I don’t think I could ever be vegetarian; I like meat too much. That said, I don’t think that being a meat-eater justifies meat production methods that are cruel to animals.
I attempt to assuage my conscience by only buying free-range eggs and free-range chicken. Happily, free-range bacon and pork are easier to come by now too.
However, after reading the article in today’s Age on the ethics of foie gras, it has occurred to me that I really ought to put a bit more effort into ethical food choices when I eat out.
I never order foie gras, but I never ask if the eggs are free-range before ordering eggs on toast. I don’t order shark fin soup, but I never check whether the prosciutto or jamon comes from unhappy battery-farmed pigs.
I guess it’s easy to assume that the “good” restaurants would choose the best free-range produce, but it would be even better to know for sure.
Do you know of any restaurants that do make a conscious choice to use cruelty-free produce?
Would knowing that a restaurant offers free-range make you more likely to choose that restaurant over another?
KATE
these are good questions. And Richard Cornish's article was very good I thought. I definitiely shop cruelty free – but when you're eating out it sometimes seems a bit pompous to ask the table attendant aboout the source of the food. I'm going to get over that & just ask, even if it's uncomfortable. I'd definitely prefer a cruelty-free restaurant.
just a question as well – so what happens when you travel? how do you question a street hawker about where those animals come from? And how about those that are unable to afford free range?
Where do we draw the line?
youngmel – I know what you mean about the asking – I'd feel like such a git asking about the bacon! Wouldn't it be great if all menus explained their policies on free-range, so we didn't have to ask?
Penny – yeah travelling is a tricky one. I guess one could stick to the sorts of ingredients that are usually OK? Fish, vego? As for those who are unable to afford free range… well, I guess they're not at liberty to be picky. I'd hope though that if all those who *could* afford cruelty free, *did* buy cruelty free, then the price would come down for everyone.
If you've ever eaten happy and bio bacon…you'll know the answer.
when it comes to 'cruelty free' let's not forget…the animals are being killed for our consumption, whether they're raised well or not, so technically, cruelty free won't be meat/poultry related.
All the places I frequent for breakky menu the fact they use free-range eggs.
While I don't condone unethical farming, and try to avoid it, the reaches of its world are deep, and difficult to avoid. It's ironic that the alternatives are often more tasty…keeps the flavour for people in the know I guess.
Hi Kate,
In Canada (Toronto mainly which is our largest city), we have a program emerging called Local Food Plus (I have no affiliation with them). They certify products, restaurants and menu items as being local, sustainable and ethical. I am not certain of their exact criteria but it is an interesting program that seems to be gaining traction.
Their website is here: http://www.localfoodplus.ca and tey have a description of the program in the about section.
Just thought this may be of interest to you.
Joel
PS found you through twitter through a tweet be slow food melbourne – have added you both.
What I find funny is that free-range or organic now comes at a premium. Whereas when my parents were young, and the world was not such an industrialised/commercialised place, free-range and organic were just the norm!