EATKIND
Eatkind.net is here to help you balance your diet with: 
  • compassion for family farmers, the world's hungry and our fellow animals; 
  • sustainability -- to preserve the planet and its finite resources; 
  • wholesome nutrition to be kind to the body  that brung you. 
We believe ethical eating is an indispensable component of ethical consumerism.

The Elements of
Ethical Eating
COMPASSION Modern farming is a brutal business. Neither family farmers, food workers nor farm animals fare well within today's industrial agricultural system. In particular, the grossly wasteful use of the planet's finite natural resources to produce ever-increasing quantities of meat, fish, dairy and eggs threatens to increase, not decrease, hunger and starvation among the world's roughly one billion malnourished poor. By following a diet that emphasizes efficiently and sustainably produced plant foods and that limits or eliminates factory farmed animal foods, we can create a win-win-win situation for all people, animals and the planet itself. 
SUSTAINABILITY The industrialization of food production has created the illusion of cheap food. Low prices at the checkout counter and prosperity for food- and agricultural corporations have come at a price: an unsustainable assault on arable land, fresh water and clean air. Increasingly, independent scientists are joining environmentalists in calling for a return to sustainable, organic farming practices.
NUTRITION Call it poetic justice, but the more compassionate and sustainable farming is, the more nutritious and healthful  the food is. Animals that are neither confined nor fed a diet unnatural to their species produce more nutritious meat, milk and eggs. Protein from beans, whole grains, nuts and seeds appears to be the most nutritious and healthful of all.



The Dalai Lama In the early 1960s I became a vegetarian. But then I got hepatitis. So I went back to my previous diet; for a while it would be vegetarian one day, non-vegetarian the next. My kitchen is now totally vegetarian. But when I visit places, occasionally I take non-vegetarian.... 
The Dalai Lama

Robert Kennedy, Jr.Industrial farming isn’t just bad for chickens and hogs, it destroys family farms, aquifers, soils, and pollutes the air and water....Industrial meat moguls site their stinking farms in the poorest communities and pay slave wages to their miniscule work force for performing one of the most dangerous and unhealthy jobs in America.
Robert Kennedy, Jr.


  Practise the Three Rs of humane eating






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  • humanefood.ca -- directory of sellers of more humanely and sustainably/organically produced animal foods 
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Inside business-as-usual
meat,
milk, eggs and fish

Watch the back-story before putting any on your plate
(Graphic content: not suitable for children; essential for adults)



Why Vegan?California

District of Columbia
  • Society of Ethical and Religious VegetariansWashington: VegDC.com - a vegetarian guide to Washington and surrounding areas 
Hawaii COMPASSION OVER KILLINGIllinois KansasThe Food Empowerment Project Minnesota New YorkBlue Ocean Institute Guide to Ocean Friendly Seafood Ohio
  • VegOhio.comPeaceable Kingdom -- a transformative documentary on the relationship between people and farm animals: the easy guide to vegan and vegetarian eating in Ohio 
Pennsylvania
  • Philadelphia: VegPhilly.com - your guide to vegan and vegetarian food in the Philly area  
Washington West VirginiaTEACHkind -- free humane education materials for teachers
     
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ONE: The Campaign to Make Poverty HistoryFood Not Bombs -- serving vegetarian meals to the hungry
Make Poverty History

NewsViews

Debunking Stanford's organic food study
The high profile study uses smoke and mirrors to minimize the benefits of organic food (from the eatkind blog).

Check out  eatkind's
ethical
eating
blog

Canadian Pork Industry Exposed
Undercover investigation for CTV's W5 exposes business-as-usual cruelty.

Unitarians embrace ethical eating
After a 4-year review, Unitarian Universalists release a comprehensive policy on socially responsible eating and food production.

Ethical Chocolate
How to get the child labour and slavery out of your chocolate bar.

Bill Clinton: Vegan
The burger-loving Prez explains why he switched to the artery-cleaning diet (video).

How to be a Weekday Vegetarian
Treehugger founder finds an easy way to walk the talk (video).

Gore greens diet
"I'm not a vegetarian, but I have cut back sharply on the meat that I eat" (Al Gore). After years of chiding by everyone from PETA to Glenn Beck, the world's foremost climate change prophet warms up to a climate-friendly diet. 

Livestock's Longer Shadow?
A new analysis ups livestock's greenhouse gas footprint to over 50% of anthropogenic emissions. 

Food politics on the cover of Time
"The U.S. agricultural industry can now produce unlimited quantities of meat and grains at remarkably cheap prices. But it does so at a high cost to the environment, animals and humans."

IPCC chief and Sir Paul say "go veg"
The Nobel-winning IPCC chief and Paul McCartney call it "a very attractive option for reducing emissions of greenhouse gases and stabilising the Earth's climate and ensuring global food security."

90 grams a day
To freeze soaring agricultural greenhouse gas emissions, scientists call for a meat-lite menu.

Climate plate change
The New York Times analyzes the vegan push to put meat on the climate change agenda.

Beef's burly GHG footprint
Eating a kilo is worse than driving your car 250 km while leaving all the lights on at home, says a new Japanese study.

Canadian campus bans battery eggs
The country's premier agricultural college becomes the first to serve cage-free eggs only. 

Puck pities ducks
Chef/restaurateur Wolfgang Puck gives his menu a humane, organic makeover - and banishes foie gras.

'Animal Welfare Approved'
A new U.S. certification program ups the ante on socially responsible animal farming.

Meat makes heat
The FAO fingers livestock production as the source of nearly 20% of human-caused global warming.

The Way We Eat
Ethicist Peter Singer and activist Jim Mason bring "Spocklike logic" to the impassioned subject of ethical eating in their new book.

Ethical eating getting ink
The first generation of books and articles on ethical eating has arrived.

Indecent "eggsposure"
The state of animal welfare in Canada's egg industry is a tightly guarded secret.

A low-carbon diet
Less meat battles global warming as well as better gas mileage, say University of Chicago scientists. 

Free range egg sales dominate UK
UK shoppers are now spending more on free range than cage eggs.

Factory-style organic dairies raise stink in U.S. 
Efforts to decertify organic mega-dairies that deny  cows space and pasture are meeting resistance from the USDA.

Vegan "mock meats" nothing to laugh at
"General Manager Ping Gu is a calm, self-assured man who has no doubts about his restaurant's product. He talks about Buddhism and how faux meat is the result of a need to marry carnivorous tastes with vegetarian practice."

Meat threatens world water supply
Scientists with the Stockholm International Water Institute say, cut back on meat and dairy to ease world hunger.

Consumers turn to fair trade chocolate
With the chocolate industry failing to make good on its pledge to end child slavery and forced child labour in West Africa's chocolate plantations, more and more consumers are switching to fair-trade-certified chocolate.

America's lawless farms
"In the United States, there is no federal law governing the welfare of animals on the farm. Federal law begins only at the slaughterhouse."

How oily is your food?
"According to Cornell University’s David Pimentel, we North Americans use an average of ten calories of fossil fuel to produce one calorie of food energy. Feeding just one of us takes about 1600 litres of fossil fuel each year. For me, at least, that’s more than I use driving my car." 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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