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Transcript of Meat Production vs Environment
8/3/2019 Meat Production vs Environment
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MEAT PRODUCTION
VERSUS
ENVIRONMENT: SHOULD WE ALL BECOME VEGETARIANS ?
Anup Halwai
European M.Sc. Degree in Food Science, Technology and Nutrition
(Module 2: Ecological Aspects of Food Production)
SEFOTECH NUT COURSE
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CONTENTS
(1) Introduction
(2) Environmental Impact
(3) Mitigation
(4) Non Veg. diet and our Health
(5) Should we be Vegetarians?
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20 %
are
eaten by
people
80 %
are
eaten by
livestock
Percentage of Corn Grown in the US
0
1000
2000
3000
4000
5000
Wheat California Beef
G a l l o n s o
f w a t e r
Gallons of water required to produce a lb of wheat & beef in the US
Meat imported to the US annually from Central and South America:
300 million lbs
Central American children under the age of 5 who are undernourished:
75 %
Source: "Diet For A New America" by John Robbins (1987) 4
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31%
24%
12%
10%
9%7%
3%
2%1%
1%
cereals sugar crops
vegetables starchy roots and tubersmilk fruits
Meat oil crops
eggs Miscellanous (pulses, coffee, tobacco, tea, coffee)
41%
30%
24%
5%
Pig meat
Chicken meat
Cattle meat
Sheep & Goat
meat
World Agricultural Production (2009)
Source: FAOSTAT (2010) 5
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WORLD MEAT PRODUCTION
6
Global meat production has nearly doubled between 1980 - 2004,
with the largest share of growth in developing countries
Some 56 billion animals are raised and slaughtered for food each year
Increasing meat production has both good and bad impact
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Environmental Impact of Meat Production
7
Livestock agriculture is responsiblefor 18 % of GHG emissions
It requires 8 times as much fossil fuel energy to produce
same amount of grain fed animal protein than that of
plant protein
Feed & Manure add up about 15 % of global methane
production and nearly 17 % of total global emissions of nitrous oxide
The most potent emissions are methane,
ammonia, nitrous oxide & CO2 gas
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Environmental impact of Meat production
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Environmental impact of Meat production
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Use of Land
Water
resources
Aquatic
ecosystem
Green House
Gas emission
On an acre of land
40,000 lbs of Potatoes can be grown
250 lbs of Beef can be produced
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Environmental impact of Meat production
10
Use of Land
Water
resources
Aquatic
ecosystem Hugh amount of water is required toproduce meat than to produce cereal
grains, legumes or tubersGreen House
Gas emission
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Environmental impact of Meat production
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Use of Land
Water
resources
Aquatic
ecosystem
Increased level of phosphates & nitrates,
Eutrophication,
Decreased DO level
Reduced aquatic biodiversity
Green House
Gas emission
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Environmental impact of Meat production
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Use of Land
Water
resources
Aquatic
ecosystem
Green House
Gas emission
36%
31%
25%
3%1%
4%
Deforestation anddesertification
Manure
Enteric fermention by
ruminantsArtificial fertilizers
On farm fossil fuel use
Other
Major causes of GHG emissions(due to meat and meat production)
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Negative Global Impacts due to Meat
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Environmental degradation (air and
water pollution, land degradation,
climate change and loss of biodiversity
Environmental degradation &
global warming(disturbance inbio-geo chemical cycles)
Use of huge amount of natural resources
like fossil fuels, water and land
Clearing of ancient rain forest, less availability of land
for food production, exhaustion of water supply,
need for foreign aid, growing world hunger
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MITIGATION
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Meat and milk products should be heavily taxed than the
products with lower chain values (Goodland, 1997).
Discourage large producers from keeping animals in or
near cities (e.g., Thailand)
International contraction and convergence model
(McMichael et al., 2007)
• Improving feed quality and digestibility.
• Improving manure management
• Filtering CH4 from barns
• Increasing efficiency of nitrogen fertilizer
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CONTRACTION & CONVERGENCE
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All countries participate in a globalemission reduction with quantifiedemission targets. At first , allcountries agree on long-term
stabilization level for GHGconcentrations (‘Contraction’).
The convergence level is calculated such that resulting global
emissions follow the agreed global emission path.
Secondly, the targets for individual countries are set in such a
way that per capita emissions converge from the countries’current levels to a level equal for all countries within a givenperiod (‘Convergence’).
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MITIGATION
Other options
Sequestering carbon by reduction and reversal of
deforestation and restoration
Mitigating emissions of methane through improved
management of manure and biogas
Increasing the proportion of chickens, and fish for
human consumption
Reducing methane emissions from enteric
fermentation through improved input efficiency
Mitigating emissions of nitrous oxide via more
efficient use of nitrogenous fertilizers
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NON-VEG. DIET AND HEALTH RISKS
Some has given up eating meat either because of
their health, or animal welfare, or for environment
sustainability or to reduce hunger & malnutrition
No apparent health risks by eating
meat 90 g/d (McMichael et al., 2007)
Reducing meat consumption would
decrease infectious zoonotic diseases
Reduction in CVD, colorectal cancer and breast cancer risk
by reducing meat consumption (WCRF, 2007)
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CONCLUSIONS
Meat production is a source of GHG causing environmental and
human health pollution. There is a strong need yet not intruding social
factors to develop and implement new technologies and policies to cut
down GHG emissions due to meat and livestock production.
Substantial contractions in consumption of animal products fromcurrent levels in high-income countries, combined with increased
levels in populations where consumption is very low, is unlikely to
harm health and should bring substantial health benefits.
That does not mean that ever body should convert themselves and
become vegetarian. As it has been established that taking meat in a
moderate level (around 100 g/d/person) has no adverse health affect,
however, it depends on the individual to reduce meat portion in their
diet.
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REFERENCES
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CHOOSE YOUR SELF !!!