Pastured meat and dairy
Many scientific studies show that pasture-raised livestock is healthier for animals, consumers, the environment and communities than factory farmed meat and dairy.
Pasture-raised animals consume a natural diet of grasses and other plants that their bodies are adapted to digest. Pasturing improves their health, reduces environmental damage, and yields meat, eggs and dairy products that are tastier and more nutritious than foods produced on factory farms.
In February 2010 the USDA released a voluntary standard for labeling grass-fed meat. The USDA's organic standards require all organic meat and dairy products to be pastured.
Choosing pasture-raised and pasture-finished also eliminates any concern about Mad cow disease/BSE.
To learn more, read Harvesting Sunlight: Cows, Grass and Climate Change; Sound Consumer, August 2009.