The ostrich is the largest bird in the world. Ostriches are also the fastest birds on the ground, capable of running up to 50 mph. Ostriches are flightless birds due to their size and weight. They use their amazing speed to escape threats.

Ostriches are found natively in Africa and, formerly, the Middle East. The ostrich is closely related to the New Zealand kiwi and the Australian emu. There are five different species of ostrich, most inhabiting areas around central and eastern Africa. Different species of ostrich vary slightly in color and size.

Ostriches have three stomachs. Unlike all other birds, ostriches secrete urine separately from feces. They have two toes on each foot, where most birds have four. The large nail on the larger, inner toe resembles a hoof. Ostriches have the largest eyes of any land animal, allowing them to see predators at great distances. The thin legs of the ostrich are perfectly placed so the body's center of gravity balances on top of the legs. Ostrich feathers hang loosely and do not hook together like feathers of other birds.

Ostriches do not use their wings to fly, but they do use them to shade ostrich chicks, in mating displays, to cover their naked upper legs and flanks to conserve heat, and to help them change direction when running.

Ostriches are omnivores, feeding on a variety of plants and animals. The ostrich diet includes seeds, leaves, grass, flowers, roots and fruit – as well as insects, small mammals and reptiles. Ostriches do not have teeth, so they swallow pebbles to grind their food. They can go without water for several days, using metabolic water and moisture ingested through their food sources, but they enjoy drinking and bathing in water.

It is a myth that ostriches bury their heads in the sand. Ostriches lie low when hiding from predators, stretching theirs neck along the ground. From a distance it appears the ostrich has buried its head in the sand. Ostriches also have a powerful kick they use for self-defense that can be fatal to most animals.

Ostriches often spend the winter months alone or in pairs. The rest of the year ostriches commonly live in large communities, or herds. Ostrich communities can consist of a dominant male, females (hens) and their baby ostriches. Ostriches travel together with other grazing animals, including antelopes and zebras.

Ostriches engage in fascinating, complex mating rituals. Males attempt to drive away all other males. Battles between males for females usually last just a few minutes, but can be fatal by competing males slamming their heads into each other. Males alternate wing beats until attracting a female. The two graze in synchronization, then the male excitedly flaps alternate wings while poking the ground with his bill. He will then violently flap his wings to symbolically create a nest in the dirt. While the female runs in circles around him with lowered wings, he winds his head in spiral motions. She then drops to the ground for him to mount her.

An alpha ostrich male constructs a large communal nest in the ground for his hens to lay their eggs. There can be more than 20 eggs in the nest, but usually only a couple eggs actually hatch as they are preyed upon by predators. Each female can determine her own eggs. Ostrich eggs are the largest of any bird species, 10 times larger than a chicken egg. Incubation of ostrich eggs takes about 6 weeks. They are incubated by the dominant female during the day, and by the male at night. Using the coloration difference of the two sexes, they attempt to prevent predators from detecting the nest. The drab-colored female blends in with the sand during the day, while the black male is more undetectable at night. Alpha male ostriches defend ostrich babies from danger and teach them to hunt for food.

Due to their large size and powerful legs, ostriches have few natural predators. The main predators of the ostrich are cheetahs, lions, hyenas and crocodiles.

Ostriches live up to 45 years in the wild.

THREATS TO OSTRICHES

Wild ostrich populations are declining drastically, with most ostriches surviving on farms or in game parks. The Somali ostrich is listed as vulnerable. As human populations grow, they expand into ostrich habitats. The construction of settlements and roads, and animal agriculture, are all contributing to ostrich habitat loss.

Humans are the main predators of the ostrich as they hunt and farm ostriches for their meat, eggs and feathers.

In some countries, humans inhumanely race each other on the back of ostriches.

There are so many delicious vegan dishes to choose from that you’ll never be short of ideas. How about Indian curries, spaghetti, pizza, enchiladas, Chinese stir fry, sausage and mash, falafel, vegetable casserole and dumplings, sandwiches, wraps, samosas, quiche, soups, pasta and pesto, spring rolls, lasagne, spicy bean burgers, risotto, hot and sour soup, Thai green curry, Moroccan tagine…and don’t forget dessert! Vegans can enjoy sponge cake, ice cream, cheesecake, chocolate chip cookies and more that taste as good, as or even better, than their non-vegan equivalents. Rest assured that vegan food is just as tasty and varied as any other type of food.

You don’t have to be a genius in the kitchen or have loads of time to cook – quick and easy vegan meals include stir fries, pasta and sauce, chili, potatoes and burritos. If you do enjoy cooking, you can have lots of fun trying out new recipes and discovering new favorite ingredients and dishes.

Many restaurants offer vegan options and the choice is improving all the time. Some chain restaurants offer vegan options. Indian restaurants usually have a good selection for vegans, and Middle Eastern, Chinese and Thai restaurants often have vegan dishes as many of their vegetarian dishes do not contain milk or eggs. Just check with the staff to make sure there are no hidden animal ingredients, such as fish sauce in Thai food. Most restaurants can accommodate vegans even if vegan options aren’t on the menu. All you have to do is ask. You’ll often find that the cook or chef enjoys the ‘challenge’ of cooking vegan food for you!

No more than any other type of food. In fact, meals based on vegan staples such as pasta, rice, beans and vegetables often work out cheaper than using animal products. Vegan meals in restaurants are often cheaper than the meat dishes. Products such as non-dairy milk, veggie burgers and vegan pesto are usually a similar price to their non-vegan counterparts and are available in most supermarkets. As with any type of food you can splash out on luxuries if you like, but that’s entirely up to you.

A balanced vegan diet meets many current healthy eating recommendations, such as eating more fruit and vegetables, whole grains and fiber and consuming less saturated fat and cholesterol. It can also decrease your chances of suffering from heart disease, stroke, diabetes and some cancers. Well-planned vegan diets meet nutritional requirements for all age groups and stages of life.

Vegans need to obtain vitamin B12 either from supplements or from foods fortified with it. Our bodies produce vitamin D by the action of sunlight on skin, so depending on where they live, it may be advisable for vegans to consume vitamin D2 during winter through supplements or fortified foods (particularly in northern countries). Other than Vitamin B12 and Vitamin D, all nutrients necessary for good health can be obtained from plant foods in adequate amounts.

No you won’t! There are vegan versions of or alternatives to many familiar foods, including all of the above. You will not have to give up that favorite food after all.

Friends and relatives may not know how to cater for you at first but will soon get used to your new diet. To help them out:

Goose is the name for a considerable number of birds, belonging to the family Anatidae. This family also includes swans, most of which are larger than geese, and ducks, which are smaller.

True geese are medium to large birds, always (with the exception of the Néné) associated to a greater or lesser extent with water. Most species in Europe, Asia and North America are strongly migratory as wild birds, breeding in the far north and wintering much further south. However, escapes and introductions have led to resident feral populations of several species.

A pair of geese will get together to raise a family and, for the most part, will stay together the rest of their lives (up to 25 years), raising new families each year.

One of the most distinguishing characteristics of geese is that they form a giant "V" across the sky. This amazing trick actually helps each bird fly further than if flying alone. When a goose falls out of formation, she will feel the drag and move quickly back into formation to take advantage of the lifting power of the bird in front of her. When the lead goose gets tired, he rotates back into formation leaving another goose in the front position. They even honk to encourage those up front to keep up their speed.

Geese have very strong affections for others in their group (known as a gaggle). If one in the gaggle gets sick, wounded, or shot, a couple of others may drop out of formation and follow the ailing goose down to help and protect him.

They try to stay with the disabled goose until he dies or is able to fly again, then they catch up with the group or launch out with another formation.

Much of a goose's time is spent foraging for food, most of which is obtained by grazing. All geese eat an exclusively vegetarian diet.

They honk loudly and can stretch their long necks out to great length when scared or threatened.

Ducks and geese are wild animals, but they have domesticated counterparts who are raised for their eggs and meat, down and feathers. They're less commonly known as farm animals, yet they can certainly fall within this category.

Geese have been domesticated for centuries. In the West, farmyard geese are descended from the Greylag, but in Asia the swan goose has been farmed for at least as long.

Geese tend to lay a smaller number of eggs than ducks. However, both parents protect the nest and young, which usually results in a higher survival rate for the young geese, known as goslings.

A group on the ground is called a gaggle. When flying, a group of geese is known as a wedge or a skein.

Goats seem to have been first domesticated roughly 10,000 years ago in the Zagros Mountains of Iran. Domestic goats were generally kept in herds that wandered on hills or other grazing areas, often tended by goatherds who were frequently children or adolescents, similar to the more widely known shepherd. These methods of herding are still utilized today.

Goats, like cows, are ruminant animals. They have a four chambered stomach, using the first chamber to store food (cud) which they then bring back into their mouths to chew again before fully digesting it. These grazing animals often prefer noxious weeds and plants, which makes them great environmentalists.

Goats are shy at first, but will show adoration and devotion once you have gained their trust. They're frolicsome and have a gentle disposition, but when angered, they can retaliate quickly with a strong head butt. Goats are also clever animals who have been known to use their horns to open gates and feed bins, create and enlarge holes in fences, and batter down boards in confined areas. They also use their horns as back scratchers. Goats are most comfortable in groups, which are known as "tribes."

Goats are reputed to be willing to eat almost anything. Contrary to this reputation, they are quite fastidious in their habits, preferring to browse on the tips of woody shrubs and trees, as well as the occasional broad leaved plant.

It can fairly be said that goats will eat almost anything in the botanical world. Their plant diet is extremely varied and includes some species which are toxic or detrimental to cattle and sheep. This makes them valuable for controlling noxious weeds and clearing brush and undergrowth. They will seldom eat soiled food or water unless facing starvation.

Goats do not actually consume garbage, tin cans, or clothing, although they will occasionally eat items made primarily of plant material, which can include wood. Their reputation for doing so is most likely due to their intensely inquisitive and intelligent nature: they will explore anything new or unfamiliar in their surroundings. They do so primarily with their prehensile upper lip and tongue.

In some climates goats, like humans, are able to breed at any time of the year. In northern climates and among the Swiss breeds, the breeding season commences as the day length shortens, and ends in early spring. Does of any breed come into heat every 21 days for 2 to 48 hours. A doe in heat typically flags her tail often, stays near the buck if one is present, becomes more vocal, and may also show a decrease in appetite and milk production for the duration of the heat.

Bucks (intact males) of Swiss and northern breeds come into rut in the fall as with the doe's heat cycles. Rut is characterized by a decrease in appetite, obsessive interest in the does, fighting between bucks, display behavior, and, most notably, a strong, musky odor. This odor is singular to bucks in rut; the does do not have it unless the buck has rubbed his scent onto them or the doe is in actuality a hermaphrodite. It is instrumental in bringing the does into a strong heat.

Gestation length is approximately 150 days. Twins are the usual result, with single and triplet births also common. Less frequent are litters of quadruplet, quintuplet, and even sextuplet kids. Birthing, known as kidding, generally occurs uneventfully with few complications. The mother often eats the placenta, which gives her much needed nutrients, helps staunch her bleeding, and reduces the lure of the birth scent to predators. After kidding, the kids conceal themselves in small places and lay immobile for hours at a time while their mother feeds. Upon her return, she calls for them and they come out to nurse and play.

