Get the Facts About Food, Inc.

March 5, 2010- Food, Inc. has gained widespread attention since its release in June 2009. Robert Kenner's film promises viewers that they will never look at dinner the same way again. Unfortunately, Food, Inc. blurs the line between fact and fiction and has misled millions about the reality of modern food production. On the eve of Food, Inc.'s nomination for an Oscar in the Best Documentary category, the Animal Agriculture Alliance would like to remind viewers of the film that it does not accurately represent today's food system.

Farmers and ranchers- who represent just 2 percent of America's population- have a responsibility to feed our nation's 300 million people. Through technologic advances and improved production strategies, they are able to feed the U.S. at the lowest cost of any developed nation while exporting food to many other countries.

Using misinformation to criticize the modern miracle of food production is not only an assault on American farmers and ranchers, but also on the families who cannot afford - or simply do not choose - products that cost more due to their production method. This documentary-style movie is one-sided, negative and misleading.

Consumers who wish to buy the organic or local foods like those featured in the film should have that option, but our nation's food system must remain focused on providing safe, nutritious and affordable food for all. It takes many kinds of farms- conventional, organic, large, and small- to ensure that consumers have choice in the supermarket. Learn the facts about modern food production below or visit www.SafeFoodInc.org or the National Corn Grower's Association's report.

Animal Well-being

Broilers

Chickens raised for meat, also called broilers, are not raised in cages, but in large, open grow-out houses that are carefully managed by producers to ensure that the birds receive optimal feed, water, and ventilation. Chicken feed consists primarily of corn and soybean meal with the addition of essential vitamins and minerals. No hormones or steroids are allowed in raising chicken. Housing birds inside protects them from predators and wild animals that can transmit disease to the flock. The lighting levels in the house are adjusted throughout the growing process- chickens can see in the dark much better than humans can and low-light levels are soothing to them.

The National Chicken Council developed its Animal Welfare Guidelines and Audit Checklist to ensure that broilers receive high-quality care during every stage of life. Click here for a tour of a poultry barn.

Cattle

Most beef cattle begin their lives on cow-calf operations, grazing on open lands for several months before being weaned from their mothers. After at least 12 months on pasture, cattle typically spend four to six months on a feedlot, the final step in the production cycle. At the feedlot, cattle are fed a carefully balanced diet consisting of grains like corn, wheat, and barley and hay or other forage. Click here for an overview of the stages of cattle production. In the U.S., cattle have been fed grain for more than 200 years because it is nutritious and can be stored for use throughout the year, as grass doesn't grow year-round in most states. This helps farmers and ranchers provide a consistent supply of beef. A corn diet does not increase the emergence of E. Coli 0157:H7; it is a naturally occurring bacteria that is found in the environment and intestinal tract of healthy animals whether on pasture or finished on a feedlot.

The National Cattlemen's Beef Association created its Beef Quality Assurance (BQA) program to provide guidelines for livestock care and handing, nutrition, and veterinary treatment. Cattlemen undergo continuous training to become BQA Certified. Click here to see the pride that ranchers take in their work.

Swine

Pork producers can choose to house their animals using many different systems. Today, many pigs are raised indoors, which protects them from the harsh weather conditions, such as rain, severe heat, snow, and winds. These indoor systems allow producers to keep the environment clean, improving biosecurity and preventing infestation by parasites. Like all food producers, pork producers have an ethical obligation to provide top-quality animal care while ensuring food safety.

The National Pork Board launched the Pork Quality Assurance (PQA) Plus program to help producers follow animal welfare guidelines based on sound science. The program includes a curriculum that specifically addresses caretaker training, animal observation, emergency back-up support, space allocation, timely euthanasia, facilities, handling and movement, and maintaining air quality. Click here for a tour of a modern hog farm.

Processing

The U.S. meat packing industry for livestock is regulated by theHumane Slaughter Act. Federal inspectors in plants during every minute of operation ensure compliance with this important law and can take immediate action for violations. Meat packing plants are the most highly-regulated segment of animal agriculture.

