How Meat Consumption is Contributing to Climate Change

Written by Nicholas Martins, NU Sustainability Intern

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In millions of households around the world, meat is constantly on the table. The only problem? The rate at which we currently consume meat is unsustainable. In a report from IDTechEx, research tells us that meat production directly causes increases in greenhouse gas emissions, deforestation, soil degradation, water stress, and coastal ‘dead’ zones. Also, the land usage allocated to meat production is disproportionate to the rates of caloric intake from meat versus plant-based foods. The question must be asked, how can we scale our current consumption proportions to support the projected rate of population increase? The world population is expected to grow to 10 billion by 2050, and our resources are already stressed by the current population’s needs and consumption rates.

Meat production has numerous effects on our land and climate and the consequences of meat consumption listed above will only worsen. Agriculture is a major source of greenhouse gas emissions. The major contributions come from soil cultivation (carbon dioxide), livestock (methane), and fertilizers, and manure (nitrous oxide). Increases in livestock production will lead to increases in deforestation to meet future demand. We are already seeing these impacts in Latin America where 70% of previously forested land in the Amazon is occupied by pastures. Soil degradation is the result of overgrazing, soil erosion, and overpopulated pastures. Livestock accounts for over 8% of global human water use and that percentage will only go up to accommodate the meat consumption of an increased population. Around 700 million people in 43 countries suffer from water scarcity. By 2025, 1.8 billion people will live in regions with absolute water scarcity and ⅔ of the population will be living in water-stressed conditions (UN).

“Dead” zones are created

when pesticides and

fertilizers enter waterways

through runoff after a rain

events. This causes

eutrophication through

which oxygen is depleted

and the zone is no longer

habitable.

(Map:UN)

(Map:Science Alert)

All of these consequences of meat consumption pose a major threat to biodiversity.

In addition to these conflicts with sustainability, the land use allocated to

meat production is disproportionate to the caloric intake of meat versus plant-based

foods. Of the 51 million km2 of agricultural land, 77% is used for livestock and

feeding livestock; only 17% of global caloric consumption comes from animals.

Plant-based foods supply 83% of global caloric intake. Considering the argument

of protein, only 33% of global protein intake comes from meat and dairy

(IDTechX). Calories from animals are also less efficient. “For every 100 calories of

grain we feed animals, we get only about 40 new calories of milk, 22 calories of

eggs, 12 of chicken, 10 of pork, or 3 of beef” (National Geographic). With this in mind,

the meat production industry is incredibly unsustainable. And with the global population expected to reach 10 billion by 2050, an increase in global food production of 70% will be required. Also, nearly all new food production in the next 25 years will have to come from existing agricultural land due to (1) undeveloped land, such as forests, mountains, tundra, and deserts, and (2) societal

(Map:National Geographic, Agricultural Land Usage )

needs like housing and urban development needed to manage an increase in population.

It is clear that we are maintaining a problem that will only worsen in the

future, impacts ranging from climate change to food shortages. All variations of

expert solutions entail some factor of shifting diets to fewer meat-intensive-diets.

First, the focus needs to turn to developed countries to make these dietary changes.

Other solutions include: reducing food waste, using resources more efficiently,

growing more crops on existing cropland, and freezing agriculture’s footprint. Up

to 50% of total food weight is lost or wasted before it can be consumed. In

wealthier countries, this happens most in homes, restaurants, and supermarkets. In

poorer countries, it is often the result of improper transportation and storage.

Farmers today are already using resources more efficiently which has many effects,

like less runoff of chemicals into streams and rivers. Using high-tech and precision

farming systems, less efficient farms can become much more efficient and

optimize yields. Freezing the agricultural footprint is needed to preserve places like

the amazon such that biodiversity is not entirely destroyed.

(Map:National Geographic, Where Yields Could Improve )

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Resources:

https://www.nationalgeographic.com/foodfeatures/feeding-9-billion/

http s://www.idtechex.com/en/research-article/the-meat-industry-is-unsustainable/2

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