Food Production

This article examines the productivity of agriculture at the Postclassic polity of Xaltocan, Mexico. Employing multiple lines of data (remote sensing, artifactual, ecofactual, chronological, demographic, historic, ethnographic, and environmental), it reconstructs the potential productivity of an integrated raised field, chinampa system that surrounded the polity. This exercise reveals that the system was capable of producing a sizeable caloric surplus above the needs of the kingdom's estimated total population and the number of laborers necessary to maintain full production. To situate the processes related to agricultural production, the paper considers how farmers' strategies were articulated with multiple institutions. Increased integration between political, social, and household institutions possibly fostered residents' incorporation into the body politic and provided mechanisms to finance the political economy. Such integration and dependency fractured, however, when Xaltocan was conquered.

This paper aims to develop and test methods for spatial mapping of population, food production, consumption, and marketed quantities in Africa. As an initial, exploratory exercise, the paper examines the spatial pattern of population, food production, consumption, and trade in the three countries of Zambia, Malawi and Mozambique. This largely descriptive initial work will lay the empirical foundations for future analytical work modeling regional trade flows of food staples. By mapping population, food production, and trade flows, the paper aims to help policy makers better understand and anticipate spatial interactions in staple food markets. Through visual presentation of market information, these spatial mapping tools offer prospects for animating an ongoing dialogue among public and private stakeholders on key market flows, key bottlenecks, and key opportunities for improving food security in good and bad harvest years.

The purpose of this paper is to compare and contrast the experiences from four major recipients of food aid (India, Bangladesh, Ethiopia and Zambia) in normal time and after a natural disaster and draw implications for the design of effective food aid and food security policies in Africa. The study summarizes the food and agricultural policies and medium-term outcomes regarding food production, trade, markets, consumption and safety nets, as well as the policy responses to food emergencies. The experiences of the study countries suggest that food aid that supports building of production and market enhancing infrastructure, is timed to avoid adverse price effects on producers, and is targeted to food insecure households can play a positive role in enhancing food security. However, food aid is not the only, or in many cases, the most efficient means of addressing food insecurity. In many cases private markets can more effectively address shortfalls in food availability and cash transf...

Sposoby produkcji jedzenia oraz jego związek z tożsamością mieszkańców Europy stały się u progu XXI wieku przedmiotem licznych dyskusji. Ich skutki dostrzec można w powstających rozwiązaniach prawnych – najlepszy przykład stanowi tu Wspólna Polityka Rolna Unii Europejskiej. Unijne miliony przeznacza się na dofinansowanie europejskiego rolnictwa, które w Polsce wciąż jest jednym z największych i najważniejszych sektorów gospodarki. Oprócz pieniędzy z Brukseli przyszły do nas także systemy jakości żywności. Unijni i krajowi eksperci jasno określili granice „regionalności” i „tradycyjności” produktów. Jednak czy to oni decydują o ich autentyczności?

This article outlines preliminary findings of a 3-year project that explored on-site food production on institutional properties, primarily healthcare facilities. There are growing pressures on healthcare facilities to improve their food offerings and incorporate food gardens into their health programs. While several healthcare facilities produce food on-site, there are few studies that explore opportunities, capacities, and institutional barriers related to on-site food production. The study employed mixed methods including historical review, case studies, surveys, interviews, pilot garden projects, and Geographic Information System mapping. The number of participating institutions varied by method. Benefits associated with on-site food production can be health, economic, environmental, and social. There are also institutional barriers including administrative roadblocks, perceived obstacles, and the difficulty in quantitatively, measuring the qualitatively documented benefits. The...

Large-scale anthropogenic changes to the natural environment, including land-use change, climate change, and the deterioration of ecosystem services, are all accelerating. These changes are interacting to generate five major emerging public health threats that endanger the health and well-being of hundreds of millions of people. These threats include increasing exposure to infectious disease, water scarcity, food scarcity, natural disasters, and population displacement. Taken together, they may represent the greatest public health challenge humanity has faced. There is an urgent need to improve our understanding of the dynamics of each of these threats: the complex interplay of factors that generate them, the characteristics of populations that make them particularly vulnerable, and the identification of which populations are at greatest risk from each of these threats. Such improved understanding would be the basis for stepped-up efforts at modeling and mapping global vulnerability...

