Climate Reality Campus Corps had the pleasure of hosting an enlightening talk about society’s relationship to meat and its environmental impact, as part of its ‘Meatless Monday’ Campaign on the 27th of November. Concern for environmental issues have become prominent in local, national and international discussions. Meat production and consumption have indeed been at the forefront of academic debates, scientific and sociological research and activist efforts. Reducing meat consumption has proven to be truly effective in mitigating against climate change. Nonetheless, this commitment to limiting environmental degradation continues to be faced with skepticism, if not reluctance. Why is that? This panel was led by four speakers from different backgrounds and focuses, who all engaged with issues surrounding the environmental impacts and costs tied to meat production and consumption
Dr Andrew Jones started off the panel, introducing the topic and highlighting the rather alarming nature of climate-related questions, in regards to food and security. He indeed alluded to the Second Sustainable Development Goal: Zero Hunger. Reminding us that global population is expected to rise to 9 or 10 billion by 2050, he pointed out that 815 million people in 2016 were suffering from undernourishment or food insecurity. The issue of food sustainability is clearly at the heart of sustainable development. But how do we achieve food sustainability, and by extension, meat sustainability?
A vaste percentage of the world’s resources are utilized for the production of food, in particular to the production animal products. Here are a couple numbers to get you up to speed: 80% of the Earth’s agricultural lands are allocated to animals (pasture or food for them) and 20% of all water is used to grow grain for livestock. Further, livestock accounts for at least 15% of greenhouse gas emissions, including a significant amount of methane quantities. Discussing food security and the reduction of meat production and consumption are incontestably intertwined. Even so, meat production seems to be increasing instead of curtailing, fuelled by the demand of developing countries such as Russia, China, South Africa and Brazil and their respective rising middle classes.
The implications of this are multidimensional, ranging from human health, environmental degradation and animal cruelty. From this, we can indeed infer the following: different diets have different impacts. For instance, a vegetarian diet reduces an individual’s greenhouse emissions by as 63%. It also requires 61% less land and 67% less water. Reducing meat and dairy consumption, therefore, will be a crucial part of our fight against climate change. Despite the latter having been demonstrated by countless statistics and research projects, reducing meat production and consumption has been met with seemingly little action from governments and NGOs; even if there has been a rise in meat-free and meat-reduced diets, particularly in Western countries. We must acknowledge, however, that evolutionary history, dietary requirements, chemistry, taste, big business and culture are all factors which come into play. Should we then aim to change the behaviors or ‘practices’ leading to these very behaviors?
Rob Lilywhite commenced by addressing how impactful the food industry is on the environment, in terms of greenhouse emissions particularly. Greenhouse gas emissions are indeed of paramount concern when discussing climate change, as they cause global warming and worsen environmental degradation. Livestock is responsible for 20-25% of GHG emissions, while rice accounts for 5-7%, for instance Vegan and vegetarian diets indeed account for less than half of meat-based diets. Rob had a more holistic argument. He urged for a generally more responsible diet that did not solely focus on vegetarianism or veganism, while acknowledging that meat is the most damaging component of the food production.
Mr. Lillywhite argues that targeted meat consumption reductions are effective as well, particularly substituting beef for other meats, as beef is by far the largest alimentary increase of carbon footprint we can have. Close to ending his intervention, he insisted on the imperativeness of addressing food waste, and waste in general as he addresses this as an even more central issue. Resources, including water, are vastly used in vain. Reducing our environmental impact can visibly also be done through alternative channels. He concluded by describing other adverse effects of food production, such as it being the main cause of deforestation, land degradation and loss of biodiversity. In addition, he stated that food production and consumption are responsible for as much as one quarter of global GHG emissions. Consuming reduced amounts of processed foods, as well as livestock, will effectively downsize the environmental impact of our daily culinary habits.
Dr. Rosemary Collier opened her discussion discussing possible protein sources and their intake, from a more UK-centric perspective. Humans (and other animals) can get their daily protein intake from a variety of foods, ranging from fish and nuts to insects. She went onto explaining that UK inhabitants tend to eat between 45 and 50 grams more protein than they are nutritionally required to. She talked about about how altering diets and therefore food production (specifically meat) will not only impact our daily habits and health, but also our landscape. Rosemary followed by placing particular emphasis on obtaining protein from different types of sources, and lauding the work of organizations like the Forum for the Future and the Food and Agriculture Organization (FAO).
