I loved this post on the High Steaks Farming blog so much I had to share it here with you all – Check out some of their other great posts about the ethical raising cattle and sheep on their farm on the NSW Central Highlands.
So apparently us compassionate foodie types have been assigned a label. We are known as “ethical omnivores”. I haven’t decided yet whether I like this or not. One one hand, it seems like just another attempt to homogenise a group of people with diverse opinions so that they can be categorised, and hence marketed to. On the other hand, if I believe in the principles of ethical omnivorism, perhaps having it well defined will make it easier for others to get involved.
There are various definitions around, but I’d like to present my own, beginning with what we’re not: ethical omnivores are not failed vegetarians trying to appease their guilty consciences. Most of us believe the best way to make a difference to the welfare of animals is to support those farms who are treating animals with compassion and respect. If you’re of the more fundamentalist view that it is inherently evil to kill animals, you’re never going to accept this philosophy; but those who are vegetarian simply because they feel they can’t source meat which is produced ethically, could perhaps try a little harder.
I quite like the fact that the term ethical omnivore doesn’t just relate to meat. Quoting from an article on the subject, “An ethical omnivore may be just as concerned about the production of the bread he or she eats as the meat inside the bread.” http://animalrights.suite101.com/article.cfm/what-is-an-ethical-omnivore Having seen cereal production close up, I’m just as concerned with finding cruelty free and environmentally responsible grain farmers as I am in finding ethical meat.
From what I can gather, the label is here to stay, it seems to have been around for a while, so I’d best get used to it.