Sophie Bennett
The production of meat is a major contributor to carbon emissions, with food production accounting for about a quarter of total carbon emissions. Meat and dairy products have a higher carbon footprint than plant-based foods, and beef and lamb, in particular, have much higher greenhouse gas emissions than chicken, pork, or plant-based alternatives. Chicken has been described as the lowest-carbon meat, and meat substitutes like Beyond Meat© have a lower carbon footprint than meat and dairy.
| Characteristics | Values |
|---|---|
| Carbon footprint of Beyond Meat burger | 10 kgCO2eq per 100 grams of protein |
| Carbon footprint of chicken | 2.4 kgCO2eq per 100 grams of protein |
| Carbon footprint of beef | 35-36 kgCO2eq per 100 grams of protein |
| Carbon footprint of lamb | 12 kgCO2eq per 100 grams of protein |
| Carbon footprint of pork | 4.5 kgCO2eq per 100 grams of protein |
| Carbon footprint of plant-based proteins | 0.4-3.5 kgCO2eq per 100 grams of protein |
| Effect of transport on carbon footprint | Minimal |
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What You'll Learn
Beyond Meat's carbon footprint
Beyond Meat is a California-based company that produces plant-based meat alternatives. It has become a cultural icon in the plant-based community, with major investors and ambassadors like Shaquille O'Neal and Kyrie Irving. The company's flagship product, the Beyond Burger, gained serious attention from big venture firms and contributed to the company's rapid growth.
Beyond Meat's products are marketed as being "better for people and the planet." They claim that their products use 99% less water, 93% less land, 90% fewer greenhouse gases, and 46% less energy than a traditional beef burger. However, they have been criticized for a lack of transparency in their sustainability reporting, with some researchers arguing that unprocessed plant-based diets are healthier and have a lower carbon footprint than processed plant-based products.
Marco Springmann, a senior environmental researcher at the University of Oxford, supports the idea that shifting towards plant-based diets is critical to mitigating climate change. However, he cautions that while Beyond Meat's products have about half the carbon footprint of chicken, they also have five times the footprint of a bean patty. This perspective is echoed by other researchers, who emphasize that plant-based protein sources like beans, peas, and nuts have the lowest carbon footprint, even when comparing average and extreme emissions.
While Beyond Meat's products may have a lower carbon footprint than meat, particularly beef, they are not without their environmental impact. The processing, manufacturing, and shipping of ingredients contribute to their carbon footprint. Additionally, the packaging of their flagship Beyond Burger product is not compostable, which could be an area for improvement.
In summary, Beyond Meat's products do contribute to a reduced carbon footprint compared to meat, especially beef. However, they are not as environmentally friendly as unprocessed plant-based diets, and the company could improve its sustainability practices and transparency in reporting.
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$14.95
Chicken's carbon footprint
Chicken has a lower carbon footprint than beef and lamb. However, plant-based foods have a lower carbon footprint than chicken. According to one source, chicken has a carbon footprint of 12.27 kg CO2e per kg. Another source states that chicken has a carbon footprint of 1.82 kg CO2e per 100g, which is equivalent to 1m3 of CO2 gas.
The carbon footprint of chicken can also be attributed to land use. Chicken production requires less land than beef production, with chicken requiring six times less cropland for animal feed than beef. However, this still contributes to the carbon footprint of chicken, as the land could be left to regrow natural vegetation such as forests or wild grasslands.
Chicken is also associated with food waste, which contributes to its carbon footprint. It is estimated that consumers waste, on average, 15% of all chicken purchased. This increases the water footprint and further contributes to the carbon footprint of chicken.
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The impact of methane emissions
Methane is a powerful heat-trapping gas and a major contributor to climate change. It is the second-largest driver of climate warming after carbon dioxide (CO2). While a molecule of methane traps more heat than a molecule of CO2, it has a much shorter lifespan in the atmosphere, persisting for only 7 to 12 years compared to CO2, which can remain for hundreds of years or more. This makes methane a potent driver of short-term warming.
The largest sources of methane emissions are human activities, accounting for about 60% of total emissions. Agriculture, including livestock enteric fermentation, is the leading contributor to anthropogenic methane emissions, responsible for around one-quarter of emissions. The energy sector, including emissions from coal, oil, natural gas, and biofuels, is a close second. Other significant anthropogenic sources include landfills, wastewater treatment, coal mining, and certain industrial processes.
By contrast, plant-based protein sources like tofu, beans, peas, and nuts have the lowest carbon footprint. Even the highest-impact producers of plant-based proteins emit significantly less than the lowest-impact meat and dairy producers. For example, the pea producers with the highest carbon footprint emit just 0.8 kgCO2eq per 100 grams of protein, while the lowest-impact beef producers emit 9 kgCO2eq.