The domestic sheep is the most common species of the sheep genus. They probably descend from the wild mouflon of south-central and south west Asia. Sheep breeders refer to female sheep as ewes, intact males as rams, castrated males as wethers, yearlings as hoggets, and younger sheep as lambs. In sheep husbandry, a group of sheep is called a flock or mob.

Sheep are ruminant animals. They have a four-chambered stomach, using the first chamber to store food (cud) which they then bring back into their mouths to chew again before fully digesting it. These grazing animals often prefer noxious weeds and plants, which makes them great environmentalists.

Sheep like to stick close to one another for comfort and security. Either black or white, these animals are incredibly gentle. Lambs form strong bonds with their mothers, but they have also been known to bond closely with humans. If a person hangs a piece of clothing outside, a goat who has bonded with that person will run to it for safety when frightened.

Some breeds of sheep exhibit a strong flocking behavior. This was used as an example to Israelites in the Christian bible to instruct them to obey their shepherd, or master. Flocking behavior is advantageous to non predatory animals; the strongest animals fight their way to the center of the flock which offers them great protection from predators. It can be disadvantageous when food sources are limited and sheep are almost as prone to overgrazing a pasture as goats. In Iceland, where sheep have no natural predators, and grasses grow slowly, none of the various breeds of sheep exhibit a strong flocking behavior.

Sheep flocking behavior is so prevalent in some English breeds that special names apply to the different roles sheep play in a flock. One calls a sheep that roams furthest away from the others an outlier, a term originally used to refer to someone who lives far from where they work. This sheep ventures further away from the safety of the flock to graze, due to a larger flight zone or a weakness that prevents it from obtaining enough forage when with the herd. Another sheep, the bellwether, leads the others. Traditionally this was a castrated Ram (or wether) with a bell hung off a string around its neck. The tendency to act as an outlier, bellwether or to fight for the middle of the flock stays with sheep throughout their adulthood; that is unless they have a scary experience which causes them to increase their flight zone.

A bald eagle, as the nation's official bird, adorns the Great Seal of the United States of America. But if Benjamin Franklin had had his way, a turkey, not a bald eagle, might have famously gripped those 13 arrows and an olive branch as part of the seal. Franklin knew, like others who have spent time around this large bird, that it would have been an honor for the turkey to represent the U.S.

Originating from the Mexican wild turkey, the turkey was domesticated by Native Americans in prehistoric times and introduced to Europe by Spanish explorers in the 1500s. Early American settlers brought descendants of the Mexican wild turkey to the U.S. and crossed them with another subspecies of wild turkey indigenous to eastern North America to produce the forerunner of the modern domestic turkey.

Turkeys are usually characterized by large tail feathers that spread into a fan when they are courting or alarmed. Turkeys also have several oddly named appendages: the caruncle, snood, wattle and beard. A caruncle is a red fleshy growth on the head and upper neck of the turkey. A snood is the red fleshy growth from the base of the beak which hangs over the side of the beak. A wattle is the red, loose appendage at the turkey's neck. A beard is the black lock of hairy feathers found on a male turkey's chest.

Most turkeys raised for food have been genetically selected to have large breast meat, and they are unable to fly or reproduce without artificial insemination. They are fed a mix of corn and soybeans during their short life. Millions of turkeys are slaughtered for food each year, most at about 14–18 weeks of age. Commercial, domestic hens (or female turkeys) weigh 15–18 pounds by 14–16 weeks of age, and heavy toms (or male turkeys) weigh 25-32 pounds by 16–18 weeks.

Five subspecies of wild turkeys still inhabit much of the United States, with a population estimated at 6.5 million. The most prevalent bird is the Eastern wild turkey, whose forest territory ranges from Maine to parts of Kansas and Oklahoma. Wild turkeys are smaller in size than their domestic counterparts, with a longer neck and body. They have a rich, brown-shaded plumage with a metallic or iridescent sheen, and white and black bars on their primary wing feathers. Toms can stand up to 4 feet tall and weigh more than 20 pounds, while hens are about half that size and weight. Wild turkeys eat nuts, greens, insects, seeds, and fruit, and can live 3–4 years. Their predators include human hunters and animals who disturb their nests, such as crows, raccoons, skunks, snakes and opossums.

Hens begin nesting in late March or early April, laying one egg a day until the clutch reaches 10–12 eggs. They nest on the ground, in a hidden area in the forest or fields of tall grass. Incubation lasts for 28 days, and hatching occurs over a 24–36 hour period in late May or early June. Poults, or baby turkeys, stay near the nest until they are about 4 weeks old and can fly 25–50 feet. This allows them to escape predators by roosting in trees for the night, usually near their mother. By three months of age, turkey groups will begin to form a social hierarchy, and an established pecking order is set by five months of age, at which time groups show subdivision by gender. As full-grown adults, wild turkeys can fly at 55 mph and run at 25 mph.

Hens are protective of their young. They will hiss and ruffle their feathers to scare away trespassers, and will only abandon the nest as a last option. Hatching begins with pipping, where the baby rotates inside the egg, breaking the shell in a circular pattern with its egg tooth (a sharp spike on its beak). Hens cluck as they check the eggs, beginning the critical imprinting process. Social cohesion among the babies is evident the first day after hatching, as is attachment to the mom. Vocal and visual signals are used to maintain close contact. This facilitates the learning of certain important activities, particularly feeding. Turkeys are social animals who prefer to live and feed together in flocks.

Wild turkeys are not protected by legislation. Commercial turkeys are not even included in the Humane Methods of Slaughter Act, although poultry make up over 95% of the animals killed for food in America. They are raised in crowded factory farms where they are not able to nest or feed like their wild cousins.

Cattle, as individuals or as a herd, possess many unique traits, the most distinctive being their social disposition. They are extremely social animals and rely heavily on "safety in numbers"— herds can form with up to 300 animals. Each animal can recognize more than 100 individuals and will closely bond to some herd members, while carefully avoiding others. While the bond between mothers and daughters is particularly strong, calves also maintain lifelong friendship with other herd members.

It is thought that cattle were first domesticated in 6,500 B.C. from wild cattle in Europe and the Near East. Only in the past two centuries have cattle been differentiated into breeds raised for beef or milk. Some cattle still exist as "dual purpose" breeds.

People often refer to all cattle as "cows." Technically, cows are actually adult females who have, usually through having babies, developed adult physical characteristics. Heifers are young females who have not yet had babies or developed the mature characteristics of a cow. Male cattle can be divided into three groups: bullocks, steers and bulls. A bullock is a young, uncastrated male who has begun to display secondary sexual characteristics. A steer is a castrated male, whereas a bull is a mature, uncastrated male.

Cows are sturdy yet gentle animals. They are social animals and form strong bonds with their families and friends that can last their entire lives. The bond between a cow and her calf is especially powerful. If a mother cow is caught on the opposite side of a fence from her calf, she will become alarmed, agitated and call frantically. If they remain separated, she will stay by the fence through blizzards, hunger, and thirst, waiting to be reunited with her baby. This bond continues even after the calf is fully grown.

Cows "moo" to each other fairly frequently, allowing them to maintain contact even when they cannot see each other. But when they can see each other, they also communicate through a series of different body positions and facial expressions.

Cattle usually stand between 4 feet, 9 inches and 5 feet, 6 inches, and “beef cattle” range from 850 to 2,500 pounds depending on breed and gender. In non-commercial herds, cows have been observed nursing their male calves for up to three years.

Cattle have almost panoramic vision, which allows them to watch for predators or humans. They can see in color, except for red. They have an amazing sense of smell, and can detect scents more than six miles away.

Cattle are ruminant herbivores and will swallow vegetation whole, then later masticate their "cud" (chew their partially digested food).

The scientific name for the cattle group is "bos taurus," a subfamily of the bovidae family, which includes other hollow-horned animals.

Interestingly, bulls are much less likely to use their horns than cows. However, the level of aggression can be influenced by the degree of confinement.

Cattle will learn from each other's mistakes: If an individual is shocked by an electric fence, others in the herd will become alarmed and avoid it. If a herd is confined by an electric fence, only 30% will ever be shocked.

Cattle enjoy swimming and running in the moonlight, as they have been shown to remain active for a longer period between their two sleep sessions when the moon is full.

The lifespan of cattle averages 20 to 25 years. However, the lifespan of cattle raised for beef is significantly shortened. These animals are typically weaned at 6 to 10 months, live 3 to 5 months on range, spend 4 to 5 months being fattened in a feedlot, and are typically slaughtered at 15 to 20 months.

The donkey or ass, Equus africanus asinus, is a domesticated member of the horse family, Equidae. The wild ancestor of the donkey is the African wild ass, E. africanus. The donkey has been used as a working animal for at least 5000 years.

There are more than 40 million donkeys in the world, mostly in underdeveloped countries, where they are used principally as draught or pack animals. Working donkeys are often associated with those living at or below subsistence levels. Small numbers of donkeys are kept for breeding or as “pets” in developed countries.

Domesticated donkeys are also used as guard animals for goats, sheep and cows against the threat of coyotes. Coyotes are the only natural threat to donkeys.

Wild donkeys, called burros, live in desert plains, where they survive on little food and water for long periods.

A male donkey or ass is called a jack; a female a jenny or jennet; a young donkey is a foal. Jack donkeys are often used to mate with female horses to produce mules.

Donkeys were first domesticated around 3000 BC, probably in Egypt or Mesopotamia, and have spread around the world.

Donkeys vary considerably in size, depending on breed and management. The height at the withers ranges from 31 to 63 inches, and the weight from 180 to 1,060 lb. Working donkeys in the poorest countries have a life expectancy of 12 to 15 years; in more prosperous countries, they may have a lifespan of 30 to 50 years.

Donkeys are adapted to marginal desert lands. Unlike wild and feral horses, wild donkeys in dry areas are solitary and do not form harems. Each adult donkey establishes a home range; breeding over a large area may be dominated by one jack. The loud call or bray of the donkey, which typically lasts for twenty seconds and can be heard over long distances, may help them keep in contact with other donkeys over the wide spaces of the desert. Donkeys have large ears, which pick up more distant sounds and may help cool the donkey's blood. Donkeys can defend themselves by biting, striking with the front hooves or kicking with the hind legs.

A jennet is normally pregnant for about 12 months, though the gestation period varies from 11 to 14 months, and usually gives birth to a single foal. Births of twins are rare, though more common than in horses. Although jennets come into heat within 9 or 10 days of giving birth, their fertility remains low and it is usual to wait one or two further oestrous cycles before rebreeding.

Donkeys can interbreed with other members of the family Equidae, and are commonly interbred with horses. The hybrid between a jack and a mare is a mule. The hybrid between a stallion and a jennet is a hinny, and is less common. Like other inter-species hybrids, mules and hinnies are usually sterile. Donkeys can also breed with zebras in which the offspring is called a zonkey.

Donkeys have a notorious reputation for stubbornness. This has been attributed to a much stronger sense of self-preservation than exhibited by horses.

Although formal studies of their behavior and cognition are rather limited, donkeys are quite intelligent, cautious, playful, and eager to learn. Donkeys are affectionate animals and enjoy the companionship of people. Donkeys require companions or they become depressed. The donkey's favorite pastime is rolling.

THREATS TO DONKEYS

Over 40 million donkeys exist worldwide. China has the most, followed by Pakistan, Ethiopia and Mexico. While domesticated species are increasing in numbers, the African wild ass and another relative, the onager, are endangered.

