Generated Summary
This journal article, “The Sustainability Challenges of Our Meat and Dairy Diets,” published in Environment: Science and Policy for Sustainable Development, examines the environmental and social impacts of meat and dairy production and consumption. The study employs a comprehensive review of existing literature, statistical data, and case studies to illustrate the challenges and propose potential solutions. The research explores the adverse effects of livestock production on biodiversity, climate change, water resources, and human health. It investigates the economic and cultural factors that drive meat consumption and the barriers to shifting towards more sustainable dietary choices. The article aims to provide a thorough overview of the sustainability issues associated with meat and dairy diets, offering insights into the complexities of the problem and potential pathways towards a more sustainable food system. The research explores the impacts of meat production and consumption on biodiversity, water stress, and water pollution. It considers associated socioeconomic aspects such as food security, personal health, and community displacement. The article also investigates the influence of climate change on these challenges and the potential for reducing environmental destruction through changes in livestock production and consumption.
Key Findings & Statistics
- Worldwide meat production has tripled over the last four decades and expanded by 20% in the past decade.
- Worldwide consumption of meat has increased from 23 kilograms to 42 kilograms per-capita between 1961 and 2009.
- The current per-capita consumption in Germany of 88 kg per year is more than twice the global average.
- The U.S. per-capita annual meat consumption is around 117 kg; this is some 30 times higher than in India, with the lowest per-capita annual meat consumption of 4 kg.
- Around 70% of agricultural land and 30% of the global land surface are used by animal production.
- Meat production is associated with 18% of global greenhouse gas emissions.
- The livestock sector is the leading cause of reduction of biodiversity.
- In the past 40 years 52% of all the world’s wildlife has disappeared.
- Worldwide, 80% of the area of all agricultural land is used for fodder.
- To produce 1 kg of animal protein, 6 kg of plant protein are necessary.
- Worldwide, 375 million vegetarian/vegans live in India.
- The Meat Atlas points out that, “The middle classes around the world eat too much meat. Not only in America and Europe but increasingly in China, India and other emerging countries as well.”
- In the United States, livestock is responsible for an estimated 55% of erosion and sediment, 37% of pesticide use, 50% of antibiotic use, and one-third of the loads of nitrogen and phosphorus into freshwater resources.
- Animal waste releases methane (most of that from enteric fermentation by ruminants) and nitrous oxide (mostly from manure), greenhouse gases that are 30 and 300 times, respectively, more potent than carbon dioxide.
- Emissions from meat production globally account for 2,836.8 million tons of CO2 equivalent and those of milk production 1,419.1 million tons of CO2 equivalent.
- The main sources of emissions are feed production and processing (45% of the total), outputs of greenhouse gases (GHGs) during digestion by cows (39%), and manure decomposition (10%).
- The remaining is attributable to the processing and transportation of animal products.
- Livestock are also responsible for almost two-thirds (64%) of anthropogenic ammonia emissions, which contribute significantly to acid rain and acidification of ecosystems.
- Average global estimates suggest that, per unit of protein, GHG emissions from beef production are around 150 times those of soy products, by volume, and even the least emissions-intensive meat products—pork and chicken—produce 20–25 times more GHGs than plant-based foods.
Other Important Findings
- The article indicates that “continuing high consumption of livestock products in nearly all developed countries, and increasing demand for livestock-based foods in large transition economies, are creating serious problems of prolonged and persistent environmental and social degradation.”
- The article highlights that lowering prices of meat and dairy products, competitive pricing wars and aggressive marketing by the supermarket chains, unsustainable eating habits, and unreflective attention to both the personal and ecological effects of diets in general contribute to the increase in meat consumption.
- The study notes that livestock production threatens some 306 of the 825 terrestrial ecoregions and 23 of 35 global biodiversity hotspots.
- The reduction of farm animal breeds in favor of specially bred productive livestock add to global species losses.
- Nine percent of original farm animal breeds have already disappeared, and more than 20% of the remaining breeds are presently threatened with extinction as they are replaced by more productive stock.
- Around 70% of agricultural land and 30% of the global land surface are used by animal production.
- High meat and dairy product consumption also has serious implications for the future of the world’s climate.
- The article notes that meat consumption increases health risks because of high saturated fat and cholesterol content; high energy density; carcinogenic compounds found in processed meat and formed during high-temperature cooking; and the lack of health-protective plant foods in high-meat diets.
- The article also emphasizes that “If current crop production used for animal feed and other nonfood uses (including biofuels) were targeted for direct consumption, some 70% more calories would become available, potentially providing enough calories to meet the basic needs of an additional 4 billion people (the ‘diet gap’).”
- The article further suggests that “global food security is not directly linked to global food production” and recommends that the predicted rise in meat consumption should be reduced via shifting diets so as to increase food security.
