“When it comes to ethical eating, [oysters] are almost indistinguishable from plants. Oyster farms account for 95 percent of all oyster consumption and have a minimal negative impact on their ecosystems… Moreover, since oysters don’t have a central nervous system, they’re unlikely to experience pain in a way resembling ours—unlike a pig or a herring or even a lobster.”
Cox argues that veganism, or vegetarianism, or any other diet structured around some core ethical principles should, ultimately, pursue those principles as efficiently as possible… even if that means straying outside the boundaries traditionally laid down by the diet’s proponents.
He notes: “Eating ethically is not a purity pissing contest, and the more vegans or vegetarians pretend that it is, the more their diets start to resemble mere fashion—and thus risk being dismissed as such.”
Nourishing food for thought, regardless of your dietary habits.