The Policies and Drawbacks of the US Meatpacking Industry

Chief Editor, Grace Gerwe
{"title":"The Policies and Drawbacks of the US Meatpacking Industry","authors":"Chief Editor, Grace Gerwe","doi":"10.47604/jlp.v2i1.2043","DOIUrl":null,"url":null,"abstract":"The consumption of meat has been a part of the human diet since about 2.6 million years ago. Having evolved over centuries alongside the human species, it is now deeply tied to various cultures around the world. This includes American culture, as meat is one of the fundamental components of the Standard American Diet, made up of traditionally unhealthy food choices too high in sugars and processed foods. Even amidst the increasing popularity of veganism and a shift towards more plant-based dietary changes, meat consumption has not and will not be completely eliminated in the near future, and can be incorporated into a healthy lifestyle for its multiple health benefits when consumed in moderation. As the largest segment of US agriculture, the meat and poultry industry is a defining part of the American food system. This highlights the importance of understanding the primary laws and regulations governing meatpacking. The need is greater than ever to ensure that these policies are positively impacting the consumer, the environment and the farmers themselves, especially small, independent farmers, which are generally less favored in an oligopolistic economic system. While the regulations in place provide ample structure, detailed guidelines and specific policies for maintaining the necessary health and safety standards involved in meatpacking, their complicated structure imposes regulatory difficulties on independent farmers, limits consumer choice, and chokes small-scale production.","PeriodicalId":383884,"journal":{"name":"Journal of Livestock Policy","volume":"26 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Livestock Policy","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47604/jlp.v2i1.2043","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

The consumption of meat has been a part of the human diet since about 2.6 million years ago. Having evolved over centuries alongside the human species, it is now deeply tied to various cultures around the world. This includes American culture, as meat is one of the fundamental components of the Standard American Diet, made up of traditionally unhealthy food choices too high in sugars and processed foods. Even amidst the increasing popularity of veganism and a shift towards more plant-based dietary changes, meat consumption has not and will not be completely eliminated in the near future, and can be incorporated into a healthy lifestyle for its multiple health benefits when consumed in moderation. As the largest segment of US agriculture, the meat and poultry industry is a defining part of the American food system. This highlights the importance of understanding the primary laws and regulations governing meatpacking. The need is greater than ever to ensure that these policies are positively impacting the consumer, the environment and the farmers themselves, especially small, independent farmers, which are generally less favored in an oligopolistic economic system. While the regulations in place provide ample structure, detailed guidelines and specific policies for maintaining the necessary health and safety standards involved in meatpacking, their complicated structure imposes regulatory difficulties on independent farmers, limits consumer choice, and chokes small-scale production.
美国肉类加工业的政策与弊端
从大约260万年前开始,肉类就成为人类饮食的一部分。它与人类一起进化了几个世纪,现在与世界各地的各种文化紧密相连。这包括美国文化,因为肉类是标准美国饮食的基本组成部分之一,传统上由不健康的食物选择组成,糖和加工食品含量过高。即使在素食主义日益普及和向更多植物性饮食转变的情况下,肉类消费在不久的将来也不会完全消除,并且可以纳入健康的生活方式,因为它在适度消费时具有多种健康益处。作为美国农业中最大的部分,肉类和家禽业是美国食品系统的一个决定性组成部分。这突出了理解管理肉类加工的主要法律法规的重要性。现在比以往任何时候都更需要确保这些政策对消费者、环境和农民本身产生积极的影响,特别是独立的小农,他们在寡头垄断的经济制度中通常不受优待。虽然现行法规为维持肉类加工所涉及的必要健康和安全标准提供了充分的结构、详细的指导方针和具体政策,但其复杂的结构给独立农民带来了监管困难,限制了消费者的选择,并阻碍了小规模生产。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信