Farm animals - Sheep http://www.ciwf.org.uk/farm_animals/sheep/default.

aspx

ABOUT SHEEP
One of the first farmed animals, reared for
thousands of years for meat and milk. Read
about how sheep and lambs are farmed today.

There are over 1 billion sheep worldwide. The

greatest numbers are farmed in Asia and
Africa. Sheep are kept for meat, lamb and
mutton, and for milk.

Sheep are prey animals, largely defenceless

Sheep on a farm
against predators and naturally nervous and
easily frightened. They flock together for
safety. Sheep have a ‘flight zone’ – the distance they keep from others - which
varies depending how wild the sheep are.

Lambs are very independent at birth and form

strong bonds with their mothers, recognising
each other by their bleats.

Sheep are surprisingly intelligent, ranking with

cattle, just below pigs. They are able to
recognise and remember up to 50 sheep faces
and those of familiar humans.
Strong maternal bond
Where do sheep come from?
Sheep originate from wild sheep. They were one of the first domesticated animals,
farmed since about 9,000 BC. Over the years of domestication, sheep have
developed more wool and less hair and developed bla ck, white and spotted
varieties. Domesticated sheep also have a smaller brain than the original wild
sheep.

Sheep farming today

Most sheep are farmed outdoors in extensive systems, with less than 1% kept in
intensive systems (although this is still several million animals). Housing is generally
reserved for lambing, fattening of some lambs and for milking sheep.

Although the vast majority of sheep are not intensively farmed, there are still
significant concerns for sheep and lamb welfare.

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Welfare issues for sheep and lambs http://www.ciwf.org.uk/farm_animals/sheep/welfare_issues.aspx

WELFARE ISSUES FOR SHEEP

The main welfare issues affecting sheep are from mutilations, transport and illness
caused by disease. The health problems of sheep are largely treatable or
avoidable with good grazing, breeding and stockmans hip. In some areas the trend
towards so-called ‘easy-care’ larger flocks with fewer shepherds is raising concern
that reduced supervision may affect lamb mortality and sheep welfare.

Mutilations
Lambs are routinely subjected to painful mutilations. The Farm Animal Welfare
Council (FAWC) states that castration and tail docking of lambs “should not be
undertaken without strong justification".

Castration
Many male lambs are castrated to prevent
breeding, aid fattening and reduce aggression.
Lambs are usually castrated by applying a tight
ring, clamp or surgery. This is normally done
without anaesthetic.
Male lamb castration -
Tail docking anaesthetic rarely used.
It is common for lambs to have their tails
docked. This is partly to prevent the accumulation of faeces around the tail and
reduce lesions and infections from flies. However, evidence shows that tail-docking
is not necessary to maintain the health and welfare of lambs. Tail-docking is carried
out with a knife, hot iron or tight ring around the tail.

Mulesing
Mulesing is the surgical removal of sections of
skin from around the tail of a sheep, usually
with no anaesthetic. Mulesing is performed on
around 80% of Merino wool-producing sheep
in Australia to reduce the incidence of flystrike
– lesions and infections caused by blowflies.
Anaesthetics and anti-inflammatories would
significantly reduce pain while closer
inspections of flocks, use of chemicals and Sheep mulesing, again without
breeding could reduce the use of mulesing anaesthetic mostly
altogether. Mulesing is already being phased
out in New Zealand and will begin to be phased out in Australia from 2010.

Ewes and lambing

The health and welfare standards adopted on many sheep farms during the lambing
period are seriously inadequate. In the UK, up to 4% of ewes die at lambing. Many
ewes also die during winter and spring because of poor body reserves to cope with
winter and inadequate grazing. Many lambs are aborted or stillborn or die through
disease, exposure and starvation. In the UK, as many as 15% of lambs do not
survive.

Transport
Live sheep and lambs are frequently
transported on long journeys around the world.
For example, each year, around 1.5 million
sheep and lambs as young as four weeks old,
are sent to Italy for slaughter from Hungary,
Romania, Poland and Spain. On EU journeys
legislation is frequently ignored with animals
not given the rest, food and water required.
Sheep are regularly transported in
overcrowded trucks with insufficient headroom.
In hot weather overcrowding can contribute to
poor ventilation and sheep are often unable to
access or use drinking devices.

These issues can be avoided by choosing

choosing higher welfare alternatives.
Australia exports millions of
sheep every year

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sheep every year

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Higher welfare alternatives when buying lamb or mutton http://www.ciwf.org.uk/farm_animals/sheep/higher_welfare_alternatives.aspx

HIGHER WELFARE ALTERNATIVES

Most sheep are farmed in extensive systems,
outdoors on pasture with housing for lambing,
fattening and milking. However several million
sheep are housed permanently indoors. When
buying lamb, unless the label says ‘grass fed’
or ‘access to pasture’ sheep may have had no
outdoor access. Organically farmed sheep
graze on pasture throughout the grazing
season.

Good stockmanship with good grazing

regimes and strong breeds help ensure ewes
remain healthy and improves lamb survival.
Smaller numbers of sheep cared for by more Sheep with lambs in organic
shepherds allows proper supervision of the system
animals’ health and welfare.

Effective anaesthesia can be used to reduce the pain caused by mutilations such
as castration, tail-docking and mulesing. Many of these mutilations are
unnecessary and are not carried out in the highest welfare systems.

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Compassion in World Farming - Cows http://www.ciwf.org.uk/farm_animals/cows/default.aspx

ABOUT COWS
Where do cattle come from?
Cattle were domesticated as long ago as the
Neolithic age and have been kept as livestock
ever since for their meat, milk and hides.

Historically there was less distinction between

dairy cattle and beef cattle, with the same
breeds used for both milk and meat. However,
in the developed world today farmers generally
keep either beef or dairy cattle. Through
generations of selection, dairy breeds, such as
the Holstein-Friesian, are bred specifically to
produce very high volumes of milk.

The calves of dairy and beef cows are likely to American cattle ranch
have very different lives. Beef calves are © Compassion in World
generally slaughtered for beef after one to two Farming / Martin Usborne
years. Female dairy calves are usually reared
on for milk production. However, male dairy calves are usually considered surplus
to requirements by the dairy industry and are often shot at birth. Some male dairy
calves are reared for veal.

Beef cattle tend to lead a largely natural life, with most grazing outdoors on grass.
However there are specific welfare concerns for dairy cows and calves.

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Compassion in World Farming - Dairy cows http://www.ciwf.org.uk/farm_animals/cows/dairy_cows/default.aspx

ABOUT DAIRY COWS

Dairy farming has been part of agriculture for thousands of years. Dairy cows are
bred specifically to produce large quantities of milk.

