting from factory farming are enormous and devastating to animals. Factory farming worldwide results in the slaughter of 650 animals every second of every day; 56 billion animals (pigs, cows, chickens) are slaughtered annually to provide food for the world's population. But along with the inhumane process of slaughter, animals are raise in hideously unhealthy conditions and they stand shoulder to shoulder in their own excrement in many cases. Vegetarianism is given as an alternative to this cruelty.
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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 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.
Evidence that future generations of Americans are becoming aware of the ethical dilemma produced by CAFOs -- and the moral benefits of vegetarianism -- is found in a study conducted by Harvard professors Hussar and Harris. Perhaps younger people becoming committed vegetarians can pass along their values in a kind of people-to-people cultural stratagem. Hussar researched the eating habits of 48 middle class children (ages 6-10) from the northeast U.S.; of the 20 vegetarians whose parents were not vegetarians, 16 indicated they avoided meat because of "animal welfare" (Hussar, et al., 2009, 631). Of the 16 vegetarian children whose parents are also vegetarians, 7 cited animal welfare, 3 sited religion and 5 cited family traditions as reasons for eschewing meat. And of the 16 meat-eaters, 13 liked the taste of meat and 5 eat meat for the protein (health).
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