For a long time kosher-observant Jews could trust that meat labeled as kosher came from sustainably raised animals. But now some say too many compromises are made when choosing kosher products.

For example, Jewish sustainable food advocates say kosher certification is outdated, that kosher slaughter may be humane but the animals' treatment before slaughter isn't always healthy, like raising them in confined and dirty conditions, and administering hormones and antibiotics -- practices that were unheard of when kosher guidelines were created.

These advocates are also adamant that Kosher production and processing honors laws in the Torah outside those specific to food, such as the fair treatment of workers. This has become an important topic following a raid last year of the largest kosher meatpacking plant in the U.S. Workers there complained of mistreatment, and the plant was accused of employing hundreds of illegal immigrants and a number of under-age workers.

Just what does kosher encompass? More than you may think:

Kosher is the term used to describe Jewish dietary guidelines detailed in the Torah, which sets the foundation for Jewish religious law. Kosher meat guidelines prohibit the eating of certain animals, like pigs. Kosher meat comes from only certain parts of the animal. Using soaking and salting procedures, the meat is drained of as much blood as possible. Injured or unhealthy animals cannot be kosher. A rabbi supervises the entire process, doing a post-mortem on every animal to check its lungs and intestines for health.

It appears, then, that the growing sustainable agriculture movement and Jewish food advocates seeking to strengthen standards for kosher certification have much in common. If many Jews believe that their ethical standards prohibit them from eating kosher, as the San Francisco Chronicle reports, then the greater sustainable agriculture movement has found a friend in Jewish food advocates and should help keep kosher kosher.

Source: San Francisco Chronicle

Image: American Jewish Life

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