What distresses me most is that they don't have a problem with animals having to die for their tastebuds -- as long as their deaths are quick and without suffering. But then again, I used to think the same thing, and I came around, so maybe more people will as well.Yes, interesting, that!
Whenever the subject of diets come up, all my colleagues explain very credibly that they only eat humanely raised, organically fed meat from a butcher they really trust. And actually quite little of it, maybe once a week or so.
I usually refrain from asking them where they think the pork chop or sausage they eat in the cafeteria every day comes from, or who in the world is then buying all that factory-farmed discount meat that I see in supermarkets everywhere, if everybody I know only buys very little, very healthy, etc. meat...