Food for thought
I would like to compliment Rubenstrunk for highlighting the simple steps students can take to reduce their impact on animals and the environment. This article comes at a time when vegetarianism and veganism are more popular than ever before.
In fact, a recent study by Aramark, a leading food-service provider, concluded that nearly a quarter of college students are actively seeking out vegan options when they sit down to eat, whether it's for their health, environmental concerns, or of course, because of cruelty to animals.
Across the board, animal agriculture wastes the limited resources we have by funneling them through animals raised for meat and other animal products. For example, we currently feed more than 70 percent of the grains harvested in this country to animals raised for food, rather than eating the grains directly.
Similarly, nearly half of the water and 80 percent of agricultural land consumed in this country is used for livestock, when it could be used to grow food directly for human consumption.
This wasteful use of our resources has a devastating effect on our local environment as well. Currently, farmed animals produce about 130 times as much excrement as the entire U.S. population, much of which finds its way into our local waterways.
Thankfully, it's never been easier to find delicious and cruelty-free meals on the go. Products like vegetarian barbecue riblets and vegan pizza can be found at almost every grocery store, and vegetarian options are popping up at restaurants nationwide.
Hopefully, ASU Dining Services will catch up with the times.
Ryan Huling
College Campaign
Coordinator, PETA