In many societies donkeys are regarded as low status animals and are commonly mistreated. They are forced to perform more work than their small bodies can handle. Since new donkeys are cheaper than veterinary care, ill and injured donkeys are often tied to posts without food or water and left to die.

In Spain and Greece, donkeys are used as "donkey taxis". Profit is placed above the care of the animals. They are exposed to temperature extremes with little or no food, shelter or water and are made to carry people too heavy for their bodies. At night their feet are tied together to prevent them from wondering off.

Donkeys are abused at live animal markets in China. Some restaurants offer fresh donkey meat where pieces of donkey are sliced off while the donkey is still alive.

Donkeys are sometimes kept as "pets", often poorly cared for. Many are left to fend for themselves. They develop deformed and crippled feet, become emaciated or obese and suffer from dental problems and parasite infestation.

Donkey basketball has been practiced in the United States since the 1930s. Donkey basketball involves human basketball players riding donkeys, usually as a fundraising event. The events typically take place in public schools where children are taught that animal abuse and humiliation is entertaining. The donkeys are often dragged, kicked and punched by participants who have no animal-handling experience. Unethical commercial firms provide donkeys and equipment, splitting the proceeds with the hiring party. Donkey basketball is inhumane and cruel to animals.

Donkeys are not protected by the federal Animal Welfare Act.

Being vegan does not stop at what you put in your body. What you put on your body needs a bit of thought too, as animal products seem to find their way into the most unlikely places. Vegans also attempt to refrain from purchasing household products made or tested on animals, and from exploiting animals by boycotting animal entertainment. With so many humane alternatives, why not choose vegan options?

Many cosmetics and toiletries have been needlessly tested on animals and often contain ingredients like beeswax, lanolin (from wool), silk, animal fat or slaughterhouse by-products. Most health food stores sell vegan toiletries.

Every year, millions of animals are subjected to the most horrifically painful experiments just so people can have a new brand of shampoo or a differently scented perfume. Eye irritancy tests - commonly called the Draize test, involve a substance applied to the eye of a rabbit to see if irritation or damage ensues. During the test, the animals are given no pain relief, they are held in stocks to prevent them from touching their eyes and the test may last for several days causing great pain and suffering. Rabbits are used because they have very poor tear ducts in their eyes so they cannot wash away the substance.

Skin irritancy test involves shaving the fur off an animal and applying the test substance to their skin. The skin is then observed for signs of irritation e.g. swelling, reddening, bleeding, cracking or ulceration.

Toxicity tests - such as the LD-50 (Lethal Dose 50%) involves substances fed to the animal and they are observed for signs of poisoning e.g. tremors, bleeding, vomiting or loss of balance. The test may last for several days causing great suffering. Those animals that do not die during the experiment are killed at the end for autopsy.

Animal testing of cosmetics is entirely unnecessary. Over 8,000 ingredients have already been established as safe and there is no reason why manufacturers need to use any new substances. Where new ingredients are used, the law requires them to be safety tested - this need not involve animal testing. Cruelty-free alternatives such as testing on reconstructed human skin, using computer modelling and enlisting human volunteers are often more reliable than using a different species, with a different biology to test products for human use.

Many shoes, jackets, belts and bags are made from leather, suede or silk. Happily for us - as well as for the animals - there are cruelty-free options.

Each year more than 40 million animals are senselessly tortured and killed to satisfy the dictates of fashion. Wild-caught fur is obtained by setting traps or snares to capture fur-bearing animals. Once an animal is caught it may remain in the trap or snare for several days starving or slowly strangling. Farm-raised fur comes from animals kept in tiny, filthy cages, deprived of adequate protection from the elements. As a result, animals develop stereotypical behavior, including pacing, head bobbing, and self-mutilation. The techniques used to kill animals on fur farms vary. Small animals such as mink are killed by neck snapping or "popping." Larger animals such as foxes are electrocuted by placing a metal clamp on the snout and forcing a rod into the anus, and then connecting the metal to a power source. Some animals are forced into bags or boxes and gassed with carbon monoxide or carbon dioxide.

Sheep raised for wool are subjected to a lifetime of cruel treatment. Lambs' tails are chopped off and males are castrated without anesthetic.  In Australia, where 80% of all wool comes from, ranchers perform an operation called "mulesing" where huge strips of skin are carved off the backs of lambs' legs. This procedure is performed to produce scarred skin that won't harbor fly larvae, so that the rancher can spend less time caring for the sheep.  The shearing of sheep at most wool ranches can be a brutal procedure, as workers are encouraged to shear as quickly as possible. As a result, an estimated one million Australian sheep die every year from exposure.  Sheep that are no longer useful for their wool are sent to crowded feedlots and then transported to the slaughterhouse. 

By-products of the beef industry are defined by the parts of the cow that are not consumed by humans. These include hooves, some organs, bones, and skin. Skin (leather) accounts for about half of the by-product value of the beef industry. Like meat, leather is a product made from animals that experienced the horrors of factory farming, transport, and slaughter. The leather industry uses some of the most dangerous substances to prepare leather, including formaldehyde, coal-tar derivatives, various oils, and some cyanide-based dyes.

Animals used in the circus spend the majority of the year imprisoned in small cages or on chains, traveling from show to show. The training endured by circus animals is almost always based on intimidation; trainers must break the spirit of the animals in order to control them. It is not uncommon for an elephant to be tied down and beaten for several days while being trained to perform, and tigers are chained to their pedestals with ropes around their necks to choke them down.

Horses and cows used in rodeos are abused with electrical prods, sharp spurs, and "bucking straps" that pinch their sensitive flank area. During bucking events, horses and bulls may suffer broken legs or run into the sides of the arena causing serious injury and even death. During calf-roping events, a calf may reach a running speed of 27 miles per hour before being jerked by the neck to an abrupt stop by a lasso. This event has resulted in animals' punctured lungs, internal hemorrhaging, paralysis, and broken necks.

Once greyhounds begin their racing careers, they are kept in cages for about 22-1/2 hours a day. The cages are made of wire and are barely big enough for the dogs to turn around. Dogs that are considered too slow to race are sold to research facilities or killed (20,000-25,000 each year) -- very few are adopted. More racehorses are bred than can prove profitable on the racetrack. As a result, hundreds of racehorses are sent to slaughter every year. 

While zoos and aquariums may appear to be educational and conservation-oriented, most are designed with the needs and desires of the visitors in mind, not the needs of the animals. Many animals in zoos and aquariums exhibit abnormal behavior as a result of being deprived of their natural environments and social structures. Some zoos and aquariums do rescue some animals and work to save endangered species, but most animals in zoos were either captured from the wild or bred in captivity for the purpose of public display, not species protection. The vast majority of captive-bred animals will never be returned to the wild. When the facility breeds too many animals they become "surplus" and often are sold to laboratories, traveling shows, shooting ranches, or to private individuals who may be unqualified to care for them.

Despite the rich diversity of foods found all over the world, one third of its population does not have enough to eat. Around 6 billion people share the planet, one quarter in the rich north and three quarters in the poor south. While people in rich countries diet because they eat too much, many in the developing world do not have enough food simply to ensure their bodies work properly and stay alive.

826 million people around the world are seriously undernourished - 792 million people in developing countries and another 34 million in industrialized countries. Two billion people - one third of the global population - lack food security. Today, some 12 million children die annually of nutrition-related diseases.

The developing world hasn't always been hungry. Early explorers of the 16th and 17th centuries often returned amazed at the huge amounts of food they saw there. In parts of Africa, for example, people always had three harvests in storage and no one went hungry. The idea of buying and selling food was unheard of. 

The Industrial Revolution changed all that. European countries needed cheap raw materials such as coal and iron ore that developing countries had plenty of. Through the process of invasion and colonization, Western countries could not only take the raw materials but claim the land as their own and make the indigenous people pay taxes or rent. Poor peasants (many of whom had never dealt in money before) were forced to grow crops such as cotton to sell to their new masters. Wealthy countries owned the land, all the food that was produced, and decided the price. After paying taxes, peasants had little money left to buy this expensive food and often ended up borrowing money simply to live. This whole process of colonization continued right up to the beginning of the last century.

Drought and other 'natural' disasters are often wrongly blamed for causing famines. Local people have always planned for freak acts of nature and although they may be the trigger that starts a famine, the underlying cause is the system of modern day neo-colonialism.

The land in poor countries is still largely not owned by the people who work on it and rents are high. Huge areas are owned by large companies based in the West. It is common for people to be thrown off the land, often going to the towns where there is little other work. About 160,000 people move from rural areas to cities every day. Many migrants are forced to settle in shanty towns and squatter settlements.

Much of this land is used to grow “cash crops” for export - like coffee, tobacco and animal feed  - rather than to grow food for indigenous people. Countries agree to grow cash crops in order to pay off their crippling debts.

Why are countries in debt? During the 1970s, developing countries were lent money by developed countries for a range of projects, including infrastructure development (e.g. dams and roads), industrialization and technology. The World Development Movement (WDM) states, “Often the projects turned out to be unproductive.” The loans were either multilateral (i.e. the World Bank and the International Monetary Fund lending to one government) or bilateral (i.e. one government lending to another).

Then in the 1980s, interest rates rocketed because of the oil crisis, while at the same time, industrialized countries put high prices on many agricultural imports so that developing world farmers were not able to sell their produce. Consequently, developing countries were unable to pay off their loans and they have become increasingly indebted. These countries are paying back billions of dollars to the West in interest payments each year.

Often, the loans had conditions attached. When Costa Rica borrowed money from the World Bank, one of the conditions set was that they had to cut down rainforest and clear land for cattle grazing to supply rich countries with cheap beef. The destruction of rainforests is a disaster not just for its people and wildlife but for the world's climate.

Between 1975 and 1985, thousands of acres of forest were cleared in Thailand to grow tapioca to sell to the EU as feed for pigs and cattle. When beef and pork mountains meant that not as much meat was being produced, Europe no longer needed tapioca and stopped buying. This put Thai peasants into huge debt because they had borrowed money to spend on improving their farms to grow enough to meet demand. As a consequence, many people sold their children into child labor and prostitution.

After extensive lobbying, the IMF and the World Bank set up the Heavily Indebted Poor Countries Initiative (HIPC) in 1996 with the apparent aim of alleviating debt burdens. Some bilateral lenders have agreed to write off 100 percent of the debts owed to them when the countries in question complete the Initiative. When countries get half way through (called the Decision Point), they receive partial relief on their annual debt service payments.

In order to receive debt relief through the HIPC initiative, developing countries have to get a Poverty Reduction Strategy Paper (PRSP) agreed by the IMF and the World Bank.

PRSPs replace “Structural Adjustment Programmes” (SAPs), which were imposed on developing countries as part of their loan packages. These forced governments to reduce public spending and promote their export industries, in theory releasing more money for debt repayment. Unsurprisingly, a number of studies showed that SAPs made people poorer. The UNICEF-sponsored Adjustment with a Human Face documented increases in stunting, underweight and low birth weight in the wake of structural adjustment policies in 9 of 11 Latin American, African and Asian nations surveyed in the 1980s. 

PRSPs set out governments’ strategies to reduce poverty and must include plans for how the money freed up by debt relief will be spent - e.g. on education and health care. The indebted countries also have to agree to implement economic reforms. The WDM states, “As the IMF and the World Bank hold the veto, PRSPs are unsurprisingly turning out to be very similar to the Structural Adjustment Programmes they replaced”.