In 1991, the industry teamed with leading animal welfare expert Dr. Temple Grandin to develop voluntary guidelines that took federal regulations a step further. In 1997, the American Meat Institute and Dr. Grandin developed an audit program to measure key factors in plants that can indicate stress, like how often livestock vocalize, whether they slip or fall, and how often they must be prodded to encourage them to walk forward. Today, this audit program has become a global animal welfare standard. Compliance with the standard is often required in order to sell meat to key customers. Click here to learn the answers to frequently asked questions about animal handling at packing plants. While controlling access to packing plants is essential to ensure animal health and food safety, click herefor a virtual tour to learn about humane animal handling during processing.

Antibiotic Use and Animal Health

Antibiotics are a judiciously-used tool that farmers and ranchers use to ensure the health of their animals. All antibiotics used in animal agriculture are approved and regulated by the Food and Drug Administration (FDA). The FDA requires specific withdrawal times for antibiotics to ensure all meat, milk and eggs in the food supply are antibiotic-free. The agricultural community has gone beyond the legal requirements of safe antibiotic use and created guidelines for producers to ensure antibiotics are used effectively to control and treat animal disease while safeguarding public health.

While antibiotic resistance is indeed an important issue, many experts agree that the overuse and improper diagnoses of antibiotics in humans is the leading cause. A 2001 publication by the Union of Concerned Scientists (UCS) claimed that 70 percent of antibiotics produced in the U.S. are fed to livestock-an unsubstantiated number. UCS failed to acknowledge that nearly half of the total estimated amount is made up of ionophores and other compounds not used in human medicine that therefore do not impact human resistance. Animal feed isn't laced with medication- each antibiotic must be administered according to specifications of its U.S. Food and Drug Administration-approved label that clearly indicates the number of doses and duration of use.

Food Safety and Nutrition

The United States Department of Agriculture's dietary guidelines specify that adults should include 5-6 ounces of meat, poultry, fish, dry beans and peas, eggs, nuts, or seeds in their daily diet. These foods provide protein, B vitamins (niacin, thiamin, riboflavin, and B6), vitamin E, iron, zinc, and magnesium. Proteins function as building blocks for bones, muscles, cartilage, skin, and blood. They are also building blocks for enzymes, hormones, and vitamins. Click here for more information about the role that meat products play as part of a balanced diet.

A recent study concluded that: "Contrary to the popular misperception that red meat is over-consumed, on average Americans over the age of 2 consume only 2.3 ounces of red meat per day, which is less than 1/2 of the total meat and meat equivalent recommended in MyPyramid."

USDA, which certifies organic production, does not support the claim that organically-produced food is more nutritious than conventionally produced food. In fact, research has concluded that there is no nutritional benefit associated with eating organic food. All food- organic or conventional- is subject to stringent inspection and regulation to ensure food safety.

The USDA Food Safety Inspection Service (FSIS) is responsible for inspecting all raw meat and poultry sold domestically and internationally within the U.S.FSIS also provides fact sheets to help consumer learn about the steps from farm to fork for beef, pork, chicken, eggs and other food products. FSIS continually works to improve food safety through data collection and risk assessments. Ensuring the safety of our food supply remains a top concern for all who produce, package, and market America's food supply.

Meeting Food Demand

Of the two million farms in the United States, 98 percent are family-owned. The average size of a farm is 428 acres. Today, one farmer already provides enough food for 155 people- but the United Nations estimates that global food production will need to double by 2050 to meet the ever-increasing demand. Providing a plentiful, nutritious, and affordable food supply is critical- especially in these trying economic times. One in eight Americans turned to food banks in 2009.

Fewer than 2 percent of Americans live and work on a farm. In many states, farmland is being converted for urban development at an increasing rate. The demand for food could simply not be met if farmers were forced to revert to 1950s production strategies. Click here to learn more about the amazing efficiency of American farmers.

The productivity of the farmers and ranchers that provide us with meat, milk and eggs is not the result of irresponsible or inhumane practices, but rather decades of hard work, scientific study, innovation in animal care, in depth examination of animal nutrition and thoughtful use of natural resources. Farmers' and ranchers' highest priority is to produce food in a manner that is responsible to the animals, the environment, their employees, and consumers.