Pro Veganism: Ethics, Environment, and Nutrition

Introduction: The Rise of Veganism

A strictly vegetarian diet is best suited to the human body's needs, mankind's capacity for survival on earth, and our inherent compassion. Switching to such a diet is fairly simple and creates the opportunity to lead a healthier, happier, and gentler life (Marcus, xi).

For numerous reasons, humanity has been increasingly turning to veganism in recent years. Some vegan supporters assert that consuming or utilizing animal products is unethical according to their religious beliefs or values. Others put forward arguments about animal consciousness and the ethics of industrial farming. Those who identify as vegan most often do so owing to environmental, animal rights, or personal health concerns, which can shift over time. Several vegans begin as vegetarians, gradually ceasing consumption of milk, eggs, and other animal by-products, while others turn purely vegan from the outset. In Maurer's (2002) view, numerous vegan and vegetarian leaders agree that vegetarianism is not any static state; rather, it represents a developing process characterized by individual motivational change and increasing commitment (11). Donald Watson, who is credited with coining the word "veganism," stated that veganism represents the ultimate stage in a vegetarian's journey (as cited in Steele 11).

Ethics: Animal Welfare and Industrial Farming

Veganism advocates maintain that industrial livestock production is absolutely intolerable, atrocious, and outdated. In Immanuel Kant's (1997) opinion, cruel treatment of animals is unethical and demeans humanity. According to another view, cruel treatment of animals is intolerable because it is likely to make one insensitive and spiteful towards fellow human beings as well (as cited in McPherson 3). A key reason for the adoption of veganism is usually a person's discomfort with consuming a being that breathes and feels. Barbara McDonald's 2000 study on turning vegan reveals that most individuals who converted from non-vegan to vegan claim they already possessed compassionate feelings for animals prior to making the change. They confessed to "compartmentalizing" animals — that is, they maintained compassionate feelings towards cats, dogs, and other pets, but attempted to ignore similar feelings for the farm animals they consumed (Steele 11).

The term "ethical vegan" has been used to describe those who turn vegan with an ethical motive in mind. Their primary concern deals with the exploitation of both humanity and animals. Their belief is that utilizing animal parts as food, or in household items and clothing, is unethical. They oppose the act of torturing and killing animals to make products, for medical research, or for entertainment. They are also concerned about the effects that the violence witnessed in animal processing factories has on human beings. The controversies surrounding ethical veganism are complex, encompassing questions about products derived from animals without directly killing them — for example, wool, which does not claim the sheep's life. However, ethical vegans assert that shearing is a damaging and occasionally painful activity for the animal. They refrain from wearing leather, as it clearly involves killing and skinning an animal. They also deliberate on how far to take their beliefs — for instance, whether to avoid processed white sugar, which is typically filtered using animal bones. Completely avoiding animal exploitation in product processing is very difficult; even "organic" crops are fertilized using animal manure (Steele 11).

The practice of intensive animal farming was introduced during the latter part of the twentieth century in industrialized nations. That half-century witnessed maximum production of cheaply-priced milk, meat, and eggs. By the century's end, this system began to spread far and wide, with most agricultural policymakers perceiving industrial animal production as an ordinary component of economic growth and an undisputed necessity (Jacqui 5). Ever since, an unprecedented worldwide growth has ensued in the proportion of farm animals utilized for producing eggs, milk, meat, and — more recently — fish, as well as in the quantity of produce yielded from individual animals (Jacqui 10).

The massive growth in industrial animal farming that would be required to double the present level of livestock production threatens the genetic diversity of farmed animals on a global scale. High-yielding breeds of cattle were typically developed for use in comparatively high-input agricultural systems and temperate climates, while native breeds in developing nations were adapted to cope with poor-quality feed and local environmental conditions — including drought, heat, parasites such as ticks, and disease. These conditions can intensify the chances of production-related failures and bring about intense suffering for ill-adapted animal breeds. Animal scientists argue that it is imperative to continue farming indigenous and less commercial breeds, as these may carry important genes linked to disease resistance or resilience in the face of a changing environment (Jacqui 11).

Knowledge of factory farming is generally the catalyst for individuals embarking on a journey toward veganism. Concentrated Animal Feeding Operations — commonly known as factory farms — have emerged as the leading approach to animal rearing for food across the globe. Factory farms house chickens, cows, goats, sheep, pigs, turkeys, and other animals together in heavily packed facilities where they are constantly dosed with antibiotics. Through hormones and selective breeding, the animals grow so large that they can barely bear their own weight and frequently break their legs. Their breeders treat them as commodities, often subjecting them to extremely brutal treatment — including bashing their heads against walls, prodding them with heated implements, and slitting their throats while the animals are still conscious. Calves, chicks, and other newborn animals are separated from their mothers at birth. Calves in particular are deprived of their mother's milk, with males typically confined to small, dark crates to induce anemia — a practice that produces the pale white veal preferred by consumers. Some individuals turn vegan because they are guilt-ridden and saddened by the idea of consuming anything that is a product of torture, a feeling typically arising from awareness of how the food processing industry and farms treat animals (Steele 12).