Much of the aid given to developing world countries has been 'tied aid' - this means that the countries who receive it have to buy goods and services from the countries who give it. In this way, most of the money is simply returned to those who gave it.

During the 1970s, the US only gave aid to Nicaragua in exchange for the production of beef, causing the loss of 1,000 km2 of rainforest per year. By 1979, Nicaragua was Latin America's biggest supplier of beef to the US.

Lobbying efforts by NGOs like Action Aid to “untie” aid mean that tied aid is now declining. In an unprecedented move, the UK government has now agreed to untie all its aid. However, an increased proportion of aid is now granted as “technical cooperation”, which is excluded from the definition of tied aid. According to a World Bank report, “some 100,000 foreign technical experts are currently employed in Africa, tending to displace local experts... it has probably weakened capacity in Africa.” Action Aid says that technical cooperation, “ensures a steady supply of lucrative contracts for consultants in donor countries”. “Aid” to developing countries is often more concerned with providing financial support for the West.

Food aid is also excluded from the definition of tied aid. Action Aid says that, “the exclusion of food aid may encourage the provision of donor foodstuffs when locally available produce could be purchased”. While food aid can be helpful in times of famine it does nothing to change the basic causes of hunger. As rich countries eat more meat, more land in poor countries will be turned over to produce animal feed.

The “Green Revolution” of the late 1960s and early 1970s was billed as the solution to world hunger. Productivity was increased through farm machinery, pesticides and fertilizers, irrigation and the replacement of traditional crops with high-yielding varieties. It failed to benefit those who needed it. This “revolution” focused on boosting the yields of a narrow base of cereals - corn, wheat and rice. The gains in cereal production often came at the expense of cultivation of more nutritious legumes, root crops and other grains. This resulted in reduced dietary diversity and contributed to widespread nutritional deficiencies as well as depletion of the soil and wildlife loss. The “revolution” also favored wealthier farmers because they were the ones who could afford to invest in the new technologies.

Many countries in Asia and Africa have traditionally based their diets around rice, beans, pulses and vegetables, either following a wholly vegetarian diet or only including low amounts of meat and fish. This is exactly the type of nutritious diet that is now being promoted by health officials in the West in an attempt to combat diseases like obesity, heart disease and cancer - low in animal fats and high in fiber, vegetable protein and essential vitamins. Yet developing countries, keen to copy Western lifestyles, increasingly perceive meat-eating as a sign of wealth and progress. This shift towards meat consumption is being described as “The Livestock Revolution”.

The International Food Policy Research Institute projects that meat demand in the developing world will double between 1995 and 2020. Per capita demand for meat is projected to increase 40 percent. Growth in livestock farming is primarily taking place in the intensive pig and poultry sectors.

Intensively farmed meat is billed as being a cheap source of protein while the global picture - the “grain drain” created by increased meat consumption - is ignored. Demand for cereals to feed to farmed animals is predicted to double in developing countries over the next generation. Demand for corn will increase the most, growing by 2.35 percent over the next 20 years. Nearly two thirds will go towards feeding animals.

Meat consumption tends to rise as people migrate from rural areas to cities. The meat industry is naturally only too pleased by these new commercial opportunities.

Breeding animals is an incredibly inefficient way to try to feed the world's growing population. Yet after food rationing during the second world war, intensive animal farming was actively encouraged as a way of ensuring our future “food security”.

Most meat in the West is now produced in factory farms which, as the name implies, are production lines for animals. To meet the large demand for meat, billions of animals are kept in cramped, filthy conditions, often unable to move properly and not allowed fresh air or even natural light. Unable to feed outdoors naturally, they are fed grain, oil seeds, soy, fish meal and sometimes the remains of other animals. High quality land is used to grow grains and soy beans - land that could be used to grow crops for humans.

The grain fed to animals does not convert directly into meat to feed people. The vast majority is either excreted or used as “fuel” to keep the animal alive and functioning. For every 10 kilograms of soy protein fed to America’s cattle only 1 kilogram is converted to meat. Almost the entire population of India and China, nearly two billion people, could be fed on the protein consumed and largely wasted by the United States’ beef herd.

Because of the demand for animal feed, a Western meat-based diet uses four and a half times more land than is necessary for a vegan diet and two and a quarter times more than for a vegetarian diet.

This increase in factory farming is creating huge problems. In Bangladesh, for example, which is one of the world's poorest countries, battery hen systems have become widespread. The country has massive shortages of food, many unemployed people and very little money to spare. Factory farming needs money for equipment, creates hardly any jobs and uses up much valuable plant food that could be fed to people.

Factory farming does not meet the needs of these people but it does benefit people in Western countries where much of the equipment needed, such as tractors and building materials, is made. When developing countries buy them they then become dependent on the suppliers for spare parts and repairs.

Poultry World magazine highlighted “the great scope for expansion” in Africa. It emphasized how African countries are largely dependent on Western countries for breeding stock, feed and pharmaceuticals. Poultry farming has grown so fast in India that they are producing more meat than their own people can afford to buy. Despite widespread hunger, they are exporting chicken to wealthy countries such as the Gulf States.

China has seen an enormous rise in pork production over the past decade and hence an enormous increase in its need for animal feed. The country has transformed from being an exporter of 8 million tons of grain in 1993 to becoming a net importer of 16 million tons by 1995.

If developing countries look to consuming the same quantity of meat per head as the average American, food shortages will become desperate. Yet rather than switch to vegetarianism, livestock scientists advocate boosting the “feed efficiency” of animals. A modern intensively raised chicken will put on 3 kilograms from the same amount of feed that in 1957 only yielded 2 kilograms. US scientists have discovered that pigs can be made to grow 40 percent faster on 25 percent less feed if they are injected with DNA encoding a modified, long lasting releasing factor for growth hormones. In livestock science, animals are perceived as unfeeling, unthinking, protein-making machines that can be tweaked and manipulated for our own benefit.

Exporting factory farming means exporting the overuse of antibiotics and the increased risks of food poisoning and diseases such as cancer and heart disease which are associated with increased meat-eating. It also means exporting the environmental damage caused by intensive farming systems, including the overuse of water and land degradation to provide the massive amount of crops these poor creatures are fed. Is this really what the developing world needs in order to “develop”?

The predicted shift towards increased meat consumption is still in its infancy. Even in China, which is at the forefront of the “Livestock Revolution” and where per capita meat consumption doubled between 1983 and 1993, people eat on average just a quarter as much meat as the average American. If we act now, we could still stop this cycle of insanity and move towards agricultural systems which would genuinely feed the world.

For the first time in history, we have reached a situation where the number of overweight people rivals the number who are underweight, both estimated at 1.1 billion.

As countries grow wealthier, meat consumption tends to rise. Hunger problems are reduced but hospitals begin to see more cases involving illnesses such as obesity, cardiovascular disease, diabetes and cancer - all of which are linked to diets high in animal produce. China is at the forefront of the “livestock revolution”. The share of adults who are overweight jumped from 9 percent to 15 percent between 1989 and 1992.

The number of diabetics worldwide whose condition results from overeating is projected to double between 1998 and 2025, with more than three quarters of this growth occurring in the developing world. Some countries will be battling hunger and obesity at the same time.

In a nutshell: countries whose people are starving are using their land to grow grain for export to feed the West’s farmed animals. Nutritionally valuable food is being fed to animals to produce meat, which Western countries are literally gorging themselves to death on. Now, we are exporting factory farming to the developing world. Meat consumption is rising and so are the associated health problems.

Charities have been set up with the specific aim of promoting livestock farming in the developing world - claiming they are working to alleviate poverty. While encouraging animal farming may temporarily alleviate the poverty of individual families, it can only contribute towards poverty in the long run. Promoting meat production can never be a solution to world hunger because it means promoting a diet which drains valuable grain stocks and devastates the environment.

The amount of land used to grow animal feed in Western countries is not enough to meet their own needs and more is imported from developing countries. Land in some developing countries, like India, is also used to grow grain for animals who are reared and killed for export.

Currently farmed animals eat one-third of the world’s cereal production. In the industrialized world, two-thirds of the agricultural land produces cereals for animal feed.

In the United States, farmed animals, mostly cattle, consume almost twice as much grain as is eaten by the entire US population. 70 percent of all the wheat, corn and other grain produced goes to feeding animals. Over 100 million acres of US agricultural land is used to grow grain for animals and still more is imported.

In Central and South America, ever-increasing amounts of land are being used to grow soy beans and grain for export - to be used as animal feed. In Brazil, 23 percent of the cultivated land is currently being used to produce soy beans, of which nearly half are for export. 25 years ago, livestock consumed less than 6 percent of Mexico’s grain. Today, at least one third of the grain produced in the country is being fed to animals. At the same time, millions of people living in the country are chronically undernourished.

Instead of promoting the growing of plant foods for human consumption, governments offer subsidy payments and financial incentives to livestock farmers, thereby actively encouraging meat production.

Fish farming, or aquaculture, is the fastest growing sector of the world economy and has been growing at 11 percent a year over the past decade. In 1990, 13 million tons of fish were produced but by 2002, this had risen to 39.8 million tons. 85 percent of fish farming is in developing countries. China accounted for 27.7 million tons of the 39.8 million tons of world aquacultural output in 2002, and India 2 million tons. Bangladesh, Indonesia and Thailand are also major players in the industry.

Breeding fish in captivity is billed as the way to protect ever-diminishing wild fish stocks. But paradoxically, carnivorous farmed fish are actually fed wild fish - further depleting the oceans. It takes 5 tons of fish caught from the sea to produce one ton of factory farmed salmon. Wild-caught fish are also fed to halibut, cod and trout.

Fishmeal is made from fish or fish parts for which there is said to be little or no human demand. But the huge need for wild-caught fish on fish farms still places much additional stress on our fragile, overfished oceans.

According to the Food and Agriculture Organisation, 69 percent of the world’s commercial marine fish stocks are “fully exploited, overfished, depleted, or slowly recovering”.

Non-carnivorous farmed fish like carp and catfish are fed grain rather than wild-caught fish. Fish are said to convert grain more “efficiently” than cattle - they add a kilogram of weight with less than two kilograms of grain. But the global fixation with obtaining protein from animals means that the most efficient option of all - consuming the grain directly - is ignored. 

The massive quantities of grain required to sustain a meat-based diet are not the only problem. The meat production process uses up vast quantities of water in a world where water is in short supply. It takes 1,000 liters to produce 1kg of wheat and 100,000 liters to produce 1kg of beef. About three quarters of the water we use goes to growing food but vegetarians need less than a third as much water to sustain their diet as meat-eaters. 

Living in the West, it’s easy to imagine that our water supplies are unlimited, but globally our fresh water supplies are being used up so fast that almost half a billion people already depend on nonrenewable sources. 7 percent of the world’s population has not enough water and by 2050, this will be 70 percent. The situation is so dire that battles over water supplies are predicted to become a major source of conflict.

Worldwatch Institute chairman Lester Brown states, “In consumption terms, 480 million of the world’s 6 billion people are being fed with food produced with the unsustainable use of water. We are already using up the water which belongs to our children”. The International Water Management Institute predicts that by 2025 about 2.7 billion people - a third of the world’s population - will live in regions faced by regular and severe water scarcity. Asia and sub-Saharan Africa will be hit the hardest.

