Ethical omnivorism,[1] omnivorism[2] or compassionate carnivorism[1], (as opposed to obligatory carnivorism, the view that it is obligatory for people to eat animals)[1] is a human diet involving the consumption of meat, eggs, dairy and produce that can be traced back to an organic farm. Ocean fish consumption is limited to sustainably farm-raised and/or ethically and wild caught, without contributing to illegal poaching.

Ethical omnivorism could be considered similar to locavorism.

Rationale

This diet tries to increase consumer support for more ethical meat production with the aim that it might be able to give incentive for more restaurants and stores to use ethical sources.

The main concerns of ethical omnivorists are related to the environmental impact of food (agricultural land use, greenhouse gases, water use and fertilizer runoff) and the welfare of farm animals. Proposed attitudes to eat more sustainably include: eating organic foods, eating local, having moderate red meat consumption, eating more plant-based proteins, and reducing food waste. As for animal welfare, there are product certifications in many countries (like in the US the Animal Humane Certified or the Certified Humane Raised & Handled) aimed at consumers with ethical concerns about the life conditions of the animals at the farms.[3]

Criticism

Because there are data showing negative environmental effects of red meat consumption, some vegetarians and vegans criticize ethical omnivorism for failing to eliminate animal products entirely, claiming that humans do not require animal products to be healthy.[4][5] Studies are mixed on this point.[6]

Proponents of ethical omnivorism may themselves concede that "vegetarian and vegan diets tend to be more environmentally friendly", while still seeing ethical omnivorism as a means to increase dietary sustainability to those unwilling or unable to give up meat.[6]

References

  1. 1 2 3 Ronald L. Sandler (2014). Food Ethics: The Basics. Routledge. p. 74.
  2. ↑ "Omnivorism". Retrieved 2022-03-11.
  3. ↑ "Can you really be a conscious carnivore? | The New Food Economy". The Counter. 2018-07-09. Retrieved 2021-03-16.
  4. ↑ Melina, Vesanto; Craig, Winston; Levin, Susan (December 2016). "Position of the Academy of Nutrition and Dietetics: Vegetarian Diets". Journal of the Academy of Nutrition and Dietetics. 116 (12): 1970–1980. doi:10.1016/j.jand.2016.09.025. ISSN 2212-2672. PMID 27886704. S2CID 4984228.
  5. ↑ Craig, Winston J.; Mangels, Ann Reed; American Dietetic Association (July 2009). "Position of the American Dietetic Association: vegetarian diets". Journal of the American Dietetic Association. 109 (7): 1266–1282. doi:10.1016/j.jada.2009.05.027. ISSN 1878-3570. PMID 19562864. S2CID 7906168.
  6. 1 2 Doheny, Kathleen. "Are There Health Downsides To Vegetarian Diets?". WebMD. Archived from the original on 2021-12-02. Retrieved 2021-12-02.{{cite web}}: CS1 maint: unfit URL (link)


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