The Ethics and Ecology of Meat Production

This chapter examines the controversial practice of force-feeding ducks for foie gras, comparing it to factory farming and exploring societal perceptions of animal welfare. It highlights the sustainability of various meat production methods, including the nutritional benefits of grass-fed beef, while criticizing the reliance on monoculture farming practices. The discussion emphasizes the role of livestock in restoring soil health and looks at historical agricultural practices, advocating for regenerative methods that enhance both food quality and environmental health.