Kosher meat comes from a specific animal and must be slaughtered according to traditional Jewish law.
JIFA notes that Jews and non-Jews spend a lot of money on kosher meat, which is a higher quality, healthier and more humane product for animals and workers. I think of it as a “mark of approval” for
“But none of that is true,” the organization says.
According to JIFA, kosher animal production is no different from conventional industrial farming.organization quotes data Today, 99% of all animals are factory-raised, according to the Sentience Institute think tank, which includes “virtually all kosher beef, dairy, poultry, eggs and farmed fish,” according to JIFA. increase.
The term “factory farm” is commonly used to refer to large industrial facilities that raise animals for food, but is not a legal or scientific term. According to the Natural Resources Defense Council.
“When people hear the word kosher, they associate how this animal is treated, but our response is that that is no longer true,” said Rabbi Jonathan, JIFA Executive Director. Bernhardt said.
For Bernhardt, the industrialization of the food process “distorted” the values that “people want to hold and to practice how they treat other sentient beings”.
Through this campaign, JIFA aims to shed light on the situation of poultry farms and poultry farms, aquaculture and controlled fish farming, and the increase in artificial insemination of cattle. It also highlights working conditions for factory workers.U.S. Department of Labor Note Meat processing workers are exposed to biological agents “during slaughter” and “handling freshly slaughtered meat.”
JIFA signs are in the neighborhoods of Pico Robertson and Tarzana, as well as in the cities of Beverly Hills and West Hollywood, where Jewish communities are prevalent, Bernhardt said.
Bernhardt said the billboard was “intended as an invitation to a conversation.”
billboards guide people JIFA website, where you can find information about agricultural practices. For Bernhardt, the most sustainable way to become kosher is through a plant-based diet, but “that doesn’t mean they have to be vegan.”
“We want communities, institutions, congregations, schools … to ponder this and work with us to change their food policies,” he said.
Adrienne Krone, assistant professor of religious studies and environmental sciences at Allegheny College, said the issue of kosher food and sustainability is not new.
She noted that Rabbi Arthur Waskopf and Zalman Shaktar Shalomi discussed eco-kashrut, or eco-kosher, in the late 20th century and raised the question of rethinking the kosher system. Due to the rise of food.
Now, as more people pay attention to climate change and how agriculture contributes to the carbon Thinking about it, I’m starting to say there might be a better way to do this, said Krone, who teaches classes on “Judaism, Justice, and Food.”
Krone, a JIFA board member, acknowledges the difficulty of restricting certain foods that are so entwined with Jewish identity.
“What they do on these holidays becomes proportionately reflective of their Jewish identity, and the food they eat reflects what it means to be Jewish. “It will be very important,” she said.
In 2019, the congregation of Temple Beth Israel of Hyland Park and Eagle Rock, one of Los Angeles’ oldest synagogues, will gradually eat exclusively vegetarian meals after hosting a well-received vegan Passover celebration Now
Rabbi Jason Rosner, who joined the synagogue in 2019, said the congregation discussed sustainability issues regarding kosher. We focused on the Burleigh Hayim principle and also considered the working conditions of workers in processing plants.
According to Rosner, kosher meat must be produced in a manner that respects the employer-employee relationship.
“Now that most communities in the progressive Jewish world and some Orthodox synagogues believe that global warming and climate change are issues to be addressed, we must take care of the planet. I believe in people’s values,” Rosner said. It’s vegan.
Rosner said he has seen more prominent rabbis, like Rabbi Shmuly Yanklowitz, emerge as vegetarians and vegans and focus on vegetarian Jewish cuisine. “Vilna Vegetarian Cookbook” The first vegetarian Yiddish cookbook published in 1938, newly translated in 2015.
“We believe in the Jewish values that we must take care of the earth,” Rosner said. “High carbon emitting foods, especially things like beef, have become taboo for those who believe they have an ethical obligation to take care of the world.”
— Religious News Service