Dairy cows are required to give birth to one calf per year to continue producing
milk. They are usually artificially inseminated within three months of giving birth.

These high milk producing cows are only productive for an average of 3 years,
after which they are culled and the meat is normally used for beef.

COMMERCIAL DAIRY
SYSTEMS

Commercial dairy cows are

kept in herds that can vary
in size from fewer than five
cows to several thousand in
large commercial farming
systems.

Footage from a zero grazing system in the UK

Global milk production

There are around 240 million cows producing milk across the world. Europe is the
largest milk producer and has about 25 million dairy cows. This compares with 10
million in North America and 6 million in Australia and New Zealand. Milk production
is also on the increase in South-East Asia, including countries not traditionally
noted for their milk consumption, such as China.

Higher milk yield

Over the last fifty years, dairy farming has become more intensive to increase the
amount of milk produced by each cow. Extreme dairy breeds such as the Holstein-
Friesian, the breed most common in the UK, Europe and the USA have been bred
to produce very high yields of milk. Around 22 litres per day is typical in the UK.
This is an increase of 30% on ten years ago. The yield in the US is even higher at
up to 30 litres per day. If they were producing just enough to feed their calves, as
nature intended, this would be about 4 litres a day.

Grazing and housing

In the UK most dairy cows still have access to grazing on pasture for part of the
day in summer, but more cows are being kept indoors for longer, or even all year
round. This is known as ‘zero grazing’, and is increasingly used in North America
and parts of the UK for large and high yielding herds.

Where they do not have access to pasture, cows are often housed in sheds. Some
sheds have outdoor yards.

Intensive dairy farming results in an increasing number of welfare problems for

dairy cows.

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WELFARE ISSUES FOR DAIRY COWS

Given a natural healthy life, cows can live for twenty years or more. High yielding
dairy cows will last for only around a quarter of that time. They are usually culled
after three lactations because they are chronically lame or infertile.

Lameness, mastitis and infertility

Milk is heavy and a dairy cow may be carrying several extra kilos of milk in her
udders. This can force her hind legs into an unnatural position, making walking
difficult, and can result in moderate or severe lameness. It can also make standing
and lying down difficult and uncomfortable.

Mastitis is a painful udder infection that is prevalent among dairy cows. In a herd of
100 cows in the UK, there could be as many as 70 cases of mastitis every year on
average. Housing cows for long periods increases the prevalence of mastitis.

Infertility among high yielding dairy cows is increasing. It has been linked to stress,
poor condition and the demands of high milk production on the cow’s general
health.

Housing
Cows kept indoors have less opportunity to act naturally and exercise. Poor
ventilation and high humidity increase the risk and spread of infection. These
factors are likely to have an adverse effect on their health.

Hard concrete flooring can cause foot damage and is more painful for lame cows
to stand and walk on. Zero-grazing systems have been linked to increased
lameness.

Some herds, including a number in the UK, are kept on bare slatted floors. These
are uncomfortable for the cows to walk, stand or lie down on.

Diet
The diet of high yielding cows has relatively little fibrous content and is
inappropriate for their type of digestive system. This leads to acidity in the part of
the stomach, known as the ‘rumen’. This can lead to acidosis and painful lameness
from laminitis.

In the US, dairy cows are still given growth hormones to increase milk yield. This is
illegal in the EU.

Surplus dairy calves

In commercial farming, nearly all calves are taken away from their mother shortly
after birth. This causes severe distress to both the cow and the calf. This has
long-term effects on the calf’s physical and social development.

In the UK, the majority of surplus male dairy calves are either shot at birth or sold
on for rearing in Europe. Calves are vulnerable at this age and are not well-adapted
to cope with the stress of long distance transport.

Slaughtering dairy cows

When dairy cows come to the end of their productive life, they are often
transported long distances. This is because few slaughterhouses deal with the low
grade meat they provide.

There are more humane alternatives that take into account the welfare of the cow.

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HIGHER WELFARE ALTERNATIVES

THE ORGANIC DAIRY

FARM

Dairy cows that are allowed

to graze on pasture land, in
small herds that are housed
in well ventilated, straw-
bedded sheds have a
better quality of life.

They are often healthier and

can live a longer productive
life.

Many of these requirements

are met by farms with
Footage from an organic dairy farm in the UK organic dairy accreditation.

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Compassion in World Farming - Veal calves http://www.ciwf.org.uk/farm_animals/cows/veal_calves/default.aspx

ABOUT CALVES REARED FOR VEAL

Veal is the meat from calves, mostly pure-bred
male dairy calves.

In many countries, including the UK, veal

production is closely linked to the dairy
industry; male dairy calves cannot produce
milk and are often considered unsuitable for
beef production.

If not used for veal, male dairy calves are

generally considered a waste product. Within Traditional veal crate, now
the EU, thousands of calves are shot at birth; banned in EU
even more are transported to veal farms –
some on journeys lasting 50 hours or more.

Veal production on the continent

Although not common in the UK, veal farms are widespread on the continent.
Around six million calves are reared for veal within the EU every year. The biggest
EU producers are France (1.6 million calves), the Netherlands (over 1.3 million
calves) and Italy (over 870,000 calves).

Although the veal crate was banned across the EU in January 2007, Compassion is
concerned about the welfare issues surrounding standard EU white and rosé veal
production.

Veal production in the UK

When produced under the best conditions, veal does not need to be a cruel meal
and there are several higher welfare alternatives.

Calves reared to UK standard are provided with bedding and younger calves
receive double the amount of fibrous food compared to continental veal calves.
Older UK calves have greater space allowance than stipulated in EU law. Their diet
must provide a minimum amount of iron equal to the EU minimum.

Unfortunately, very few calves are reared for veal in the UK due to low demand for
this meat. As a result, a large number are killed shortly after birth and many others
are exported to the continent to be reared for veal*.

* Calf exports from the UK are currently suspended due to an industry-led import ban of British
calves. This is due to fears over bovine TB.

Compassion’s Calf life – wanted not wasted campaign calls for a consumer
boycott of low welfare veal from the continent, and for UK calves to be reared in
the UK to UK standards. Compassion believes this is a better alternative than
exporting young UK calves for continental veal production.

INTENSIVE VEAL IN EU

Since the ban on veal

crates was introduced in
January 2007, calves up to
eight weeks old may be
kept in individual pens,
where they can turn around
and be in contact with other
calves.

