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“If slaughterhouses had glass walls, everyone would be vegetarian”

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Becoming a vegetarian is hard. It took me three years eating down and up and down the so-called foodchain to finally stop for good in 1988, when ordering at an Italian restaurant a few blocks from spending hours with beautiful fish at the Baltimore aquarium.

For each mammal, bird, and fish you eat, your decision is irreversible; their lives cannot be brought back.

Even if you cut your animal and fish-eating by half, you will save lives. How many other things you do will have such an immediate, direct and measurable impact for good?

By reducing your eating of meat and fish, you will quickly feel better physically, mentally and spiritually. You will likely want to try the unlimited delicious vegetarian foods available in greater supply than ever in restaurants, through ready-to-eat meals, and from scratch. PETA.org and VRG.org are great places to start. By eating less meat and fish, you will expand your eating possibilities by exploring dishes and foods that you did not try when meat and fish were your plate’s centerpiece.

Eating less meat immediately helps reduce animal suffering, improves the environment (including reducing pollution from feces, urine, and flatus methane from “food” animals that otherwise would not be bred), and reduces human hunger by increasing the efficiency and lowering the expense of food production and distribution (for instance, much less land is needed to produce one pound of plant protein than one pound of “food” animal protein). As Paul McCartney, “If slaughterhouses had glass walls, everyone would be vegetarian.”