Avoid factory-farmed pork
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HOW TO READ YOUR PIG MEAT LABELLING
Trying to understand where our pig meat products have come from and the methods by which the meat was produced can be very confusing. This is because there are two major problems with current pig meat labelling:
1.UK law does not demand that the labels state the country that the animal has come from. This means that without knowing it, we buy meat products with animal welfare standards that would be illegal in the UK.
2.There are no legal definitions to describe the various methods of pig production such as free range, indoor bred, etc. This makes it very difficult for consumers to know the conditions under which their meat was produced.
The first problem: country of origin labelling
Around 70 per cent has been produced under welfare conditions which would not be allowed in the UK.
British pig welfare standards are among the highest in the world, but even in the UK we still allow intensive indoor pig farming with farrowing crates (cramped cages where the sow suckles her piglets), teeth clipping and tail docking. In other countries standards are even worse. But it is often impossible to tell from the label which country pig meat comes from or the welfare standards for the pigs.
EU legislation and World Trade Organisation (WTO) rules state that, food can be labelled with the country in which it was last processed. So imported pigs raised under crueller conditions elsewhere and imported to the UK for slaughter could be processed into sausages or ready meals and quite legally be labelled as ‘British’.
Recommendations from the Food Standards Agency (FSA)
The FSA argues that a strict application of WTO labelling principles could be misleading for consumers. In October 2008, the FSA recommended that for meat other than beef and veal (which have their own rules) a single country origin should only be given where animals have been born, reared and slaughtered in the same country. Otherwise the countries of birth, rearing and slaughter should be named.
For example, the FSA recommends that pork sausages made in Britain using pork from countries outside the UK should not be described as ‘British pork sausages’ but could be described as ‘made in Britain from Polish pork’, or ‘made in Britain from pork from more than one country’.
The second problem: ‘method of production labelling’
Despite the fact that the UK has some of the highest welfare standards in Europe, a large proportion of UK meat is produced using intensive methods that allow for farrowing crates, teeth clipping, tail docking and cramped conditions (see ‘Animal Welfare’ section for more information).
People who care about the methods used in rearing pigs will want to know if their pig meat was produced using farrowing crates or other cruel methods. They may want to choose between different types of production methods such as free range, outdoor bred, outdoor reared, and so on.
However, they will find it difficult. While there are legal definitions to describe the various methods of egg and chicken production, there are currently no such regulations for pig meat.
While we wait for new legislation on pig meat labelling, the RSPCA, in conjunction with pig industry representatives, is in the process of developing a set of definitions for different pig production methods. These will include ‘free range’, ‘outdoor reared’, ‘outdoor bred’, ‘indoor’, ‘barn’ and ‘British Farm Standard’ in the hope that the pig industry and retailers will follow this example and incorporate these terms into their labelling.
Below you will find information on four of the most commonly used standards for UK meat products. There is huge variety between these standards so it is important to understand the differences:
Soil Association Organic Standard
The Soil Association Organic Standard provides strict animal welfare and environmental standards. This organic standard is one of the highest in the world.
Housing: Pigs must be able to express their natural behaviour; this includes being kept in family groups with free access to fields when conditions allow. In severe weather conditions, indoor housing is permitted as long as there is plenty of straw bedding and continued outdoor access.
Farrowing crates: Banned
Tail docking: Banned
Nose ringing: Banned
Weaning: No earlier than 40 days, much later than the standard 3-4 weeks
For more information visit: www.soilassociation.org
Freedom Food is the RSPCA’s labelling and assurance scheme dedicated to improving welfare standards for farm animals. The scheme covers both indoor and outdoor rearing systems and ensures that greater space and bedding material are provided.
Housing: All classes, ages and sizes of pigs must have solid, bedded lying areas
Bedding: Slatted lying areas are prohibited, all pigs must have bedding provided.
Feeding space: Minimum feeder space is specified along with the requirement of the provision of head barriers to separate pigs while they are feeding to avoid bullying and aggression.
Farrowing crates: Permitted up to 5 days after birth only.
Nesting: Farrowing sows must be given suitable bedding that allows nesting behaviour.
Tail docking: Permitted only if there is evidence that injuries have occurred or are likely to occur otherwise. Must obtain permission from vet and RSPCA before procedure carried out.
Nose ringing: Permitted only if there is evidence that injuries or mortality to pigs have occurred or are likely. Must obtain permission from vet and RSPCA before procedure carried out.
For more information visit: www.freedomfood.co.uk
Red Tractor Assured Food Standards
The Red Tractor Assured Food Standards scheme – backed by the National Farmers’ Union and the UK food industry – assures consumers that a meat product complies with UK minimum legal requirements. Although entitled ’British’ Farm Standard, under EU law it can’t exclude imported products if they meet UK legal standards. However, it is not a guarantee of good animal welfare and allows intensive production.
Housing: Fully slatted floors are permitted for some classes, ages or sizes of pigs
Bedding: Bedding is not mandatory for all pigs.
Feeding space: Specified at legal minimum.
Farrowing crates: Permitted for up to 28 days after birth
Nesting: No nesting material or bedding specified for indoor sows.
Tail docking: Permission required from vet; necessity of practice must be regularly reviewed.
Nose ringing: Only to prevent damage to paddocks or where soil type could lead to injury.
For more information visit: www.redtractor.org.uk
This label has the same standards as the Red Tractor, requiring that a meat product comply with UK law. The label features the flag of the product’s country of origin so that consumers can choose if they would prefer to buy British. 65% of pork, 22% of bacon, 10% ham and 30% sausage has the Quality Standard Mark on it. However, it is not a guarantee of good animal welfare and allows intensive production.
Housing: Fully slatted floors are permitted for some classes, ages or sizes of pigs
Bedding: Bedding is not mandatory for all pigs.
Feeding space: Specified at legal minimum.
Farrowing crates: Permitted for up to 28 days after birth
Nesting: No nesting material or bedding specified for indoor sows.
Tail docking: Permission required from vet; necessity of practice must be regularly reviewed.
Nose ringing: Only to prevent damage to paddocks or where soil type could lead to injury.
For more information visit: www.lookforthemark.co.uk
Store Standards: Other stores might have their own standards which can be higher than some of the above schemes; e.g. Waitrose and M&S own-brand meat and poultry generally have a higher standard of welfare while the Co-op has just converted its Truly Irresistible pork, bacon and sausage ranges to Freedom Food-accredited outdoor reared Hampshire breed pork. Stores such as Whole Foods Market have their own labelling system with good welfare standards.
Organic Standards: Organic is a land-based farming system using no chemical fertilisers or pesticides. Animals have outdoor access and other higher welfare standards e.g. later weaning in pigs.
There are nine different organisations which can give organic certification. They are:
1.Organic Farmers and Growers: www.organicfarmers.org.uk
2.Scottish Organic Producers Association: www.sopa.org.uk
3.Organic Food Federation: www.orgfoodfed.com
4.Soil Association Certification: www.soilassociation.org/certification
5.Bio-Dynamic Agricultural Association: www.biodynamic.org.uk
6.Irish Organic Farmers and Growers Association: email iofga@eircom.net
7.Organic Trust Limited: www.organic-trust.org
8.Quality Welsh Food Certification: email mossj@wfsagri.net
9.Ascisco: email DPeace@soilassociation.org