The food industry is transforming critically as consumers and businesses demand more sustainable and ethical agricultural practices. This shift stems from a growing awareness of the environmental and ethical consequences of industrial farming—a system that prioritizes mass production at the expense of animal welfare and sustainability.
On The meez Podcast, Dan Latham of Culinary Guide Shop and host Josh Sharkey recently explored this pressing issue, comparing the industrial farming model to regenerative farming practices and discussing pathways to a healthier and more humane food system.
The Dark Reality of Industrial Farming
Dan Latham described industrial farming as a "hell on earth," particularly for animals like pigs, who are often subjected to overcrowded, unsanitary, and inhumane conditions. The system prioritizes uniformity, speed, and cost, reducing animals to mere commodities.
These grim realities are not limited to pigs; chickens and cows also endure extreme stress, disease, and poor transportation practices that compromise their physical well-being.
“If you've ever been in a large pig facility, it's hell on earth. The homogeny of the animals, the stress—they’re just numbers to get processed and put in a bag.”
Latham referred to this process as "Frankenmeat," emphasizing that the sole focus on efficiency and output comes at the cost of animal welfare and environmental sustainability.
While capable of feeding the masses, it is unsustainable in the long run. The industry has traditionally relied heavily on subsidies, masked the true costs of production, and entrenched consumer behaviors that prioritize fast, cheap meat. According to Dan, billions of animals are slaughtered annually, fueling diets that are neither healthy nor environmentally friendly.
The Promise of Regenerative Agriculture
In stark contrast, regenerative agriculture focuses on raising animals in harmony with the environment. This approach not only respects the animals but also revitalizes the land.
Latham highlighted White Oak Pastures in South Georgia as a shining example of this practice. By building an on-site abattoir, White Oak Pastures has ensured that every step of its operation—from raising animals to slaughter—is conducted humanely and sustainably. Animals never leave the farm, and slaughter facilities are integrated into the farming operation.
“There’s a respect for life in this model. Everyone involved is connected to the animal, and it builds a sense of community.”
Regenerative farming integrates animals into the land’s ecosystem, using practices like rotational grazing to restore soil health. This process improves topsoil, encourages water retention, and helps natural grasslands thrive, all of which contribute to combating climate change and soil erosion.
Overcoming Slaughter Bottlenecks
Despite its promise, regenerative farming faces a significant hurdle: the lack of accessible and humane slaughterhouses. Small-scale farmers often struggle to find facilities that meet their ethical and operational needs. Overwhelmed slaughterhouses, labor shortages, and regulatory complexities create bottlenecks that prevent local farmers from scaling their operations.
“The slaughter component is such a problem. It’s not done effectively, it’s usually expensive, and there are constant backlogs. Farmers don’t have access. This creates bottlenecks, leading to a significant price difference between commodity and local products that most consumers can’t absorb.”
Latham stressed the importance of building more local slaughterhouses to support the growth of regenerative farming. Without these facilities, farmers face logistical challenges that limit their ability to meet the growing demand for ethically sourced meat.
A Broken System and the Push for Change
For years, Latham has witnessed firsthand how the inefficiencies in the slaughter process hinder the growth of local, sustainable food systems. From his experience managing pig farms in collaboration with regional partners to working with Amish communities across the South, he’s seen the same challenges repeatedly: inadequate facilities, a lack of skilled labor, and regulatory hurdles.
Many regional slaughterhouses are not USDA-certified, limiting farmers’ ability to distribute their products across state lines. This lack of infrastructure further exacerbates the disconnect between the demand for locally raised, sustainable meat and the ability to supply it at scale.
“Fat, salt, and convenience have created an addicted population. Changing those behaviors is a monumental task, but it’s not impossible.”
Signs of Progress and Incremental Change
Dan is optimistic about incremental change in the industry. He points to initiatives like the Savory Institute’s Land to Market program and regional investments in slaughterhouses as signs of progress. His venture, Able Pastures, aims to rebuild local economies by supporting regenerative agriculture and addressing critical gaps in the system.
Beyond logistical improvements, another obstacle is shifting consumer behavior. But that’s easier said than done. The dominance of commodity meat from grocery stores and cheap, convenient, fast food makes it difficult to inspire widespread change in purchasing habits.
“Food is super cheap, and fast food is rampant. I’m not knocking it—it has its place—but does it? What are we doing?”
The Role of Restaurants and Consumers
Restaurants and consumers have a vital role to play in advancing regenerative farming. Local restaurants can support sustainable practices by allocating a portion of their budgets to sourcing from regenerative farms. This not only strengthens community ties but also helps build a more ethical food system.
Consumers, too, can drive change by choosing ethical food options. As demand for these products increases, larger corporations may feel compelled to adapt. Latham pointed to companies like Tyson and Cargill, which have begun investing in plant-based products, as evidence of market forces responding to consumer preferences.
According to Dan, larger companies like this have to manage how they’re perceived. If capital is going to be available to them, they’re going to have to get on board with some of the more modern ways of doing business.
