Red meat has been part of our diets since the dawn of time, but in recent years its production has drastically increased due to the growing demand for cheap animal protein. While eating red meat may provide a variety of nutritional benefits, it has increasingly been linked to global warming. This connection has spurred heated debate on the topic and left many questioning how much of an impact the current, skyrocketing meat production has on global climate change.
At first glance, the idea that eating red meat is bad for the environment does not make much sense, especially when compared to industries such as oil and coal, which are widely known for their contribution to greenhouse gas emissions. Many argue that the assumption that red meat is linked to global warming is unfounded, or at the very least, greatly exaggerated. However, recent research demonstrates that when it comes to the climate, the agricultural sector is no stranger to greenhouse gas emissions. In fact, a 2017 study by the University of Oxford found that about 21 percent of global greenhouse gas emissions came from the production of red meat. In comparison, animal-derived products such as dairy, poultry, and fish together make up only 5 percent.
Moreover, beef production is the main driver of these emissions. A 2016 report by the Food and Agriculture Organisation (VEA) revealed that the vast majority – 83 percent – of global agriculture’s share of the greenhouse gas burden can be attributed to beef production. This is mainly due to the amount of resources needed to create and maintain grasslands used for cattle farming, as well as the methane emitted by these animals during digestion. On the other hand, veal, pork, poultry and fish require a fraction of the resources needed to bring these types of meat to our plates, thus having much less of an environmental impact.
However, this does not mean that consumption of red meat should be completely outlawed. The key here is sustainability. Some experts argue that moderate consumption of certain grass-fed and pasture-raised meats – such as beef, bison and lamb – is beneficial for the environment, as their production may generate fewer emissions than their industrial counterparts. Grasslands offer an array of services, such as carbon sequestration and soil conservation, which helps counter the effects of global warming.
It’s important to remember that there is a myriad of factors which contribute to global warming, and it’s highly unlikely that ceasing consumption of red meat completely is going to counteract the consequences. However, that does not dismiss the need to address the impact that its production has on the environment. Moving forward, recycling, implementing green technologies, conserving resources and supporting sustainable agriculture can help to offset the carbon footprint associated with the production of red meat. Education is also key, as consumers must be aware of the implications of their dietary choices.
Ultimately, it is up to the individual to make ethical decisions about their diets in relation to the environment. For many, the idea of reducing or eliminating red meat from their plates can be difficult. Nonetheless, making small changes – such as swapping beef for fish once a week – can help reduce our collective environmental burden.