After this, they are reared in

groups of up to 80 calves,
often in sheds with a
wooden slatted floor.
Small group, housed on slatted floor

Crates
Narrow veal crates cause tremendous suffering to calves. The situation has
improved in recent years – they are now illegal in the UK and the EU – but are still
in use in other parts of the world, including the US.

To keep the flesh pale, calves are typically fed an unhealthy diet of milk with no, or

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WELFARE ISSUES FOR EU VEAL CALVES

Although the veal crate was banned across the EU in January 2007, Compassion
has welfare concerns about standard EU white and rosé veal production.

White veal
Most of the veal produced on the continent is ‘white veal’: meat from calves aged
eight months or less, fed a low-iron milk based diet. This diet is designed to keep
their flesh pale in colour.

These calves are reared in groups from when they are around eight weeks old. The
size of the groups range from a few calves up to 80, and minimum space
allowances per calf are laid down by law.

However, calves need enough space to lie down and stand up, groom themselves,
move around, explore and interact socially. The EU Scientific Panel on Animal
Health and Welfare is concerned that calves reared to EU standard are not given
enough space to satisfy their animal behavioural needs.

The calves are typically housed on wooden slats and there’s no requirement for
bedding material after the first two weeks. Fully slatted floors can make standing
and lying down extremely uncomfortable for calves. They can cause food injuries
and lameness.

By law, their diet must include a daily minimum of fibrous feed from the age of two
weeks in order to enable the calf’s rumen – an important part of their digestive
system – to develop normally, and the diet must provide a minimum amount of
iron.

Again, evidence shows that the EU minimum iron requirement may be too low for
full health and robustness. Anaemia damages the immune system and causes
calves to be weak, lethargic and probably feel unwell.

Additionally the iron levels in calves’ blood are usually not monitored closely
enough and it is likely that some individual calves have blood iron well below the
minimum level required by law.

Rosé veal
Meat from calves slaughtered when they are between eight and 12 months old, is
usually called ‘rosé’ veal. In the UK, this meat is sold as beef and a number of EU
countries label this as ‘young beef’.

Calves reared for rosé veal are generally fed a more normal diet without restriction
of iron intake. Although these calves have a healthier diet, they may still be reared
in low welfare systems. For example, most of the rosé veal produced in the
Netherlands is from calves reared in barren systems without bedding.

Some rosé veal is produced in high welfare systems. For example, a significant
proportion of rosé veal produced in France is from the suckler herd.

Transport
Every year, almost one million calves are transported on very long journeys across
Europe, although evidence shows that young calves are particularly vulnerable to
the stresses of handling and transport. They are unable to regulate their body
temperature to cope with the extremes of heat and cold during long journeys.

They often suffer bruising and weight loss as a result of the discomfort of
transportation and lack of space and comfortable bedding.

The longer the distance the greater the stress; many calves become ill or die after
they arrive at the rearing farms.

Crates
Banned within the EU, narrow veal crates are still used in the US and many other
countries. These make it impossible for calves to turn around and many are tied by
the neck.

In order to keep their flesh pale and tender, the calves are fed on an unhealthy diet
of milk or milk replacer, without any solid food. Calves become seriously anaemic
due to the lack of iron and their rumen does not develop properly due to the lack of

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due to the lack of iron and their rumen does not develop properly due to the lack of
solid and fibrous food.

Public pressure to end the use of veal crates on animal welfare grounds has
resulted in some major US veal producers starting to phase out veal crates and
some US states have voted to make them illegal.

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HIGHER WELFARE ALTERNATIVES

Extensive outdoor or indoor production
In these systems, calves are reared in small groups in straw-bedded barns. They
are provided with adequate space allowance per calf and may have access to the
outdoors. They are fed a normal diet for growing calves, without restriction of iron
intake and solid food.

In the best systems, such as many organic systems, the calves are able to suckle
from an older cow retired from the dairy herd. These systems provide greater
comfort, reduced risk of injury and better opportunities for natural behaviour, social
interaction and exercise.

Suckler herds

VEAL FROM SUCKLER

HERDS

In this system, calves are

reared with their mothers in
the suckler herd and may
be weaned before
slaughter. This system is
capable of providing the
highest level of welfare for
calves reared for veal as
they are neither separated
from their mother nor
transported to rearing
farms.
Organic veal calves with nurse cows and straw
bedding

Calves in reared in suckler herds have the health and psychological benefits of
suckling from their mother, a normal diet and increased opportunities for natural
behaviour, social interaction and exercise.

RSPCA’s Freedom Food™

Calves reared to Freedom Food standards are group housed in deep straw-
bedded barns. They have greater space allowance and their diet must prevent
anaemia and any mineral or vitamin deficiency. They receive more iron than
minimum UK legal requirements and unweaned calves must have unlimited access
to grass or a minimum amount of fibrous feed.

UK standard
Calves reared to UK standard are provided with bedding and younger calves
receive double the amount of fibrous food compared to continental veal calves.
Older UK calves have greater space allowance than stipulated in EU law. Their diet
must provide a minimum amount of iron equal to the EU minimum.

Compassion’s Calf life – wanted not wasted campaign calls for a consumer
boycott of low welfare veal from the continent, and for UK calves to be reared in
the UK to UK standards. Compassion believes this is a better alternative than
shooting calves at birth or exporting them to continental veal production.

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Compassion in World Farming - Chickens http://www.ciwf.org.uk/farm_animals/poultry/default.aspx

ABOUT CHICKENS
There are more chickens in the world than any
other bird. In fact, more than 50 billion chickens Where do chickens
are reared annually as a source of food, for come from?
both their meat and their eggs.

Chickens farmed for meat are called broiler

chickens, whilst those farmed for eggs are
called egg-laying hens.

The natural life of chickens

Chickens are gregarious birds and live
together as a flock with a distinct hierarchy or
“pecking order.” They would naturally spend
their day foraging for food, scratching the
ground looking for insects and seeds.
The chicken is believed to be
When a cockerel finds food, he may call the descended from the wild red
hens to eat it by clucking in a high pitch and jungle fowl of south-east Asia.
picking up and dropping the food. This
behaviour can also be seen in mother hens, calling their chicks.

Chickens tend to range widely, using the cover of trees and vegetation for safety
from predators.

Life on some farms and small-holdings is just like that. Unfortunately, the vast
majority of the 50 billion chickens reared each year experience intensive farming
methods.

The reality of life on the farm

Different methods are used for producing meat chickens and egg-laying hens.