It’s hard to imagine a scenario more sickening than a rich elite gorging itself on meat while the poorest third of the world’s population literally dehydrate. A shift away from meat consumption must become a global priority if we are to have a hope of meeting the basic needs of the world’s 6 billion inhabitants.

Multinational companies promise us that there is a new solution to global poverty: genetically modified crops. Thanks to their life-saving research, we will soon be able to grow enough food to feed the world, they promise us. So what’s the real reason for their sudden altruism?

Don’t forget that there is already enough food to feed the world - on a vegetarian diet. What there is not enough of is animal feed - cereals to drive the predicted increase in meat consumption. The amount of productive land is diminishing through desertification and soil degradation, due largely - ironically - to intensive livestock agriculture. But the potential market for animal feed is huge.

The pharmaceutical giants who are pushing GMOs bank some $161 billion dollars between them every year. They walk hand in hand with agribusinesses and the livestock industry - often they are one and the same company. Intensive livestock farming accounts for over 40 percent of their income and these companies are responsible for producing the vast quantities of fodder consumed by farmed animals world-wide - as well as the cocktail of drugs, growth enhancers and pesticides which prop up intensive farming systems.

The driving need, therefore, is to make maximum use of existing land by destroying all weeds and wild plants which compete for nutrients, and to increase crop yields - hence genetic modification. Companies promoting GMOs are more interested in boosting the production of animal feed, and hence meat, than in feeding the world.

The fast growth of the world's population is a serious problem because it means there are more mouths to feed, resulting in more pressure on water, land, wildlife and so on. By 2050, the 49 least-developed countries will nearly triple in size, from 668 million to 1.86 billion people. By 2050, today’s developing countries will account for over 85 percent of the world population.

However, although this makes the hunger problem worse, it does not actually cause it. It is the growth of incomes and demand for 'luxury' items in rich countries that have triggered the hunger crisis. The world is a much wealthier place today than it was 40 years ago and as wages have risen they have encouraged large-scale meat eating in richer countries, heightening the competition for cereals between animals and humans.

A huge “consumption gap” exists between industrialized and developing countries. The world’s richest countries, with 20 percent of global population, account for 86 percent of total private consumption, whereas the poorest 20 percent of the world’s people account for just 1.3 percent.

A child born today in an industrialized country will add more to consumption and pollution over his or her lifetime than 30 to 50 children born in developing countries.

The decline in world fish stocks, the erosion of agricultural land and the limits of technology to boost grain yields mean we are fast approaching the limit of resources and the earth's carrying capacity. We need to rethink the way limited supplies of plant food are distributed and start feeding the world.

Eating meat is not the only reason for world hunger but it is a major cause. We must drastically change our eating habits if we are to feed the world adequately. People are going hungry while ever increasing numbers of animals are fed huge amounts of food in a hopelessly inefficient system.

By not using animals as meat producing machines, this food could be freed to help those that need it most. Veganism, by using up far less of the world’s resources of food, land water and energy, is a positive step that we can all easily take to help feed people in poorer countries.

Food For Life Global brings food to the needy of the world through the distribution of pure plant-based meals. Food For Life is active in over 50 countries worldwide, with over 1,500,000 meals served daily by volunteers at schools for the poor, orphanages, on the streets of major cities, and to disaster areas. Services include: food relief, schooling, nutrition, education, animal sanctuaries, orphanages, medical care, organic farming, housing and disaster response. Meals served by Food For Life projects cost on average 15 – 20 cents each.

All of Food for Life’s food programs are completely plant-based, providing a sustainable alternative to the environmental devastation and inhumane activities of the factory farming industry. Food For Life is a non-sectarian organization.

Food For Life volunteers, universally recognized for their selfless dedication, compassion, and bravery, can be found wherever people are suffering, bringing hope and relief to the needy. It's mission flows from its core values of charity and respect for all living things. Therefore its services are provided without regard to race, creed, color, religion, sex, community, or nationality.

Food for Life Global is funded by private donations, foundations, and corporate and government grants. With the support of its members and corporate sponsors, Food for Life Global seeks to maintain and expand its current programs to feed the world’s hungry and fight poverty by promoting health, education and sustainability.

Help make a difference...donate now or volunteer with Food For Life Global.

The Fruit Tree Planting Foundation (FTPF) is an award-winning international nonprofit charity dedicated to planting fruit trees to alleviate world hunger, combat global warming, strengthen communities, and improve the surrounding air, soil, and water. Programs strategically donate orchards where the harvest will best serve individuals for generations to follow, at places such as public schools, city parks, low-income neighborhoods, Native American reservations, international hunger relief sites, and animal sanctuaries.

VEGFAM helps people overseas by providing funds for self-supporting, sustainable food projects and the provision of safe drinking water. VEGFAM funds ethically sound plant-food projects, which do not exploit animals or the environment: seeds and tools for vegetable growing, fruit and nut tree planting, irrigation and water wells. VEGFAM also provides emergency feeding in times of crisis.

Help International Plant Protein Organisation provides emergency relief for the hungry in the less developed world, but just as importantly it encourages people to grow their own food - not meat or dairy but plant protein. Textured Vegetable Protein (TVP) - made from soy - can feed 60 people from the same amount of land that would feed two people on meat - and is much more healthy and humane

Fair trade products appeal to socially and environmentally conscious consumers. Fair trade products seek to reduce poverty, child labor, gender inequity, workplace safety issues, and poor environmental practices.

Fair trade helps to improve working conditions, sustainability, and fair terms for farmers and workers. When businesses and direct consumers pay sustainable prices for products, the injustices of conventional trade, which often discriminates against the poorest producers in the poorest countries, is reduced.

Fair trade products improve the lives of the people who made them, as well as their communities. They promote healthy and safe working conditions, encourage sound environmental practices, and create thriving small businesses.

But what fair trade fails to address is the interests of other sentient animals.

Consumers seeking to protect humans and the environment are likely to expect that the needs of animals were also considered in the making of the product. But the fair trade movement often fails to include animals in its ethical considerations. Products that negatively impact domestic animals, wildlife and entire ecosystems should not be promoted as fair trade.

Animals also deserve respect, compassion and rights. Promoting and protecting animals and ecosystems should be part of every companies’ corporate social responsibility. It is a logical extension of fair trade standards, and would be welcomed by health-conscious and humane consumers – those who often already support fair trade.

How can fur, leather, wool, and other animal products ever be considered fair trade? Animal agribusiness hurts humans, the environment and animals.

Animal agriculture is the leading cause of animal extinction, ocean dead zones and habitat destruction. Rapid habitat destruction is taking place by clearing forests and converting land to grow feed crops. Predators and "competition" species are perceived as threats and killed in alarming numbers. Dangerous chemicals interfere with reproductive systems of wildlife and poisons waterways. 1/3 of the earth has been desertified, with animal agriculture as the leading driver. Chemical fertilizer and pesticide runoff kills fish, degrades aquatic habitats and threatens drinking water supplies.

136 million rainforest acres have already been cleared for animal agriculture. It is responsible for up to 91% of Amazon destruction, with another acre cleared every second. As a result, over 130 plant, animal and insect species are lost every day.

Not only do these animal agriculture products promote injustices to animals, they endanger the very humans that the fair trade movement seeks to protect. Animal agriculture threatens human health, degrades rural communities, harms workers and damages the environment that is home to fair trade producers.

Animal agriculture contaminates ground and surface water, releases dangerous pollutants into the air, incubates infectious diseases, and promotes the overuse of chemical pesticides. Workers on animal farms are exposed to a variety hazards that are known to cause health problems.

Animal agriculture emits harmful gases and particles such as methane and hydrogen sulfide, major contributors to global warming. It is responsible for 18 percent of greenhouse gas emissions, more than all transportation exhaust combined. When also factoring in byproducts, animal agriculture accounts for at least 51% of all worldwide greenhouse gas emissions.

Animal agriculture is the leading cause of water pollution, threatening drinking water sources. It also uses a tremendous amount of water, reducing precious supplies.

82% of starving children live in countries where food is fed to animals who are then eaten by people in western countries. 15 times more protein could be grown on lands with plants rather than animals.

Shopping is a form of voting; a way to express our moral choices. If we care about the planet and animals, but continue to buy from companies that harm animals and the environment, than we are participating in that unethical behavior.

Fair trade enthusiasts should embrace ethical consumerism – buying things that are made without harm to, or exploitation of, humans, animals and the environment. Ethical consumerism involves positive buying and moral boycotting. Positive buying means favoring ethical products, including vegan fair trade, cruelty free, organic, locally produced, recycled or re-used. Moral boycotting means refusing to buy products that not only exploit humans, but also products that exploit animals and the environment.

What would animals consider to be fair trade? At the very least, we can certainly assume that animals do not want to be considered commodities. True fairness factors in the considerations of people, animals and the environment. Our shopping choices do not need to come at the expense of animals and the planet.

Duck is the common name for a number of species in the Anatidae family of birds. Ducks are divided between several subfamilies. Ducks are mostly aquatic birds, mostly smaller than their relatives the swans and geese, and may be found in both fresh water and sea water. Swimming gracefully across a pond or waddling comically across the land, ducks are a common feature of the landscape of most of America.

Ducks are very social animals. Males (drakes) and females sometimes live in pairs or together with their ducklings. They communicate both vocally and with body language. At other times ducks spend much of their time—during both day and night—in larger groups. The domestic duck has a normal life span of ten years.

Most ducks have a wide flat beak adapted for dredging. They exploit a variety of food sources such as grasses, grains and aquatic plants, fish, and insects. Some (the diving ducks) forage deep underwater; the others (the dabbling ducks) feed from the surface of water or on land. To be able to submerge easier, the diving ducks are heavier for size than dabbling ducks, and therefore have more difficulty taking off to fly. A few specialized species (the goosander and the mergansers) are adapted to catch large fish. In a wildlife pond, the bottom over most of the area should be too deep for dabbling wild ducks to reach the bottom, to protect bottom living life from being constantly disturbed and eaten by ducks dredging.

The sound made by some female ducks is called a "quack"; a common (and false) urban legend is that quacks do not produce an echo. The males of northern species often have showy plumage, but this is molted in summer to give a more female like appearance, the "eclipse" plumage. Many species of ducks are temporarily flightless while molting; they seek out protected habitat with good food supplies during this period. This molt typically precedes migration. Some duck species, mainly those breeding in the temperate and arctic Northern Hemisphere, are migratory, but others are not. Some, particularly in Australia where rainfall is patchy and erratic, are nomadic, seeking out the temporary lakes and pools that form after localized heavy rain.

In many areas, wild ducks of various species (including ducks farmed and released into the wild) are hunted for food or sport, by shooting, or formerly by decoys. Ducks and geese are wild animals, but they have domesticated counterparts who are raised for their eggs and meat, down and feathers. They're less commonly known as farm animals, yet they can certainly fall within this category.

Understanding how animals are killed for food is clearly not a pleasant subject. However, all consumers have a right to be aware of how animals farmed for food production are killed, and to understand the extent of the killing involved, in order to make an informed choice as to whether or not they wish to be a part of it.

The following explains what happens before meat, eggs, dairy and other animal products end up on the supermarket shelves. Each person who rejects animal products and goes vegan makes a huge difference.

You can give this story a happy ending; go vegan and experience for yourself a lifestyle that is kinder to animals, people and the environment.

