UW Slaughterhouse Inspires Students to Take a More "Hands-On" Approach With Their Dining Plan

The University of Washington prides itself on sustainable practices, which includes rainwater collection, solar energy, automatically enforced toilet flush limits, and most notably, the UW Farm, a 2.5-acre farm spanning across three sites run by students in accordance to how the native americans told us to in our land acknowledgement. 

The UW farm has consistently provided some much-needed fresh produce to the markets and dining locations. Recently, it has performed so well that UW administration has decided to expand its operations beyond just produce. Please welcome UW’s new expansion to the UW Farm: the UW Slaughterhouse! Located on North campus, livestock will graze on the Denny Lawn and source their microplastic ingestion on Denny Field. These livestock will be stored in McMahon hall starting next semester, so please be ready to welcome these new residents into your dorm.

This program would also benefit biology students, who already have a greenhouse to grow their floral projects, but lack a place to study living non-marine animals. Now, they will have a space and practice of cultivating and raising land animals (or whatever homunculi they choose to craft.).

“I’m excited for students to have the chance to raise livestock. I think everyone should have to kill to eat,” Eirre Gunn from HFS said, “and I just love seeing the light fade from a living being’s eyes.”

When it’s time for their beautiful creations to come to an end, that’s when the UW Slaughterhouse’s namesake comes into play. Located in what was the purposeless Oak Denny room, students will now get to have the experience of taking a living creature’s life mercilessly as our ancestors before us would. The meat products will be used in the nearby Center Table to feed lazy bums who can’t cook but seemingly CAN kill. Watch out Dubs.