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A new study commissioned by the United Kingdom confirms what Switzerland scientists determined in 2018: lobsters, scratch, and octopuses are sentient beings. This means they can experience different levels of pain.
The Research comes from the London School of Economics and Political Science. The study reports that there is strong evidence that: crustaceans and cephalopods not only feel pain, but also experience fear. The research shows that this is harmful to the animals.
The UK is capitalizing on this new research by amending its legislation on crabs, lobsters and octopuses and recognizing them on their Animal Welfare (Sentience) Bill. In addition, the UK will also include crustaceans and cephalopods in new animal welfare legislation. This will further strengthen the UK as a leader in animal welfare.
The new legislation surrounding these animals will not prohibit the live cooking of lobsters, nor will it affect the fishing and restaurant industries. However, this legislation will force lawmakers to consider the welfare of lobsters, crabs and octopuses when considering new laws.
This is a big step for proponents of crustaceans and cephalopods. For years we’ve listened to the conclusions of a 2005 study that lobsters can’t feel pain. Now that this myth has been officially dispelled, the welfare of lobsters, crabs and octopuses can be considered by the general public and lawmakers alike.
Cooks may rethink cooking lobsters alive and advocate for more ethical cooking methods. Just recognizing the feelings of these animals is a huge step towards ethical animal welfare and welfare.
Despite the Swiss study that lists lobsters, crabs and octopuses as sensitive or able to feel pain, the UK is the first government to actually take action based on the research within their legislation. Hopefully other countries will follow the UK’s lead.
What can you do in light of this research? Do not cook lobsters alive.
This research has already impacted chefs in the UK. Many change their methods when cooking crab, lobster and octopus. Instead of cooking live crabs or lobsters, they intoxicate them so that they are unconscious during the cooking process.
Is this at all ethical? Not quite. However, this is a step towards making our food processes more ethical and actually taking into account the feeling of animals in our life processes.
We have to eat and many people eat crab, lobster and octopus. Recognizing how these animals feel will connect us more closely to our food source and ultimately influence the way we think about animals, conservation and a greener, more ethical world.
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