Now the swine flu is in
Canada. Alarmingly, it didn't come from one area of the country, but it has crept up at both ends of the country and the strain is spread easily between people, some of whom have never had contact with pigs in their life. But besides the concern for the young and the old in our society and the strain this
might put on our health care system, what is it and how does is it a result of our global food system?
Over at the
Huffington Post, David Kirby outlines how confined animal feeding operations, or CAFOs, are at the heart of spreading diseases like the swine flue, avian flu, etc. between animals. These confined quarters are the ideal conditions for a virial strain like the swine flu.
Pigs are nature's notorious "mixing bowls" for inter-species infections, and many swine flu viruses have long contained human influenza genetic components. Then, in the late 1990's - when industrialized swine production really took off in North America - scientists were alarmed to find that avian influenza genetic material was also mixed into the continent's viral soup.
So where did this new, virulent and highly infectious influenza emerge from? According to Mexico's Health Minister, Jose Angel Cordova, the virus "mutated from pigs, and then at some point was transmitted to humans." It sure sounds like something happened on some farm, somewhere.
For years, leading scientists around the world have worried that large-scale, indoor swine "factories" would become breeding grounds for new pathogens that could more easily infect humans and then spread out rapidly in the general population - threatening to become a global pandemic.
We know that hog workers in Europe and North America are far more likely than others to be infected with potentially lethal pathogens such as MRSA (Methicillin-resistant Staphylococcus aureus), drug-resistant E. coli and Salmonella, and of course, swine influenza. Many scientists also believe that people who work inside CAFOs are more at risk of contracting and spreading these and other "zoonotic" diseases than those working in smaller-scale operations, with outdoor pens or pasture and far lower animal density.
What authors Tim Lang and Michael Heaseman are calling our global food system, complete with CAFOs and genetically modified food, the "military industrial complex" since it now imitates all the qualities of the modern industrial factory. Profits are the bottom line and the lean production model is the mantra for "agribuisness."
I don't know about you, but I'm not comfortable with thinking that my food comes from a factory or "factory farms." (This is part of the reason that I do not eat WonderBread, since it doesn't really taste like it has ever been baked...) Factory farms are a part of our global food system and they are a part of Canadian agriculture. Grain-fed animals, many of whom are not inclined to eat grain by nature, confined to cages or pens - hundreds, perhaps thousands, to a barn literally eat, sleep, live and breathe in their own shit. They're "protected" against disease through inoculation - another human intervention into nature - and this is supposed to make us feel better.
If the thought of eating a genetically modified watermelon makes Canadians suspicious of the natural processes in growing our food, surely they should be as alarmed at the way most animals are treated on factory farms. (As a side note: an Environics poll back in 99 showed that 80% of Canadians want the government to mandate that GMO food to be labelled in our grocery stores. Today, I cannot imagine that number has dropped significantly to affect my line of argument.)
Our global food system needs to change if we are truly concerned with our health and our future as eaters. Factory farms need to be scaled down and traditional farming ought to be encouraged, and protected, by the government. The beginning of this change needs to come from the consumer: if we are concerned with how our food is being grown, under what conditions our meat and poultry are being raised and fed, and what implications this has on our health (and healthcare system) we need to be vigilant and change where we buy our food from.
Consider, for example, emerging Food Box programs in Canada. Food Box programs are designed to provide consumers an alternative to grocery chains in purchasing local, organic, fresh, seasonal produce. Local farmers sign up to Food Box programs and consumers can order which fruits and vegetables they want every week (depending on seasonality). The boxes are then delivered to your door or can be picked up at a local farmer's market. For a list of Food Box programs visit Foodshare.ca. Local eating is on the rise and it will become a way of life if consumers demand a new way of eating.
We can live, work, and eat in harmony with nature or we can alter it to suit our preferences. The former acts as a natural defense against viral outbreaks like the swine and avain flu, mad cow disease, etc. The other, is more convenient for the industrialized urban lifestyle, but it has it's own risks that - if I am correct, most people do not want to deal with in their life. Can we have it both ways? We cannot.
If Kirby is right, and I think he and fellows like Tim Lang, Michael Heaseman, and Michael Pollan - we need a shift to our global food system, away from the military industrial complex and lean production model, and back to a natural way of eating, to ensure a sustainable and healthy relationship with the earth. However, it is unfortunate that it has to take the deaths of dozens of people to bring consumers to this obvious realization that things, as they are, cannot go on.