Eating meat has long been part of human diet, however its consumption has seen a major increase in recent years due to population growth, changes in diets around the world, and the rise of the global middle class. Unfortunately, the rise in consumption of meat has been accompanied by increased greenhouse gas emissions, raising important questions about the impact of eating meat on global warming.
A study conducted by the World Resources Institute (WRI) in 2017 indicates that global meat production is set to double by 2050, with an associated increase in greenhouse gas emissions. The increased demand for meat will require more land to produce feed for animals and provide for increased water use, which will result in deforestation, water shortages and loss of important biodiversity.
Moreover, the process of producing meat, from animal rearing to transportation and final processing, is high in emissions of methane and nitrous oxide, two of the most potent greenhouse gases contributing to global warming. For instance, the intensive farming of cows and pigs produces large quantities of methane from animal waste, contributing to a 5% increase in global methane emissions. In contrast, plant-based agriculture does not produce methane, and is responsible for much lower emissions of carbon dioxide.
It is important to consider the potential of reducing meat consumption, particularly in developed countries, as a way to address global warming. Recent research by the International Institute for Applied Systems Analysis (IIASA) found that if everyone in the world ate 30% less meat by 2050 this could lead to a reduction in global emissions of up to 8 gigatonnes of carbon dioxide equivalent, or 10% of all emissions from fossil fuels. This would be a significant step towards reducing global warming.
On the other hand, there are also arguments for the positive impacts of consuming meat. Reducing meat consumption may have an undesirable impact on small-scale farmers and food insecure populations in developing countries who are dependent on livestock production for their livelihoods and nutritional needs. Additionally, some of the global warming effect of eating meat may be offset by practices such as pasture-based animal farming, which can increase carbon sequestration as a part of a holistic, sustainable farming model.
To reduce avoidable emissions associated with meat production, global citizens have a responsibility to reduce their consumption of meat. More importantly, however,we need to move away from a system of intensive animal agriculture, replacing it with more sustainable agricultural models that promote practices such as conservation agriculture and agroforestry. Governments must also introduce policies to encourage sustainable land use, promote regional production and consumption of meat, and support small-scale livestock producers.
Eating meat does contribute to global warming, however if the production and consumption of meat is managed efficiently, it can be done in a sustainable manner that will not hurt people, animals and the environment. To that end, it is important for individuals, governments and businesses to take action to reduce emissions associated with meat production, while also ensuring that people in food-insecure regions are not negatively impacted. For the betterment of our planet, we need to make smarter decisions when it comes to meat consumption.
