The bottled water industry is the second largest commercial beverage category by volume in the U.S. Nearly all bottled water sold in the US is sourced domestically. Only approximately two percent of the total volume is comprised of imported bottled water. This book evaluates the extent to which FDA regulates and ensures the quality and safety of bottled water, evaluates the extent to which federal and state authorities regulate the accuracy of labels and identifies the environmental and other impacts of bottled water. To address these objectives, the authors reviewed relevant FDA documents, policies and guidelines as well as related laws and regulations pertinent to the oversight of bottled water at the federal and state levels, and analyzed data from the FDA databases and track inspections, import examinations and recalls. Bottled water labels were also examined and companies were contacted to determine the information they provide to customers. This book consists of public documents which have been located, gathered, combined, reformatted, and enhanced with a subject index, selectively edited and bound to provide easy access.

Agricultural (or "green") biotechnology is a source of growing tensions in the global trading system, particularly between the United States and the European Union. Genetically modified food faces an uncertain future. The technology behind it might revolutionize food production around the world. Or it might follow the example of nuclear energy, which declined from a symbol of socioeconomic progress to become one of the most unpopular and uneconomical innovations in history.

This book provides novel and thought-provoking insights into the fundamental policy issues involved in agricultural biotechnology. Thomas Bernauer explains global regulatory polarization and trade conflict in this area. He then evaluates cooperative and unilateral policy tools for coping with trade tensions. Arguing that the tools used thus far have been and will continue to be ineffective, he concludes that the risk of a full-blown trade conflict is high and may lead to reduced investment and the decline of the technology. Bernauer concludes with suggestions for policy reforms to halt this trajectory--recommendations that strike a sensible balance between public-safety concerns and private economic freedom--so that food biotechnology is given a fair chance to prove its environmental, health, humanitarian, and economic benefits.

This book will equip companies, farmers, regulators, NGOs, academics, students, and the interested public--including both advocates and critics of green biotechnology--with a deeper understanding of the political, economic, and societal factors shaping the future of one of the most revolutionary technologies of our times.

Pyrrhic Progress analyses over half a century of antibiotic use, regulation, and resistance in US and British food production. Mass-introduced after 1945, antibiotics helped revolutionize post-war agriculture. Food producers used antibiotics to prevent and treat disease, protect plants, preserve food, and promote animals' growth. Many soon became dependent on routine antibiotic use to sustain and increase production. The resulting growth of antibiotic infrastructures came at a price. Critics blamed antibiotics for leaving dangerous residues in food, enabling bad animal welfare, and selecting for antimicrobial resistance (AMR) in bacteria, which could no longer be treated with antibiotics. Pyrrhic Progress reconstructs the complicated negotiations that accompanied this process of risk prioritization between consumers, farmers, and regulators on both sides of the Atlantic. Unsurprisingly, solutions differed: while Europeans implemented precautionary antibiotic restrictions to curb AMR, consumer concerns and cost-benefit assessments made US regulators focus on curbing drug residues in food. The result was a growing divergence of antibiotic stewardship and a rise of AMR. Kirchhelle's comprehensive analysis of evolving non-human antibiotic use and the historical complexities of antibiotic stewardship provides important insights for current debates on the global burden of AMR.

Since the financial and food price crises of 2007, market instability has been a topic of major concern to agricultural economists and policy professionals. This volume provides an overview of the key issues surrounding food prices volatility, focusing primarily on drivers, long-term implications of volatility and its impacts on food chains and consumers. The book explores which factors and drivers are volatility-increasing and which others are price level-increasing, and whether these two distinctive effects can be identified and measured. It considers the extent to which increasing instability affects agents in the value chain, as well as the actual impacts on the most vulnerable households in the EU and in selected developing countries. It also analyses which policies are more effective to avert and mitigate the effects of instability. Developed from the work of the European-based ULYSSES project, the book synthesises the most recent literature on the topic and presents the views of practitioners, businesses, NGOs and farmers' organizations. It draws policy responses and recommendations for policy makers at both European and on international levels.

