Showing results for: Meat
At the Global Forum for Food and Agriculture (GFFA) 2018, the director general of the United Nations Food and Agriculture Organization (FAO) spoke about the need for lower emissions from the livestock industry. In addition to efficiency gains, Graziano da Silva suggested that governments target the demand side with policies that reduce meat and dairy consumption. He said that alternative sources of protein, such as fish and pulses, are available and should be used.
These are two articles on a new study by researchers at the London School of Economics which showed that people who ordinarily eat meat or fish were 56 percent less likely to order dishes in a separate ‘vegetarian section’ on a menu than those same dishes when mixed with meat and fish dishes.
The report ‘Redefining protein: adjusting diets to protect public health and conserve resources’ looks at different protein sources and their environmental, health and social impact. The authors note that ‘transitioning to diets with more plant-based ingredients is an essential action to promote health, food security, and long-term environmental sustainability. However, the impact on health and sustainability outcomes can vary depending on the types of foods with which meats are replaced.’ This report summarises and analyses the available academic literature on the impacts of whole food protein options alternative to meat, with an emphasis on legumes, nuts and seeds, eggs, seafood, and dairy.
This paper by researchers in Peru and Spain recognises the as yet uninvestigated potential for developing countries, such as Peru, to mitigate their greenhouse gas (GHG) emissions by changing dietary patterns, given that food represents a high proportion of household expenditure. The study employed Life Cycle Assessment to analyse the impacts of 47 Peruvian diet profiles.
In November 2017, in response to the FCRN’s report Grazed and Confused, the Eating Better Alliance brought together a range of researchers and civil society to discuss pasture farming and in particular its contribution to climate change. The meeting began with a presentation by Tara Garnett. It was organised because Eating Better was keen to have a discussion about the implications of this research for civil society messaging toward ‘less and better’ meat and dairy, and farming in pasture-based livestock systems.
This report by Dutch bank ING considers the potential for a protein shift away from animal to plant protein. It finds that a quarter of EU consumers expects to eat less meat in five years’ time, mainly because of the concerns about the associated negative health effects. In addition, it poses that a further shift in consumer preferences is likely as the level of innovation in alternative protein is high and governments are increasingly concerned about the carbon footprint of diets.
This edition of Newshour Extra hosts a panel of experts to discuss whether 'the pleasures of eating meat are worth the costs.'
New York City mayor Bill de Blasio, schools chancellor Carmen Fariña and Brooklyn borough president Eric Adams announced that 15 Brooklyn schools will participate in Meatless Mondays in spring 2018. The program will provide participating schools with healthy, all-vegetarian breakfast and lunch menus every Monday. The NYC mayor, First Lady Chirlane McCray and Gracie Mansion will also go meatless for all Monday meals.
This new paper by FCRN member Elin Röös , the FCRN’s Tara Garnett and colleagues explores the following questions: What would be the implications, for land use and greenhouse gas emissions, if our global population moved away from eating beef and other ruminant meats and switched mostly to chicken? What if we all went vegan? What if all our meat demand were met by artificial meat? Or what if, in an attempt to avoid ‘feed-food’ competition, we limited our consumption of animal products to what we could obtain by rearing animals on grasslands and feeding them byproducts and food waste?
This is a revised edition of a book on meat production edited by Joyce D'Silva and John Webster. Since its first edition in 2010, all chapters have been updated and six new chapters have been added .
In a paper in PLOS One, researcher Gregory Okin suggests that the diets of carnivorous pets, like cats and dogs, have a significant impact on climate change. He estimates that in the U.S. alone, cats and dogs are responsible for 25-30 percent of the environmental impact of meat consumption in the country. In the U.S. there are 163 million cats and dogs, which together eat as much food as all the people in France. Okin found that to feed these animals the US releases 64 million tons of CO2.
This study by FCRN member Helen Harwatt and colleagues seeks to determine whether simple dietary changes can make a meaningful contribution to greenhouse gas (GHG) mitigation efforts, by considering a very simple example of US consumers substituting beans for beef in their diets. The study uses available life cycle assessment (LCA; see Chapter 2 of foodsource) data to predict the change in GHG emissions that would be associated with a substitution of beans for beef (substitution on the basis of calories, and on the basis of protein content). They place these projected changes in the context of US 2020 GHG reduction targets.
Maple Leaf Foods, one of Canada’s largest food manufacturers, has declared that it wants to become “the most sustainable protein company on earth”. With aims to improve nutrition, environmental sustainability, animal care and corporate responsibility, CEO Michael M. McCain released a statement saying that “Our food system has drifted from its roots, to nourish wellbeing, to farm sustainably, to view food as a universal good for all. We must serve the world better.”
Eating Better, an alliance of British organisations working together to help people move towards eating less meat and dairy, has published a policy report entitled ‘Beyond the CAP: policies to support better UK meat and dairy production post-Brexit’.
The world’s largest agricultural commodities supplier, Cargill, obtained its highest profit in six years based on an increasing demand for meat. Animal nutrition and protein were the largest contributor to quarterly earnings for the company.