Kosher Sustainable Meat

This page is current as of December 2012

Jews have been wrestling with how to eat meat in an ethical and holy way since the beginning of our history. From our shepherding forefathers to animal sacrifice in the Holy Temples, to the dominance of “glatt kosher,” and worker abuse at Agriprocessors, the issues abound.

What should “Kosher Meat” mean in the 21st century? Where is the intersection between kashrut laws, Jewish business ethics, and our modern, Jewish, environmental values? These pages are meant to be a starting point for the discussion about how Jews today are observing kashrut, sometimes challenging the mainstream Kosher meat industry as they bring together their ancient traditions and modern environmental sensibilities.

This homepage for the conversation about kosher meat is a collection of many of the resources that exist related to the contemporary issues. For some Jews, eating meat that has been slaughtered according halachic laws of kashrut is a necessary, but not always sufficient criteria for eating. There are other concerns halachic and otherwise that people consider when making the choice to eat meat.

Resources for finding ethical kosher meat
Past posts from The Jew & The Carrot
Texts on meat from Food for Thought
Kosher Meat in the News

Learn more about kosher sustainable meat at the Hazon Food Conference

Questions? Want to continue the conversation?  Please contact Judith Belasco, Director of Programs.

In accordance with Hazon’s conflict of interest policy, Anna Hanau does not work on Hazon’s meat or meat-related projects.

Types: Institutional Food Change and Values.