Showing results for: Beef
Around 15% of the carbon dioxide emissions from food consumption in the European Union are due to deforestation, according to this paper, which traces the links between final consumers and the expansion of agriculture (including both crops and pasture) and tree plantations into tropical forests. Depending on the model used, 29% to 39% of tropical deforestation emissions were attributed to the production of goods for export.
This paper analyses how different agriculture and forestry activities affect biodiversity and carbon sequestration. In 2011, the top driver of losses to bird species richness was cattle production, while the greatest driver of losses to net carbon sequestration (relative to sequestration if natural vegetation were allowed to grow) was forestry.
This paper, by researchers from the University of Oxford’s LEAP project, models the climate impacts of beef cattle and cultured meat over the next 1000 years using a climate model that treats carbon dioxide, methane and nitrous oxide separately, instead of using the widespread Global Warming Potential, which assigns a CO2-equivalent value to each greenhouse gas according to warming caused over a specified timeframe.
This life cycle assessment of beef cattle production in the United States calculates greenhouse gas emissions, fossil energy use, blue water consumption and reactive nitrogen loss per kg of carcass weight.
A case of bovine spongiform encephalopathy (BSE), also known as “mad cow disease”, has been confirmed on a farm in Aberdeenshire. The case was discovered before entering the human food chain, and Rural Affairs Minister Mairi Gougeon has said that all necessary measures have been taken to protect consumers.
27% of global deforestation since 2001 has been caused by permanent land use change for producing commodities (such as beef, soy and palm oil), according to a recent paper. The researchers used satellite imagery to assess 10 km by 10 km grid cells across the globe and categorised each cell by likely forest disturbance type: commodity production, shifting agriculture, managed forestry, wildfire, or urbanisation.
In the latest of its Food Brexit Briefings, the Food Research Collaboration examines how UK food standards may be affected by post-Brexit trade deals - specifically, the case of hormone-treated beef, which is currently permitted in the United States but not in the European Union. The report points out that at least one of the hormones routinely used in US beef production is a cancer risk, and that there is not enough evidence to show that five other hormones are safe to use.
If the US were to shift to entirely grass-finished beef (vs. grain-finished), then the US cattle population would have to increase by 30% relative to today, because grass-fed cattle gain weight more slowly than those fattened in feedlots. Furthermore, existing pastures would have to become 40%-370% more productive to avoid converting more natural habitat to farmland or competition with human food supply. Methane emissions from the cattle’s digestive systems might increase by 43%, again because of slower growth rates.
Writing in the Guardian, Isabella Tree of Knepp Castle Estate argues that vegan diets ignore the potential of wildlife-friendly livestock grazing methods. Tree claims that not using anti-worming agents or antibiotics allows cow dung to feed various soil organisms, contributing to soil restoration and wildlife diversity.
The FCRN’s Tara Garnett is featured in this video by UK climate website Carbon Brief, which discusses how farmers could reduce the carbon footprint of beef production. Tara points out that production-side measures only go so far, and that consumption changes are needed as well.
FCRN member Erasmus zu Ermgassen of the University of Cambridge has surveyed six NGO initiatives that are promoting sustainable cattle ranching in the Brazilian Amazon by using intensified pasture production to avoid deforestation. He finds that high-productivity cattle ranching is possible, requiring investment of US$410–2180/ha with payback times of 2.5–8.5 years. However, several barriers exist, including knowledge transfer, financial support and transparency in cattle supply chains.
Researchers from the University of Edinburgh have sequenced the genomes of 913 types of microbes found inside cows’ digestive systems, hoping to discover more about the types of enzymes that the microbes use to break down the food.
This study, undertaken by researchers at Michigan State University and the Union of Concerned Scientists, compares the net greenhouse gas (GHG) balance of two different beef finishing systems in the Upper Midwest, of the United States: a feedlot system; and a grazing system based on adaptive multi-paddock (AMP) grazing principles.
This paper by researchers from the USA, UK and Mexico examines the biodiversity conservation and carbon storage implications of a number of land-use scenarios related to cattle ranching in Yucatán, Mexico.
This study by researchers in the US used a theoretical approach to work out how much beef could be produced in the US if the cows were raised solely on pasturelands and by-products, and what the environmental and nutritional ramifications of repurposing the freed up cropland would be.
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?
The WCRF has released a report on colorectal cancer as part of its Continuous Update Project (CUP) – an ongoing programme to analyse global research on how diet, nutrition, physical activity and weight affect cancer risk and survival. The report confirms that, along with other risk factors, consuming red and processed meat increase the risk of colorectal cancer.