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Farm animals - Meat chickens http://www.ciwf.org.uk/farm_animals/poultry/meat_chickens/default.aspx

MEAT CHICKENS
Back in 1950, chicken was such a treat that most British people ate less than a kilo
in a whole year. Now, we eat almost 2 kg per month (23kg in a year on average).

Live fast, die young

Chickens will naturally live for 6 or more years. Under intensive farming methods, a
meat chicken will live less than six weeks before slaughter.

Free-range chickens will usually be slaughtered at 8 weeks and organic at around

12 weeks.

Intensive farming

IN THE CHICKEN SHED

Intensive production
methods typically keep
meat chickens
inovercrowded conditions
where many of their natural
behaviours cannot
beexpressed.

Their ability to exercise,

forage for food, dust-bathe
and perch are restricted.

This causes chickens

serious physical
Undercover inside a typical, intensive shed in the UK andpsychological
discomfort.

There are a number of welfare issues for meat chickens.

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WELFARE ISSUES FOR MEAT CHICKENS

Around 70% of chickens raised for meat globally are raised in intensive industrial
farming systems. This includes the majority of chickens in the UK, Europe and the
US as well as rapidly increasing numbers in developing countries.

Intensively farmed chickens are bred to reach their slaughter weight in less than 6
weeks. This is half the time it would take traditionally. Their short lives are spent in
overcrowded sheds with no access to the outside.

Inside the intensive chicken shed

Broiler sheds are generally bare except for water and food points, with no natural
light. There is litter on the floor to absorb droppings which is not usually cleared
until the chickens are gathered for slaughter.

The air can become highly polluted with ammonia from the droppings. This can
damage the chickens’ eyes and respiratory systems and can cause painful burns
on their legs (called hock burns) and feet.

It can get very hot inside the sheds, especially in summer. If the ventilation system
fails, thousands of birds can die of heat stress.

Fast growth

LAME CHICK

Chickens bred for fast

growth have a high rate of
leg deformities because
they cannot support their
increased body weight.

WARNING

This footage shows

potentially upsetting scenes
of animal suffering.

Undercover footage of a lame chicken

Because they cannot move easily, the chickens are not able to adjust their
environment to avoid heat, cold or dirt as they would in natural conditions.

The added weight and overcrowding also puts a strain on their hearts and lungs. In
the UK alone, up to 19 million chickens die in their sheds from heart failure each
year. Across the EU, this figure could be as much as 121 million.

Overcrowding
Tens of thousands of birds can be housed in each shed. The 2007 EU Directive
allows the equivalent of 19 birds per square metre. This means that each bird has
less floor space than the size of an A4 sheet of paper.

Chickens in overcrowded sheds lack exercise, are disturbed or trodden on when

they are resting, have less and less space to move as they grow larger and may
find it more difficult to reach food and drink if they are lame. They are unable to
forage as they would naturally. Crowding is also likely to lead to more air pollution,
increased heat stress and foul litter.

Feed restriction of breeders

Some chickens are allowed to live until sexual maturity in order to breed. Their food
intake is often severely restricted otherwise their fast growth would damage their
health. These chickens can be stressed, frustrated and chronically hungry as a
result.

Catching, transport and slaughter

Before transport to slaughter, broilers are usually deprived of food for many hours.
Catching, crating and transport are stressful and can result in bruising and other
injuries. Around 20 million chickens per year are already dead by the time they
arrive at EU slaughterhouses.

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arrive at EU slaughterhouses.

At the slaughterhouse, chickens are typically hung by their feet on shackles whilst
conscious, which is likely to be painful, particularly as leg problems are common.
The birds are usually stunned by being dipped, head first, into an electrified water
bath before their throats are cut. This stunning is often ineffective: the struggling
birds sometimes raise their heads and miss the water, resulting in fully conscious
birds having their throats cut.

There are more humane alternatives to intensive chicken farming.

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HIGHER WELFARE ALTERNATIVES

The following systems offer significantly higher welfare for meat chickens.

Free-range and organic systems

FREE TO RANGE

Free-range and organic

chickens have access to
fresh air and green spaces.

The environment can be

improved by adding trees
and shrubs for cover and
shelter.

Footage from a free-range chicken farm

Standard free-range
In these systems, the chickens are given
continuous access to an outdoor range during
the daytime and sheds where they are housed
at night. Free-range chickens grow more slowly
than intensive chickens. They live at least 56
days. In the EU each chicken must have one
square metre of outdoor space.

The benefits are a reduced growth rate and

Free-range meat chickens
opportunities for natural behaviour such as
pecking, scratching, foraging and exercise
outdoors, as well as fresh air and daylight. Because they grow slower and and have
opportunities for exercise free-range chickens have better leg and heart health and
a much higher quality of life.

Organic
In organic systems, chickens are also free-range. Organic chickens are slower
growing, more traditional breeds and live typically for around 81 days. They grow at
half the rate of intensive chickens. They have a larger space allowance outside (at
least 2 square metres and sometimes up to 10 square metres per bird).

Higher welfare indoor

In these systems, such as Tesco Willow Farm and Co-op Elmwood, chickens are
kept indoors but with more space (around 12 to 14 birds per square metre). They
have a richer environment: they may have natural light and straw bales to
encourage natural behaviour like foraging and perching. Importantly, the birds may
also have a slightly slower growth rate.

RSPCA Freedom Food birds grow significantly more slowly, living for up to two
weeks longer than intensively farmed birds.

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Compassion in World Farming - Egg laying hens http://www.ciwf.org.uk/farm_animals/poultry/egg_laying_hens/default.aspx

EGG LAYING HENS

Going to work on an egg may be out of fashion, but we do eat one egg
approximately every other day. In total, the UK alone consumes over 29 million
eggs per day.

High production values

Laying hens have been bred for egg laying. Some hens can produce over 300 eggs
a year. Chickens will naturally live for 6 or more years but after 12 months, the
hen’s productivity will start to decline. This is when most commercial laying hens
are slaughtered.

Intensive farming

INSIDE THE BATTERY

CAGE

Battery cage eggs come

from hens kept in small
cages where their natural
behaviours cannot be
expressed.

They are prevented from

foraging for food, nesting,
roosting and dust-bathing.

This causes hens extreme

physical and psychological
discomfort.
Undercover footage of battery cage hens in the UK

There are a number of welfare issues for egg laying hens.

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Welfare issues with egg laying hens http://www.ciwf.org.uk/farm_animals/poultry/egg_laying_hens/welfare_i...

WELFARE ISSUES FOR EGG LAYING HENS

It is estimated that over 60% of the world’s eggs are produced in industrial
systems, mostly using battery cages, including over three quarters in the EU.