Despite the impressive gains in global food production over the last half century, an estimated 790 million people remain hungry. Many of the chronically hungry are poor farm families, who have neither the means to produce the food they need nor sufficient income to purchase it. For them, access to irrigation water-or the means to use the water they have more productively-is a key to increasing their crop production, their incomes, and their household food security. Ironically, a technology typically associated with wealthy farmers-drip irrigation-may hold the key to alleviating a significant share of rural hunger and poverty. A new spectrum of drip systems keyed to different income levels and farm sizes (beginning with a $5 bucket kit for home gardens) now exists and can form the backbone of a second green revolution-2 this one aimed specifically at poor farmers in sub-Saharan Africa, Asia, and Latin America. We describe the experience with affordable drip irrigation to date-including its growing use in India and Nepal-as well as the wide range of geographic areas and conditions where these systems may be useful. We propose a major new international initiative to spread low-cost drip irrigation through private microenterprise, with the aim of reducing the hunger and increasing the incomes of 150 million of the world's poorest rural people over the next 15 years. Our estimates suggest that such an initiative could boost annual net income among the rural poor by some $3 billion per year and inject two or three times this amount into the poorest parts of the developing world's economies.

In this preliminary article we present data on plant nutrient concentrations in aquaponic systems, and compare them to nutrient concentrations in " standard " hydroponic solutions. Our data shows that the nutrient concentrations supplied by the fish in aquaponic system are significantly lower for most nutrients, compared to hydroponic systems. Nevertheless, plants do thrive in solutions that have lower nutrient levels than " standard " hydroponic solutions. This is especially true for green leafy vegetables that rarely need additional nutritional supplementation. It is concluded that in the highly complex system of aquaponics, special care has to be taken, via continuous monitoring of the chemical composition of the circulating water, to provide adequate concentrations and ratios of nutrients, and special attention has to be paid to the potentially toxic component, ammonium. If certain plants require nutrient supplementation, we consider that one based on organic...

The International Food Policy Research Institute (IFPRI) was established in 1975. IFPRI is one of 15 agricultural research centers that receive principal funding from governments, private foundations, and international and regional organizations, most of which are members of the Consultative Group on International Agricultural Research (CGIAR). FINANCIAL CONTRIBUTORS AND PARTNERS IFPRI's research, capacity strengthening, and communications work is made possible by its financial contributors and partners. IFPRI receives its principal funding from governments, private foundations, and international and regional organizations, most of which are members of the Consultative Group on International Agricultural Research (CGIAR). IFPRI gratefully acknowledges the generous unrestricted funding from

Our body compulsory demands food, water and air to keep its vital functions and yet their economic nature is rather diverse with food mostly considered a private good, water suffering an accelerated privatization process and air so far considered a global common good. Food has evolved from a common good and local resource to a national asset and then to a transnational commodity as the commodification process is rather completed nowadays. Cultivated food is fully privatized and this consideration means that human beings can eat food as long as they have money to but it or means to produce it. With the dominant no money-no food rationality, hunger still prevails in a world of abundance. In order to provide a sound foundation for the transition towards sustainable food systems, the very nature of food as a pure private good is contested and subsequently reversed in this paper, proposing a re-conceptualisation of food as a common good, a necessary narrative for the redesign of the dominating agro-industrial food system that merely sees food as a tradable commodity. This aspirational transition shall lead us to a more sustainable, fairer and farmer-centred food system. The idea of the commons is applied to food, deconstructing food as a pure private good and reconstructing it as an impure commons that can be better produced and distributed by a hybrid tri-centric governance system compounded by market rules, public regulations and collective actions. Several food-related elements are already considered as common goods (i.e. fish stocks, wild fruits, cuisine recipes, agricultural knowledge, food safety regulations and unpatented genetic resources) as well as food’s implications (hunger eradication) and benefits (public health and good nutrition). Should food and be consider as a commons, the implications for the governance of the global food system would be enormous, with examples ranging from placing food outside the framework agreements dealing with pure private goods, banning financial speculation on food commodities or preparing international binding agreements to govern the production, distribution and access of food to every human being.

