How promoting “humanely certified” veal increase the sale of animal foods.

Rae wrote: ” The article linked on the side as the “evidence” for the Humane Myth post is from 2007, and all my research was from as recent as the past year. It’s really helpful (although some have claimed it to be “cowardly” in this thread) to stay on top of research and data (question what you read, think critically) because this claim re: veal consumption is out-dated and false.”

We provided evidence of one company that provided “ceritified veal” and increased their sales. Then you provide random numbers that are not related to these local numbers. Your numbers are not related to the article.

You wrote: “I looked up that claim about veal consumpion and apparently in 2007, a veal production company claimed that veal consumption was rising. I did my own research and actually veal consumption in Europe has been in decline. ” How is that relevant?? It has nothing to do with the article I quoted. Europe has not been engaged in campaigns promoting “humanely certified veal”.

I will quote the article again:
The changes in the industry have had a measurable impact on sales. D’Agostino, the 20-store supermarket chain in New York, said that its sales of veal have jumped 35 percent since it began carrying “certified humane” veal only.

People like Elaine Burden of Middleburg, Va., who stopped eating veal about 10 years ago, have come back. Ayrshire Farm, an 800-acre organic farm in nearby Upperville, is selling certified-humane veal at its Home Farm Store in Middleburg, and she is buying it. “I’m delighted we can have it again,” she said. “Psychologically you feel better because it can graze on the fresh field of grass. It’s a more natural and wholesome way to eat. But in fact, the taste is better.” Even a vegetarian can have a change of heart. Zach Schulman, a community garden organizer with Green Guerillas, a nonprofit group that helps establish and maintain community gardens in New York, considers himself mostly vegetarian. But he worked for a time at Bobolink Dairy and enjoys the veal raised there.

“I know the cows at the farm and have seen how they live and where they live and how they are treated,” Mr. Schulman said. “And it makes sense from an ethical standpoint, and it makes sense sustainably and in terms of supporting a small local farm.”

“Eating that veal felt right,” he added, “but it’s really just occasional — a few times a year.”


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