Cattle are gregarious animals who, in a more natural environment, would live in complex social groups. They would choose a leader and form close friendships, grooming and licking one other to show their affection. Cattle-farming upsets this hierarchy in many ways, because new members and divisions of the herd occur frequently and this can be very disruptive.

Cattle bred for beef may be kept in a variety of systems. Frequently they are kept in windowless fattening sheds until ready for slaughter. They have little room to move and no access to the outside, to feel fresh air and sunlight.

Cattle are stunned by a shot into their brain from a captive-bolt pistol. Frequently they struggle or move around because they are terrified by the situation, so sometimes the bolt misses the mark and the cattle are not stunned. Thus they are conscious while being killed by having their throat slit and bleeding to death.

Purchasing leather ensures the continuity of a massive industry based on animal suffering. The leather industry makes a huge profit each year, mainly from cattle and calf skins. 

Most cows are now artificially inseminated. The cow is tied up and one hand of the inseminator manipulates the cervix through the rectum wall while the other discharges semen into the vagina and cervix using an inseminating gun. This is uncomfortable and stressful for the cow.

Both the mother and calf suffer greatly at the hands of the milk industry.

Dairy cows have been selectively bred to produce ten times more milk than they would naturally need to feed their calves. This can lead to mastitis, a painful udder infection, and lameness when they are forced to stand all day in the cow shed. In order to produce milk the mother must be kept continually pregnant. So three months after she has given birth, and while she is still producing milk, she will be made pregnant. This puts a huge strain on her. Moreover, the calf is taken away soon after birth so that any milk produced by the cow can be sold for humans to drink. The mother and calf form a strong bond very quickly and the cow continuously calls after her calf has been taken away from her. The separation also causes a lot of confusion and distress for the calf. The cow is put through this heart-breaking and exhausting procedure not once, but an average of five times, until she is deemed to be no ‘use’ to the farmer and killed.

The calf is usually disbudded, whereby a heated iron is applied to the horn buds to stop the horns from growing. This is painful and stressful. Male cattle are also castrated by methods that cause the animal acute pain. Female calves are often kept to produce milk. Male calves are usually sent abroad for veal or deemed ‘useless’ and killed.

On organic farms the dairy cow still has to deal with continual pregnancies, and the mother and calf are still separated very soon after birth. Castration and disbudding of calves may still be carried out, and, as on nonorganic farms, slaughter is inevitable.

Sheep are social herd animals who tend to be gentle and passive. They have been found to feel desolate when those close to them die or are sent for slaughter. When farmed for their flesh and wool, sheep are exposed to a series of stresses and abuses throughout their lives.

Lambs are castrated with a rubber ring around their testes or by having them cut off with a knife, usually without anesthetic.

During this mutilation the lamb’s tail is usually removed by means of a tight rubber ring, though a knife or hot iron may be used. Again anesthetic is rarely used. Sheep are also put through a barrage of other stressful procedures including artificial insemination, force-feeding, dipping and spraying.

Sheep are usually slaughtered by electrical stunning followed by having their throat slit. However, stunning is not always effective and sheep may regain consciousness when their throats are slit or while blood is being drained from their body, a terrifying experience. 

The wool industry is a massive profit-making industry in itself. As well as all the cruelties involved in rearing for meat, the additional practices of mulesing and shearing cause even greater suffering to sheep used in wool production.

This is a practice carried out across Australia, where most wool comes from, and it was introduced to reduce the risk of fly-strike. Fully-conscious lambs have chunks of flesh sliced from their back end. The lamb may be in excruciating pain and left with a wound that takes weeks to heal.

This is also extremely stressful with the sheep being forcibly restrained as workers rush to shear them, and bloody injuries often occur. One worker reported, “I have seen sheep with half their faces shorn off”. In Australia alone, an estimated one million sheep die every year from exposure after shearing.

Current methods of transporting sheep are extremely crude and present a number of welfare concerns. During loading and unloading, frightened or tired sheep are not treated with sympathy. Instead they are pushed and hit by stockmen. This certainly causes unnecessary fear in the animals and may also cause them to slip or fall, resulting in cuts, bruises and even broken bones. While being transported, sheep are crammed in with not even enough space to turn around. On journeys that may last days or even weeks, conditions are often appalling. Sheep may suffer from starvation, dehydration, injury and disease and any that fall to the floor are usually crushed to death. Many die before reaching their destination.

Chickens can be very sociable. They enjoy sunbathing and, like turkeys, love to dust-bathe in order to keep clean. As with other birds, mother hens’ desire to build a nest for their young is very strong. They have a strong bond with their chicks which begins even before they are hatched, with the chick and hen calling to each other. In the wild ducks and geese spend much of their time swimming and flying and may travel for hundreds of miles during migration. Geese choose one partner who they stay with for life through thick and thin while ducks live and sleep in groups.

On factory farms these birds are taken from their mothers before birth, thus being denied most of their natural types of behavior. No water is provided for ducks and geese to swim in and there is no chance for hens and turkeys to dust-bathe. They are crammed into sheds where the stench of ammonia from their droppings is intense and often leads to respiratory problems. Selective breeding means that these young birds grow very fast. Their bones have no time to become strong enough to hold their weight, so many birds have broken bones and most have lost the ability to fly. An investigation by Compassion in World Farming found crippled birds in chicken farms unable to reach food and drink, carcasses trampled by live chickens and piles of decomposing bodies left to rot.

Birds are commonly hung upside down in shackles by their feet and passed through a bath of electrified water, which should stun them before their throats are slit. The birds are killed at the rate of 8-10,000 per hour and left to bleed to death.

Most laying hens are kept in battery cages with several birds to one cage. The amount of room in which each bird spends her life is roughly the same size as a sheet of paper or a microwave oven. In these conditions hens often fight. To prevent this they are de-beaked by having the tip of their beak sliced off. This is an agonizing procedure which leaves the hen in pain for days. It has been found that hens who have been de-beaked avoid using their beaks except for feeding. Privacy is very important to an egg-laying hen but is utterly denied to her. Her desire to make a nest is also very strong, but again this is simply not possible.

Other alternatives are free-range and barn systems but each creates its own welfare concerns. For example, in free-range and barn systems there is more aggression leading to greater feather-pecking and cannibalism. Just like hens in battery cages, free-range and barn hens are often de-beaked. As in the battery system, half of all chicks are gassed at a day old because they are males and hence no good for egg-laying.

Not only do fish feel pain, they are very sensitive to stimuli. Some of their senses are far more developed than ours. Fish are highly responsive to touch and have an incredible sense of smell. They have sensory hairs along their backs that allow them to detect gentle currents and vibrations and sense the motion of other animals. Like other animals, fish use the sensation of pain to help them survive. It tells them when they have entered a dangerous situation from which they should withdraw immediately. It is pain that motivates a fish to fight vigorously when hooked, in a desperate attempt to get away.

Various types of nets are used in sea-fishing, including drift nets and bottom trawls. Drift nets may be over two miles long. Fish that swim into the net become trapped by their gills when they try to back out. Marine mammals, such as seals and porpoises, also become trapped and drown when unable to reach the surface to breathe. Bottom trawls are dragged over the seabed and, as well as fish, catch every other species living on the seabed. 

As the fish are dragged from the ocean, they experience decompression which often causes the eyes to pop and the swim bladder to rupture. Many are crushed to death under the weight of other dying fish and those that survive are left to suffocate when removed from the water or may be gutted alive.

The United Nation’s Food and Agriculture Organization estimates that all seventeen of the world's major fishing areas have either reached or exceeded their natural limits, and nine are in serious decline. Overfishing has an impact on whole ecosystems since other fish, birds, marine mammals and smaller organisms that depend on fish to survive are affected.

The rearing of farmed fish can be compared to other types of factory farming. With very limited space the fish can barely exercise and injuries to the snout and fins are common. These are generally caused by rubbing against the net or by collision or aggression between fish. Wild salmon migrate over hundreds of miles and this is completely frustrated by keeping them in the small, static cages that fish-farming involves. The stocking density of salmon is equivalent to keeping a two foot salmon in a bath, while trout have even less space to move.

Before slaughter, fish are starved for up to three weeks. They may then be killed by electrocution, by a blow to the head with a club or by being frozen to death on ice. Alternatively, the fish’s gill arches are cut or torn and life is literally drained as they are left to bleed to death in the tank. Fish-farms may be rife with disease so large quantities of chemicals are used in an attempt to control it. Ironically, fish-farming also affects wild fish who are fed to farmed fish such as salmon, trout and cod. It takes up to three tons of wild fish to produce one ton of farmed salmon, and up to five tons to produce a ton of farmed cod or haddock.

Few consumers realize that the true cost of cheap salmon includes the deaths of millions of other animals who are seen as predators. Birds, seals, mink, otters and many other animals are killed by the fish-farmers.

Pigs are sociable, tactile and inquisitive animals. They like to roll in mud to keep cool and protect their sensitive skin from the sun. They are very clean and, given the chance, they will always keep their ‘latrine’ separate from their living quarters. In a more natural environment the sow would build a nest up to three feet high for her babies. In the factory farm the sow is given a concrete floor with no straw and the nesting instinct is totally frustrated. The pregnant sow will nose at straw that isn’t there to make a nest she’ll never have for another litter she’ll never raise. The sow can barely move and often ends up crushing some of her piglets. In the wild the sow constructs the nest so that crushing cannot happen, but in the factory farm the death of many piglets in this way is almost inevitable.

The sow’s piglets are taken away after three weeks, causing great distress to mother and babies. The piglets are still reliant upon their mother at this time, and in a natural environment would still be suckling. Most piglets have their teeth clipped and tails cut off to stop them from fighting and tail chewing. They are put into small pens or metal cages, and after about six weeks go to fattening pens where they have little room to move and never see fresh air. Their intelligent, enquiring minds are dulled down by boredom and total lack of stimulation.

Pigs to be killed are stunned with electric tongs or gas, hoisted up by one leg and have their throats slit. They are then put into a tank of boiling water to remove their bristles. Many pigs regain consciousness before they die from loss of blood. There are reports of pigs being boiled alive because they had not been stunned properly.

Honey, silk and shellac are produced using bees, moths and lac insects respectively. Being such tiny creatures, their needs are often overlooked. This is very unfortunate because thousands are required to yield a small amount of honey, silk or shellac.

Bees are social insects who live in a well organized colony. They work together to keep the colony running smoothly, protecting and feeding one other and undertaking many other tasks together. In commercial honey production, bees undergo treatments similar to those used in factory farming. Whole colonies of bees may be killed to save feeding them during the winter, and the queen bee has her wings clipped and is artificially inseminated with sperm from decapitated male bees. Beekeepers take the bees’ honey, and to replace it often feed them artificial pollen substitutes and white sugar syrup. The honeybee flies about 500 miles in her working life and produces half a teaspoon of honey. Much of this is taken away.

This is produced by silkworms. A silk cocoon is spun by the silkworm caterpillar by manipulating a thin silk thread in a figure of eight movement some 300,000 times. Once the caterpillar is ready to turn into a moth, she must break down the cocoon in order to emerge. This process would destroy much of the silk, therefore the majority of the moths are killed by being immersed in boiling water or dried in an oven. It takes literally hundreds of silkworms to make just one small silk scarf or tie.

This is a secretion produced by Lac insects as a protective coating. The secretion is scraped off the trees on which they live and turned into shellac. Some of the insects are scraped off at the same time and die.

