General Vegetarian
Questions
General
How
many animals are killed a year for food?
Commercial cattle slaughter during 1999 totaled 36.1 million
head, up 2 percent from 1998. Dairy cows accounted for 7.3 percent
of the total, and calves slaughtered totaled 1.28 million head,
down 12 percent from a year ago. Commercial hog slaughter totaled
101.5 million head, up 1 percent from 1998. Commercial sheep
and lamb slaughter totaled 3.70 million head, and was down 3
percent from 1998. Iowa, Kansas, Nebraska, and Texas accounted
for over 50 percent of the United States commercial red meat
production in 1999. (USDA Livestock Slaughter Report, March
2000) In 1999, the total number of chickens slaughtered numbered
approximately 8.3 billion. Of that number 8.1 billion were broilers
and 175 million were hens. 23 million ducks were slaughtered
and 265 million turkeys. (USDA Poultry Slaughter Report, April
2000) The worldwide number of animals killed for food in 1998
was 43.2 billion. These figures do not include some small countries
and "non-slaughter" deaths.
Why
don't vegans drink milk or eat eggs?
People choose to be vegan for health, environmental, and/or
ethical reasons. For example, some vegans feel that one promotes
the meat industry by consuming eggs and dairy products. That
is, once dairy cows or egg-laying chickens are too old to be
productive, they are often sold as meat; and since male calves
do not produce milk, they usually are raised for veal or other
products. Some people avoid these items because of conditions
associated with their production. Many vegans choose this lifestyle
to promote a more humane and caring world. They know they are
not perfect, but believe they have a responsibility to try to
do their best, while not being judgmental of others.
What
is The Vegetarian Resource Group?
The Vegetarian Resource Group (VRG) is a non-profit organization
dedicated to educating the public on vegetarianism and the interrelated
issues of health, nutrition, ecology, ethics, and world hunger.
In addition to publishing the Vegetarian Journal, VRG produces
and sells cookbooks, other books, pamphlets, and article reprints.
Our health professionals, activists, and educators work with
businesses and individuals to bring about healthy changes in
your school, workplace, and community. Registered dietitians
and physicians aid in the development of nutrition related publications
and answer member or media questions about the vegetarian and
vegan diet. The Vegetarian Resource Group is a non-profit organization.
Financial support comes primarily from memberships, contributions,
and book sales.