Meat and fish consumption and production have adverse effects on nature, ranging from overfishing to pollution. However, perceived solutions such as aquaculture, fish-farming and producing almonds can also have negative effects. This confirms that Planet Earth is comprised of a web of interlinked systems and beings. She also brought up facts concerning issues of self-sufficiency and for who or for what is the production of certain foods, like UK-produced nuts produced only to feed cattle. Being the entomologist that she is, she finished drawing our attention to unconventional alternative sources of protein and food that are insects by bringing these as unexpected — and surprisingly tasty — treats for us to try.
Jake Sallaway-Costello has taken part in and initiated many fascinating and active projects, mainly focusing on sustainable diets for a sustainable world. After reminding us that the meat industry is the leading cause of global warming, Jake interestingly pointed out that meat consumption has much to do with the cultural context in which it is produced and consumed. Even when countless campaigns have raised awareness about the adverse effects of meat on the environment or human health as a class 1 carcinogen, like tobacco, society seems to be reluctant when it comes to cutting down on meat. Jack mentions then the ‘fallacy of awareness’ and ignoring unique multicultural factors. He reports eating habits and portions are intrinsically related to cultural and societal aspects of human life: race, sex, economic capabilities… Policies and ways of action addressing the meat industry have been discussed at different levels, locally, nationally or internationally. Emerging themes in such discussions include the meat paradox, meat as a form of cultural integration and matters of identity like national and religious identity, and associated values.
Before concluding this interesting panel, we engaged in an informative Q&A session, addressing a multitude of factors that come into play in discussing climate change and how our own habits affect this global phenomenon. Current livestock management systems and costs tied to the meat industry in addition to, by extension, the sociology of meat eating, have been at the epicentre of questions surrounding environmental costs. Some participants called for deep and radical structural changes, while others insisted on the importance of education and therefore teaching about the multitude of effects deriving from our behaviour, mentioning a range of initiatives.This dynamic discussion was followed by a delicious all-vegan buffet, as is the case in the majority of the events coordinated by the Climate Reality Campus Corps.
The following conclusion seems to have been drawn: a significant part of the responsibility of meat's role in climate change lies in the realm of the possible actions of consumers. It is essential that the we realize that we are all part of one planet, on which our actions impact beings and lives around the world, both human and non-human. We therefore urge each and every one of you to take action and participate in fighting climate change.
About the speakers
Dr. Andrew Jones is part of the University of Warwick's newly-established Global Sustainable Development department, although previously being a member of the History department. He teaches about food systems and sustainability, and provides insight for modules touching upon food systems dynamics and issues of sovereignty and sustainability
Rob Lillywhite is an assistant professor at the University of Warwick, in the Life Sciences department. His work includes assessing impacts of environmental systems through techniques like footprinting. Research he has conducted targets food security, environmental accounting and greenhouse gas emissions from agriculture.
Dr. Rosemary Collier is a trained entomologist who has worked for many years on the pest insects of horticultural crops and also leads taught Masters programs at Warwick, on Sustainable Crop Production and Food Security. She also conducts research in different areas, collaborating with colleagues from a wide range of fields associated with food and security. Aside from teaching and researching, she is a member of multiple committees and groups, such as the Advisory Committee on Releases to the Environment, the Royal Horticultural Society Science Committee, the UK Insecticide Resistance Action Group and the IOBC-WPRS Council.
Jake Sallaway-Costello is a current PhD Researcher and Assistant Lecturer at Birmingham City University and has formerly worked in social research. He completed his degree in Health Psychology at Bangor University, and subsequently participated in research surrounding food and its societal aspect. He has also been very active in promoting educational and environmentally-friendly initiatives. Jake’s current research focus concerns the cultural aspect of meat consumption, from a interdisciplinary/sociological outlook.
Written by Rebecca Lavino & Edited by Valeria Reinoso