In this age of globalization and the growing tourism industry, supported by technological advances, hotel is one of the tourism sector in the field of services that is increasingly required by each person traveling. Hotel does not only as a place to stay but also to provide food and drink services. FB Product is the department that is responsible for providing food and drink from appetizer to dissert. Appetizer is the opening menu to arise your appetite, Caesar Salad for example. Raw foods are used for salads mostly from vegetables and fruit served in a fresh and still only added to the dressing raw. Therefore, cold kitchen section is responsible for the appetizer which should know how to save the food good, especially for vegetables and fruits are perishable. Storage is very large influence on the quality of the food produced. Good, true, and right storage will produce a high quality product and guaranteed cleanliness, can minimize expenditures for the purchase of food. So food ingredients are not wasted due to damage and decay, and most importantly, customer satisfaction of the product is presented. For that reason the author took to make "The Influence of The Method of Storage of Vegetables And Fruits on The Quality of Food That Will Be on The Cold Kitchen Production

This paper discusses the cultivation, harvesting and consumption of
anchote and examines the social and environmental factors that
frame the practice. Anchote, an indigenous tuber crop propagated
by seed, is primarily cultivated for its edible tubers. In addition to
forming part of the dietary staple of the Wallaga Oromo, the tuber
is central to the culture and identity of the people. The tuber is
anthropomorphized and often referred to as a relative of fertile
women. Indeed, the tuber, women and pottery form a nexus of
metaphorical meaning integral to Oromo cosmology. Moreover,
cultivation of the tuber is framed by the daily interaction between
farmers. The perceived agency of farmland is key to
understanding how the Wallaga Oromo struggle to retain, modify
or alter anchote culture in a swiftly changing world. Anchote is
steamed in a clay pot and its processing results in formation of
diagnostic use-alteration. This use-alteration may help to envisage
antiquity of tuber production and consumption in the Wallaga
region of the southwestern Ethiopian highlands.

Whereas quality assurance is very vital in a food processing facility, it is hectic and sometimes technical for one to come up with a HACCP plan to guide Quality assurance. this file will act as a guide especially to food scientists and production managers dealing with composite flours

RESUMEN: El objetivo de este trabajo es estudiar la energía usada y los gases de efecto invernadero emitidos en la producción y transporte de distintos alimentos. Se realizaron inventarios de ciclo de vida para carnes, huevos y lácteos, legumbres, cereales, frutas, hortalizas, tubérculos, y semillas oleaginosas. Junto con la revisión de datos previos se analizaron 40 alimentos, que discriminados por región y sistema productivo constituyen 92 ítems alimentarios. La unidad funcional elegida es de 1 kg de alimento puesto en puerto de acceso al sistema de comercialización mayorista en Suecia. Se encontró que los productos de origen animal presentan requerimientos de energía mayor, y están asociados a mayores emisiones que los productos de origen vegetal, con la excepción de hortalizas producidas en invernaderos calefaccionados. El análisis de la cantidad de proteína producida por unidad de energía usada y por unidad de emisiones muestra eficiencias mayores en productos de origen vegetal.

Hospital food production is a complicated process which requires cooperation between all hospital staff. However, there is increased competition in the healthcare industry and the patients increasingly have better knowledge about food and nutrition and to help them to understand the quality of food service. Hospital food generally has a poor reputation despite recognition of the importance of good nutrition in patient recovery from illness. Improving food service quality in hospitals remains an underexplored issue and a difficult challenge because it includes both tangible and intangible issues. The delivery of a catering service in hospitals has become another challenge for overstretched hospital budgets as hospital managers struggle to deliver high-quality food service to patients.

Ethics, the study of the standards of conduct and moral judgement, could be a branch of science or, in its broader sense, knowledge about morality (Čović, 1979). However, ethical laws are entirely different from scientific laws. Ethical laws are prescriptive, not descriptive. They say what should be, not what must be, or even what is. They are normative, asserting a standard or ideal, a goal or principle, not necessarily an actual state of affairs. Every ethical argument can apparently be confronted with an equally strong-sounding counter-argument. This is probably the reason why some practical people have little respect for ethics (Ferré, 1994). Often, most of us see a sense of ethics as something that is good to have but not to deal with in our daily life (Ruehr, 1994). In this paper, agricultural ethics are considered as a part of bioethics. While we all have a pretty good idea of what agriculture is, agricultural ethics may be a different matter. We can accept that agricultural ...

Artisanal, a term used to describe production systems that are relatively small-scale and where hand-working and the skilled, intuitive judgment of the maker takes precedence over mechanized and automated methods. Common synonyms include: ‘craft’, ‘handmade’, and ‘traditional’. Artisanal cheese is often made on-farm with milk from the farmer’s own herd (in North America, these varieties are usually known as farmstead cheese).

