The Eat with Care blog

Writing about humane farming issues by Caroline Abels, founder of Humaneitarian. Your comments and feedback welcome. (All replies are screened and posted, if thoughtful and respectful.)

Is this the year? Make the switch to humanely raised meat

January 10, 2019

What is your personal barrier to consuming meat from humane farms?  Is it the cost?  Confusion over meat labels?  Not enough time to cook meat at home?  Not enough space for meats in your freezer? 

Next time you’re on the subway, or taking a walk with your dog, try figuring out what’s keeping you from truly “going humane” — which, here at Humaneitarian, doesn’t mean going vegetarian but means choosing humanely raised meat as often as possible. (Here are some reminders of what humane can mean.)

Perhaps 2019 will be the year when you really quit factory farmed meat for good. When you refuse to give another dollar to multinational corporations that raise animals as if they were machines. When you embrace the work of small-scale farmers who try hard to give their animals the best of lives. When, through your buying choices, you stand in solidarity with low-income families across the nation who are fighting to keep industrial meat facilities out of their communities. 

I’ll be posting tips throughout the year on how to make it easier to go humane. (All the barriers above are easily surmountable.)  For now, be encouraged that there are many people out there who only eat meat if it’s been humanely raised. Make 2019 the year you join the movement!

  1. K.Vijay says:

    Thank you for your efforts to promote cruelty free meat.

  2. Alexis Dix says:

    I just got out of a nursing home and into assisted living. I have found a farmer’s market that is open year round. It has meat from local farms so I am starting to get some of my meat from there.

    • Humaneitarian says:

      Wonderful, Alexis! The great thing about farmers’ markets is that you can talk with the people who produced your food. For example, you can ask livestock farmers if they have any discounts on larger cuts of meat, or cuts that aren’t as popular (but just as good).