During fermentation processes, the determination of microbiological population density and diversity, nutrients concentration and products formation are the most important variables. Nowadays many different approaches are being developed for the monitoring of fermentation processes. The authors review different strategies to monitor alcoholic fermentation processes, ranging from offline to online approaches. In addition, research on fermentation is important in the specific branch of biomedical science, food science. In this book, the authors summarise such research from Thailand, a well-known agricultural country from Asia. The authors also summarise recent reports focusing on the metagenomics analysis and application of the fermentation industry. Furthermore, increasing demand for high-value oils has focused commercial attention on the provision of suitable biosynthetic framework for their production. This book examines the biotechnological production and application of high-value microbial oils. Also highlighted in this book are the recent findings and new strategies in tailoring some relevant industrial products by submerged fermentation. Additional chapters review the application of agro-industrial residues and by-products in biotechnological processes, nutritional needs and sources of n-3 fat and production strategies for microbial DHA and EPA production, and the development and interaction of microbes important for dairy product manufacturing and fermented beverages.

Written by the owner of a preserved Mr Softee vehicle, this book recaptures the story of a favourite brand.

Whenever we turn on the TV, flip a page in a magazine, or glance at a flyer in the grocery store, we are constantly bombarded with nutritional advice. Almond products can boost your memory! Milk helps build up your bones! Cereal is part of a doctor-approved balanced breakfast for growing girls and boys! Study after study tells us what we should eat, how much, and when. Words like "superfood" and "guilt free" convince us that we're making the right choice when we pluck an item off the shelf and head for the checkout line. We count on nutrition science to guide us through the overwhelming choices in our local grocery store and helps us make the best decisions for our health. Except it often doesn't. Many of these studies we rely on to make decisions are not funded by unbiased third parties-they're actually funded by companies seeking to buoy their own products. As renowned food expert Marion Nestle reveals in Unsavory Truth, most nutrition societies, committees, and departments are actually in the food industry's pocket. Whether it's a study claiming moderate exercise is enough to cancel out the calories in sugary sodas (backed by Coca-Cola) or a report about how blueberries can reduce the risk of erectile dysfunction (backed by the US Highbush Blueberry Council), the food industry has learned how to turn selective disclosure and partisan probes into major profit. Like Big Pharma has corrupted medical science, so Big Food has corrupted nutrition. In a nation where more than two-thirds of adults and one-third of children are considered overweight or obese, it's never been more important to put our public health first. With stricter legislation for food companies and researchers, stricter policies for societies and journals, and better consumer education, Nestle argues that we have a fighting chance to get our country's nutrition back on track. With riveting prose and unmatched investigative rigor, Unsavory Truth reveals how big food companies took over nutrition science-and how we can take it back.

Two thirds of U.S. adults are overweight, and childhood obesity and diabetes are on the rise. To reverse these health problems, experts are urging Americans to eat healthier. Food labels contain information to help consumers who want to make healthy food choices. The Food and Drug Administration (FDA) oversees federal labelling rules for 80 percent of foods. This book explores Food Labelling in the U.S., wherein the FDA needs to better leverage resources, improve oversight and effectively use available data to help consumers select healthy foods. FDA's oversight and enforcement efforts have not kept pace with the growing number of food firms. As a result, FDA has little assurance that companies comply with food labelling laws and regulations for, among other things, preventing false or misleading labelling. FDA has reported that limited resources and authorities challenge its efforts to carry out its food safety responsibilities -- these challenges also impact efforts to oversee food labelling laws. As discussed in this book, the FDA's Food Protection Plan cites the need for authority to, among other things, collect a re-inspection user fee, accredit third-party inspectors, and require recalls when voluntary recalls are not effective.

