concentration of hog CAFO, her home sat two miles from 1.5 million chickens. Today, Olive drinks filtered water and eats organic
food to protect her health, but she notices that her symptoms return when triggered by exposure to CAFO air pollution and pesticides. In March, Olive moved to Spearfish, South Dakota, where she’s breathing easier and enjoying time outdoors. But she believes she leſt behind “thousands of rural residents who are having their lives and health destroyed by Big Ag.”
Tere Ought to be a Law “Government oversight and policies designed to safeguard the health of individuals and the environment from these operations have been inadequate,” says Bob Martin, director of the CLF Food System Policy Program. Citing environmental and public health hazards, the
American Public Health Association issued a new policy statement last November calling for a precautionary moratorium on all new and expanding CAFO. It advises a complete halt until additional scientific data has been collected and public health concerns addressed.
Bypassing Industrial Eating Many consumers don’t realize that the majority of beef, pork and chicken sold in supermarkets, served in restaurants and distributed to institutions nationwide comes from the industrial food system. According to the Public Justice Food Project, 85 percent of the meat Americans consume is produced by four corporate giants—Tyson, Smithfield, Cargill and JBS—each accused of hiding labor, animal or environmental abuses behind folksy brand names and packaging images. To shed light on abuses and steer consumers away from
industrial meat, the Center for Food Safety created a website that pulls back the curtain on CAFO. It recommends replacing half of the meat we eat with humane, sustainably raised, grass- fed and organic meat, while replacing the other half with plant- based sources of protein such as beans, peas, lentils, nuts and seeds—a dietary approach that benefits our gut microbes and protects us against a host of chronic diseases.
Meat Alternatives As concerns mount about the health, ethical and environmental impact of animal products, the food industry has responded with more plant-based, lab-grown meat alternatives. Yet, according to the Food and Technology 2019 report by the market research firm Te Hartman Group, many meat replacements rely on highly sophisticated technologies that hardly meet consumers’ definitions of “natural”. “It’s all about what isn’t on the label,” says Urvashi Rangan,
Ph.D., chief science advisor of the GRACE Communications Foundation. According to Rangan, many plant-based and fake meat products are actually ultra-processed foods that contain genetically engineered ingredients and rely on petroleum-based chemicals that are not required to be listed on the label.
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