Showing results for: Meat
The Meat Atlas, produced by the Heinrich Böll Foundation and Friends of the Earth, examines the many aspects of the global meat system and aims to add to the debate on the need for better, safer and more sustainable food and farming. It presents a global perspective on the impacts of industrial meat and dairy production and illustrates its negative impacts on society and the environment. The report also describes possible solutions at both individual and political level.
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.
The European Union is funding a project entitled PROteINSECT to investigate the efficacy and safety in using insect protein as a source of animal feed. The project will also investigate the potential for using insects for human consumption. Currently insect protein is only allowed in shellfish feed within the EU and forbidden for other animal feed or for human consumption.
The European Commission has announced funding for three major research projects designed to promote innovation in the meat and livestock sector. The funding will come from EU’s outgoing Seventh Framework Programme for Research and Technological Development.
This study by researchers at the Johns Hopkins Bloomberg School of Public Health examines the approaches taken by NGOs in the U.S., Canada, and Sweden to encourage consumers to reduce their meat consumption in light of climate change.
This video from the International Livestock Research Institute (ILRI), features ILRI director general Jimmy Smith talking on the role of livestock in the global development agenda.
The 13 minute film points out that 4 of the top 5 agricultural commodities by value are livestock, and that in Africa, 4 of the top 10 agricultural commodities are livestock which indicates the importance of livestock for the global food and poverty agenda. The presentation also considers the challenges posed by rising demand for meat.
This campaign has been launched to re-introduce the feeding of waste to pigs. It hopes to encourage farmers about the benefits of feeding pigs surplus food and calls for a change in European law so farmers can return to feeding pigs waste in the long term.
One of FCRN’s network members, Holly Cecil, has produced a documentary entitled Eating for a Healthy Planet – A conversation with Canadians. Launched on Earth Day 2013, the documentary addresses the links between diets and the environment. It was produced under the auspices of the Human Dimensions of Climate Change program at the University of Victoria (BC).
FCRN network member Hannah Tuomisto has co-authored a life cycle analysis of (hypothetical) in-vitro meat production here: Tuomisto H L, Teixeira de Mattos M J (2011) Environmental Impacts of Cultured Meat Production. Environ. Sci. Technol. dx.doi.org/10.1021/es200130u
Bill Gates seems to have entered into the meat question. In his view it is simply not possible to feed 9 billion people on a high meat diet and the way forward is therefore the development of artificial meat and eggs.
This paper addresses the relationship between meat eating and climate change focusing on motivational explanations of environmentally-relevant consumer behavior. Based on a sample of 1083 Dutch consumers, it examines their responses to the idea that they can make a big difference to nature and climate protection by choosing one or more meals without meat every week.
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.
This paper looks at the attitudes of different consumer segments to reducing meat consumption / consuming alternatives to meat consumption. It finds that general awareness of the environmental impacts of meat consumption is fairly low, and that while there is some acceptance of consuming less meat or consuming alternatives, this is not the case for all consumers and varies by consumer segment.
WWF and the Food Ethics Council have jointly published a report which explores the whole idea of eating “less but better” meat.
New work undertaken by a team at Wageningen University in the Netherlands suggests that many Dutch consumers are interested in reducing their meat consumption without completely becoming vegetarian. The new data find more than three-quarters of consumers questioned have at least one ‘meat free’ day per week and 40% report at least three meat free days per week. The Dutch researchers claim that this trend of flexitarianism is emerging for other nations throughout Europe.
The European Commission has released a report entitled: Prospects for Agricultural Markets and Income in the EU from 2012-2022. The report predicts that total meat production in the EU is expected to decline by 2% over the next two years, due in part to the ban on sow stalls. After the oncoming 2% decline, it may take up to 10 years for the EU meat sector to reach its 2011 production level of 45 million tones. The report also predicted that the EU would see its share of global meat exports decline over the next decade.
The latest issue of the journal Proceedings of the Nutrition Society features a number of articles related to food, nutrition, and sustainability (including one by the FCRN’s founder, Tara Garnett).