How has milk production changed since the 1950s? Intensive dairy practices and modified feeds have enabled U.S. dairy cows to produce 2.5 times as much milk today as they did in the 1950s. These intensive practices place dairy cattle under enormous stress to produce an abnormally large amount of milk, 10-20 times the amount of milk they need to suckle their calves. As a result, dairy cattle "burn out" at a much younger age than their normal life span or even the life span of a milk-producing dairy cow in the 1950s and consequently are culled and slaughtered at an early age.

Up to 33% of dairy cows develop mastitis, a very painful udder infection that can become systemic, and is a common reason for early slaughtering. Abnormally large udders produce problems walking, so a cow's legs are usually spread apart, distorting the normal configurations of her pelvis and spine. Her back problems are aggravated when she must walk on hard ground and concrete.

The dairy farms of today are quite different than the picturesque sunshine-filled meadows of contented cows we imagined as children. Today, most dairy cattle are confined to a barren fenced lot with a packed dirt floor, where they must endure all types of weather, including rain and extreme temperatures 24 hours a day. Factory farming systems (sometimes known as dry-lot) seldom provide shade, shelter or clean comfortable resting areas. Dairy cattle are often covered with their own filth because they cannot escape the dirty dry lot conditions. In colder climates dairy cattle may be provided shelter in winter, but most dairy practices remain the same.

To boost their milk production, the cattle are fed high intensity feeds and grains that often cause digestive upset. They are also injected with Bovine Growth Hormone (BGH) to increase, by up to 25%, the already exorbitant amount of milk they produce. Of the 9 million dairy cattle in the U.S., 7-25% are injected with BGH.

The use of BGH to increase milk production results in increased udder size and increased frequency of infection. The large numbers of cattle that are crammed into small spaces where the soil is hard and compact increases the incidence of injury and lameness as well. Some dairies have up to one thousand cows, which means the factory dairy farmer may often fail to recognize that veterinary care is needed until the illness or injury has progressed beyond successful treatment ... and the cows are sent to slaughter.

Fully 25% of dairy cattle are slaughtered before they are 3 years old. Only 25% of dairy cattle live more than 7 years, although the natural life span for cattle is 20-25 years. (The oldest cow on record lived to be 49 years old.) Injury, illness, milk production lower than optimum, poor conception rates, and other factory-farming-induced health problems are common reasons dairy cattle are sold for slaughter long before they have lived out their natural life span.

Every year 17 million shots of antibiotics are given to cattle for infections related to milk production and other diseases. Most commercial ground beef is made from the meat of culled dairy cattle. Because dairy cattle have not been raised specifically for human consumption, dairy cattle have often been treated with antibiotics shortly before being butchered in an attempt to cure the disease that later resulted in their being killed. Therapeutic antibiotics are also routinely given to dairy calves and cattle. This means that antibiotics are entering the human food chain through the consumption of the milk and meat of dairy cattle. Many experts feel that the excessive consumption of antibiotic-tainted animal products has created a number of antibiotic-resistant bacteria (superbugs) that may be a threat to human health.

A heifer (female) calf will probably remain on the farm to replace her mother or some other worn-out milk producer. A bull (male) calf is usually thrown in a truck and sent to an auction while he is still wet with amniotic fluid, still unable to stand by himself. Many bull calves die at the auction yard and those who don't are often sold to a veal operation, where they live out their short lives confined to a tiny crate that prevents almost all movement and fed an iron-poor diet to make their flesh pale. For calves reared as replacement heifers, life is not much better -- farmers make feeding and maintenance easier by housing the heifers for the first few months of their lives in crates barely larger than veal crates.

The days of a calf being born in a field and being nurtured by her dam are long gone. Calves are separated from their mothers within 24 hours of birth, and weaned from milk within 8 weeks (calves will gladly suckle for as long as eight months if allowed to do so). A calf separated from her mother at an early age does not receive any immunities through her mother's milk, and is therefore vulnerable to disease -- a 10% mortality rate is common.

The nearly half a million factory farms in the U.S. produce 130 times more waste than the human population. Cattle produce nearly one billion tons of organic waste each year. The waste from livestock, chemicals, fertilizers, and pesticides are a primary source of water pollution in this country. Wastes from dairies, feedlots and chicken and hog farms enter waterways, damaging aquatic ecosystems and making the water unfit for consumption. Cattle also emit methane, carbon dioxide, and nitrous oxide, three of the four gases responsible for trapping solar heat.

You can take an active role by decreasing or eliminating meat and dairy products from your diet. You and the cattle will both benefit from your efforts. The Dietary Guidelines for Americans published by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services endorses vegetarian diets. Seven common diet-related conditions -- heart disease, hypertension, cancer, diabetes, gallstones, obesity, and food-borne illness -- are attributable to meat consumption. (For a copy of the report, write: Secretary of Agriculture, U.S. Department of Agriculture, Washington, DC 20250.) Report any suspected farm animal abuse or neglect to your local authorities.

Every year, approximately 35,000 bulls are tormented and killed in bullfights in Spain alone. Although many bullfight attendees are American tourists, 90 percent of these tourists never return to another fight after witnessing the relentless cruelty that takes place in the ring. Spanish bulls and their many counterparts in Mexico and other countries are victims of a savage display disguised as "art" or "entertainment".

Spanish and Mexican bullfight advertisers lure American tourists with mystique. They claim the fight is festive, artistic, and a fair competition between skill and force. What they do not reveal is that the bull never has a chance to defend himself, much less survive. 

Many prominent former bullfighters report that the bull is intentionally debilitated with tranquilizers and laxatives, beatings to the kidneys, petroleum jelly rubbed into their eyes to blur vision, heavy weights hung around their neck for weeks before the fight, and confinement in darkness for hours before being released into the bright arena.

A well-known bullfight veterinarian, Dr. Manuel Sanz, reports that in 1987 more than 90 percent of bulls killed in fights had their horns "shaved" before the fight. Horn shaving involves sawing off several inches of the horns so the bull misses his thrusts at the altered angle.

The matador, two picadors on horses, and three men on foot stab the bull repeatedly when he enters the ring. After the bull has been completely weakened by fear, blood loss, and exhaustion, the matador attempts to make a clean kill with a sword to the heart. Unfortunately for the suffering bull, the matador rarely succeeds and must make several thrusts, often missing the bull's heart and piercing his lungs instead. Often a dagger must be used to cut the spinal cord and spare the audience the sight of a defenseless animal in the throes of death. The bull may still be fully conscious but paralyzed when his ears and tail are cut off as the final show of "victory."

Mexican bullfighting has an added feature: novillada, or baby bullfights. There is no ritual in this slaughter of calves. Baby bulls, some no more than a few weeks old, are brought into a small arena where they are stabbed to death by spectators, many of whom are children. These bloodbaths end with spectators hacking off the ears and tail of the often fully conscious calf lying in his own blood. 

The so-called "bloodless bullfights" that are legal in many U.S. states are only slightly less barbaric than their bloody counterparts. Although the bulls in these "fights" are not killed in the ring, they are often slaughtered immediately afterward. During the fights they are tormented, teased, and terrified.

The bulls aren't the only victims of the intense cruelty of the arena. According to Lyn Sherwood, publisher of an English-language bullfight magazine, horses used in bullfights are "shot behind the ear with dope. The horses are drugged and blindfolded and they're knocked down a lot." These horses, who are often gored, usually have wet newspaper stuffed in their ears to impair their hearing, and their vocal cords are usually cut so their cries do not distract the crowd. Fight promoters claim the horses are "saved" from glue factories; this means these animals are often old, tired plow horses who end up being knocked down by bulls weighing up to a half a ton.

Bulls today are specially bred for bullfighting. They are raised on hundreds of registered bull ranches located in various parts of Mexico. Selective breeding has enabled ranchers to create a bull who will die in a manner most satisfying to the public. Because the sight of a wounded bull desperately trying to retreat from the ring would ruin the image of the "sport," bulls are bred to return to the torture repeatedly and appear to be a wild and vicious challenge to the matador.

While its exact origins are not known, bullfighting is believed to have emerged in connection with ancient fertility rites. In 1567, Pope Pius V decreed that "exhibitions of tortured beasts or bulls is contrary to Christian duty and piety." He called for "an end to such bloody amusements, abject and more appropriate for devils than for men." The penalty for violating this decree, which has never been repealed, is excommunication. In 1725, bullfighting began to assume its present state when Francisco Romero invented a stick with a red cloth suspended from the end, which he used to tease and torment the bulls. Today's bullfighting maneuvers became defined in the 1700s and have changed little since. Recent polls of Spanish citizens show they are not particularly interested in attending bullfights. But tourists' money keeps bullfight profiteers in business.

If you are planning to visit a country that permits or encourages bullfighting, please tell your travel agent you are opposed to animal cruelty in any form. Many tourist resorts are building bullfight arenas as part of their "recreation" facilities; refuse to stay at such a resort, and write a letter to the owner explaining why you will not stay there. Instead, visit the resort town of Tossa de Mar, which was the first town in Spain to ban bullfights and related advertising. Tell others the facts about bullfighting and urge them to protest as well. When tourists stop attending bullfights, profiteers will stop the cruelty. Bloody or bloodless, bullfighting is a senseless, degrading spectacle that has no place in a civilized society.

Many people believe that shearing sheep helps animals who might otherwise be burdened with too much wool. But without human interference, sheep grow just enough wool to protect themselves from temperature extremes. The fleece provides effective insulation against both cold and heat. Until shears were invented in 1000 B.C., the only way to obtain wool was to "pluck" sheep during molting seasons. Breeding for continuous growth began after the advent of shears.

With an estimated 148 million sheep, Australia produces eighty percent of all wool used worldwide. Flocks usually consist of thousands of sheep, and individual attention to their needs is virtually impossible.

Just weeks after birth, lambs' ears are punched, their tails are chopped off, and males are castrated without anesthetic. According to Australian Law Reform Chairman, M.D. Kirby, Australian sheep suffer over 50 million operations a year that would constitute cruelty if performed on dogs or cats. Extremely high rates of mortality are considered "normal": 20-40 percent of lambs die at birth or before the age of eight weeks from cold or starvation; eight million mature sheep die every year from disease, lack of shelter, and neglect. One million of these die within 30 days of shearing.

In Australia, the most commonly raised sheep are Merinos, specifically bred to have wrinkly skin (which means more wool per animal). This unnatural overload of wool causes animals to die of heat exhaustion during hot months, and the wrinkles also collect urine and moisture. Attracted to the moisture, flies lay eggs in the folds of skin, and the hatched maggots can literally eat sheep alive. To prevent "flystrike," Australian ranchers perform a barbarous operation--"mulesing"--or carving huge strips of skin off the backs of unanesthetized lambs' legs. This is done to cause smooth, scarred skin that won't harbor fly eggs. Yet the bloody wounds often get flystrike before they heal; and despite the feeling by many that mulesing may kill more sheep than it saves, the mutilation continues.

Aging sheep are subjected to "tooth-grinding," an unanesthetized procedure that sheep farmers claim reduces tooth loss and extends the sheep's productive life. A battery-operated grinder is used to wear down the teeth. Another method involves using the edge of a disc cutter to cut right through the teeth near the level of the gums. This terrifying and painful procedure exposes the sensitive pulp cavities inside and causes the teeth to bleed profusely.

