Industrial meat production
The arguments against the cruelty of factory farming have certainly been around a long time; it was Jeremy Bentham, in the 18th century, who observed that, when it comes to the treatment of animals, the key question is not whether animals can reason but whether they can suffer. People who eat factory-farmed bacon or chicken rarely offer a moral justification for what they’re doing. Instead, they try not to think about it too much, shying away from stomach-turning stories about what goes on in our industrial abattoirs.
Of the more than 90 million cattle in our country, at least 10 million at any time are packed into feedlots, saved from the inevitable diseases of overcrowding only by regular doses of antibiotics, surrounded by piles of their own feces, their nostrils filled with the smell of their own urine. Picture it — and then imagine your grandchildren seeing that picture. In the European Union, many of the most inhumane conditions we allow are already illegal or — like the sow stalls into which pregnant pigs are often crammed in the United States — will be illegal soon.