Require Restaurants List Food Sources on Menus

Mercy for Animals (MFA)

Target: Tom Vilsack, Secretary of the U.S. Department of Agriculture

Goal: Require that restaurants in the U.S. list the source of their meat, fish and poultry on their menus and websites.

American slaughterhouses and meat processing plants use cruel, dangerous and unsanitary methods to produce meat and poultry that is sold to restaurants nationwide. Restaurant patrons are often given little to no knowledge as to where their food came from and how the animal was raised that produced the meal in front of them.

By requiring that restaurants include their meat and poultry sources on their menu and websites, patrons are provided the rightful information on what they are consuming and restaurants are held accountable for the farms or factories they are supporting. This also encourages restaurants to reconsider where they purchase their products from, since there has been a high increase in consumer demand for humanely and sustainably produced meats.

The majority of our meat and poultry come from large corporations that mass-produce immense quantities of processed foods at the expense of the workers in the plants, consumer health, as well as the welfare of the animals involved. Due to the rapid speeds and dangerous machinery used in slaughtering the animals, fecal matter and human by-products from work-related injuries often contaminate the meat and poultry, polluting our food with harmful bacteria including E. coli and salmonella.

In addition, the animals are forced into barbaric living environments where they are confined into tiny quarters and left to sleep in their own excrement, kept alive by antibiotics which will inadvertently make their way into the human body upon consumption, leading to health issues and antibiotic resistance in humans.

Furthermore, the approach used on the animals in their raising, preparation and slaughter is cruel and inhumane. They are drugged, abused and genetically manipulated in order to breed and fatten at a rapid pace. Chickens have their beaks and toes mutilated and cut off to keep them from harming each other due to stress, often leading to starvation and dehydration. Furthermore, many of the animals are not even unconscious when they are thrown into grinders or broilers or skinned for their coats, causing an incalculable level of pain and torture.

Public health, animal welfare and the quality of our food can greatly improve if Americans are properly informed on what they are ingesting and how it was attained. Insist that the USDA require all restaurants in the U.S. to list where their meat and poultry sources came from.

PETITION:

Dear Secretary Vilsack,

With the increasing demand for sustainably and humanely raised meat and poultry, I believe that restaurant patrons should be provided with information on where their food is coming from.

The disregard for animal and human welfare in meat processing plants is an issue I feel very strongly about. The conditions that many farm animals are forced into are unsanitary and cruel. Additionally, the methods used to slaughter the animals at high rates in considerable portions are reckless and dangerous, leaving workers prone to injuries. All of these factors cause high risk for contamination, which can lead to food borne diseases and other health related issues.

Consumers have a right to know where their food is coming from, what they are ingesting and the health risks that could potentially be involved. Please pass a law requiring that all restaurants include in their menus and websites the source of their meat, fish and poultry so that patrons can determine for themselves whether or not they wish to support that source and restaurants can be held accountable.

Sincerely,

[Your Name Here]

Photo Credit: MFA (Mercy for Animals)

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