This book explores the concern about the dramatic increase in childhood obesity in the United States which has prompted Congress to request that the Federal Trade Commission conduct a study of food and beverage marketing to children and adolescents. The results of that study - an analysis of 2006 expenditures and activities by 44 companies - are presented here. Included are not only the traditional measured media - television, radio, and print, but also activities on the Internet and other new electronic media, as well as previously unmeasured forms of marketing to young people, such as packaging, in-store advertising, event sponsorship, and promotions that take place in schools. Integrated advertising campaigns that combine several of these techniques and often involve cross-promotions - linking a food or beverage to a licensed character, a new movie, or a popular television program, dominate today's landscape of advertising to youth. The data presented in this book tell the story of food and beverage marketing in a year just preceding, or early in the development of, industry self-regulatory activities designed to reduce or change the profile of such marketing to children. Furthermore, this book, which compiles information not previously assembled or available to the research community, may serve as a benchmark for measuring future progress with respect to these initiatives.

Canned foods are a significant component of the diet of most people in both developed and developing countries, offering a wider choice of nutritious, good quality foods in a convenient form all year. During canning, both desirable and undesirable changes occur in nutritional and sensory properties of foods, resulting from heat treatment employed for the destruction of microorganisms to achieve the desired commercial sterility. The extent of thermal processing, in terms of both temperature and duration of the treatment, is dependent upon the chemical and physical composition of the product, the canning medium and the conditions of storage, determining the product quality in terms of its sensory properties and nutrient content. This book reviews the major principles and operations used during food canning, identifies the nutritional and sensory changes occurring during the process and their effect on the quality of canned foods. In addition, it explains the use of response surface methodology (RSM) as modelling and optimisation techniques used in the canning industry in recent times to manipulate canning processes to maintain the nutritional and sensory qualities of canned foods, using two recent studies where RSM was used to study the effect of pre-canning processes including blanching time, soaking time and sodium hexametaphosphate [(NaPO3)6] salt concentration on moisture, minerals, leached solids, phytates, tannins and hardness (texture) of cowpeas (Vigna unguiculata) and bambara groundnut (Voandzei subterranea). Regression models were developed to predict the pre-canning parameters that yield the best quality products, with minimal effects on the nutritional and textural properties of the products. The optimal conditions found to achieve the optimum quality of the canned cowpeas were blanching time of 5 min, soaking time of 12 h and [(NaPO3)6] salt concentration of 0.5%, and for the bambara groundnut; blanching time of 8 min, soaking time of 12 h and [(NaPO3)6] salt concentration of 0.5%. The combination of blanching, soaking and [(NaPO3)6] salt were modelled using RSM to retain the nutritional (mineral) content of products while reducing the anti-nutritional factors and the hardness of the canned products with acceptable quality characteristics, indicating that as recent advances in canning technology, modelling techniques could be used to control canning operations while retaining desirable product quality characteristics.

The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.

Once considered a rare and exotic sweetener, sugar was not always as widely available or important as it is today. As part of the human diet for nearly all of recorded history, sugar has evolved over time, becoming quite a common commodity. Yet the very simplicity of this common sweetener masks the highly complex and elaborate global trade that has developed around it. Now, The International Sugar Trade offers the only comprehensive reference guide to the worldwide market. A sweeping analysis of the entire sugar industry, it covers everything from the product's historical beginnings to the complex geopolitical and financial forces that have dominated the worldwide sugar trade during recent decades.

Over the past fifty years, especially, the international trade in sugar has changed dramatically. Since it is either imported or exported by every country on earth, sugar has become an integral component of the economic relationships among nations. Because of that unique position, the trade in sugar has both reflected—and been affected by—a wide range of divergent forces, including global politics, health consciousness, the emergence of developing nations as suppliers and consumers, and many others.

