Phasing out the animal industry is a radical step that philosopher and animal rights activist Friederike Schmitz proposes in her new book. Current animal husbandry and the consumption of animal products entail a long list of negative impacts which, in addition to animal suffering and climate emissions, also pose health risks to humans. Minor adjustments in animal welfare regulations to reduce animal suffering, as well as the individual contribution of a minority of the population to abstain from or drastically reduce animal food, are no longer sufficient by far to prevent serious consequences for the global community. Friederike Schmitz calls for a comprehensive transformation of agriculture and nutrition, whereby livestock farming should be systematically abolished. Farmers in European small and medium-sized farms are increasingly getting under pressure because the investment costs for large machines and high-tech equipment are not feasible. Government subsidies for mass production in order to produce a lot of meat cheaply are set high. Thus, industrial mass livestock farming continues to be promoted and those farms that produce in a more animal- and climate-friendly way or would like to do so are left behind.

According to Friederike Schmitz, in order for the phase-out of industrial animal husbandry to succeed, a similar approach should be taken to the "Just Transition" concept of the Paris Agreement on Climate Change. Dr. Charlotte Blattner from the Institute for Public Law at the University of Bern has written an essay on this subject, in which she emphasises that the phase-out should not burden those people who have so far provided important services to society. Rather, it is the task of the government to support the affected farmers throughout the entire process. To this end, various steps are necessary, such as staggered reduction targets for the numbers of animals. For example, livestock numbers could be reduced by 30 percent within five years, by 70 percent after ten years and by 95 percent after 15 years. Government exit and compensation grants could make a significant contribution here. In the Netherlands, there is already a programme called "warm rehabilitation" that provides financial support for pig farmers to exit. The government also wants to tackle the nitrate and phosphorus pollution associated with intensive livestock farming.

In Switzerland, philosopher and farmer Sarah Heiligtag, who runs the Lebenshof Hof Narr, has developed the TransFARMation concept, in which she helps farms to phase out animal use. She shows how livestock farms can be transformed and combined with other sources of income. For example, a life farm concept can be combined with farming that produces food directly for people instead of animal fattening. Farming without killing animals is not only possible, it is undoubtedly sustainable according to the experiences of the TransFARMation network. However, such transformations are not yet supported by government subsidies. Moreover, the cultivation of vegetables and fruit in Switzerland is much less heavily subsidised than animal fattening, as the organisation Swissveg writes. By shifting the direct farm payments, the state could create incentives that would make it easier for Swiss farmers to focus more on growing plant-based food for human consumption.

In her book, Friederike Schmitz also points out the promising developments in the field of cultured meat, also called in vitro meat. This is real meat from the bioreactor in lieu of meat from the slaughterhouse, as long as the cultured cells are fed on a plant-based diet. Today, however, the nutrient solution still partly consists of fetal calf serum, which is obtained from the blood of unborn calves. From an animal welfare point of view, the extraction of the serum is to be rejected, especially because the calves are presumed to suffer a painful death. The carbon footprint of lab-grown meat is better than that of beef, but about the same as that of chicken and pork.

However, intensive research is also being conducted into other so-called alternative protein sources that - unless insects are used as a basis - do not have an animal origin. These include proteins of plant origin, which are obtained from vegetables, cereals or oilseeds, for example. In addition, experiments are  carried out with micro- and macro-algae, fungi and other sources. They are all considered to be more resource-efficient and in some cases play an important role in the global carbon cycle. For example, algae, which can grow rapidly, have the ability to absorb carbon dioxide very effectively. They do not need fertilisers, and cultivation areas are not required, as algae can be cultivated in tanks and tubes. Research into the potential of algae in the energy sector and as a plastic substitute is still in its infancy. The Swiss-based investment company Blue Horizon Corporation AG, for example, is specifically looking for investors to invest their assets in start-ups with animal-free and sustainable protein production.

Finally, the book also deals with leather production, a multi-billion dollar business that makes animal husbandry and the slaughter industry more profitable worldwide. However, there are already various alternatives to animal leather, such as leather made from mushrooms, pineapple fibres and other fruit waste, to name just a few, which do not require petroleum or toxic ingredients.

Friederike Schmitz provides reasons and solutions for developing a better human-animal-environment relationship. She is convinced that improvements are possible and that a system reform is necessary. There are ways to get out of the animal industry, but for this to actually happen, there need to be fair conditions for all. 

The book "Anders satt - Wie der Ausstieg aus der Tierindustrie gelingt" is available in shops and can also be consulted by appointment during opening hours in the TIR library, where reading and working space is available. Current new additions to the TIR library are always presented in the TIR library newsletter.