Sustainable food: the impact of meat
We often talk about the impact of meat, but why would it be so polluting? Are all meats equal when it comes to greenhouse gas emissions?
Although vegetarian and vegan diets have a considerably less significant impact on resources, it still seems possible to adapt your diet so as not to deprive yourself.
To minimize its impact, it is therefore not essential to drastically change your diet, but some modifications can be made.
While a traditional diet would be responsible for 1.6 tonnes of Co2e per year per person, more responsible consumption of meat could reduce these emissions to 1 tonne.
In this article, you will find the keys to understanding, acting and reducing the impact of a meat diet.
What impact for meat production?
According to the FAO (Food and Agriculture Organization) , meat production is responsible for 14.5% of greenhouse gas emissions linked to human activities (the equivalent of emissions from the transport sector).
Greenhouse gas emissions from the livestock sector can be explained by several factors:
- Enteric emissions: Coming from animal digestion, these emissions release methane, a greenhouse gas 25 times more powerful than CO2. They constitute 39% of total emissions linked to meat production, highlighting their significant impact on the carbon footprint of the agri-food industry.
- Fertilization: We are talking here about fertilizers used for the production of animal food. Many emissions come from the use of fertilizers linked to pasture maintenance. This fertilization causes emissions of nitrous oxide, contained in the fertilizers used for the land.
- Land use: Pastures occupy 1/4 of the planet's land, while fields used to produce animal food represent 1/3 of the planet's fields. This massive occupation of the land and incessant expansions are the cause of large-scale deforestation leading to the release of CO2 contained in felled trees.
- Manure: The storage and treatment of manure also represents a source of greenhouse gas emissions; they are responsible for 10% of the sector's emissions.
- Farm energy: The energy used by farms to maintain animals and produce meat generally represents a small share of the sector's emissions, but is still not negligible.
Added to this are the storage conditions of the meat, transport, but also the treatment of waste in the case of food waste.
Generally speaking, each element of meat production emits greenhouse gases. Although we find generally the same sources of emissions, the quantity differs depending on the type of meat.
Source: FAO
Good practices for adopting responsible meat consumption
Check the origins of the products consumed:
Meat arriving from abroad will necessarily have a greater impact on the environment. Despite a 7.5% drop in imports in 2020, they remain high and represent 30% of meat consumption in France (AGRESTE) .
Likewise, organic meat will have been raised in conditions that are more respectful of the environment. In the case of organic meat, synthetic chemicals or GMOs are prohibited and all elements of the chain must be controlled (water, fertilizers, hedges, biodiversity). Emissions can also be reduced by the absence of transport between the farm and the place of meat production, which generally takes place on site.
The decline in overall meat consumption in France is accompanied by an increase in the share of organic meat products, which increases from 8% to 18% between 2013 and 2020.
Limit the frequency of its consumption:
Take part in certain initiatives or movements, such as Green Mondays , promoting more responsible eating by replacing meat and fish at least every Monday.
Diversify protein sources:
Explore plant-based alternatives such as legumes, tofu, nuts and seeds, which are excellent sources of protein and have a smaller ecological footprint.
Reduce food waste:
Every year, millions of tonnes of meat are produced. Unfortunately, a significant proportion is not consumed and ends up wasted at different levels of the distribution chain, including by consumers. By being more conscious of our purchases and planning our meals, we can significantly reduce this waste and this is our daily struggle at Kikleo.
Sources: FAO ; Our-environment.gov ; Agreste.agriculture.gouv ; Impactco2.fr ; _ Bookseller.ADEME .
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