Soil degradation affects human nutrition and health through its adverse impacts on quantity and quality of food production. Decline in crops' yields and agronomic production exacerbate food-insecurity that currently affects 854 million people globally, and low concentration of protein and micronutrients (e.g., Zn, Fe, Se, B, I) aggravate malnutrition and hidden hunger that affects 3.7 billion people, especially children. Soil degradation reduces crop yields by increasing susceptibility to drought stress and elemental imbalance. Strategies include: improving water productivity, enhancing soil fertility and micronutrient availability, adopting no-till farming and conservation agriculture and adapting to climate change. There are also new innovations such as using remote sensing of plant nutritional stresses for targeted interventions, applying zeolites and nanoenhanced fertilizers and delivery systems, improving biological nitrogen fixation and mycorrhizal inoculation, conserving and recycling (e.g., waste water) water using drip/sub-drip irrigation etc. Judiciously managed and properly restored, world soils have the capacity to grow adequate and nutritious food for present and future populations.

Many scholars assume that industry meddles in scientific research in order to defend their products. But this article shows that industry meddling in science can have a variety of consequences. American food manufacturers long denied that trans fats were associated with disease. Academic scientists, government scientists, and activists in fact endorsed trans fats as a healthier alternative to saturated fats. But in 1990, a high-profile study showed that trans fats increased risk factors for heart disease more than saturated fats did. Industry funded a U.S. Department of Agriculture study that they hoped would exonerate trans fats. But the industry-funded U.S. Department of Agriculture study also indicated that trans fats increased risk factors for heart disease more than saturated fats. Industry quickly began developing trans fat alternatives. This confirms that corporations get involved in science in order to defend their products. But involvement in science can be the very means by which corporations persuade themselves to change their products.

Reduction of water activity aw can extend the shelf life and improve the quality of foods. After the optimal water activity has been selected, based on Karel’s aw-spoilage graphs, a simple decision scheme in this document helps to choose the best equation (“Law”) to calculate or adjust the water activity: for an aqueous one component  solution: Raoult’s and Norrish’ laws; spreadsheet “aw-Raoult-Norrish.xls”; or in case of an aqueous multi-component solution: Norrish’ and Ross’ laws; spreadsheet “Norrish-Ross.xls: aw calculations of a multi-component solution”. Both Excel spreadsheets, present in this document, simplify the tedious exponential aw calculations.
The water activity of a mixture of 2 to 5 solids can be predicted either by constructing the solids mixture sorption isotherm, or by using the Salwin equation. When applying the 3rd spreadsheet in this document, “Calculation Water Activity aw Solids Mixture.xls”, the  2 to 5 separate solids isotherms are converted into one new solids mixture sorption isotherm. Because the total water content of the solids mixture is known, the water activity of the solids mixture can be found from that new mixture isotherm. The calculations by the “aw Solid Mixture” spreadsheet are compared with aw findings from Salwin’s equation. Both aw values are in good agreement.
Several worked examples, for each of the 3 spreadsheets present, illustrate step-by-step the aw calculation of solutions and of solid mixtures.
Annex 1 lists the lowest water activity for growth and/or toxin production of many micro-
organisms in foods. Annex 2 shows the minimal aw for activity of the main food spoiling enzymes.

The management of food distribution networks is receiving more and more attention, both in practice and in the scientific literature. In this paper, we review quantitative operations management approaches to food distribution management, and relate this to challenges faced by the industry. Here, our main focus is on three aspects: food quality, food safety, and sustainability. We discuss the literature on three decision levels: strategic network design, tactical network planning, and operational transportation planning. For each of these, we survey the research contributions, discuss the state of the art, and identify challenges for future research.

Heterotic group classification has a crucial impact on maize (Zea mays L.) breeding efficiency in a hybrid-based breeding program. The objectives of this study were to: (i) investigate whether or not breeding efficiency could be improved using a three heterotic-group (TriHG) classification (Reid and non-Reid, and Suwan1 heterotic groups) system instead of a usual two heterotic-group (DiHG) classification (Reid and non-Reid heterotic groups) system; and (ii) estimate the impact of TriHG and DiHG systems on breeding efficiency, utilizing the same data in computing specific breeding efficiency (SBE) and general breeding efficiency (GBE) in a subtropical breeding program in southern China. Twenty-five adapted tropical and subtropical lines were crossed to six testers using a line × tester mating design. Data on grain yield were used to calculate SBE and GBE for comparing DiHG- and TriHG-based strategies. The TriHG classification system increased GBE by 77.8% over the DiHG system without a significant loss in SBE. We concluded that the TriHG system was better than the DiHG system for improving maize-breeding efficiency. Therefore, maize breeders may re-think their breeding strategy for improving breeding efficiency in long-term breeding programs by adopting the suggested TriHG system. Hybrid maize improvement programs, especially in the early stages of breeding for identifying hybrids with high yield potential, can be become more efficient by using three testers with one from each of Reid, nonReid, and Suwan1 heterotic groups. This would improve the chances of developing high-yielding hybrids in a breeding program with the available, diverse germplasm.

