Most people would agree that a crucial aspect of ethics, as well as sustainable agriculture, is the way we raise, treat, and eat animals. It would be great if all of us knew a friendly, local, free range rancher and butcher, and knew exactly what we were buying and where our meat came from. Unfortunately, the dauntingly complex economy of today’s world most often prevents us from knowing this information. Not all of us have the luxury of having first-hand guarantees for organic food, free range meat and animal products, or the knowledge that our growers practice sustainable agriculture.

This issue is particularly pertinent in the case of animal husbandry and sustainable and ethical animal-raising practices, be it free range meat, dairy and eggs, or just the humane treatment of animals in general. That’s why many people turn to vegetarianism or veganism to be absolutely sure that they buy ethically-produced organic food. These two movements partially or fully refuse to consume meat, dairy, eggs or any other animal products.

The vegetarian movement is the less extreme of the two, and vegetarian diets can often include eggs, dairy, and even fish and seafood. On the most extreme end is full-fledged veganism. Vegans refuse to eat, buy, or use any kind of animal product whatsoever in order to extricate themselves from any potential culpability in animal cruelty and abuse and to raise public awareness about these issues. The vegetarian and vegan movements form an essential part of the community supporting sustainable agriculture throughout the world.

Vegetarianism also has health benefits. While many argue that renouncing meat will deprive you of essential nutritional value, this is simply not true. The right combination of fresh, delicious, locally grown and organic vegetables and fruits can provide the same, if not better, nutrition as a red meat diet and is much easier on the body’s metabolism and your health in general.