Battery cages
In Europe, a battery cage typically holds 5 hens with a legal space allowance per
bird of less than an A4 sheet of paper. The height of the cage is only just enough to
allow the hen to stand upright. In the US,the space allowance per hen is even lower.

The cages usually have a sloping wire mesh floor and are kept in rows stacked in
several tiers. Each unit holds thousands of hens this way. They are typically kept in
closed sheds that are artificially lit and ventilated.

Caged hens may never experience natural light or fresh air and do not leave their
cages until they are taken for slaughter.

Enriched cages
The barren battery cage is currently scheduled to be banned in the EU from 01
January 2012. However, the use of ‘enriched’ cages will remain legal. These cages
have slightly higher minimum space requirements but this is still less floor area than
an A4 sheet of paper. Each cage can house from less than 10 up to 60 or more
hens. They have to provide nest boxes, litter, perch space and ‘claw shortening
devices.’

Enriched cages provide some improvement but they are still overcrowded and
restrict the hen’s movement, preventing natural behaviour.

Brittle bones
Modern commercial hens have been bred to produce very high numbers of eggs.
This depletes the hen’s store of calcium and can result in high levels of
osteoporosis (brittle bones) and fractures. Restricted movement can also
contribute to osteoporosis.

Several tiers of crowded cages make inspection difficult and injured birds may be
left to die unnoticed.

Feather pecking
Battery hens often lose a large proportion of their feathers due to damage from the
sides of the cage and pecking from other hens. To prevent feather pecking, battery
chicks often have part of their beaks cut off, without anaesthetic. De-beaking will
become illegal in the UK from January 2011.

Salmonella
Recent surveys have found that caged hens are more likely than free-range hens to

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Welfare issues with egg laying hens http://www.ciwf.org.uk/farm_animals/poultry/egg_laying_hens/welfare_i...

Recent surveys have found that caged hens are more likely than free-range hens to
be infected with salmonella.

There are alternative methods of egg production that do not require the hen to
endure the suffering of cages.

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Higher welfare alternatives for egg laying hens http://www.ciwf.org.uk/farm_animals/poultry/egg_laying_hens/higher_we...

HIGHER WELFARE ALTERNATIVES

Cage-free egg production includes barn, free-range and organic systems. In the
UK, free-range systems are the most popular of the non-cage alternatives,
accounting for around 28% of all eggs, compared to 4% in barns and 6% organic.

Free-range and organic systems

ORGANIC LAYING HENS

Systems like this allow the

hens access to daylight and
fresh air.

They can perform their

natural behaviours such as
walking, running, roosting,
dust-bathing and foraging
for seeds and insects.

Free-range laying hens in the UK

In free-range systems, hens are housed to a similar standard as the barn or aviary.
In addition, they have constant daytime access to an outside range with vegetation.
In the EU each hen must have at least 4 square metres of space.

Organic systems allow the hens even more space and beak trimming is usually not
permitted. According to Soil Association regulations, each hen is allowed a
minimum of 10 square metres of space.

Barns and Aviaries

The hens are kept in sheds using the floor
space only, or have several tiers of platforms
or perches. In Europe, floor space is limited to
9 hens per square metre. For some existing
systems, 12 hens will be allowed up to the end
of 2011.

The advantage of this system is that it allows

the hens much greater freedom of movement.
They can stretch, flap their wings and fly. They The sheds also provide nest
can also perform other natural behaviours such boxes and litter on the floor.
as pecking, scratching and laying their eggs in
a nest.

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Compassion in World Farming - Pigs http://www.ciwf.org.uk/farm_animals/pigs/default.aspx

ABOUT PIGS
Pigs have always suffered from a bad press. Despite their reputation for gluttony
and dirtiness, a lesser known quality is their intelligence.

Where are pigs from?

Pigs are believed to have been domesticated
from wild boar as early as 9000 years ago.
Their adaptable nature and diet allowed early
humans to domesticate them much earlier than
other forms of livestock, such as cattle.

They were originally native to Europe and

parts of Asia but have, over the centuries,
been introduced to many parts of the world.
Most pigs live as livestock, but some have
become feral, having escaped from farms or
been deliberately introduced into the wild for
hunting. Some breeds of pig, such as the Piglet: foraging for food
Asian pot-bellied pig, are kept as pets.

The natural life of pigs

VERY FREE RANGE

PIGS!

Pigs are naturally

omnivorous and will eat
both plants and small
animals.

In the wild they will forage

for leaves, grass, roots,
fruits and flowers.

Because of their foraging

abilities, and an excellent
sense of smell, pigs are
used to hunt truffles in
These free-range pigs have a great amount of some parts of Europe.
freedom

This level of freedom to express their natural behaviour is not the experience of
most pigs today.

Pig farming today

Around 1.3 billion pigs are slaughtered annually for meat worldwide. The majority of
these are in East Asia, particularly China, which rears half of the world’s pigs. This
is followed by the EU, North America and Brazil. The majority of pigs are reared
for meat and a smaller number are kept for breeding.

Whilst some pigs are kept free-range and in back yards in many developing
countries, at least half of the world’s pig meat is produced from intensive systems.

INTENSIVE PIG FARMING

In these systems, pregnant

sows are often confined in
narrow crates, unable to
move freely.

The piglets reared for meat,

are often mutilated, without
anaesthetic, and kept in
dimly lit concrete sheds
without bedding.

WARNING

This footage shows

Undercover footage from Eastern and Southern potentially upsetting scenes
Europe of animal suffering.

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Compassion in World Farming - Welfare issues http://www.ciwf.org.uk/farm_animals/pigs/welfare_issues/default.aspx

WELFARE ISSUES FOR PIGS

In much of the world it is common for a pregnant sow to be kept in a sow stall (also
called a gestation crate) for the whole of her 16 week gestation period. A sow stall
is a metal crate or cage, usually with a bare slatted floor, which is so narrow that
the sow cannot turn around and can only stand up and lie down with difficulty.

Sow stalls

UNNATURAL
CONDITIONS

Pregnant sows kept indoors

in sow stalls have no
access to the outdoors and
are deprived of normal
movement and activity.

In natural conditions, sows

live in small groups with
their young. They spend
much of their day foraging
and rooting for food.

WARNING
Sow stalls still in wide use across EU
Potentially upsetting
See more in our detailed EU pig investigation
scenes of animal suffering.