Community gardens: sustainability, health and inclusion in the city Food-producing community gardens have taken various forms over the past two centuries and have fulfilled a variety of roles. As we grapple with issues of food security, the use of biotechnology and artificial chemicals in agriculture, rising food prices and the environmental costs of growing and distributing food, the different functions of community gardens are coming under increasing attention. This issue of Local Environment is based on papers first delivered at a National Community Garden Conference in Canberra, Australia. The range of papers explores the key themes that emerged from the conference and deepens our knowledge of community gardens in both theory and practice. In particular, conference participants addressed various aspects of community gardening that centred on issues of sustainability, health and inclusion for urban dwellers.

The global pandemic negatively impacted various sectors of the economy. The responsive measures of government to combat global pandemic resulted in various travel restrictions and temporary lockdown of markets. The travel restricts created disturbances in supply chain due to which there are unnecessary wastages of supplies and increasing stocks at warehouses. Several business sectors faced huge losses and closed down their organizations. The agriculture sector faced limited restrictions due to the approval of government for agriculture sector as essential and exemption from any travel movement. There are huge cereal stocks and production stocks but we can say that COVID impacts are limited on agriculture sector as compared other sectors of the economy. There are various challenges and opportunities for agriculture sector which will be discussed in detail in this essay.

Terrestrial ecosystems provide a number of vital services for people and society, such as biodiversity, food, fibre, water resources, carbon sequestration, and recreation. The future capability of ecosystems to provide these services is determined by changes in socio-economic characteristics, land use, biodiversity, atmospheric composition and climate. Most published impact assessments do not address the vulnerability of the human-environment system under such environmental change. They cannot answer important multidisciplinary policy relevant questions such as: which are the main regions or sectors that are vulnerable to global change? How do the vulnerabilities of two regions compare? Which scenario is the least, or most, harmful for a given region or sector?

Telur adalah salah satu bahan makanan hewani yang dikonsumsi selain daging, ikan dan susu. Umumnya telur yang dikonsumsi berasal dari jenis-jenis burung, seperti ayam,bebek, dan angsa, akan tetapi telur-telur yang lebih kecil seperti telur ikan kadang juga digunakan sebagai campuran dalam hidangan makanan. Selain itu dikonsumsi pula juga telur yang berukuran besar seperti telur burung unta (Kasuari) ataupun sedang, misalnya telur penyu. Sebagian besar produk telur ayam ditujukan untuk dikonsumsi orang tidak disterilkan, mengingat ayam petelur yang menghasilkannya tidak didampingi oleh ayam pejantan. Telur yang disterilkan dapat pula dipesan dan dimakan sebagaimana telur-telur yang tidak disterilkan, dengan sedikit perbedaan kandungan nutrisi. Telur yang disterilkan tidak akan mengandung embrio yang telah berkembang, sebagaimana lemari pendingin mencegah pertumbuhan sel-sel dalam telur.

The findings, interpretations, and conclusions expressed herein are those of the author(s) and do not necessarily reflect the views of the Board of Executive Directors of the World Bank or the governments they represent. The World Bank does not guarantee the accuracy of the data included in this work. The boundaries, colors, denominations, and other information shown on any map in this work do not imply any judgment on the part of the World Bank concerning the legal status of any territory or the endorsement or acceptance of such boundaries. Rights and Permissions The material in this work is copyrighted. Copying and/or transmitting portions or all of this work without permission may be a violation of applicable law. The World Bank encourages dissemination of its work and will normally grant permission promptly.

The relationships between energy use in food systems, food system productivity, and energy resource constraints are complex. Moreover, ongoing changes in food production and consumption norms concurrent with urbanization, globalization, and demographic changes underscore the importance of energy use in food systems as a food security concern. Here, we review the current state of knowledge with respect to the energy intensity of agriculture and food systems. We highlight key drivers and trends in food system energy use along with opportunities for and constraints on improved efficiencies. In particular, we point toward a current dearth of research with respect to the energy performance of food systems in developing countries and provide a cautionary note visa-vis increasing food system energy dependencies in the light of energy price volatility and concerns as to long-term fossil energy availabilities.

