Dead lobsters and crabs shouldn’t be boiled alive: an unlikely decision that could change the way we serve them at restaurants and back home.
The UK is embarking on a major review of food safety regulations. Potential options being considered for Scotland’s seaside resorts include more humane ways of handling edible creatures, according to the Daily Telegraph.
James Wadsworth, author of “Dehumanising the Third Planet,” told the London Evening Standard that the new regulations are a big step in the right direction.
“Unjustifiably, we eat an increasing proportion of the food that we kill for us,” he said. “There is a category of death that has been allowed to develop from living in captivity.”
Wadsworth added that lobsters, crabs and lobsters’ much-loved dangle-your-shrimp siblings, the prawns, are among the animals and foods that deserve better.
“There is a category of death that has been allowed to develop from living in captivity,” he said. “Food animals that are unloved and unloved and unloved because they are fully living and eating and procreation part of their lives have suffered a great deal worse.”