CAFOs


North Carolina hog CAFO in Hurricane Florence floodwaters, September 18, 2018. Photo: Larry Baldwin, Crystal Coast Waterkeeper/Waterkeeper Alliance

In a Warming World, Carolina CAFOs Are a Disaster for Farmers, Animals, and Public Health

, senior analyst, Food and Environment

In the aftermath of Hurricane Florence, I’ve joined millions who’ve watched with horror as the Carolinas have been inundated with floodwaters and worried about the various hazards those waters can contain. We’ve seen heavy metal-laden coal ash spills, a nuclear plant go on alert (thankfully without incident), and sewage treatment plants get swamped. But the biggest and most widely reported hazard associated with Florence appears to be the hog waste that is spilling from many of the state’s thousands of CAFOs (confined animal feeding operations), and which threatens lasting havoc on public health and the local economy.

And while the state’s pork industry was already under fire for its day-to-day impacts on the health and quality of life of nearby residents, Florence has laid bare the lie that millions of animals and their copious waste can be safely concentrated in flood-prone coastal areas like southeastern North Carolina. Read more >

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Sonny Perdue’s USDA Is in Bed with Big Pork. That’s Really Bad for Everyone Else.

, senior analyst, Food and Environment

In his first year running the US Department of Agriculture, Secretary Sonny Perdue has displayed a curious tendency to say things he really shouldn’t. The most recent example is his striking off-the-cuff comment about a big court judgment won by neighbors of a massive hog farm and its stinking cesspools in North Carolina. Read more >

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Weaker Antibiotic Regulation: Another Problem with FDA’s Voluntary Cooperation Program

, sr. scientist emeritus, Food & Environment

Last post, I described some of the features of the voluntary process that might convince veterinary drug companies to give up lucrative approvals to sell antibiotics for production purposes, like growth promotion and feed efficiency. Read more >

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Place-Based Food Right Here at Home

, sr. scientist emeritus, Food & Environment

In my last post I discussed the wonderful Danish restaurant Noma, which is out there on the cutting edge of international place-based food.

I will long savor that experience, but my excursion into the world of high-end cuisine was a rare treat. Of course, I didn’t have to go to Copenhagen for action on the place-based food front. There is a lot going on right here near my home in Washington, D.C. Read more >

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For Your Thanksgiving Pie, Make the Whipped Cream Organic (A Farmer Will Thank You)

, senior analyst, Food and Environment

What with buttery mashed potatoes, cheesy macaroni, and pies begging to be topped with whipped cream or ice cream, Thanksgiving turns out to be a pretty dairy-heavy holiday. Which makes the findings of our new report, Cream of the Crop: The Economic Benefits of Organic Dairy Farms, particularly timely. Read more >

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