February 23, 2017
Professor Katherine A. Wayne
Professor Wayne suggested that when animals are killed in everyday agricultural practices, some are not used for their intended purpose (to be consumed). Such “food loss” may occur at any level of the production, distribution, retail, and consumer process; the meat they become may be tainted, lost in transit, improperly stored, or simply forgotten in the fridge. As a food type (e.g. alongside produce), meat is recognized as pervasively – as well as avoidably and therefore unacceptably – wasted in many industrialized nations, including the U.S. and Canada. She considers how language surrounding animals raised for food, in particular the food loss discourse, prevents experts and consumers from seeing the corresponding loss of animal lives. Animal welfare defenders, whether meat-eating or not, have reason to pay attention to this disparity and its linguistic and social origins - though doing so may result in rejecting welfarism in favour of rights.
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