Showing results for: Beef
This paper highlights the lack of inclusion of food consumption in the climate change policy debate. It presents an analysis of how changing from beef to beans could help achieve GHG reduction targets in the US.
This report, by the US based NRDC (The Natural Resources Defense Council) finds that the per capita diet related carbon footprint of the average US citizen decreased by 10% between 2005 and 2014, driven by a 19% decrease in beef consumption.
In this paper, using three scenarios for food demand, the researchers model and highlight the indirect relationship between greenhouse gas (GHG) emission abatement within the food supply system and the energy system, globally.
The Global Roundtable for Sustainable Beef (GRSB), a global, multi-stakeholder initiative developed to advance improvement in sustainability of the global beef value chain, held a conference in October 2016.
An academic debate on the controversial possibility of decreasing greenhouse gas emissions via increased beef production in the Brazilian Cerrado finds a new set of commentators, who have responded to an original paper by de Oliveira Silva et al. earlier in 2016 in the same journal, Nature Climate Change.
China’s premier has announced that the country will begin accepting U.S. beef from animals under 30 months of age. When speaking to U.S. business groups, Chinese Premier Li Keqiang said China would soon allow imports of U.S. beef. China has conditionally lifted an import ban on some shipments of U.S. boneless beef and beef on the bone, and will also ease restrictions on Canadian beef, the Asian nation's agriculture ministry and its premier said on Thursday.
This study evaluates the attainability of sustainable targets for better integrating food security and environmental impacts. Many studies have looked at how much food production could increase given a plausible mitigation solution, for example if food waste was halved from 24% to 12% then an additional 1 billion people could be fed. These studies, however, lack a temporal component that this study attempts to include, which enables evaluation of whether these advances can keep pace with projected increases in human demand.
The Danish Council on Ethics is calling on the Danish government to regulate the consumption of what it calls ‘climate damaging foods’ by placing taxes on those products with the highest associated emissions.
In a 2013 TED talk entitled ‘How to fight desertification and reverse climate change’ the Zimbabwean ecologist, Allan Savory, claimed that the ‘holistic management’ grazing management method that he has developed and promoted over 40 years, could stop global desertification and reduce atmospheric carbon dioxide to preindustrial levels, within a few decades.
This letter in Global Change Biology responds to a paper published earlier in the year in Nature Climate Change by de Silva et al (summarised by the FCRN here) which concludes that a combination of strict land controls and an increase in beef production in the Amazon could lead to greater emissions reduction than a scenario of land control and no beef production increases.
In this BBC Radio 4 programme, restaurateur Henry Dimbleby explores the historic and cultural relationship between the British and their meat, in particular the quintessentially British roast beef dinner. Dimbleby discusses his growing feeling of guilt at his meat consumption and his efforts to cut down, asking the key question: why is it so difficult?