FACTS
Public awareness about UK farming / slaughter practices
In a survey on the UK public they were asked how often they thought a practice / slaughter method happened in UK farming:
86% said ‘Don’t know’ or ‘Rarely or not at all’ about use of Co2 gas chambers.
74% of the UK public think ‘free range’ is most common on UK farms.
78% believe UK has or generally has ‘high animal welfare standards’.
killing
Pigs are the 2nd most slaughtered land animal on earth and Pork is the 2nd most consumed meat in the world
1.5 billion pigs are slaughtered annually worldwide
UK - 11.2 million
europe - 333 million
USA - 124.5 million
AUS - 5.1 million
China - 685 million
Around 2 million pigs die in farms before even reaching slaughter age
Pre-weaning mortality*:
Indoor (which makes up over 60% of piglets produced): Average 13.24%
Outdoor (less than 40%): Average 11.45%
Post-weaning mortality (weaning to slaughter): Average 7.66%
*With the contributions to overall piglets entering the rearing herd, there’s an average of 12.5%
Gas chambers are used across the world on pigs
UK - 88%
USA - 86%
Australia - 85%
Europe: Germany - 85% / Spain - 85% / Denmark - 95% / Sweden - Nearly 100%
Effects of co2 on pigs
“High concentrations of CO2 have been known for decades to cause pain, fear and distress in pigs before loss of consciousness, and the stunning method is clearly associated with animal welfare concerns”
“The use of carbon dioxide (CO2) for stunning and killing animals is considered to compromise welfare due to air hunger, anxiety, fear, and pain”
“Inhalation of CO2 causes acute respiratory distress through irritation of the mucus membranes.”
“CO2 itself causes irritation of the nasal mucosa and exposure is therefore inducing a painful sensation”
CO2 has the potential to cause welfare consequences via 3 different mechanisms:
(1) pain due to formation of carbonic acid on respiratory and ocular membranes,
(2) production of so-called air hunger and a feeling of breathlessness and
(3) direct stimulation of ion channels within the amygdala associated with the fear response
“The fact that these behaviours occur when the animal is conscious is evidence that induction to CO2 anaesthesia is not immediate and pigs suffer from fear, pain and/or stress during immersion into gas”
“It has been demonstrated that pigs find CO2 in high concentrations aversive and, given a free choice, they avoid such atmospheres”
Behavioural studies have shown that the majority of pigs avoid or quickly withdraw from high atmospheric concentrations of CO2 and that almost 90% of pigs preferred to go without water for 72 hours rather than experience exposure to CO2.
cambridge university press / EFSA
“There are longstanding concerns about the negative welfare impacts of high concentration carbon dioxide (CO2) stunning systems for pigs.”
‘Farm Animal Welfare Council’ called for a ban of gas chambers in 2003
“We conclude that the use of high concentrations of CO2 to stun and kill pigs is not acceptable and we wish to see it phased out in five years.”
Co2 effects on humans
“The Organisation for Economic Cooperation and Development (OECD) guidance document on humane endpoints follows the principle that if something is known to cause pain, distress and suffering in humans, it should be assumed to cause the same in animals.
There is evidence from human studies that inhalation of CO2 at various concentrations can cause pain and/or distress. For example, Danneman et al. (1997) asked 20 adult humans to take a full breath of CO2 at different concentrations ranging from 50% to 100% and to score each concentration according to the level of discomfort. Results indicated that higher concentrations of CO2 were perceived to be increasingly noxious. Danneman’s subjects used the following terms in reference to every concentration of CO2 tested: burning, tingling or prickling, and unpleasant (taste or odour); these terms were used more frequently at higher concentrations. Many described 100% CO2 as piercing, stabbing, painful or causing the eyes to burn or water, and 18 out of 20 subjects indicated that they were unable to take a full breath of this concentration.”
Why do they use co2?
