Yikes, how come I never heard of Temple Grandin whose documentary just won an Emmy. I was listening to an interview with her this morning on NPR and while she was talking she was explaining the fears that animals have and how better treatment can produce a more humane, less stressful march to slaughter. And how such humane treatment will produce cost savings for slaughterhouses/packers. She talked at length of her fight since the 70's to educate producers, packers, and consumers on this subject and cannot wait to purchase and view her documentary.
Over the years she has developed a scorecard that can be used to indicate how well animals are being managed prior to slaughter. I was really intrigued by this scoring system and found it on the American Meat Institute's website. Please check it out or share with students because it may be a great way to teach humane treatment of the animals we ultimately serve in our restaurants.
Check out her "Animal Welfare Audits for Cattle, Pigs, and Chickens that use the HACCP Principles of Critical Control Points with Animal Based Outcome Measures" at the following URL:
http://www.grandin.com/welfare.audit.using.haccp.html
Also check out Animal Meat Institute at: http://www.meatami.com/
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