15 Food Statistics That Should Make You Cry
2 million: Dogs and cats abused and killed by the international fur industry each year that was made from domesticated dogs. Humane Society of the United States (HSUS). (A previous version of this blog item erroneously reported that Burlington Coat Factory was involved in this activity. The reference arose from a 1998 incident in which a supplier erroneously shipped to Burlington merchandise labeled "Mongolian Dog Fur." The firm has nothing to do with abuse of domesticated pets. Miami New Times
regrets the error. )
24: Number of cats it takes to make a fur coat in China (HSUS).
10 to 12: Number of dogs it takes to make a fur coat in China (HSUS).
75 Percent of cattle in the U.S. that were routinely fed the rendered remains of dead sheep and dead cattle (along with dead cats and dogs) until the practice was stopped in 1997 (Fast Food Nation).
19,000: Land animals slaughtered for food in the U.S. every minute.
10 billion: Land animals slaughtered for food in the U.S. every year.
250 million: Baby male chicks killed or ground up alive each year by the U.S. egg industry because they can't produce eggs and aren't bred to grow speedily like broiler chickens.
40 million: Sharks killed each year by "finning" -- cutting the fin off and dropping the shark back into the ocean so it can sink to the bottom and bleed to death (National Geographic).
24 million: Number of ducks killed each year in France for the production of foie gras (Farm Sanctuary).
200: Known diseases transmitted through food, according to the Centers for Disease Control.
76 million: Estimated illnesses caused by food borne diseases each year in America (CDC).
5,000: Estimated deaths caused by food borne diseases each year in America (CDC).
59.6: Pounds of beef eaten per person annually in America in 2010 (USDA).
164.7: Weight of average American female (CDC).
194.7: Weight of average American male (CDC).
Follow Short Order on Facebook and Twitter @Short_Order.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.