The meat industry claim to use co2 for welfare reasons but the real reasons for using co2 are as follows:
Co2 is used because it is quote more ‘cost-effective’
“The carbon dioxide used by the meat industry is a by-product of fertiliser production”
Co2 systems are ‘efficient’ - In 2022, 88% of pigs were killed using co2 in 10 premises VS 12% killed using electronarcosis at 76 premises.
Co2 has a positive effect on ‘meat quality’
Sciendo / Linde Gas / HSA 2015
Are there alternatives to co2?
A common claim from the industry and suppliers is that they are ‘searching for more humane alternatives to Co2’ but this is what we found:
“FAWC previously recommended a ban on CO2 stunning of pigs. There has been no willingness on the part of abattoirs to explore inert gas mixture stunning commercially because of extended dwell time and therefore reduced throughput”
It is important to note that FAWC claim: “It’s not possible to simply replace the CO2 gas mixtures used in the current systems with other gas mixtures.”
Marel Meat - creators of the Backloader Co2 stunning system - said: “The Backloader CO2 stunning system is equipped with CO2 meters and they truly measure CO2, which means that they cannot be used for inert gases where the level of the inert gas is usually measured by measuring the oxygen level.”
LAPS - DEFRA and HSA co-sponsored a project evaluating ‘low atmospheric pressure stunning’ but concluded that LAPS “does not offer a humane alternative to high concentrations of CO2 in pigs”
ARGON - “Exposure to argon for 5 minutes or less can result in rapid recovery. Unless pigs can be immersed in the gas mixture for periods of 7 minutes or longer, additional steps need to be taken to ensure death by cardiac arrest or bleeding”
Other animals killed in gas chambers in uk Include:
81% of ‘Meat’ chickens
88% of Spent egg layer hens
98% of Turkeys
Male chicks in the egg industry
“The industrial-scale culling of unwanted chicks is common practice around the world, with 330 million males slaughtered by crushing or gassing each year in Europe, according to campaigners, 29 million of those in the UK.”
Sometimes used on Salmon & other Fish
“A number of slaughter methods are used in fish farming. Methods such as the use of carbon dioxide, suffocation in the air or on ice, or bleeding the fish without stunning can cause significant suffering”
Factory farms
93% of pigs killed for meat in UK are indoor factory farmed
95% of pigs in the U.S live on the factory farms
World Animal Protection / Farm Sanctuary
90% of pigs in Australia are indoor factory-farmed
Around 85% of the UK’s farmed land animals live in factory farms
60% of UK sows (mother pigs) are kept in farrowing crates
Sows are kept in crates for 5 weeks each litter, and they farrow 2.3 times each year. So, sows are kept confined in this way for 80 days each year, or nearly a quarter of their adult breeding lives.
“One of the leading causes of early piglet mortality is the crushing or overlay of piglets by the sow” - Sows have extremely restricted movement in farrowing crates and are unable to turn around.
Approximately 92% of pigs are kept on 1,400 pig farms and the rest on some 10,000 small-holdings and smaller and mixed farms.
the largest existing pig farm in the UK has around 1,100 sows, with the average large-scale intensive pig farm in the UK containing around 500-900 sows
About 1/3 of pigs reared for meat in the UK are kept in barren systems without any straw bedding.
“In the wild, pigs are active during the day and spend 75% of their active time on foraging activities, including rummaging, grazing and exploring with their snout.” - They are unable to express their natural behaviours in factory farms.
Free range
The free range label doesn't have a legal definition for pigs
Only 3% of pigs are reared entirely outdoors
Organic
In 2022, 0.7% of the total UK pig herd was ‘organic’ and reared outdoors.
“Organic farming standards ban the routine use of all antibiotics and wormers” - This comes with problems, as seen in investigations, free range & organic animals have become sick and been left to suffer and some to die.
Free Range and organic pigs also face a gas chamber…
FARMING PRACTICES
Artificial insemination
Semen is collected from Boars (Male pigs) which is then inserted into the gilt or sow (female pig) If the ‘semen collection’ is not done on farm, it will be shipped in from farms that specifically breed boars for their semen such as Klasse AI
This process can only be described as perverse...