Every business needs to remain aggressive in today’s market to meet sales targets. The restaurant industry is in itself is an ecosystem of diverse business models and production methods that change over time. Excluding large-scale chain restaurants which operate in complete harmony with each franchise, which also uses high levels of automation, our project focuses on a standalone business in the food service industry. This study is based on ‘Mustard Cafe’ which is a casual eatery located in Bangalore, India serving curbside Snacks and Western Fare. The study towards the case restaurant is twofold. The first phase is aimed to identify problems that cause unnecessarily high costs where the restaurant had potentials for improvements in their sales, purchasing, and logistics departments. The second phase is to analyze solutions and
recommendations that could possibly improve the productivity of the restaurant and prove that new strategies could be used to reduce the identified problems. The data collected in this project has been supplied by the restaurant themselves. We will also look at improvements on their
ABC- categorization method and implementation of an inventory management technique which takes costs into consideration to improve the number of goods purchased on each occasion. Additionally, we aim to look into current research topics in the Food Industry and look into their applicability to micro to macro-scale business model. Techniques such as ABC, EOQ, optimal order interval and ROP will be implemented in our project depending on the complexity of the task.

Reduction of water activity aW can improve the shelf life and the quality of foods. After
selecting the optimal water activity, a simple decision scheme helps to choose the best
equation (“Law”) to calculate or adjust the water activity: of an aqueous one component
solution (Raoult’s and Norrish’ laws), or of an aqueous multi-component solution (Norrish’ and Ross’ laws). For aqueous solutions of sugars, salts, electrolytes, and salt or fat replacers, three spreadsheets simplify the tedious exponential aW calculations: 
"aW-Raoult-Norrish.xlsx", and "aW-Pitzer equations.xlsx", for one component aqueous
solutions; spreadsheet "Norrish, Ross, Samapundo, Pitzer, and Baeza.xlxs" for
multi-component aqueous solutions. Sometimes, for a particular component, 2 or 3 aW equations are available; if possible, the equation’s  accuracy will then be reported.
The water activity of a mixture of 2 to 5 SOLIDS can be predicted either by constructing the solids mixture sorption isotherm, or by using the Salwin equation. When applying the
spreadsheet "Calculation Water Activity aW Solids Mixture.xlsx", the separate solids
isotherms are converted into one new solids mixture sorption isotherm. Because the total water content of the solids mixture is known, the water activity of the solids mixture can be found from that new mixture isotherm. Calculations with the "Solid Mixture" spreadsheet are validated by comparing its predicted solids mixture aW with the water activity, calculated by the Salwin equation. The two calculated solid mixture aW values are in good agreement.
Annex 1 lists the lowest water activity for growth and/or toxin production of many micro-
organisms in foods. Annex 2 shows the lowest aW for activity of the main food spoiling enzymes. Annex 3 gives many sources of Norrish k values; Annex 4 reports measured water activities for verification.
Several worked examples for each of the spreadsheets illustrate step-by-step the
aW calculation of aqueous solutions and of solid mixtures.

We are all opposed—at least ostensibly—to mindless animal cruelty. Almost no one defended Michael Vick and his cohorts when they tortured and killed dogs for their dog fighting ring. Imagine Michael Vick had been selling a product—say dog-skin handbags from the “losing” dogs—that financially supported and enabled the continued torture of more dogs. We would not only not buy these dog-skin handbags, we would boycott the handbags and urge others not to buy them as well. This essay argues that we are a lot more like Michael Vick than we care to imagine. No, we’re not highly paid football players and we won’t go to jail or go bankrupt for our participation in animal cruelty. But like Michael Vick, we participate in animal cruelty, and we are similarly raised in a way that we do not see its wrongfulness. How do we participate in animal cruelty? By spending billions of dollars each year financially supporting an incredibly common and pervasive form of animal cruelty: factory farming, which involves raising pigs, cows, chickens, turkeys, and other animals in deplorable conditions. And, like Michael Vick, we financially support it in part because we have an addiction. More specifically, we are addicted to the taste of low-cost industrial meat. As a result, we refuse to see our financial support of large scale cruelty to animals.