Disruptive Innovations in the Meat Industry

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Disruptive innovations: The meat industry The way that Americans and people around the world-are eating is constantly changing. There is a new concern about healthy eating in the wake of the global obesity epidemic and greater awareness about 'where food comes from' in terms of its safety and ethics. The commercial meat industry is being pressured by ordinary consumers as well as animal rights activists to treat animals more humanely, as has been seen by the rise in 'cage free' eggs and organic meat. However, there is also a global demand for more affordable meat to feed the burgeoning population. "This demand for more and better beef, pork, chicken and other meats has meant that more and more animals are fed grain in tighter and tighter quarters. Already, the United Nations FAO estimates that 30 percent of the ice-free land in the world is directly or indirectly involved in livestock production" (Ganzel 2009). Although some small, family farms still exist, they are exceptions not the rule. In the U.S, half of the pork and three-quarters of the chickens are raised in close confinement. Cattle are raised in feedlots and brought quickly to slaughter on a diet of antibiotics and corn designed to accelerate growth. "Scientists are also concerned that confining thousands of animals into tight spaces makes epidemics of diseases like mad cow disease or pseudorabies much more likely. To prevent the outbreak of these diseases, farmers are routinely using antibiotics, even on
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