Boars are encouraged to mount a dummy and then the vet or farmer masturbates the animal’s penis until ejaculation.
AHDB has a guide that suggests the farmer or vet “mimics the Boar’s courtship behaviour” to ‘stimulate’ the gilt or sow. The worker can be seen ‘humping’ and ‘rubbing’ the female pig.
selective breeding
Mother pigs (sows) are selectively bred to have larger litters, so they often don’t have enough teats for every piglet.
Larger litters are strongly correlated with a proportion of piglets born underweight, the piglets are more susceptible to weakness, hypothermia and hypoglycemia within the first 24 hours of life - which can be seen in many UK farms, investigators often find new-born piglets dying shortly after birth.
Mutilations
80% of UK pigs suffer mutilations including having their tails cut off and teeth clipped or ground down (without anaesthetic) exposing the pulp cavity
Antibiotic use
Worldwide it is estimated that 66% of all antibiotics are used in farm animals
Save our antibiotics / Medical News / Poultry World
Approximately 60% of all antibiotics used on UK farms are given to pigs.
resistance to antibiotics can transfer between both animals and humans and that this occurs more frequently, and with far greater ease, than was previously believed. A number of very serious new types of antibiotic resistance have developed in recent years and several of these are increasing in farm animals.
On farm killing
Blunt force trauma used to be legal for piglets under 10kg. (They’d be swung by the back legs and their skull smashed on a hard surface) Now, they have to use an instrument like a penetrative bolt gun.
For pigs over 10kg, Blunt force trauma has never been allowed.
There are usually legal loopholes for farmers to use any type of killing method in ‘emergency situations’ however, AWC state that ‘a non-mechanical percussive blow to the head (blunt force trauma) is unlawful even for emergency killing’
LABELLING
RED TRACTOR
About 95% of UK pigs are Red Tractor assured
Red Tractor’s guarantors are: NFU, Dairy UK, Ulster Farmers’ Union, AHDB, BRC and NFU Scotland. Essentially, Red Tractor is run by farmers & farming groups for farmers, with no independent scrutiny.
Under the Red Tractor Assurance Scheme, Sows (Mother Pigs) can be kept in farrowing crates for up to 5 weeks, extendable to 8 weeks, if she is a ‘nurse sow’ suckling additional piglets.
RSPCA
The RSPCA (Royal Society for the Prevention of Cruelty to Animals) is the world's oldest and largest animal welfare charity.
“We have been saving animals for almost 200 years.”
The Queen was a royal patron of the RSPCA from 1926 to 2022
RSPCA Assured started as Freedom Food in 1994 but was rebranded as RSPCA Assured in 2015. “The recognition of the RSPCA brand means higher demand for RSPCA Assured products.”
They seem to be exploiting the public’s trust for RSPCA to ruse them into buying RSPCA Assured products…
RSPCA Assured history / RSPCA re-brand
The RSPCA claim they want to: “Improve the welfare of as many farm animals as possible, at every stage of their lives” yet they assure products from pigs killed in gas chambers, that they know scientifically, cause pain and distress in pigs.
RSPCA Assured only inspect farms annually.
We found out that the RSPCA has a technical advisory board that sets the standard for their assured label. And guess who's on it? About half a dozen representatives from major players in the pork industry, including a pig breeding company, a major pork producer and Pilgrims Pride
RSPCA gets paid by farmers to be a part of their assured scheme and receives a percentage from the sold products.
this amounted to 4.5 million pounds in 2021.
RSPCA Assured 2021 Income / RSPCA assured Funding / RSPCA assured Levy
RSPCA Assured claim they ‘don’t promote eating animal products’ yet on their website they have an entire section dedicated to recipes for many animal products including bacon and pork. Plus, they promote animal products via TV adverts and their YouTube channel.
RSPCA FAQ’s / RSPCA Assured recipes / RSPCA Assured YouTube
SUPERMARKETS
ALL large supermarket chains sell products from pigs killed in gas chambers.