Sow stalls are illegal in Sweden and the UK. From 2013, they will be banned across
the EU, except for the first 4 weeks of gestation. They are being phased out in
certain states in the US and in New Zealand and Australia. A number of food
producing companies are starting to phase them out voluntarily on animal welfare
grounds, due to consumer pressure.

A bare sow stall prevents nearly all natural activity and interaction with other pigs.
Scientific research shows that gestation crates cause physical and psychological
suffering to sows, including lameness due to weaker bones and muscles, abrasion
injuries, cardiovascular problems, digestive problems and urinary tract problems.

Sow stalls also increase abnormal behaviour such as sham chewing and bar-biting,
indicating severe frustration and stress, and sows in crates can exhibit behaviour
likened to clinical depression.

Feed is often restricted during pregnancy, causing chronic hunger and increasing
the level of frustration.

Farrowing crates

THE FARROWING CRATE

Shortly before she is due to

give birth (farrow), a sow is
typically moved to a
farrowing crate.

This is similar to a sow stall

except that there is
additional space for the
piglets. Bars, to prevent
crushing, keep the piglets
out of the sow's lying area.

Piglets are weaned at about

3 to 4 weeks and even
Most intensive systems use farrowing crates
earlier in some countries.
See more in our detailed EU pig investigation

Within a couple of weeks, the sow is inseminated again (often artificially) and starts
her next pregnancy in a sow stall. Commercial sows normally produce just over 2
litters a year with around 10-12 piglets per litter. She has a breeding lifetime of
about 3 years before being replaced and sold for slaughter.

Farrowing crates also severely restrict the sow’s movement and frustrate her

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Compassion in World Farming - Welfare issues http://www.ciwf.org.uk/farm_animals/pigs/welfare_issues/default.aspx

Farrowing crates also severely restrict the sow’s movement and frustrate her
strong motivation to build a nest before giving birth. They prevent the sow from
being able to get away from her piglets, for example if they bite her teats. It is
common for piglets to have their teeth cut down or clipped, without anaesthetic, to
minimise biting injuries.

Growing pigs
Growing pigs are often kept in barren, crowded and sometimes dark conditions on
slatted concrete floors without straw for bedding or rooting. These pigs have no
access to outdoors and will never experience fresh air or daylight. They are unable
to behave naturally and are likely to be bored and frustrated. They tend to fight and
to bite each other, sometimes causing severe injury.

In addition to tooth cutting, most piglets have their tails docked to discourage
biting. This is painful and leaves the tail tip permanently sensitive. Stress, illness
and conflict often result when piglets are abruptly weaned and mixed with unfamiliar
young pigs.

Most male piglets in Europe (but not in the UK) are castrated. In the Netherlands,
there is growing public pressure on the industry to cease the routine castration of
piglets, or, at the very least, for pain relief to be given.

Transport and slaughter

Pigs travel badly and are easily stressed by transport and by pre-slaughter
handling. They do not have sweat glands and are particularly susceptible to heat
stress during transport. Internationally, significant numbers of pigs die in transport
each year.

There are higher welfare alternatives for pig farming.

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Higher welfare alternatives when buying pork or bacon http://www.ciwf.org.uk/farm_animals/pigs/higher_welfare_alternatives.aspx

HIGHER WELFARE ALTERNATIVES

Higher welfare alternatives to intensive pig farming already exist and are
commercially successful.

FREE-RANGE SOW AND

PIGLETS

In the UK, pregnant sows

are kept in groups and are
often provided with straw
for bedding, rooting and
chewing.

Around 40% of UK sows

are kept free-range
outdoors and farrow in huts
on their range.

Free-range system in the UK

Higher welfare indoor systems

Pigs are kept in groups on solid floors with straw or other material for bedding and
rooting.

Although there is no access to the outdoors, there is greater opportunity for natural
behaviour, free movement within the pen orshed, less crowding, conflict, boredom
and tail-biting. Deep bedded systems allow foraging and comfort.

Sows may still give birth in farrowing crates, but in the better systems they give
birth in huts or pens.

Outdoor bred
Sows are kept free-range outdoors with huts for shelter and for having piglets.
There are no sow stalls or farrowing crates. The huts are provided with straw. At
weaning, the piglets are taken indoors and reared in extensive or intensive
conditions.

In these systems, sows have a higher quality of life and are able to act naturally by
building nests, rooting, wallowing and foraging. The piglets benefit from the
free-range conditions until they are weaned.

Outdoor reared
Piglets spend part but not necessarily all of their lives outside. Outdoor reared pigs
are usually, but not always, born outside, without crates or stalls.

Free-range
Whilst there is no legal definition of ‘free-range pork’ we believe this should mean
pigs who have permanent access to pasture: born outside (without stalls or crates)
and then reared outside throughout their lives.

FREE-RANGING PIGS

In the best free-range and

organic pig farms, the sows
and the growing pigs are
kept outside for most of
their lives.

The piglets stay with their

mothers for longer (up to 6
to 8 weeks), mixing of
unfamiliar pigs is reduced
and tail-docking is not used.

Pigs spend their lives more

like they would naturally.
Organic pig farming to high welfare standards

1 of 1 7/29/2010 1:26 AM
Compassion in World Farming - Swine flu http://www.ciwf.org.uk/farm_animals/pigs/swine_flu/default.aspx

SWINE FLU - IS FACTORY FARMING THE CULPRIT?

As the world faces the prospect of a flu pandemic,
Compassion in World Farming has called upon global
authorities to investigate the origin of this deadly virus.
Virologists have confirmed that the new virus originated in
pigs, raising concerns over the possible role of factory
farming methods in the development and spread of highly
pathogenic viruses.

As news of the virus broke, Compassion wrote immediately

to the United Nations Food and Agriculture Organisation Did intensive farming cause the
(FAO) and the World Organisation for Animal Health (OIE), latest threat of a flu pandemic?
demanding a thorough investigation – arguing that without a
clear understanding of the evolution of this deadly virus, and Links to commentary:
the role factory farming could play in its development, it
Sunday Herald:
would be impossible to prevent future pandemics. Article (03 May)

Philip Lymbery, Chief Executive of Compassion in World The Guardian:

Farming, said "This is clearly a serious situation. It makes Article (02 May)
good sense to question the wisdom of the large-scale factory HSUS interview on CNN:
farming of animals, which surely provides an ideal pressure- Watch the video (01 May)
cooker breeding ground for new and dangerous strains of
disease." New Scientist:
Article and blog (29 April)

Compassion is in prominent company in questioning the role Caroline Lucas, MEP:

of factory farming in the causation of disease. Scientists Guardian article (28 April)
have linked the human flu strain to that circulating in pig
The Times:
farms. Across the world, members of parliament, scientists, Article (28 April)
media and non-profit organisations have raised their voices
to expose the possibility that farming animals in unnatural and The Guardian:
inhumane ways could be a breeding ground for disease. Article (27 April)

Could factory farming of pigs be the trigger for the current deadly outbreak of
swine flu?
In factory farms, thousands of pigs are crammed together in darkened sheds where they spend
their lives often covered in filth on concrete and slatted floors. In such conditions, disease can
spread rapidly and in each shed there are multiple opportunities for the viruses to mutate as they
move from pig to pig.