Perhaps the greatest change in the international sugar trade has been the trend toward price stabilization. Historically at the mercy of everything from war to weather, the price of sugar has always been extremely volatile. But, following such trends as the development of sugar substitutes, an overall decline in per capita consumption, and an increase in the overall amount of sugar on the open market, the price of sugar has leveled off considerably. This comparatively recent stability has profoundly altered the manner in which sugar is traded on the world market, and while this has created new opportunities to profit in sugar, it has also made trading in sugar commodities more complex than ever before.

In this important new reference, A. C. Hannah and Donald Spence explore the broad scope of the entire sugar market, providing an essential global tour of the international sugar trade in all its intricacy. Everything is here, from cultivation and refinement to importing and exporting, from commodity trading and tariffs to substitutes and consumption. The International Sugar Trade provides comprehensive coverage of:

• The history of sugar—from cultivation and refining to end use
• Trends in world production, consumption, and international trade
• Crucial information on export marketing, contracts, trade, and prices
• The policies of the world's major sugar producers—with particular attention focused on likely developments in Eastern Europe, Asia, and Cuba
• The impact of existing sugar substitutes and those under development
• The sugar trade cycle and marketing chain, descriptions of key players, and detailed coverage of the sugar futures markets.

The International Sugar Trade contains the most essential and up-to-date information currently available. It includes numerous tables and graphs describing production, consumption, and trade for nearly every country. It also includes five complete appendices exploring sugar and the environment; sugar and health; the Brazilian Alcohol Programme; international sugar agreements; and historical statistics covering the period from 1955 to 1994. It is a vital resource for anyone involved in the international sugar trade.

"[The International Sugar Trade] is a comprehensive account of sugar, the commodity. [It] is aimed at a wide audience, from specialists looking for more background to traders coming to sugar for the first time, students, nonspecialists, and laymen in search of an introduction to the fascinating world of sugar."—from the Preface.

The only complete guide to sugar, one of the world's most important and heavily traded soft commodities, this authoritative overview provides in-depth coverage of a wide range of essential topics, including:

• Origins, background, and production
• The world sugar economy today
• The sugar futures markets
• International sugar agreements
• Consumption trends of substitute products
• Key issues for the future

McDonald's: it is the world's premier entrepreneurial success story, a company whose growth worldwide continues to be astonishing. In tough financial times, McDonald's proved that ingenuity, trial and error, and gut instinct were the keys to building a service business the entire world has come to admire. In the years since McDonald's: Behind The Arches was first published, McDonald's has been a trendsetter in advertising, focusing on different ethnic groups as well as the physically disabled. McDonald's created McJobs, a program that employs both mentally challenged adults and senior citizens. And because its franchisees have their fingers on the pulse of the marketplace, McDonald's has evolved successfully with the health food revolution, launching dozens of new products and moving toward environmentally-safe packaging and recyclable goods. Inspiring, informative, and filled with behind the scenes stories, this remarkable saga offers an irresistible look inside a great American business success.

In June 1938, Franklin D. Roosevelt signed into law a new Food, Drug, and Cosmetic Act, the first major legislation regulating these industries since the 1906 Wiley law. Eliminating many serious and long-standing abuses in production, labeling, and advertising, the 1938 Act was, in the words of David L. Cowen, "a milestone in federal interest in consumer protection." Despite its importance to the American public, however, its passage was effected only after a long, complex battle between conflicting interest groups. This volume is a study in depth of that five-year struggle, fully documented by records, correspondence, and publications, as well as a social history of the period. The author analyzes the inadequacy of the 1906 law, the roles of Franklin Roosevelt, Henry Wallace, and Rexford Tugwell, the American Medical Association, drug associations, and consumers' and women's groups. Originally published in 1970. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.

