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The Problem with ‘Food’ Animals

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Making Sense of ‘Food’ Animals

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Abstract

This chapter explains the problem with ‘food’ animals, beginning with an overview of the key issues and agendas that are increasingly shaping the production and consumption of meat, and at the same time foregrounding the persistence of associated practices. These include environmental degradation, pollution, habitat loss, contribution to greenhouse gases and climate change, health issues relating to consumption, ethical and social justice issues relating to industry practices and the mistreatment and abuse of animals, and broader intersectional issues relating to the use of ‘others’. The chapter then describes the emergence of so-called ethical and sustainable meat, and what this and other similar kinds of ‘better’ meat indicate about how animals are regarded—that is, as resources.

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Notes

  1. 1.

    For their fifth assessment report (2014), the Intergovernmental Panel on Climate Change (IPCC) changed the scope of the agriculture sector to include agriculture, forestry, and other land use (AFOLU). The proportion of overall emissions from AFOLU is now estimated to be 24%, although the authors say that the main contributions are from “deforestation and agricultural emissions from livestock, soil and nutrient management” (25). The sixth assessment report is expected 2022.

  2. 2.

    ‘Meat’ as referred to in these studies and reports, and in this book, refers to the flesh of animals most commonly used as food, which are cows, pigs, chickens, sheep, and goats. It excludes fish.

  3. 3.

    Goodland and Anhang (2009) identify several sources of emissions that they claim have been underestimated, overlooked, or misallocated in past studies. While subsequent authors have accepted some of their claims, there remains controversy around others, especially livestock respiration, which comprises 13.7% of their total figure of 51%.

  4. 4.

    Fiona Probyn-Rapsey (2017) highlights how the word ‘extinction’ obscures the agency (human and nonhuman) behind it, arguing instead that a discourse and cultural politics of ‘eradication’ foregrounds how species are rendered eradicable.

  5. 5.

    www.fao.org/antimicrobial-resistance/background/what-is-it/en/.

  6. 6.

    The global meat industry includes all types and scales of meat production.

  7. 7.

    More often associated with US meat production processes, there are at least 450 feedlots in Australia, mostly in New South Wales and Queensland, supplying around 80% of the beef sold in Australian supermarkets (ALFA website—About the Australian Feedlot Industry. Accessed April 2018).

  8. 8.

    An animal welfare perspective focuses on the treatment of (food) animals within systems of rearing, transport, holding, and slaughter, seeking to reduce suffering and eliminate ‘abuse’. The use of animals for food is therefore not problematised—only their treatment. An animal rights perspective regards any use of animals as unethical, however well regulated and monitored.

  9. 9.

    There are shifts in the global meat market with growth slowing slightly in some nations and increasing in others, and changes in the types of meat being consumed. See Christine Chemnitz and Stanka Becheva, Meat Atlas: Facts and Figures About the Animals We Eat; also Rousseau 2016.

  10. 10.

    See the Animal Kill Counter which is based on FAO statistics: http://www.adaptt.org/killcounter.html.

  11. 11.

    During the course of conducting this research, the range of alternative meat products has become more extensive and attracted significant investment. This is, of course, another outcome of these concerns. However, as this research will highlight, there are persistent associations with ‘real’ meat, from living animals, and an associated resistance to ‘unnatural’ ways of producing ‘meat’ that I suspect will persist, regardless of how well new products mimic the ‘real’ thing (whether in look, taste, texture, nutrition, or other qualities). This also relates to the persistence of normalised understandings of protein, which are also beginning to be explored (Sexton 2018; Wilson 2019).

  12. 12.

    However, in their account of supermarket wars and ethical consumption, Lewis and Huber note that in the case of Coles, it is the improved taste outcomes of these measures for consumers, rather than any alleged benefits for animals or the environment, that are emphasised (2015: 14).

  13. 13.

    There are farms across the US, the UK, Canada, and New Zealand whose websites promote their variously ethical, sustainable, humane, high-welfare, ‘mindful’, and ‘conscientious’ products and overall approach to raising animals for meat. The trend is also recognised by big business: US food chains such as Chipotle now supply their customers with meat from ‘happy’ animals, and new standards and labelling schemes, which assure consumers that an animal led “a good life”, received “higher welfare”, and was “humanely treated”, are becoming more widespread (e.g. the Global Animal Partnership’s 5-step Animal Welfare Rating used by Whole Foods Market in the US, and the UK RSPCA’s Freedom Food label).

  14. 14.

    See Arcari (2017).

  15. 15.

    The study was based on the results of an online survey conducted in “Brazil, China, France, Germany, India, Italy, Japan, Poland, Russia, South Africa, the UK and the US, with a minimum of 1000 participants in each country” (Bailey et al. 2014: 17).

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  1. Department of Social Sciences Centre for Human Animal Studies (CfHAS), Edge Hill University, Ormskirk, UK

    Paula Arcari

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  1. Paula Arcari
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Correspondence to Paula Arcari .

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Arcari, P. (2020). The Problem with ‘Food’ Animals. In: Making Sense of ‘Food’ Animals. Palgrave Macmillan, Singapore. https://doi.org/10.1007/978-981-13-9585-7_2

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  • DOI: https://doi.org/10.1007/978-981-13-9585-7_2

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  • Publisher Name: Palgrave Macmillan, Singapore

  • Print ISBN: 978-981-13-9584-0

  • Online ISBN: 978-981-13-9585-7

  • eBook Packages: Social SciencesSocial Sciences (R0)

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