Food Inc. - Reflection Journal
Chapter I: Fast Food to all Food 1. If animals should have certain rights, do you think those rights also apply to animals we raise for food, like chicken and pigs? Are there any rights that these farm animals should have? If so, what are they? * Yes, I believe that those rights should apply to animals raised for food, as well. I’m not saying that we should stop killing them altogether because, however cruel it may sound, we still need food and meat is food. Yes, the farm animals should have rights and at the very least, they should be: grown in a healthy and somewhat free environment, they should not be given harmful medicine (which just makes good sense, but the companies seem to be denying the fact that this is wrong to feed their greed), etc. 2. Richard Lobb of the National Chicken Council says in the film, “In a way, we’re not producing chickens, we’re producing food.” What does this statement mean? Do you agree or disagree with it? How might this perspective affect the way that chickens are raised? * That statement means that they don’t think of chickens as animals anymore. Right from the moment they’re laid (as eggs), they are thought of as food. I completely disagree with the statement, and this might affect the way chickens are raised by the point of view of the workers and officials (and what have you). If we keep thinking that these chickens are not animals, but are merely food for ourselves and our consumers, the process of making chickens might become more inhumane as it evolves to become even more efficient. 3. As consumers, do we have the right to know how the chickens we eat are being raised? Do we want to know? * Yes, we definitely have the right to be informed on what we eat. However, I think some—if not most—of the consumers wouldn’t want to know the reality of how the food we eat are raised.
Chapter II: A Cornucopia of Choices
1. In the film, food science Professor Larry Johnson says, “If you go and look on the
Chapter II: A Cornucopia of Choices
1. In the film, food science Professor Larry Johnson says, “If you go and look on the