PIG FACTORY FARM

FOOTAGE

In 2005, Compassion in
World Farming filmed at
two farms in Poland which
at the time were owned by
US giant, Smithfield.

Slurry, a mix of pig faeces

and urine, collects in huge
stinking lagoons.

The H1N1 virus was first discovered in a North Carolina factory farm in 1998. The virus has
circulated in pig populations for decades, and is now one of the most common causes of
respiratory disease on North American pig farms.

Dr. Robert Webster, one of the world’s leading experts of flu virus evolution, blames the
emergence of the 1998 virus on the "recently evolving intensive farming practice in the USA, of
raising pigs and poultry in adjacent sheds with the same staff," a practice he calls "unsound."

The New Scientist has described the rapidly intensifying European pig industry as "a recipe for
disaster." The high numbers and concentrations of animals on many factory farms give a virus

1 of 1 7/29/2010 1:26 AM
Farm animals - Turkeys http://www.ciwf.org.uk/farm_animals/turkeys/default.aspx

ABOUT TURKEYS
Modern turkeys are the descendants of wild
varieties, originally from North America. They
were brought to Europe by the Spanish who
had discovered them as the favourite
domesticated animal of the Aztecs.

Prior to the Second World War, turkey was

considered a luxury in Britain. Intensive farming
of turkeys, introduced in the 1940’s, has
resulted in turkey becoming a popular poultry
meat. It is very cheap to produce for the
amount of meat provided.

Turkey farming today

Over 630 million turkeys a year are used for
meat production, globally. Of these, over 250
million are in the US and over 220 million in
Europe. A colourful character

Modern commercial turkeys are selectively bred to grow much faster and with more
breast meat than traditional turkeys. Turkey chicks are typically reared in enclosed,
broiler-type sheds, containing thousands of birds.

By the time they are ready for slaughter at between 9 and 21 weeks of age, turkeys
will weigh between 5kg and 20kg.

Intensive rearing methods

INSIDE THE TURKEY

SHED

They have no access to the

outdoors during their lives.

When they reach slaughter

weight they are loaded into
crates to be transported to
the slaughter house.

They may be hung by their

feet from shackles whilst
still conscious. They are
then dipped in an electrified
water bath to stun them
A typical, crowded turkey shed (note trimmed beaks) before their throats are cut.

Enclosed sheds
The young turkeys are kept in overcrowded sheds that are bare except for food
and water points, with litter on the floor to absorb the droppings. The sheds are
artificially lit and ventilated. The low lighting is kept on for much of the day to
encourage the birds to eat.

As the birds grow, the overcrowding gets worse until the floor of the shed is
completely covered and they cannot move easily.

Pole barns
Smaller turkey producers, especially those producing for the seasonal winter
market, often keep turkeys in open barns with natural lighting and ventilation. The
number of birds per square metre is also lower than in enclosed sheds.

Intensive methods of rearing turkeys raises many welfare issues.

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Welfare issues for turkeys http://www.ciwf.org.uk/farm_animals/turkeys/welfare_issues.aspx

WELFARE ISSUES FOR TURKEYS

Turkeys are naturally inquisitive birds, capable of flying and running at high speeds.
Intensive production prevents them from acting naturally which can cause stress
and damage their health.

Overcrowding
Unable to move freely, turkeys confined in overcrowded sheds cannot change their
position to avoid heat, cold or dirt. When the litter becomes wet, it gives off
ammonia causing breast blisters, eye and respiratory problems. It can also cause
painful foot sores.

Overcrowding and poor ventilation can lead to high temperatures, causing the birds
discomfort and heat stress.

Breeding and lameness

Fast growth causes leg and bone disorders, especially among heavier male birds.
Severe foot sores are also more common in male birds.

Breeding males can be reared to extreme weights and often suffer from severe
joint problems. They are too heavy to mate naturally and the females have to be
artificially inseminated.

Spread of diseases
Whilst vaccinations exist for many infections, overcrowding increases the risk of
infectious diseases spreading. The 2007 outbreak of Avian 'Flu in the UK has had
devastating effects on the turkey farming industry.

Lighting, aggression and de-beaking

Low lighting in enclosed sheds is used to make the birds less active and so avoid
aggression. If turkeys are not given enough darkness to rest, it can result in eye
damage, leg abnormalities, increased adrenal gland size and increased mortality. It
is common for turkeys to have had part of their beaks cut off, without anaesthetic.

Slaughter
Turkeys often suffer broken legs and wings from rough handling during catching,
crating and transportation to the slaughterhouse. When they arrive, they may suffer
pain and distress by being hung by their feet for several minutes. They often
struggle before being stunned, causing dislocations and fractures. In the UK, the
law allows them to be hung for up to 3 minutes, causing considerable suffering.

They can also suffer painful pre-stun electric shocks as their wings dip into the
electrified bath before their heads touch the water. Some may not be stunned
properly and regain consciousness before their throats are cut. They may even be
conscious as they are plunged into the scalding tank, if the main arteries have not
been effectively severed.

In the winter, turkeys are often killed in smaller ‘seasonal’ slaughterhouses or

on-farm. This is sometimes done by dislocation, strangulation, or decapitation,
possibly carried out by untrained staff and without pre-stunning. In some instances,
they may have their throats cut without pre-stunning. This is illegal in the EU.

Turkeys are sometimes plucked within seconds of neck dislocation when they may
still be alive and conscious.

There are alternative methods of turkey rearing and slaughter that cause less
suffering.

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Higher welfare alternatives when buying turkey – Free range or organic http://www.ciwf.org.uk/farm_animals/turkeys/higher_welfare_alternative...

HIGHER WELFARE ALTERNATIVES

Higher welfare indoor systems
In higher welfare indoor systems, turkeys are reared in open barns with a larger
space allowance per bird. Enrichment is provided in the form of perches and straw
bales to encourage exercise and exploration.

This system offers turkeys more opportunity to behave naturally and gives them
better air and litter quality. It reduces the risk of lameness, foot sores and eye
problems.

