Video Auditing of Slaughterhouses—A Good IdeaPosted by Jeff Pierce, ALDF Guest Blogger on June 5, 2013
Jedediah Purdy says “Open the Slaughterhouses.” Squeamish though I feel, I say bravo.
Purdy knows slaughterhouses. In 1999 he went undercover, after Upton Sinclair, into an American slaughterhouse, the floor of which, he recalls, “was slick with the residue of blood and suet.”
Purdy also knows law. He teaches constitutional, environmental, and property law at Duke. If Sinclair and Purdy were to pierce the slaughterhouse veil today, they would potentially land themselves on lists as felons–thanks to the “constitutionally suspect” ag gag legislation in several States–or even, absurdly, as terrorists–thanks to the federal Animal Enterprise Terrorism Act.
If Big Ag, which has heaved its weight upon legislatures to pass these laws, wants to control its public image by barring concerned citizens from its factory farms and killing floors, then maybe it will agree to welcome us in by video feed instead.
That’s Purdy’s idea:
[W]e should require confined-feeding operations and slaughterhouses to install webcams at key stages of their operations. List the URL’s [sic] to the video on the packaging. There would be no need for human intrusion into dangerous sites. No tricky angles or scary edits by activists. Just the visual facts. If the operators felt their work misrepresented, they could add cameras to give an even fuller picture.
As it turns out, two of the world’s largest meat-producing multinationals have already adopted a decidedly more conservative version of Purdy’s end-run ag gag fix. According to an article Temple Grandin published in the Annual Review of Animal Bioscience, the Cargill Corporation and JBS Swift have each installed “remote video auditing” systems, which allow “auditors outside the plant [to] watch stunning, handling, and truck unloading over an internet link.” This is an extraordinarily welcome step, making facilities more accountable through external review, however modest.
Industry self-regulation is of course inherently problematic. As such, just how “humane” this auditing program makes America’s slaughterhouses will depend on who gets tapped to audit. For comparison, only very rarely is an animal rights philosopher invited to serve on an Institutional Animal Care and Use Committee (or IACUC). We can reasonably expect these auditing teams to be populated by friends of the meat industry–though we should take heart for animals if Grandin herself were among those enlisted.
External auditors aside, apparently remote video auditing yields internal review as well. Grandin observes that at Cargill, all of the data is shared with all of the meat processing plants. “This creates competition to be the best plant. Each month the plant with the lowest electric prod scores [i.e. the plant that shocked the fewest cattle in prodding them toward slaughter] gets a pizza party or other reward.”
One wonders why working adults require a middle school incentive to treat animals with greater kindness. Why should any incentive be necessary, however juvenile or sophisticated, to curtail animal cruelty and encourage humane handling?
According to a previous study Grandin conducted, people who work in slaughterhouses develop three responses to their own killing of animals. The majority adopt a purely mechanistic approach, detaching themselves emotionally and treating slaughter as though it were no different from “stapling boxes.” Others transform the act of killing into a sacred ritual, which helps to promote a more humane attitude toward the animals. But a third group inevitably becomes sadistic. These begin to enjoy the killing and look for ways to increase the animals’ suffering. According to Grandin,
One man took pleasure in shooting the eyes out of cattle before he killed them. In the other plant, a man stabbed a meat hook deep into a live hog’s shoulder and dragged it like a hay bale.
Of the sadists Grandin writes, “By devaluing the animal, the person justifies in his mind the cruel things he does to it.” Put another way: you hate what you wrong.
Grandin is not alone in finding a link between slaughter and violence. Dr. Amy J. Fitzgerald, a criminologist at the University of Windsor, Canada, published in the journal Organization & Environment her findings on the link between slaughterhouse employment and crime rates. Analyzing data in 581 counties, she found that “slaughterhouse employment increases total arrest rates, arrests for violent crimes, arrests for rape, and arrests for other sex offenses in comparison with other industries.” In other words, incidents of violent crime–including sexual assault and rape–increase in communities after a slaughterhouse arrives.
Those “other industries” to which Fitzgerald compared her data included “manufacturing industries that are similar in labor force composition, injury and illness rates, but different in that the materials of production are inanimate objects, rather than animals.” Noting that employment in the manufacturing sector has “suppressant effects” on crime rates, Fitzgerald concluded that slaughterhouse employment entails what she termed–after the nightmare recounted in The Jungle–the “Sinclair effect,” which is “unique to the violent workplace of the slaughterhouse.”
Similarly, Dr. Nik Taylor, Director of Sociology at Flinders University of South Australia, published this year in the journal Society and Animals her findings that “meatworkers” were as prone to violence as “incarcerated populations.” Instead of comparing slaughterhouse data to the manufacturing industries, Taylor compared attitudes toward animals between slaughterhouse workers and farmers–including meat and dairy farmers–in Queensland, Australia. She concluded that those employed in meatpacking “showed a significantly higher predisposition for aggression, most notably in the areas of physical aggression and hostility,” whereas farmers take good care of their animals and show no signs of aggression.
Beyond the “Sinclair effect” showing slaughterhouse employment leads to increased violence, one thing more about the nature of slaughter enables animal abuse in slaughterhouses: slaughter is so grim and dreadful that even plant managers cannot bear to speak of it or witness it. According to Grandin,
The most common management psychology is simply denial of the reality of killing. Managers will use words such as “dispatching” and “processing” to avoid this reality. . . . In large plants with corporate offices in a distant city, management tends to deny the reality of killing. The few times they visit the plant they tend to avoid the kill area. . . . [Grandin] has also worked with managers and engineers who really care about animals but who also avoid visiting the kill area because it upsets them.
It’s hard to blame these managers for wanting to avoid the abhorrent reality of which they take charge–but the consequence of their avoidance is a failure to enforce a code of conduct that might better protect animal welfare.
If even the slaughterhouse brass have closed their eyes to animal handling, someone must be invited to gaze upon these practices. The absence of transparency is secrecy, and we know from police conduct, prison management, the conduct of warfare, and politics, to name but a few examples, that secrecy breeds abuse. The reason is clear: secrecy precludes accountability, and without accountability there can be neither incentive nor deterrence, neither carrot (a pizza party) nor stick (legal sanctions).
As the evidence proves, the process of slaughter, by its very nature, produces such aggression and hostility that we need deterrence to prevent animal cruelty. Acknowledging without condoning that slaughter exists, private citizens concerned for animals want to see that animals are treated humanely. Like Sinclair and Purdy, they document the insides of factory farms and slaughterhouses to expose animal abuse and thereby prevent it. That is essentially the goal of the remote video auditing of which Grandin writes.
Is remote video auditing a complete solution to the ag gag problem? Certainly not. It still confines the information within the inner circle of the meat industry. It is, however, preferable to allowing slaughterhouses to operate like CIA black sites, hidden entirely from view, even, apparently, from themselves.