- The article notes that the European Union offers subsidies for fodder crops and reimburses up to 40% for new animal housing.
- The article notes that in Europe, 12.5% of the gross receipts of farms for livestock is paid by the government.
Limitations Noted in the Document
- The article does not explicitly state any limitations of the study. However, the authors note that this is an overview article.
- One of the barriers to changing meat consumption is what psychologists call cognitive dissonance. People tend to view their preferences as rational and any deviation as offensive.
- A third barrier is the cultural significance of meat in many societies of the world. Food is highly symbolic and taste is largely acquired through culture.
- The authors also note that efforts to moderate meat and dairy consumption are largely absent from mitigation strategies and campaigns by major environmental groups to raise awareness of the planetary footprint of livestock products or encourage dietary change.
- The authors suggest that, “Diet is not just a private matter. Each meal has very real effects on the lives of people around the world, on the environment, biodiversity and the climate that are not taken into account when tucking into a piece of meat.”
- The article mentions that, in the context of shifting diets, efforts to raise diet-altering awareness over the wider social and ecological repercussions of livestock production, particularly over the coming 25 years, for the most part have landed on stony social and moral ground.
Conclusion
The central argument of “The Sustainability Challenges of Our Meat and Dairy Diets” is that current levels of meat and dairy consumption pose significant challenges to environmental sustainability and human health. The article highlights the vast environmental footprint of livestock production, including its contribution to greenhouse gas emissions, deforestation, water pollution, and biodiversity loss. It emphasizes that the demand for meat and dairy products is driven by factors such as lower prices, aggressive marketing, and changing consumer habits. The article provides compelling evidence of the negative health impacts associated with high meat consumption, including increased risks of obesity, heart disease, diabetes, and certain cancers. The study notes that meat consumption increases health risks because of high saturated fat and cholesterol content; high energy density; carcinogenic compounds found in processed meat and formed during high-temperature cooking; and the lack of health-protective plant foods in high-meat diets. The article points out the economic and cultural barriers that impede shifts towards more sustainable diets, including the influence of food corporations and the cultural significance of meat. The authors suggest that to address these challenges, it’s necessary to remove damaging subsidies, incorporate externalities into prices, and encourage healthier eating habits through education and policy. The article also notes that, in the context of shifting diets, efforts to raise diet-altering awareness over the wider social and ecological repercussions of livestock production, particularly over the coming 25 years, for the most part have landed on stony social and moral ground. The article concludes by underscoring the need for a comprehensive approach involving economic incentives, policy interventions, and cultural shifts to achieve a more sustainable and equitable food system. The authors believe that the transition toward more sustainable diets is crucial for achieving environmental sustainability and improving human health. As societies continue to evolve, it is likely that severe local and global environmental considerations, along with human social and health issues, will become the dominant policy challenges. The article observes in this context, “Diet is not just a private matter. Each meal has very real effects on the lives of people around the world, on the environment, biodiversity and the climate that are not taken into account when tucking into a piece of meat.” The key takeaway is that addressing the challenges of meat and dairy consumption requires a multi-faceted approach that considers environmental, economic, social, and cultural factors, with a strong emphasis on policy changes and individual choices to ensure a sustainable and healthy future.
IFFS Team Summary
- https://www.tandfonline.com/doi/pdf/10.1080/00139157.2015.1025644?needAccess=true
- excellent summary of stats regarding the impacts of meat consumption
- https://openknowledge.worldbank.org/bitstream/handle/10986/15060/277150PAPER0wbwp0no1022.pdf?sequence=1&isAllowed=y
- Canadian Family Physician
- Time for Change – Benefits of Plant Based Diets
- http://www.cfp.ca/content/63/10/744?etoc
- excellent review article covering some of the evidence for plant based diets and health
- also covers issues of environmental degradation, including climate change, water use, land use change etc
- Global Environmental Change
- 85% of land needed to produce UK food used for animal products
- https://vegansci.com/2017/03/12/animals-account-for-85-of-uk-food-land-footprint/
- http://www.sciencedirect.com/science/article/pii/S0959378017301176
- UK United Kingdom Statistics *
- 70 % of land is farmed 85% of that is used for Animal Ag
- Only 48% of UK calories and 38% of protein come from these animals
- 38% of crops used for animal feed
- > 50 % of all cereals and > 93% of soy
- Mexico Agriculture Statistics
- http://www.nationsencyclopedia.com/economies/Americas/Mexico-AGRICULTURE.html
- World Atas of Dry Legume and Cereal Crops
- http://www.eatlasdcl.cgiar.org/
- http://www.eatlasdcl.cgiar.org/
- Shows areas where dry pulses/legumes and cereals can be grown and are grown around the world
- Excellent Interactive map *