US federal regulations say little about how animals on organic farms should be treated. So if you’re planning to serve an ethical holiday dinner, you’ll have to do some research.
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Nearly half the eggs sold in Australia are free-range, but only 5% of pork comes from pigs raised outdoors.
Proposed national standards for chicken farming argue that battery cages are not a significant detriment to hens’ health.
Many shoppers choose free-range eggs because they think they are tastier and healthier, rather than being motivated purely by concerns for hens’ welfare, a new study has found.
Voters in Massachusetts passed a ballot measure that assumed so. But a philosopher of animal welfare suggests the ethical issues involved are trickier than a yes/no vote would suggest.
Do organic chickens taste better? Why are some eggs white and others brown? Are free range chickens healthier? There are a lot of questions about chicken production. Here are the facts.
New standards for free-range eggs will limit stocking densities and mean hens must have access to outdoors.
Kontributor teratas
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Former Foundation Professor of Animal Welfare, University of Queensland, Curtin University
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Associate Professor of Food Politics and Policy, The University of Melbourne
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Professor of Law, The University of Melbourne
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
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Senior Lecturer in Food Systems, The University of Melbourne
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Senior Lecturer in Science Communication, The University of Western Australia
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Professor of Animal Behaviour and Welfare, University of New England
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Professor & W K Kellogg Chair in Agricultural, Food and Community Ethics, Michigan State University
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Lecturer in Poultry Nutrition, University of Sydney
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PhD student, University of Sydney
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Associate Professor of Sociology, University of Maine
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Adjunct Lecturer, The University of Queensland