The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into sensational reality. People traveled from all over the world-if they could secure a reservation during its six months of operation-to experience the wonder that chef Ferran Adria and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next revolution. Will elBulli continue to innovate? What must an organization do to create something new? Appetite for Innovation is an organizational analysis of elBulli and the nature of innovation. Pilar Opazo joined elBulli's inner circle as the restaurant transitioned from a for-profit business to its new organizational model. In this book, she compares this moment to the culture of change that first made elBulli famous, and then describes the novel forms of communication, idea mobilization, and embeddedness that continue to encourage the staff to focus and invent as a whole. She finds that the successful strategies employed by elBulli are similar to those required for innovation in art, music, business, and technology, proving the value of the elBulli model across organizations and industries.

When relations are facilitated by communication technologies such as e-business, food supply networks can improve efficiency, flexibility and effectiveness. However, a lack of trust within such transactions can prevent the integration of e-business into this large, economic sector. Using case studies from European countries, chapters discuss trust-building methods for food networks in an e-business environment. Key issues include the influence of cultural disparity and cross-border transactions upon major product groups such as meat, cereal products and fresh produce.

Agricultural (or "green") biotechnology is a source of growing tensions in the global trading system, particularly between the United States and the European Union. Genetically modified food faces an uncertain future. The technology behind it might revolutionize food production around the world. Or it might follow the example of nuclear energy, which declined from a symbol of socioeconomic progress to become one of the most unpopular and uneconomical innovations in history. This book provides novel and thought-provoking insights into the fundamental policy issues involved in agricultural biotechnology. Thomas Bernauer explains global regulatory polarization and trade conflict in this area. He then evaluates cooperative and unilateral policy tools for coping with trade tensions. Arguing that the tools used thus far have been and will continue to be ineffective, he concludes that the risk of a full-blown trade conflict is high and may lead to reduced investment and the decline of the technology. Bernauer concludes with suggestions for policy reforms to halt this trajectory--recommendations that strike a sensible balance between public-safety concerns and private economic freedom--so that food biotechnology is given a fair chance to prove its environmental, health, humanitarian, and economic benefits. This book will equip companies, farmers, regulators, NGOs, academics, students, and the interested public--including both advocates and critics of green biotechnology--with a deeper understanding of the political, economic, and societal factors shaping the future of one of the most revolutionary technologies of our times.

This book provides an in-depth analysis of the processes of innovation found in industrial clusters. The authors focus particularly on the characteristics of innovation clusters and their operation in the food industry. This is revealed through novel case studies, detailed research on the dynamic cluster relationship between academia and industry, and the role of competencies, resources, interactions and leadership. The results reveal that innovation processes are significantly different from product development processes and that many failures of innovation can be explained by a lack of distinction between the two. The authors also offer informative insights on the interactions between different technologies, the convergence between technologies and consumers, and the manner in which these two elements are handled in the innovation process. They move on to identify three different phases of the innovation process and illustrate how the importance of cluster partners, competencies and management can vary at each stage. In addition, they highlight the importance of allowing innovations to grow and develop, and emphasise the fact that successful innovations cannot simply be 'assembled' from the necessary components. Entrepreneurs, R&D managers and academics working in the fields of innovation, technology management and industrial strategy will all value the in depth case-studies and rigorous analysis which adds a new and significant dimension to the many arguments surrounding cluster management.

Personal tales of perseverance and beer making from the founder of Sierra Nevada Brewing Co.

"Beyond the Pale" chronicles Ken Grossman's journey from hobbyist homebrewer to owner of Sierra Nevada Brewing Co., one of the most successful craft breweries in the United States. From youthful adventures to pioneering craft brewer, Ken Grossman shares the trials and tribulations of building a brewery that produces more than 800,000 barrels of beer a year while maintaining its commitment to using the finest ingredients available. Since Grossman founded Sierra Nevada in 1980, part of a growing beer revolution in America, critics have proclaimed his beer to be "among the best brewed anywhere in the world.""Beyond the Pale" describes Grossman's unique approach to making and distributing one of America's best-loved brands of beer, while focusing on people, the planet and the productExplores the "Sierra Nevada way," as exemplified by founder Ken Grossman, which includes an emphasis on sustainability, nonconformity, following one's passion, and doing things the right wayDetails Grossman's start, home-brewing five-gallon batches of beer on his own, becoming a proficient home brewer, and later, building a small brewery in the town of Chico, California

"Beyond the Pale" shows how with hard work, dedication, and focus, you can be successful following your dream.

