Abstract
Meatification describes a momentous dietary transformation: the average person on earth today consumes nearly twice as much animal flesh every year as did the average person just two generations ago, amidst a period of rapid human population growth and with marked disparities between rich and poor countries. Further, meatification is projected to continue in the coming three decades, with growth concentrated in fast-industrializing countries, at the same time as the world adds another 1.5 to 2 billion people. There is overwhelming evidence to suggest that meatification bears heavily on a range of problems including climate change, biodiversity loss, food consumption disparities, mounting risks of antibiotic resistance, increasing rates of non-communicable disease, and growing realms of animal suffering. The basic implication is inescapable: the de-meatification of diets is an urgent environmental and social priority, and must be part of any project of providing critical food guidance. There are many signs that this recognition is growing in environmental and public health advocacy (including pressure to reform dietary guidelines), calls for a ‘meat tax’, and in rising levels of vegetarianism and veganism in some of the countries that have long been at the forefront of meatification. After briefly summarizing the course of meatification and the de-meatification imperative, this chapter focuses on its three primary possibilities: conscientious omnivory (which has various hues, as in calls for ‘green’ or ‘ethical’ meat); vegetarianism; and veganism. This paper suggests that thinking critically about different end-points is necessary to recognize the challenges of alliance-building and constructively communicating the de-meatification imperative.
Generated Summary
This review article explores the imperative of de-meatification, examining the environmental and societal impacts of meat production and consumption. The study analyzes the trajectory of meatification, defined as the increasing global consumption of animal products, and its associated challenges, including climate change, biodiversity loss, and health issues. It investigates the three primary paths toward de-meatification: conscientious omnivory, vegetarianism, and veganism. The research employs a review of existing literature, statistical analysis, and conceptual frameworks, such as the “ecological hoofprint,” to understand the complexities of the issue. The study’s scope encompasses the global patterns of meat consumption, the consequences of industrial livestock production, and the potential for transitioning to more sustainable and ethical food systems. The methodology involves a critical examination of the arguments and challenges associated with each approach to de-meatification, aiming to provide insights for effective communication and strategic action.
Key Findings & Statistics
- The average person on Earth today consumes nearly twice as much animal flesh every year as two generations ago.
- From 1961 to 2020, the human population grew by 1.5 times, from 3 to 7.8 billion.
- During the same period, the average person’s annual meat consumption increased from 23 to 44 kg.
- Meatification is projected to continue in the coming decades, with the world adding 1.5 to 2 billion people by 2050.
- The human population in Canada roughly doubled between 1960 and 2020, from around 18 to 38 million.
- The total volume of meat production in Canada increased by a factor of 3.5.
- Pigs (44%) and poultry (28%) were at the forefront of volume increases in Canada in 2020.
- The total annual population of animals killed for food in Canada increased five-fold.
- Over 800 million animals are killed for food every year in Canada, equivalent to 21 for every Canadian citizen.
- Pigs and poultry accounted for 73% of global annual meat production by volume in 2020.
- Poultry production surpassed pigs in volume terms globally in 2017.
- The biomass of poultry is roughly three times greater than that of all wild birds combined.
- Chickens can be brought from hatch to slaughter-weight in six weeks in industrial systems.
- Annual per capita meat consumption in Canada is around 100 kg, more than double the world average.
- Annual per capita meat consumption in Canada is six times the average in Sub-Saharan Africa and twelve times the average in South Asia.
- In Canada’s first agricultural census in 1921, almost two-thirds of over 700,000 farms reported having some pigs.
- In the 2016 agricultural census, only 4% of less than 200,000 farms reported pigs.
- The number of pig-producing farms in Canada declined by a factor of seven from the mid-1970s to 2016.
- The average herd on a pig-producing farm rose from less than 100 to roughly 1700 during the same period.
- In Canada, around 21 million pigs are killed for food annually.
- The layer shed housing over 1300 hens on average in Canada in 2016.
- The broiler shed housing over 14,000 birds on average in Canada in 2016.
Other Important Findings
- Meatification is driven by effective demand (ability to pay) rather than real demand (meeting basic human needs).
- Meat production is a significant factor in climate change, contributing to greenhouse gas emissions.
- The lack of biodiversity in livestock systems diminishes their carbon sequestration capacity.
- The study suggests that the health evidence for de-meatification is a strong pressure point with respect to public policy, given spiraling healthcare costs.
- Rates of vegetarianism and veganism have risen significantly in several countries.
- The study highlights the historical connections of meat consumption to rising affluence.
- Industrial livestock production relies heavily on a simplified diet of grains and oilseeds for feed.
- The pursuit of scale in industrial livestock operations increases labor productivity but also leads to a number of intractable biological and physical problems
- Industrial livestock operations are resource- and pollution-intensive.
- The study emphasizes the importance of recognizing the limits of demand-driven dietary change in the face of structural problems.
Limitations Noted in the Document
- The study primarily relies on existing literature and data, which may be subject to biases and limitations.
- The analysis of the different approaches to de-meatification (conscientious omnivory, vegetarianism, and veganism) may not fully capture the complexities and nuances within each category.
- The study acknowledges that consumer choices are important but recognizes the limits of demand-driven dietary changes in the face of structural problems.
- The study highlights the challenge of making claims about the environmental or ethical impact of meat consumption, due to the fact that current production methods vary widely.
- The study notes the potential for de-meatification to be seen as a individual lifestyle choice, which can diminish the need to challenge the systemic nature of animal exploitation and foster a level of complacency.
Conclusion
The de-meatification imperative is not merely a trend, but a necessary transformation. This study emphasizes the urgent need to shift from a meat-heavy diet to plant-based protein sources for environmental sustainability, and to improve human health. The vast ecological footprint of the industrial livestock system and its implications for climate change, biodiversity loss, and other environmental and health crises are thoroughly examined. The study suggests that the current focus on the industrial grain-oilseed-livestock complex as an agricultural model presents a series of environmental challenges. The rise of conscientious omnivory, vegetarianism, and veganism reflects a growing awareness of these issues and a desire for more ethical and sustainable food choices. The study also underscores the limitations of individual consumer choices in the face of structural issues within the agro-food system. A successful transition towards a more sustainable food system requires addressing systemic barriers and expanding the de-meatification imperative beyond individual responsibility, focusing on a political demand. Furthermore, the study stresses the importance of understanding that a transition from meat to plant protein is critical to rebuilding more sustainable, equitable, and humane agro-food systems.