A practical starting point could be allocating $150 per week toward local purchasing. This investment might go toward buying produce, proteins, or other essential ingredients, helping to build relationships with local suppliers while reinvesting money into the community. For example, using locally sourced ground meats for dishes like bolognese can help chefs support sustainable farming practices.
“If most of these restaurants start to dedicate a portion of the budget to local spending—whether it’s weekly or monthly—whatever you can do to mainly [source] vegetables… ground beef or ground lamb, ground chicken, ground pork from your local guys, that’s a good way to do it.”
Regenerative Farming as a Climate Solution
One of the most exciting aspects of regenerative agriculture is its potential to combat climate change. At its core, it’s a method that uses the natural behaviors of animals, particularly hooved animals, to improve soil health, restore ecosystems, and address climate instability.
“It’s a rotational grazing method that allows for the topsoil to be reignited to a point where natural grasses and flora can come back through the turning of the soil and the introduction of animal waste. It’s just a constant working of the soil.”
This approach not only enhances soil quality but also regenerates the natural environments unique to different regions, from savannas to grasslands.
One of the most tangible benefits of regenerative farming is the increase in topsoil, a critical factor in water retention and ecosystem health. For example, White Oak Pastures, a farm that transitioned to organic practices in 1993, eliminated pesticides and herbicides. Over time, they saw a remarkable transformation. When they first started, they had one inch of topsoil. Today they have five. This increase leads to better water retention, the revival of natural grasslands, and a more stable climate.
“We’re dealing in a world of climate hysteria right now. One of the biggest things we can do is use these animals to restore the topsoil properly to retain more water and have climate stability.”
Animals Aren’t the Problem, Our Processes Are
Contrary to popular narratives, animals play a vital role in stabilizing ecosystems and climates. As Dan points out, hooved animals have been essential to Earth’s ecosystems for millennia. Organizations like the Savory Institute have demonstrated this by reversing desertification through large-scale regenerative practices.
“They’ve turned some crazy deserts into beautiful oases by massive herds of animals. So animals aren’t the problem, our processes are.”
Regenerative farming works by aligning with natural cycles—water, carbon, and life itself—to create sustainable food systems. Dan sees it as a thoughtful, cyclical approach that harnesses nature’s power to grow food while preserving ecosystems.
The Balance Between Plant-Based and Regenerative Practices
The push for plant-based products has grown, partly as a response to industrialized animal farming. However, Dan cautions against the reliance on “Frankenfoods”—highly processed plant-based alternatives that often involve chemical additives and excessive salt.
“There’s been a lot of capital invested in plant-based products, and if plant-based is really plant-based, then yes, I can get on board. But when it’s heavily chemically laden, it’s not the way to go.”
Dan advocates for alternatives that embrace whole, natural ingredients like mushrooms, quinoa, and lentils, rather than mass-subsidized crops like soybeans. “When you’re growing acres and acres of soybeans, there’s probably a bunch of pesticides killing everything else,” he notes.
By focusing on small farms and regenerative practices, a balance can be struck—one that doesn’t vilify animals or over-rely on processed alternatives. Dan envisions a middle ground where sustainable farming supports ecosystems and the food supply.
Bridging the Gap in Restaurant Operations
Latham’s work with Culinary Guide Shop highlights the practical challenges and opportunities in integrating local, regenerative practices into foodservice. He helps startups implement systems like inventory management, recipe databases, and vendor maintenance to streamline operations. Tools like meez have been instrumental in this process, enabling restaurants to maintain organized data and make informed decisions about menu pricing and sourcing.
“I start with putting systems in place. We hand over a suite of tools for you to operate your restaurant. So your inventory is all ready to go. Your menus are costed out. You've got a recipe database. meez comes into play here and has been a great tool for us to help our clients.”
Latham emphasized the complexities of using local produce in restaurant menus, advising flexibility in menu design. He highlighted pizza and burgers as versatile options for incorporating seasonal, local ingredients, making them ideal for chefs navigating the complexities of local sourcing.
Post-COVID, restaurants face significant labor shortages and inflationary pressures, further complicating their ability to adopt sustainable practices. Many lack awareness of their food costs, leading to inefficiencies and missed opportunities for savings. Latham’s approach focuses on organizing data and optimizing menu pricing, helping restaurants reduce costs and improve profitability.
“We're really about using data to help you with menu strategy. We look at a lot of your sales. We try to help simplify and bring some calm to your chaos.”
Regenerative Agriculture’s Path Forward
By prioritizing soil health, ethical animal treatment, and sustainable practices, regenerative farming offers a viable alternative to the industrial model. However, for this movement to succeed, collaboration between farmers, restaurants, consumers, and policymakers is required.
By supporting local farms, making ethical food choices, and advocating for more humane practices, we can help create a food system that benefits animals, the environment, and our communities. Regenerative agriculture represents a path toward a more balanced and sustainable future where ethical food production is not the exception but the norm.
Whether through the thoughtful integration of local ingredients or using data to streamline menu pricing, Latham’s work provides a model for restaurants looking to thrive in today’s challenging landscape.
For restaurateurs seeking to implement these strategies, working with experts like Latham can provide the guidance and tools necessary to build a successful, sustainable business.
Listen to the full conversation with Dan Latham on The meez Podcast