“Tesco wants all of its pork suppliers to use CO2 stunning method by 2018”
Waitrose - Have held the ‘Good Pig award’ since 2012, yet their pork products come from pigs killed in co2.
Morrisons have their own gas chamber slaughterhouses.
SLAUGHTERHOUSE WORKERS
“People who work in slaughterhouses are significantly more likely to experience depression, anxiety and other mental health difficulties”
“Working in slaughterhouses is quite a traumatic experience. To maintain that employment, people will develop coping mechanisms to look after themselves. Unfortunately, they can be quite problematic. Drugs or alcohol. This could spill out into in terms of aggression and violence in their personal lives, that could be in their homes or it could be out amongst others.”
Sage Journals 1 / Sage Journals 2
INTELLIGENCE & EMOTION
“Pigs possess complex ethological traits similar to dogs and chimpanzees”
Pigs are cognitively complex, displaying emotion and individual personalities, plus “share many traits with animals whom we consider intelligent”
Pigs experience emotional contagion (which is empathy)
“Pigs learn what a mirror image represents and use it to obtain information”
Pigs can adapt to a human family, similar to dogs
Health
Well planned vegan diets are appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood and adolescence.”
Vegan diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases. These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood, and for athletes.
Science Direct - The Academy of Nutrition and Dietetics (the world's largest organization of nutrition and dietetics practitioners)
Diets higher in plant foods and lower in animal foods were associated with a lower risk of cardiovascular morbidity and mortality in a general population
Journal of the American Heart Association
Cardiovascular diseases (CVDs) are the leading cause of death globally, taking an estimated 17.9 million lives each year.
More than 60% of all global deaths are due to chronic diseases and conditions such as cardiovascular disease, type 2 diabetes, obesity, and certain cancers, with poor diet considered a major contributory factor in all of them.
Global health authorities concur that the leading cause of death worldwide is also diet, even beating out smoking.
Game Changers / WEF / Research Gate
According to the largest study comparing the nutrient intake of people who eat animal products with people who eat only plants, the average plant-eater not only gets enough protein, but 70% more than they need. Even meat-eaters get roughly half of their protein from plants.
All protein originates from plants, which also contain all 9 essential amino acids we have to get from food.
a number of serious diseases, including salmonella, could increase when large numbers of pigs are kept together indoors.
Soil association / Pork gateway
Environment
If we combine pastures used for grazing with land used to grow crops for animal feed, livestock accounts for 77% of global farming land.
Global farmland use could be reduced by more than 75% by adopting vegan lifestyle
Livestock takes up most of the world’s agricultural land it only produces 18% of the world’s calories and 37% of total protein
Animal agriculture is the leading cause of species extinction, ocean dead zones, water pollution, and habitat destruction.
Animal agriculture is the second largest contributor to human-made greenhouse gas (GHG) emissions after fossil fuels.
Meat and dairy cause twice as many emissions as plant-based foods, says in-depth study
Meat and dairy [inc livestock feed] products account for 57 per cent of total food emissions, whereas plant-based foods cause 29 per cent, the analysis found.
The main environmental impacts associated with both indoor and outdoor pig and poultry farming are from odour and noise, dust, ammonia and from the disposal of litter, manure or slurry which have high nutrient levels. The latter can affect the environmental quality of waterways and aquifers, that store water in layers of rock underground.
Animal agriculture is responsible for up to one third of all fresh water consumption in the world today. The world will run out of fresh water by 2050 if we continue to consume animal products at the current rate.
Population is expected to increase to over 10 billion by 2050
Agricultural production will need to expand by approximately 70% by 2050.
40% of global arable land is used to produce feed for livestock
We are currently growing enough food to feed 10 billion people.
There are a growing number of advocates for ‘free range’, ‘outdoor’ and ‘regenerative’ farming methods. However this is not ‘sustainable’ as claimed.
“for an equivalent growth performance, animals raised outdoors consume on average more feed than animals raised indoors”
These animals require even more feed than factory farmed animals which is already a foolish use of resources.