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by Sarah Newman, Dr. Dror Ben-Ami, Helen Bergen, Lee Rhiannon, and lauren Ornelas
How does a great six-foot tall adult male Red Kangaroo, elegantly bounding across Australia’s iconic orange desert, become a public health risk in the form of a steak in a supermarket cooler, or in a can of dog or cat food on store shelves or US retailers such as Chewy.com?
Australia has the highest rates of mammalian extinction on the planet. The killing of the country’s iconic kangaroos is the world’s largest land-based wildlife slaughter. For more than 200 years, kangaroos have been unrelentingly killed to satisfy demands of the rural sector which has destroyed kangaroo habitat and denuded Australia’s fragile landscapes. They are also killed to profit the government-sanctioned, though largely unregulated, commercial industry. Over this time large populations of kangaroos have disappeared from across the continent.
Yet government approvals for the mass killings continue. In 2018, more than 1.5 million kangaroos were killed by the commercial industry alone, with an additional estimated 130,000 joeys as collateral deaths. Hundreds of thousands more kangaroos are killed by landowner and recreational shooting throughout the country.
Kangaroos are not raised on farms. Rather, they are shot in wild areas at night when they are most active. Their young joeys are clubbed or stomped to death. The animals are then butchered in the field, while hung on the back of the pick-up trucks, with removal of their intestines, feet and head.
Contamination of kangaroo meat is caused by spillage of the animals’ intestines onto muscle tissue during field butchering, or from unsanitary transportation where carcasses are hung on the back of open-air pick-up trucks, exposed to dust and flies in hot temperatures for many hours as the shooters continue working through the night. The animals are then kept in refrigerated shipping containers in rural areas for up to two weeks before being sent to a processing plant.
Here their meat is doused with acetic and lactic acids, which are not listed on consumer labels, and then butchered for human, dog and cat food. Their skins are made into leather goods, such as soccer shoes and car seats.
Despite this, international export quantities of kangaroo meat for human consumption increased nearly threefold from nearly 5.3 million pounds in 2016 to over 13 million pounds in 2018. The US, Canada and Europe accounted for over half of the exports in 2018, with 154,00 pounds, 839,000 pounds and more than 8,500,000 pounds, respectively (obtained through Freedom of Information inquiry from the Australian Bureau of Statistics).
Kangaroos constitute the world’s largest land-based bushmeat trade. This industry should be included in any investigation of the world’s wildlife trade and future risks of emerging pathogens. We call for an end to the slaughter of kangaroos to protect the species, and the health of humans and companion animals.
What You Can Do: Please consider signing this petition asking Chewy.com to stop selling kangaroo meat in pet food.
Helen Bergen was a policy advisor in Australian federal politics for 15 years, where her work included the politics of kangaroos. She is a researcher for an environmental scientist who also specializes in handling kangaroos, and analysis of government kangaroo surveys and data. She also coordinates the Kangaroos at Risk project.
lauren Ornelas, is the founder of the Food Empowerment Project, which led the successful campaign to prevent the overturning of California’s import ban on kangaroo products, and won a lawsuit against Adidas for selling kangaroo leather shoes. Lee Rhiannon was a Greens Member of the Legislative Council of the New South Wales Parliament from 1999-2010 and New South Wales Greens Senator in the Australian Senate from 2011-2018, where she worked on the kangaroo issue. Lee has a Science degree majoring in zoology and botany, with Honors in botany.
Sarah Newman holds a Master’s in Public Health, and is the coordinator for the Chewy.com campaign.
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by Natasha Lasky, ODP Staff Writer The International Union for the Conservation of Nature (IUCN) has set a new conservation standard, called the IUCN green status of species. This standard will not only suggest how close a species is to extinction but also how close it is to recovering its original population size and health. […]
As IFAW recently explained, no matter where you live—the valleys of the Himalayas, the Melbourne coastline, or the landlocked prairies of Kentucky—more than 50% of the air you breathe is produced by the ocean. Yet the ocean makes much of that oxygen thanks to little marine organisms called phytoplankton and the marvels of whale poop. […]
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