With full access to the Bournville archives, Dr. Chinn has traced the history of this distinguished family and its long established business.

For most people, grocery shopping is a mundane activity. Few stop to think about the massive, global infrastructure that makes it possible to buy Chilean grapes in a Philadelphia supermarket in the middle of winter. Yet every piece of food represents an interlocking system of agriculture, manufacturing, shipping, logistics, retailing, and nonprofits that controls what we eat-or don't. The Problem with Feeding Cities is a sociological and historical examination of how this remarkable network of abundance and convenience came into being over the last century. It looks at how the US food system transformed from feeding communities to feeding the entire nation, and it reveals how a process that was once about fulfilling basic needs became focused on satisfying profit margins. It is also a story of how this system fails to feed people, especially in the creation of food deserts. Andrew Deener shows that problems with food access are the result of infrastructural failings stemming from how markets and cities were developed, how distribution systems were built, and how organizations coordinate the quality and movement of food. He profiles hundreds of people connected through the food chain, from farmers, wholesalers, and supermarket executives, to global shippers, logistics experts, and cold-storage operators, to food bank employees and public health advocates. It is a book that will change the way we see our grocery store trips and will encourage us all to rethink the way we eat in this country.

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating-and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience-how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the "off the plate" elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we're dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we're tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

Imagine if you were there, taking notes, as a small pizza joint became one of the most successful restaurants in the world. The Domino's Story will help you understand and adopt the competitive strategies, workplace culture, and business practices that made the iconic pizza chain the innovative restaurant and e-commerce leader it is today. As one of the most technologically advanced fast-food chains in the market, Domino's has cemented their reputation for innovation, paved in industry-leading profits. In February 2018, according to Ad Age, Domino's unseated Pizza Hut to become the largest pizza seller worldwide in terms of sales. Rather than just tampering with a recipe that was working, they decided to think outside of the pizza box by creating digital tools that emphasized convenience and put the customer first. For the first time, the adaptable strategies behind the rise and dominance of Domino's are outlined in these pages. Through the story of the Domino's, you'll learn: How to create meaningful innovation without changing the core of the product that people already love. How to recognize and take advantage of unique opportunities to alleviate your customers' pain points. How to grow a company by taking a holistic approach to the business. And, the importance of delivering a quality experience that will keep customers calling for more.

Take a look at the packaging on a container of milk and you're likely to see bucolic idylls of red barns, green pastures, and happy, well-treated cows. In truth, the distance from a living cow to a glass of milk is vast, and nearly impossible to grasp in a way that resonates with an average person ticking items off a grocery list. To translate this journey into tangible terms, Kathryn Gillespie had a brilliant idea: to follow the moments in the life cycles of individual animals-animals like The Cow with Ear Tag #1389. In contrast to the widely known truths of commercial meat manufacture, the dairy industry enjoys a relatively benign reputation, with most consumers unaware of this kitchen staple's backstory. The Cow with Ear Tag #1389 explores how the seemingly nonthreatening practice of raising animals for milk is just one link in a chain that affects livestock across the agricultural spectrum. Gillespie takes readers to farms, auction yards, slaughterhouses, and even rendering plants to show how living cows are transformed into food. The result is an empathetic look at cows and our relationship with them, one that makes both their lives and their suffering real-in particular, the fleeting encounter with the cow of the title, just one animal whose story galvanized Gillespie to write this book. The myriad ways that the commercial meat industry causes harm are at the forefront of numerous discussions today. The Cow with Ear Tag #1389 adds a crucial piece to these conversations by asking us to consider the individual animals whose lives we may take for granted.