Are ethics a factor in keeping kosher? Yes, in theory, but your question is quite complex and I’ll try to explain why.
In Judaism there is something called “the letter of the law” and something else called “the spirit of the law”. Since we are dealing with a Jewish legal issue here we need to consider carefully all of the many factors that play a role in both the letter and spirit of the law, and how they interact. This examination is one that requires great knowledge of Jewish law, of all the relevant factors involved, and a sensitivity and wisdom to know how to interface all of the above. Only a qualified expert who can do this will be able to rule if the food is kosher or not.
In theory being kosher is a technical, legal and “cold” procedure. This means ritual slaughtering, checking lungs for abrasions, salting to remove blood, etc. If these technical requirements are met, the resulting food product is theoretically kosher – although anyone who mistreats his animals or employees will have to give an accounting for his transgressions in the Heavenly realms.
However, are these ethical factors, such as how the animal was treated, how the employees were treated and how the factory affects the environment not to be taken into consideration? Can they disqualify the food from being kosher and receiving certification of being a kosher food that is fit to consume?
Many authorities in Jewish Law take into account not only the letter of the law but also the spirit of the law. For example, I was told that my grandparents in Czechoslovakia refused to eat “pate de fois gras” (chopped liver from goose or duck) although they could afford it – it was considered a delicacy – and it was processed according to the “letter of the law”. This food is generally produced by force-feeding the animal in a cruel way. I’ve also heard that many rabbinical authorities today forbid this product on ethical grounds.
Therefore, to give a responsible answer to your important question, I suggest the following. If you are aware of any ethical violations present in any particular case I suggest contacting the organization or Rabbi who certifies the kosher status of the food and respectfully request clarification of the matter. Each case needs to be carefully examined to understand all the facts and all the details involved in the decision to grant a kosher certification.
My personal opinion is that kashrut is not a license for people who raise cattle and poultry for slaughter to mistreat the animals, and I personally think that non-vegans who eat animal products and by-products should endeavor to eat only such kosher foods there were raised in humane conditions.
