As families browse through the supermarket freezers searching for the perfect turkey, they may be unsure of what all the claims on packages really mean. The multitude of labels can be confusing and sometimes even misleading.

There’s free-range and Certified Humane; frozen and fresh; humanely-handled, organic and much more. While labels like Certified Humane carry significant meaning for animal welfare, others like natural or humanely-raised are not defined by the U.S Department of Agriculture (USDA) and have no independent verification – leading the consumer to pay more for a label that doesn’t deliver on their expectations.

The nonprofit American Society for the Prevention of Cruelty to Animals (ASPCA) has researched these labels and certifications and made a list of the most meaningful. It will help families identify those labels – on turkey and many other common holiday ingredients like dairy products – that will allow them to make more humane dishes for their family and friends, while also supporting better conditions for farm animals.

Turkey Buying Tips

Some examples of what to look for when shopping for your turkey:

• Animal Welfare Approved:  Birds have continuous access to pasture. No cage confinement or routine use of antibiotics.
• Certified Humane: Allows for indoor raising but with more space and enrichment.
• Global Animal Partnership: A five step rating program.

 

Turkey Buying Tips

Daisy Freund, ASPCA’s Director, Farm Animal Welfare Campaign recently joined me to break down the extensive turkey label guidelines and explain what the labels mean for animal welfare. She also gave tips and advice on how to make a more informed turkey buying decision and cook a more humane holiday meal.

Turkey Buying Tips

Take a listen to the interview below.

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To learn more, visit: www.ASPCA.org/labels.

Turkey Buying Tips

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Meet Our Guest:

 

Daisy Freund is a Director on the ASPCA’s Farm Animal Welfare team. In her role, Daisy develops and implements education and advocacy campaigns that improve conditions on industrial farms and drive transparency in animal agriculture so that consumers can make informed choices. Daisy joined the ASPCA in 2012, bringing to the job a diversity of experience in food systems and communications, including farming, restaurant management, public relations and journalism. 

Before joining the ASPCA, Daisy worked at Glynwood Farm providing daily care to their cattle, goat and sheep herds as well as their laying hen and broiler chicken flocks. Prior to that Daisy managed Heaven Restaurant, a social enterprise in Rwanda offering food sourced locally from cooperatives and hospitality and culinary training for Rwandans. While there, Daisy completed her master’s thesis on the Ankole-Watutsi breed of cattle native to Rwanda. Articles she has written on farm animal welfare have been published in The Atlantic and Grist. 

Daisy graduated from Dartmouth College with a B.A. in English. In November, 2011 she received her Master’s degree in Food Culture and Communication from the University of Gastronomic Sciences in Pollenzo, Italy. 

Daisy currently resides in Brooklyn.

Turkey Buying Tips