Episode 25: What We Feed Our Pets
We love our pets — a lot. A 2023 Pew Research study found that 97 percent of pet owners in the U.S. think of their pets as family. And there’s a booming business — around $136.8 billion worth of pet food, treats and more reflecting that deep love and connection. Of course, as our pets become more central to our families, we become more and more interested in feeding them well. Gone are the days when kibble and cans were the only foods on offer: Caring and concerned owners can now choose between a dizzying array of options, ranging from the familiar kibble and cans to monthly deliveries of human-grade prepared food and even home-cooked meals made from fresh ingredients. But is there any difference between any of these foods? Are the expensive ones worth it? Is there anything wrong with the cheapest run-of-the-mill options? And if you’re one of those people who thinks about your own food quite a bit, but hasn’t really thought about your pet’s food that much, should you bother trying to change?
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“The majority of pet foods are not food. They are feed. Feed is a different monster. Feed does not have to abide by food regulations. The quality of ingredients do not have to meet the same quality that is in food.”
Episode guests:
Marion Nestle
Dr. Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, in the department she chaired from 1988-2003. She is the author, co-author, or co-editor of 14 books, including “Feed Your Pet Right: The Authoritative Guide to Feeding Your Dog and Cat” and “Pet Food Politics: The Chihuahua in the Coal Mine.”
Susan Thixton
Susan is a pet food consumer advocate and the founder of the watchdog website Truthaboutpetfood.com
Daisy Freund
Daisy is vice president of farm animal welfare at the American Society for the Prevention of Cruelty to Animals.
Jacqueline Prehogan
Jacqueline is the chief brand officer and co-founder of Open Farm, a premium and ethically sourced pet food brand where she leads the brand’s Mission & Impact programs and guides strategic brand direction.
Matthew Halteman
Matt is professor of philosophy at Calvin University in Grand Rapids, Michigan, and a fellow in the Oxford Centre for Animal Ethics, UK. He is the author of “Hungry, Beautiful Animals: The Joyful Case for Going Vegan” and “Compassionate Eating as Care of Creation.”
Alicia Kennedy
Alicia is a food and culture writer who has a widely read Substack newsletter called “From the Desk of Alicia Kennedy.” She is the author of “No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating.”
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Top photo by ColleenMichaels/Adobe Stock.