How Green Food Causes World Hunger — Eggs
April 5, 2012 1 Comment
“Organic” and other “Green” agriculture and food production is already widely understood to be causing food shortages, and skyrocketing food prices, worldwide, but it’s often too subtle and abstract an effect for regular people to really understand.
But now we have a very stark, clear example, a crisis caused by imposing “green” techniques on everyone:
Forcing ALL eggs in the EU to be Free Range has made keeping up with demand impossible.
Eggs are one of the least expensive sources of healthy protein. It’s easy for poorer people to get, and in many foods they eat…and right now, in Europe, eggs cost up to 250% more than usual for this time of year.
Why? Because the entire European Union has banned all normal, efficient means of egg production.
Instead of the very politically-incorrect rows of chicken cages, in which the eggs are laid above a conveyor belt, all European egg producers are now forced to deal with “free range” hens, tremendously increasing the cost and slowing down production of eggs, and even harming the “environment”, by requiring far more space to produce.
The result? Eggs that cost three times as much, pricing themselves and food made with them out of the reach of many of the people who would benefit the most.
And the EU wonders why their economy is collapsing.
“Green” techniques divert food to other uses like biofuels, and because they’re so much less efficient, use more land and resources to produce less food. They are also more dangerous, with more chance of carrying pathogens to your dinner table. And, on top of everything else, they can even increase your carbon footprint.
But here we have a concrete example of how the wasted space, lower production, and riskier techniques of “green” agriculture harms everyone.