Faced with such vast amounts of death and disease, the rational step would be to reduce the numbers of sheep so as to maintain the existing ones decently. Instead, sheep are forced to bear more lambs by the administration of drugs. Malnourished ewes are taken into laboratories and placed in climate-controlled chambers to determine how much exposure they can withstand before they die.

Like other "commodities," animals can fall victim to fluctuations in the economy. In 1990, 10 million Australian sheep were shot and buried in mass graves when they became practically valueless due to a lingering drought and low wool prices.

Sheep are sheared each spring, after lambing, just before they would naturally shed their winter coats. Timing is critical: shearing too late means loss of wool. In the rush, an estimated one million Australian sheep die every year of exposure after premature shearing. A closely shorn sheep is, in fact, more sensitive to cold than a naked man since a sheep's normal body temperature is about 102 degrees F, much higher than a human's.

When shearing, speed is everything. Shearers are usually paid by volume, not by hour, which encourages working quickly and carelessly. Says one eyewitness: "the shearing shed must be one of the worst places in the world for cruelty to animals. I have seen shearers punch sheep with their shears or fists until the sheep's noses bled. I have seen sheep with half their faces shorn off." 

When the sheep age and are no longer effective wool producers, they are transported long distances to slaughterhouses in trucks and trains without food or water. Those who fall are trampled by other frightened animals. On arrival, the dead and dying are piled into heaps. Those with foot rot attempt to drag themselves on their knees.

The ultimate cruelty is the live export of seven million sheep every year from Australia to the Middle East, which the Wool Council of Australia supports as "an important component of the wool and sheep industry." These sheep travel vast distances until they reach the feedlots where they are held before being loaded onto ships. Many sheep, ill or wounded from the journey, faced with intensive crowding, disease, and strange food, die in the holding pens. Eighteen percent of sheep die during the 3-6 week transport process; in just one Australian feedlot, 15,000 sheep died from cold in 1983.

The surviving sheep--7 million a year--are herded onto huge 14-tier-high ships resembling the old slave-trade ships. Up to 125,000 sheep are packed tightly into each ship, each allocated an area hardly bigger than themselves, so that not all can lie down at once, or reach the feed troughs. Mired in their own waste for three weeks or more, the sheep suffer from sea-sickness, temperature extremes, disease, and injuries. Younger animals or babies born en route are often trampled to death. Shipboard mortality ranges up to 10 percent, and for every sheep who dies, many others become ill and are injured.

When the three-week trip to the Middle East is over, the surviving sheep are killed in ritual slaughter (Halal). Since Moslem religious law does not require that the knife be sharpened between kills, sheep often have their throats sawed open with dull knives. According to one witness in the Sitra abbatoir in Bahrain, men would begin slaughtering as soon as a pen was full. The sheep would "wave their heads in obvious confusion, trying to stand up and call out as the blood gushed from their throats." Other sheep are loaded into the trunk of a car for later slaughtering at the buyer's home. 

Sheep aren't the only animals who suffer as a result of the wool industry. The Australian government permits the slaughter of approximately 5 million kangaroos a year because it views them as "pests" who eat grass ranchers want for their sheep and cows. Ninety percent of kangaroo killers are "weekend" hunters, killing by the most expedient methods available: running kangaroos down in trucks, poisoning their water, beating them to death, even impaling them on stakes and meat hooks and skinning them alive. The standard kangaroo hunting technique, as recounted by Paul and Anne Erlich in their book Extinction: The Causes and Consequences of the Disappearance of Species, is to "spotlight" them from cars at night. "The kangaroos would freeze in the light and were shot with rifles. Some were killed immediately, but some hunters purposely just wounded them--sometimes leaving them to suffer for hours or days so that their meat would remain fresh until they could be collected." According to Dr. Susan Lieberman of the Humane Society of the U.S., joeys, or young kangaroos "are not considered to be worth the cost of a bullet...and are often killed by being thrown against a tree or car bumper or kicked in the head." 

In the U.S., coyotes, vilified for allegedly preying on sheep and other livestock, are poisoned, shot and burned alive by the hundreds of thousands every year by ranchers and the U.S. government.

Refrain from purchasing products made from wool or other animal products.

A vegan (pronounced Vee-g'n) is someone who tries to live without exploiting animals, for the benefit of animals, people and the planet. A vegan is someone who does not eat any meat, poultry, fish, dairy products (milk, butter, cheese, cream etc), eggs, honey or any other animal derived by-products such as gelatin and whey. They also avoid wearing leather, suede, wool and silk - as these have all been obtained from animals - and toiletries, cosmetics and cleaning products that have been tested on animals or contain animal based ingredients. Instead, vegans choose from thousands of animal-free foods and products.

Veganism is a philosophy, not a diet. This philosophy is the belief in the right of all sentient beings to be treated with respect, not as property, and to be allowed to live their lives.

A balanced vegan diet (also referred to as a ‘plant-based diet’) meets many current healthy eating recommendations such as eating more fruit, vegetables and whole grains and consuming less cholesterol and saturated fat. Balanced vegan diets are often rich in vitamins, antioxidants and fiber and can decrease the chances of suffering from diseases such as diabetes, heart disease, stroke and some cancers. Well-planned plant-based diets are suitable for all age groups and stages of life.

Many people become vegan through concern of the way farmed animals are treated. Some object to the unnecessary ‘use’ and killing of animals – unnecessary as we do not need animal products in order to feed or clothe ourselves.

Public awareness of the conditions of factory-farmed animals is gradually increasing and it is becoming more and more difficult to claim not to have at least some knowledge of the treatment they endure. Sentient, intelligent animals are often kept in cramped and filthy conditions where they cannot move around or perform their natural behaviors. At the same time, many suffer serious health problems and even death because they are selectively bred to grow or produce milk or eggs at a far greater rate than their bodies are capable of coping with.

Regardless of how they were raised, all animals farmed for food meet the same fate at the slaughterhouse. This includes the millions of calves and male chicks who are killed every year as ‘waste products’ of milk and egg production and the animals farmed for their milk and eggs who are killed at a fraction of their natural lifespan. Choosing a vegan diet is a daily demonstration of compassion for all these creatures.

Plant-based diets only require around one third of the land and water needed to produce a typical Western diet. Farmed animals consume much more protein, water and calories than they produce, so far greater quantities of crops and water are needed to produce animal ‘products’ to feed humans than are needed to feed people direct on a plant-based diet. With water and land becoming scarcer globally, world hunger increasing and the planet’s population rising, it is much more sustainable to eat plant foods direct than use up precious resources feeding farmed animals. Farming animals and growing their feed also contributes to other environmental problems such as deforestation, water pollution and land degradation.

There are mouth-watering plant-based dishes from around the world: from India, vegetable curries and dhals; from the Far East, tofu stir fries; from Italy pastas and salads; from Turkey, hummus and babaghanoush; and from Mexico beans and tortillas… the list goes on! Many familiar foods have vegan versions - vegans can enjoy pizza, vegan sausage and mash, casseroles and even chocolate cake. The variety of vegan food available in shops and restaurants is growing all the time – eating a vegan diet has never been easier.

Choosing to live a life free from animal products means choosing a path that is kinder to people, animals and the environment. In fact, there are so many good reasons to reject meat, eggs and dairy products and so many delicious animal free alternatives that the real question is not ‘why vegan?’ but ‘why not?’.

The practice of cock fighting, though illegal, is a tradition going back several centuries, and thus difficult to stamp out. Cock fights, like other illegal animal fights, take place surreptitiously.

Cock fights usually result in the death of one, if not both roosters. Handlers place two roosters in a pit. These roosters, armed with sharp steel projections called gaffs, then proceed to peck and maim one another with their beaks and with the weapons that have been imposed upon them. The pit allows roosters no opportunity to escape. Although they have been bred to fight, the animals often become tired, incapable, and suffer severe injuries.

Spectators viewing the fights bet large sums of money. The handler of a winning rooster often makes a big profit. Handlers sometimes give roosters steroids or methamphetamine to make them fight harder and faster.

Although birds in a flock will often fight over pecking order, these battles rarely result in injury. Only birds that have been bred and provoked to fight will inflict the serious injuries seen in cock fighting. Children often witness this cruel spectacle. Because adults bring children to fights as a form of cultural initiation, kids may come away from fights with an insensitivity to violence against animals. Studies have shown that violence against animals is a precursor to violence against humans.

While the United States has a long tradition of cock fighting, as do several Asian cultures, cock fighting should be stopped because of the cruel imposition of violence and death on the animals involved, and for the mental health of children who may attend such fights.

Always boycott all forms of animal entertainment. Report cock fighting to local, state and federal authorities. Educate others on the issue.

The methods used to turn duck and goose livers into the "delicacy" known as pâté de foie gras are anything but delicate. Foie gras is a French term meaning "fatty liver" and it is produced by force-feeding birds. The ducks and geese force-fed for foie gras are compelled to consume much more high-energy food—mostly corn—than they would eat voluntarily. This damages their liver and often kills them.

The Scientific Committee on Animal Health and Welfare for the European Union found many examples of abuse as a result of force-feeding, including:

Ducks and geese are social animals who suffer when confined in individual cages. The confinement also can lead to lesions of the sternum and bone fractures, as well as foot injuries from the cage floors. Ducks and geese also suffer when they're not allowed enough water to swim and preen, which they do naturally in the wild.

Originally, all foie gras came from France, but now the United States has gotten into this cruel niche industry.

Refrain from eating foie gras.

The next time you go into a store or restaurant that sells foie gras, please let them know that a product that comes from force-feeding ducks and geese is more than you can stomach.

A vegan eating pattern is a healthy, responsible and humane option for you, the planet and animals. The key is to consume a variety of foods and the right amount of foods to meet your calorie and nutrient needs.

Your protein needs can easily be met by eating a variety of plant foods. Sources of protein for vegans include beans and peas, nuts, and soy products (such as tofu, tempeh).

Calcium is used for building bones and teeth. Sources of calcium for vegans include calcium-fortified soymilk (soy beverage), tofu made with calcium sulfate, calcium-fortified breakfast cereals and orange juice, and some dark-green leafy vegetables (collard, turnip, and mustard greens; and bok choy).

Many popular main dishes are or can be vegan — such as pasta with marinara or pesto sauce, veggie pizza, vegetable lasagna, tofu-vegetable stir-fry, and bean burritos.

For barbecues, try veggie or soy burgers, soy hot dogs, marinated tofu or tempeh, and fruit kabobs. Grilled veggies are great, too!

Include Beans and Peas 

Because of their high nutrient content, consuming beans and peas is recommended for everyone. Enjoy some vegetarian chili, three bean salad, or split pea soup. Make a hummus filled pita sandwich.

A variety of vegan products look — and may taste — like their non-vegan counterparts but are usually lower in saturated fat and contain no cholesterol. For breakfast, try soy-based sausage patties or links. For dinner, rather than hamburgers, try bean burgers or falafel (chickpea patties).

Most restaurants can make vegan modifications to menu items by substituting meatless sauces or nonmeat items, such as tofu and beans for meat, and adding vegetables or pasta in place of meat. Ask about available vegetarian options.

Choose unsalted nuts as a snack and use them in salads or main dishes. Add almonds, walnuts, or pecans instead of cheese or meat to a green salad.

Vegans can choose fortified foods such as cereals or soy products, or take a vitamin B12 supplement if needed. Check the Nutrition Facts label for vitamin B12 in fortified products.