Generated Summary
The document is a report from UNEP Global Environmental Alert Service (GEAS) that examines the environmental impact of meat production and its contribution to greenhouse gas emissions (GHGs). The report highlights the increasing global demand for meat and its correlation with rising incomes, particularly in countries like China and Asia. The core methodology involves reviewing scientific literature, analyzing statistical data from the FAO and other sources, and presenting findings on the growth of meat supply, per capita consumption, and the role of livestock in climate change. The scope of the report includes an assessment of the emissions from animal agriculture, the geographic distribution of bovine animals and their emissions, and potential solutions to mitigate the environmental impact. It aims to raise awareness about the issue, encourage sustainable food systems, and inform policy decisions.
Key Findings & Statistics
- Meat Consumption and Supply:
- Global meat production increased from 70 million tonnes in 1961 to 278 million tonnes in 2009, a 300% increase.
- The FAO expects global meat consumption to rise to 460 million tonnes in 2050, a further 65% increase.
- Per capita meat consumption in the USA is over 322 grams per person per day (120 kg per year).
- Europeans consume slightly more than 200 grams of meat (76 kg per year).
- Asia’s meat consumption is 25% of the U.S. average (84 grams per day, 31 kg per year).
- The average meat consumption globally is 115 grams per day (42 kg per year).
- China consumes 160 grams of meat per day, while India consumes only 12 grams per day.
- Emissions from Agriculture:
- Agriculture is a major contributor to GHG emissions, estimated to be 10-35% of global emissions.
- Methane (CH4) and nitrous oxide (N2O) are the largest shares of GHG emissions in animal agriculture.
- Globally, about 9% of emissions in the entire agricultural sector consist of CO2, 35-45% of methane and 45-55% of nitrous oxide.
- The enteric fermentation of ruminants and releases from stored manure, which also emits N2O.
- Emissions from livestock constitute nearly 80 per cent of all agricultural emissions.
- Geographic Distribution and Bovine Animals:
- In 2010, 33% of the 1.43 billion cattle were in Asia, 25% in South America, and 20% in Africa.
- Asia is the main source of CH4 emissions, with almost 34% of global emissions.
- China is a major source of enteric emissions.
- Latin America follows with 24% and Africa with 14.5% of global emissions.
- Emissions for a Meal:
- Beef had the highest GHG emissions with 22.6 kg CO2-eq/kg.
- Emissions from beef amount to 16 kg CO2-eq/kg.
- Impact of Diet Changes:
- A study modeling consumption patterns in the United Kingdom estimates that a 50% reduction in meat and dairy consumption, if replaced by fruit, vegetable and cereals, could result in a 19% reduction in GHG emissions and up to nearly 43,600 fewer deaths per year in the UK.
Other Important Findings
- The growth in per capita consumption is strongly linked to increasing levels of income.
- Higher incomes translate into demand for more valued, higher protein nutrition.
- Total meat consumption has increased 30-fold since 1961 in Asia, and by 165 per cent since 1990 in China.
- Per capita meat consumption has grown by a factor of 15 since 1961 in Asia and by 130 per cent since 1990 in China.
- The raising of livestock results in the emission of methane (CH4) from enteric fermentation and nitrous oxide (N₂O) from excreted nitrogen, as well as from chemical nitrogenous (N) fertilizers.
- The main sources of CH4 are the enteric fermentation of ruminants and releases from stored manure, which also emits N2O.
- Under natural conditions, some animals feed themselves from landscape types which would otherwise be of little use to humans.
- A study found that emissions from beef amount to 16 kg CO2-eq/kg beef compared to 0.8 kg CO2-eq/kg of wheat (Garnett 2009).
- The authors conclude that “it is more “climate efficient” to produce protein from vegetable sources than from animal sources.
Limitations Noted in the Document
- The document does not provide a detailed methodology or specific study designs used in the cited research.
- Estimates of GHG emissions vary based on the system boundaries used for calculations, leading to differences in reported figures.
- The study relies on secondary data from various sources, which may have inherent biases or limitations.
- The report focuses on the environmental aspects of meat production and may not fully address economic, social, or cultural dimensions.
- The report does not offer a detailed analysis of the potential for alternative agricultural practices beyond mentioning them.
Conclusion
The report underscores the significant contribution of meat production to global greenhouse gas emissions and climate change. The rising demand for meat, driven by increased incomes and a growing global population, exacerbates this issue. The document highlights the critical need for more sustainable food systems. The transition towards more sustainable agriculture will require multi-faceted strategies, including improved feed efficiency, reduced food waste, and better manure management. A switch to less “climate-harmful” meat, such as pigs and poultry, may also be possible. Changes in human diet may also be a practical tool to reduce GHG emissions. As a large percentage of beef is consumed in hamburgers or sausages, “the inclusion of protein extenders from plant origin would be a practical way to replace red meats”. Scientists agree that in order to keep GHG emissions to 2000 levels the projected 9 billion inhabitants of the world (in 2050) need to each consume no more than 70-90 grams of meat per day. To meet this target, substantial reductions in meat consumption in developed countries and constrained growth in demand in developing ones would be required. It is crucial to envision a long campaign, along with incentives to meat producers and consumers to change their production and dietary patterns. This shift is not just important for the individual but for the planet as a whole.