The Where and Why of Purchasing Ethical Meat - Conscientious Omnivorism as the New Black.

In view of the current Gulf Coast situation (which, by the way, still seems to have no solid solution) it seems like a good time to discuss some sources of protein other than fish.

Once upon a time, not eating meat was the easiest and most obvious way to make a moral food choice: Factory farms are among the most pollutant and inhumane of animal producers. However, as professionals, we can’t possibly eliminate such a profitable, and delicious, item from the menu. But that doesn’t mean that we can’t make ethical choices. Thanks to some conscientious and purposeful purveyors*, green sources for pork, beef, eggs and veal have become increasingly available. Proponents of these farmers argue convincingly that the methods employed do not have the same environmental interactions as industrial production. In addition, not only are these animals being raised humanely with a minimum of methane production, but they are also being raised in a more traditional manner (i.e. grazing on a free-range grassy pasture), resulting in a more complex and exceptionally tasty meat.

Admittedly, these steaks can take a cut out of your budget, but customers are also willing to pay more for moral menu items. San Francisco-based Context Marketing released a study a few months ago demonstrating that nearly 70 percent of U.S. food shoppers are willing to pay more for food that is produced to higher ethical standards. The study also asked respondents to identify which qualities and claims about moral foods were most likely to encourage their being purchased. Over half agreed that humanely raised meat with no supplemental hormones and no antibiotics were very important. In the past, abstaining may have been only way to be sure of making an appropriate dining choice but now even staunch vegetarians are choosing to eat meat in order to help promote ecologically sustainable and humanely-raised choices.

As some of the world’s largest consumers of meat and meat by-products, we food professionals have a strong hand in guiding available options. Support ranchers and farmers who are making wholesome decisions and we can make eating meat the easiest and most obvious way to make a moral choice. Long live the conscientious omnivore!

* Azaluna Brands, currently producing heirloom eggs and mother’s-milk-fed veal, originated as a project for students at Tuft’s University School of Veterinary Science and thanks to Dr. George Saperstein, professor and department chair, has blossomed into a fantastic resource for ethical animal husbandry. Here’s a great interview with the Doctor where he shares his thoughts on meat and morals.

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EDITED TO ADD:  Still no signs of improvement on the Gulf Coast.