Knowledge for better food systems

Showing results for: Beef

4 June 2014

Eating Better, an alliance of organisations advocating for ‘less and better’ meat consumption, has launched its policy recommendations to promote healthy sustainable diets.

 

2 May 2014

This study models two policies for increasing cattle ranching productivity in Brazil in order to analyse whether intensification of pasture-based cattle ranching would allow for rainforest protection and further enable Brazil to reduce its greenhouse gas emissions and improve agricultural productivity.

14 February 2014

In collaboration with agricultural and environmental experts, E-CO2, McDonalds is launching a practical tool that aims to demonstrate to farmers what measures that can be taken to reduce their carbon footprint and increase their business efficiency.

14 February 2014

This Dutch study looks at consumers’ potential preferences for snacks made from a range proteins with lower environmental impact and segments according to their values and attitudes to food. In this hypothetical experiment, people could choose between written descriptions of a range of snacks containing lentils or beans, seaweed, insects or a combination of meat and a non-specified meat substance. The study found that a hybrid meat product may be preferred by many consumers before insects or seaweed. The researchers found that, overall, people who tended to eat more meat were less likely to choose the lentils and seaweed snacks while those who ate more fish were more likely to choose the seaweed snack.

10 January 2014

This paper provides a detailed analysis of ‘livestock ecosystems’ in different parts of the world and presents a high-resolution dataset of biomass use, production, feed efficiencies, and greenhouse gas emissions by global livestock. The research shows  vast differences in animal diets and emissions, one example being that animals in  low-income countries require far more food to produce a kilo of protein than animals in wealthy countries. The paper also shows that globally pork and poultry are being produced far more efficiently, defined in terms of feed conversion efficiency, than milk and beef, and greenhouse gas emissions vary widely depending on the animal involved and the quality of its diet.

5 December 2013

The SAI (Sustainable Agriculture Initiative) has launched its principles for Sustainable Beef Farming at the “Beefing up Sustainability” seminar on 26th November 2013. These principles represent the food industry’s position on achieving sustainability in beef farming. The ambition is that the principles will lead the way to beef production that is better able to help protect the environment,and deliver improved social and economic conditions for farmers, their employees and local communities.

6 November 2013

The UK-based Eating Better alliance has published the findings of a survey which finds that :

• 25% of the British public say they are eating less meat than a year ago

• 34% are willing to consider eating less meat

• One in six (17%) young people say they don’t eat any meat

26 September 2013

This paper, recently published in Global Environmental Change, addresses the issue of ‘Enhancing the sustainability of commodity supply chains in tropical forest and agricultural landscapes’. It portrays some of the many interventions through which state, civil society and market actors can influence commodity supply chains, and provides a framework for comparing, planning and evaluating different interventions.

5 September 2013

Global food availability could be boosted by 70% if croplands were used exclusively to grow food for humans rather than for animal feed and biofuels, according to a new paper by the Institute on the Environment at the University of Minnesota.  By decreasing the land used for animal feed and biofuels an additional 4 billion people could be fed. 

4 March 2013

This is an interesting paper because it considers one of the potential nutritional downsides of reducing meat consumption – the risk that iron intakes might be undesirably low. The study finds that a replacement of meat and dairy intakes with plant based substitutes has benefits in terms of reduced land requirements and delivers saturated fat reductions.

24 September 2012

This study is in keeping with a range of others that consider the effects, to health and GHG emissions of reducing consumption of red and processed meats. 

31 May 2012

A report published by the National Trust entitled What’s your beef? Compares the cradle-to-farm-gate emissions of ten tenanted National Trust farms, selected as representing a cross section of different beef production systems, including 4 organic, 4 conventional but extensive, and 2 semi intensive farms.

16 January 2012

This report was commissioned by the Oxford Farming Conference and undertaken by the Scottish Agricultural College’s Rural Policy Centre. The study examines where the economic, political and natural resource power currently lies in world agriculture, how that might change in future and what it means to British farmers.

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