Ethical omnivorism

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Ethical omnivorism[1] or compassionate carnivorism[1] (as opposed to obligatory carnivorism, the view that it is obligatory for people to eat animals)[1] is a human diet involving the consumption of meat, eggs, dairy and produce that can be traced back to an organic farm, that is, a farm that raises grass-fed, free range, antibiotic and hormone-free livestock, uses GMO-free feed and grows pesticide-free produce and greens. Ocean fish consumption is limited to sustainably farm-raised and/or ethically and wild caught, without contributing to illegal poaching.

Ethical omnivorism could be considered similar to locavorism.


This diet tries to increase consumer support for more ethical meat production with the aim that it might be able to give incentive for more restaurants and stores to use ethical sources.


The vegan philosophy criticises and rejects the very concept of ethical omnivorism. Vegans think that breeding animals for the purpose of consumption is inherently unethical, and view the terms "free range" or "organic" as labels applied by the agriculture industry that lack true animal concern.[2]


  1. ^ a b c Ronald L. Sandler (2014). Food Ethics: The Basics. Routledge. p. 74.
  2. ^ "Why go vegan?". The Vegan Society. Retrieved 23 February 2019.

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