Our goal is to introduce more free-range meat to Tufts Dining Halls! We would like Tufts Dining Services to incrementally introduce more free-range meat in on-campus dining facilities. For the 2013-2014 school year, we petition Tufts Dining Services to dedicate 10% of their meat purchases to free range and convert to 50% free-range meat by 2020. We request that the Tufts Administration and Finance Committee aid Dining Services by allocating more funds to help with the increased cost of free-range meat. We acknowledge
that there are significant additional costs associated with free-range meat, but we believe that the environmental and personal health benefits outweigh the extra cost.
This is important because:
Non-free-range meat has 20 times more E coli bacteria than free-range meat, even
though it has been soaked in ammonia. In 2007, over 22 million pounds of frozen
hamburger meat was recalled due to an E coli outbreak.
Free-range meat is also free of growth hormones, which has been shown to cause
early-onset puberty in children.
Free-range chickens are not raised in darkened, enclosed coops or forced to stand in two inches of feces.
Non-free-range meat farm workers have developed antibiotic resistance from the
antibiotics present in non-free-range animal feed.
In sum, industrial meat processing factories are harmful to both the animals and the workers.