Methane emissions have serious environmental consequences. Reducing methane emissions can help mitigate climate change and its associated impacts, such as rising temperatures, altered precipitation patterns, and increased frequency of extreme weather events. Lowering methane emissions from meat production can be achieved by adopting plant-based diets, switching to meat substitutes, or choosing lower-impact meats like chicken.
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The environmental benefits of plant-based proteins
Plant-based proteins offer a range of environmental benefits, and they are increasingly important as global demand for meat is expected to rise by at least 50% by 2050. Here are some of the advantages of choosing plant-based proteins over animal-based proteins:
Reduced Land Use
Plant-based proteins require significantly less land than animal-based proteins. This is because animal agriculture requires land not only for grazing but also for growing feed for the animals. By freeing up land, we can mitigate climate change and allow natural vegetation, such as forests or wild grasslands, to regrow. This "carbon opportunity cost" of animal agriculture is significant.
Lower Greenhouse Gas Emissions
Plant-based proteins generally have a much lower carbon footprint than meat and dairy. Even when compared to the lowest-carbon meat, chicken, plant-based proteins have a lower environmental impact. For example, producing 100 grams of protein from peas emits just 0.4 kilograms of carbon dioxide equivalents (CO2eq), while the same amount of protein from beef would emit 35 kgCO2eq, almost 90 times more.
Reduced Water Use
Plant-based proteins also require less water than animal-based proteins. Water is needed not only for the animals themselves but also for irrigating the vast amounts of feed they consume.
Reduced Pollutants
The production of plant-based proteins does not emit the same toxic air pollutants as conventional meat production, including ammonia, particulate matter, and hydrogen sulfide. Additionally, alternative proteins reduce the discharge of nitrogen and phosphorus, which stimulate the growth of algal blooms that impair water quality.
Other Benefits
Plant-based proteins are often packed with nutrients and are generally inexpensive. They can also be a good source of dietary fibre, which is associated with improved digestive health and a reduced risk of certain conditions.
Overall, choosing plant-based proteins over animal-based proteins is one of the most effective ways to reduce your environmental impact and promote planetary health.
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The drawbacks of meat consumption
Meat consumption has been on the rise since the 1960s, especially from the 1980s onwards. While meat is a valuable source of nutrients, including protein, iron, and vitamins, its production and consumption have significant drawbacks for both the environment and human health.
Environmental Impact
Firstly, meat consumption has a substantial environmental impact. Livestock production accounts for 18% of global greenhouse gas emissions, including 9% of carbon dioxide and 37% of methane gas emissions. The production of red meat, especially beef, generates more CO2 emissions than white meat due to ruminant enteric fermentation. Additionally, the livestock industry utilizes a significant amount of land, water, and fertilizer, contributing to water pollution and scarcity. More than two-thirds of agricultural land is used for growing livestock feed, while only 8% is dedicated to growing food for direct human consumption. The industrialisation of livestock production has led to the disappearance of small farms with free-roaming animals, with a significant portion of the world's poultry, pork, and eggs now originating from industrial meat factories.
Health Risks
Secondly, excessive meat consumption, particularly of red and processed meat, poses health risks. The International Agency for Research on Cancer (IARC) stated in 2015 that red meat is a probable carcinogen, while processed meat is classified as carcinogenic. Long-term and high consumption of red and processed meat is associated with an increased risk of total mortality and cardiovascular disease. Additionally, red meat consumption is linked to a higher risk of type 2 diabetes in men.
Comparison with Plant-Based Alternatives
Plant-based protein sources, such as tofu, beans, peas, and nuts, have a significantly lower carbon footprint than meat and dairy. Even the highest-impact producers of plant-based proteins emit far less than the lowest-impact meat and dairy producers. For example, the emissions from producing 100 grams of protein from peas are only 0.4 kilograms of carbon dioxide equivalents, while the emissions from beef are nearly 90 times higher at 35 kilograms.
In summary, the drawbacks of meat consumption include its substantial environmental impact, contribution to global warming, and negative effects on human health. Reducing meat consumption or switching to lower-impact meats, such as chicken or plant-based alternatives, can help mitigate these drawbacks.
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Frequently asked questions
Meat substitutes like Beyond Meat have a lower carbon footprint than chicken. Chicken has a lower carbon footprint than red meat and dairy, but plant-based foods tend to have an even lower carbon footprint than meat and dairy.
Lab-grown meat currently has a larger carbon footprint than chicken due to the large amount of energy required. However, its carbon footprint could be reduced through improvements in energy efficiency and decarbonising the electricity supply.
Beef and lamb have a much higher carbon footprint than chicken. Substituting even a small portion of your beef or lamb intake with chicken can help reduce your carbon footprint.
Aside from reducing your meat consumption, you can also incorporate more plant-based sources of protein into your diet, such as tofu, nuts, peas, and beans.
"Eat local" is a common recommendation to reduce the carbon footprint of your diet. However, studies have shown that transport typically accounts for a very small proportion of food emissions, so what you eat is more important than where your food comes from.
