Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
The risks of factory farming
Industrial cattle farming is carried out with a clear commercial purpose: the production of the largest amount of meat possible. Here are some risks this farming method brings about.
Factory farming is carried out with a clear commercial purpose: the production of the largest amount of meat, in the shortest time, at the lowest cost possible. Although factory farming products meet parameters provided by law, they don’t reach high quality levels.
Animals are raised in confined spaces and during their whole life they can’t move except for eating. This produces a significant stress in cattle that causes their immune system to weak, causing frequent infections that will be treated with antibiotics. In fact, half the world’s antibiotic production is destined to animal husbandry. It is well known that antibiotic treatments favour the development of bacterial strains that become resistant to them. Several studies have linked the antibiotic misuse in animal husbandry to the growing phenomenon of people’s resistance to antibiotic treatments.
The use of anabolic hormones, which accelerate the growth of muscle tissues whilst rapidly “inflating” animals, is regulated in several countries. Unfortunately, some farmers do not comply with prohibitions.
Similar problems arise in the field of animal feed. It can contain genetically modified raw materials, as well as waste materials that are added to lower the costs of products. Although GM animal feed must be labelled, the end products of animal production do not require labelling. Meat and bone meals are banned, but this doesn’t seem to solve the problem of the global quality of animal feed. During their lifetime, cattle accumulate significant quantities of pesticides, drugs, and toxic chemicals, which are residuals present in raw materials used to feed animals.
Without demonising meat, which remains part of many cultures around the world, we may say the best choice is good sense: lowering quantity and favouring quality. We should eat certified, meat coming from organic or biodynamic farming, GMO-free, and that comes from animals raised with criteria that prefer quality to intensive production.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?