We have an opportunity to make a real difference.
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Contact Your Representatives
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Dear John,
Pigs are remarkably social, intelligent beings, capable of experiencing pain, fear, and joy. Tragically, as undercover investigations have revealed, most face horrific conditions throughout their lives.
In the pork industry, piglets endure castration and other mutilations without pain relief. When piglets are sick or not growing fast enough, farmers may kill them by slamming them headfirst against concrete, a method called "thumping."
Piglets who survive their first weeks are packed into filthy, crowded pens. Pigs trapped in factory farms will never doze in the sun, roll in the mud, or experience anything that makes life worth living.
At factory farms, pigs are bred to grow extremely fast, reaching slaughter weight in just six months. Their rapid growth and stressful conditions take a toll, and when pigs arrive at slaughterhouses, many are too weak, sick, or injured to stand or walk. These "downed" pigs are often left to suffer for hours before they are brutally killed.
These heartbreaking conditions demand our urgent action.
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We have an opportunity to make a real difference with the Pigs and Public Health Act, introduced by Rep. Veronica Escobar (D-TX). This groundbreaking bill aims to eliminate downed pigs from the food system by setting standards for care in farms and during transport.
But this is more than just legislation; it's a chance to stand up against cruelty.
By promoting the Pigs and Public Health Act, we can take an important step for pigs trapped in the meat industry. Please contact your representatives today
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, and urge them to support this vital legislation.
Together, we can create a brighter future for pigs and send a clear message
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that their protection matters.
With hope,
Leah Garcés
CEO and President
P.S. Embracing plant-based foods is a powerful way to spare pigs a lifetime of suffering. To learn more, explore our How to Eat Veg guide
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.
mercyforanimals.org
8033 Sunset Blvd., Ste. 864
Los Angeles, CA 90046
866-632-6446
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