The Healthy Table

  • Refine, reduce, and replace animal products.
  • Consider eating smaller amounts of animal food products. Carefully seek out grass-fed and grass-finished beef and dairy products and pasture-raised pork, poultry, and egg products for those you do buy.
  • Learn about vegetarian cooking. Consider “Meatless Mondays,” as advocated for by the Johns Hopkins University Center for a Livable Future, or avoid factory-farmed animal products altogether by switching to a plant-based diet.
  • Purchase meat, eggs, and dairy products from local farmers on the farm or at farmers’ markets, or by buying a share from a local farmer as part of a community-supported agriculture (CSA) program or local buyers’ group.
  • Read labels. Does the product contain artificial growth hormones or genetically engineered ingredients? Eggs that are merely labeled “cage-free” or “free-range” but not certified by a third party may not necessarily be ensuring the hens’ welfare.
  • Choose meats from animals that were not given “non-therapeutic” antibiotics—indicated by labels such as “USDA Certified Organic” or “no antibiotic use.” Look for the Humane Farm Animal Care label. Foods with this label come from humane sources that are inspected annually. Select certified organic meats, eggs, and dairy and those clearly labeled as using only vegetarian animal feed.
  • Honor where your food comes from. Consider spending a little more on better sources and better qualities of meat and animal products, a little less often. Learn as much as you can about bringing the most flavor out of your cooking. Be creative with leftovers.
  • Don’t support companies that don’t care about animal rights.
  • Ask your local grocers and restaurants to offer humanely raised foods and fresh, locally grown products from small producers.

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