Free-range and organic systems

These systems offer significantly higher welfare for turkeys.

Standard free-range
These turkeys have continuous access to an outdoor range during the daytime.
The range should be largely covered in vegetation and allow more space. Access
to fresh air and daylight means better eye and respiratory health. The turkeys are
able to exercise and exhibit natural behaviour resulting in stronger, healthier legs.

Free-range systems often use slower-growing breeds of turkey.

Organic
In organic systems, turkeys are also free-range.

FREE-RANGING
TURKEYS

Organic systems use

slower-growing breeds and
the turkeys typically live for
up to 5 months.

They have 10 square

metres of space each and
there are fewer birds
housed per shed.

Small, movable houses are

often used and shelter is
often provided by trees and
Free-range organic turkey farm (note full beaks) shrubs on the outside
range.

Slower growth rate and access to an outdoor range means a better quality of life.
They are able to exercise, explore and behave naturally. More space reduces
stress and the need for beak- trimming.

Better management of slaughter

Because of their weight, turkeys need careful handling during the slaughter process.
Current rules allow turkeys to be left hanging in shackles for up to three minutes –
we believe this is much too long for these heavy birds. They should be stunned by
a method that stops their hearts before their throats are cut (stun-killing).

In seasonal slaughterhouses and on-farm, electrical head-stunning should be used

before slaughter. At least 2 minutes should elapse before plucking.

1 of 1 7/29/2010 1:28 AM
Compassion in World Farming - Fish http://www.ciwf.org.uk/farm_animals/fish/default.aspx

ABOUT FISH
Surprisingly complex animals able to feel pain,
fear and stress. Find out how fish are farmed
for food.

Fish are aquatic vertebrates that live in the sea

and fresh water. Most fish have highly
developed senses with excellent taste, smell
and colour vision. They also have a ‘lateral line
system’ of receptors that can detect the
motion of currents, nearby fish and prey.

They are capable of feeling pain, fear and

psychological stress. Scientific evidence is Wild trout
also revealing that fish are far more intelligent
than they appear. They have long-term
memories, social structures and problem solving abilities, some have even been
seen using tools.

Fish are an important source of food for people around the world, either caught
wild or farmed, known as aquaculture.

Where do farmed fish come from?

Humans have been catching fish for tens of thousands of years, since the age of
hunter-gatherers. Fish were farmed as early as around 3500 BC in China, where
fish, mainly carp, were held in artificial ponds after river floods. Some species like
salmon and trout have been selectively bred specifically for fish-farming.

Fish farming today

As wild fishing stocks collapse through
over-fishing, fish farming is growing rapidly. In
1970 only around 5 per cent of the fish we ate
come from farms. Today over 40 per cent of
the fish we eat is farmed. It is predicted that by
2048 all species of sea fish will have collapsed
forcing us to rely almost exclusively on farmed
fish.

The species raised in fish farms include Scottish fish farm

salmon, trout, cod, carp, catfish, sea bass,
tilapia, and others. Today the vast majority of
Atlantic salmon and rainbow trout are farmed intensively in fish farms.

Fish in fish farms are reared in large numbers in tanks or enclosures in rivers, lakes
or at sea in sea-cages. Fish are hatched, artificially fed and harvested, sometimes
being provided with extra oxygen or fresh water.

Most farmed fish are fed largely on wild fish. To produce farmed fish it takes about
three times the weight of wild caught fish. This is not only unsustainable but adds
the serious welfare concerns about how wild fish are caught and slaughtered.

To find out more about wild fish visit www.msc.org or read more information on the
welfare of farmed fish here.

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Compassion in World Farming - Fish http://www.ciwf.org.uk/farm_animals/fish/default.aspx

There is evidence from some

species of fish, cephalopods and
decapod crustaceans of
substantial perceptual ability, pain
and adrenal systems, emotional
responses, long- and short-term
memory, complex cognition,
individual differences, deception,
tool use, and social learning. The
case for protecting these animals
would appear to be substantial.
Don Broom
Professor of Animal Welfare,
Cambridge University

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Welfare issues with fish farming http://www.ciwf.org.uk/farm_animals/fish/welfare_issues.aspx

WELFARE ISSUES FOR FARMED FISH

Overcrowding
In fish farms, large numbers of fish are confined in a small area which can cause
serious welfare problems. Salmon as big as three-quarters of a metre long can be
given the equivalent of as little as a bathtub of water each.

Overcrowded fish are more susceptible to

disease and suffer more stress, aggression,
and physical injuries such as fin damage.
Along with lack of space, overcrowding can
also lead to poor water quality, so the fish
have less oxygen to breathe.

Rearing fish in cages prevents their natural

swimming behaviour. Fish like salmon would
Limited room as they grow
naturally swim great distances at sea. Instead,
the fish swim in circles around the cage,
rubbing against the mesh and each other.

Starvation
Atlantic salmon and rainbow trout are often starved for several days before
slaughter to empty the gut. Only one or two days are needed, but fish can be
starved for two weeks or more.

Slaughter
Farmed fish are slaughtered by a range of
different methods. Some methods are more
humane such as electrical stunning or a strike
to the head. Other methods cause greater
suffering, such as leaving the fish to suffocate
in air or on ice, carbon dioxide or cutting the
gills without stunning.

There are alternatives to intensive farming of

Suffocated in air or on ice
fish with much higher welfare potential.
.

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Higher welfare alternatives when buying fish http://www.ciwf.org.uk/farm_animals/fish/higher_welfare_alternatives.aspx

HIGHER WELFARE ALTERNATIVES

Higher welfare farmed fish
Fish can be farmed more humanely than conventional intensive farming. Some
standards exist to improve the welfare of farmed fish. In the UK these include the
RSPCA’s Freedom Food and the own label standards of some supermarkets.

Some farmed fish are given organic status. Contrary with organic standards for
other animals, fish may still be confined in cages. However organic farmed fish
benefit from more space and greater use of humane slaughter methods. In
addition, Soil Association organic standards limit starvation and ensure that wild
fish used to feed farmed fish must be caught sustainably.

Wild, caught fish

Wild, caught fish offer an alternative to farmed
fish. They avoid many of the welfare problems
of rearing fish in cages but are still largely
slaughtered by inhumane methods. The
sustainability of wild fish stocks is under
serious threat. Wild fish from sustainable
stocks are available - for more information
visit www.msc.org.

Find out you how you can help limit the

suffering of farmed fish.
Wild salmon swims upstream

1 of 1 7/29/2010 1:30 AM