Climate change, industrial animal agriculture, and the role of physicians – Time to act

Higuita, Nelson Iván Agudelo; LaRocque, Regina C.; McGushin, Alice

doi:10.1016/j.joclim.2023.100260

Cited by 7 publications

(3 citation statements)

References 74 publications

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“…Moreover, it brings to our attention the possibility that these kinds of antibiotics may be present in meat supply chains to sports organizations. Not only would this be detrimental to human health but, as stated earlier, it has unmeasured detrimental environmental impacts that can be traced back to the industrial agricultural system ( 63 , 64 ).…”

Section: Introductionmentioning

confidence: 98%

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Sports and sustainable development: the troubling absence of meat sourcing policies in the sports sector

Sher,

Fusco

2024

Front. Sports Act. Living

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The excessive use of antibiotics in industrial meat production in the U.S. incurs severe health implications for animals, humans, and the environment, thereby threatening the integrated health of the ecosystem and sustainable development. While the consumption of meat, including hot dogs, chicken wings, and hamburgers, is a hallmark of attending professional sports events in North America, the sourcing policies for meat in the realm of professional sports remain relatively obscure. We conducted a content analysis case study on the four major sports leagues in North America, their teams and stadium practices. Our objective was twofold: first, to investigate existing sustainability initiatives at the league, team, and stadium levels; and second, to examine whether there are any food sourcing programs, specifically meat sourcing policies that might encourage the consumption of meat produced without the use of antibiotics, in the sports sector that are designed to mitigate ecological ramifications of meat consumption within sports contexts. Results show that existing sustainability initiatives at the three levels are focused primarily on reducing carbon emissions and waste. There is, however, a notable neglect of food sourcing policies, which is concerning given that industrial animal agriculture is a leading cause of antibiotic resistance and environmental degradation. This suggests that meat sourcing policy is a missing piece in current sustainability initiatives. The major sports leagues should therefore consider incorporating pertinent policies, such as procuring meat-based products produced without the use of antibiotics to help strengthen their existing efforts in achieving their sustainable development goals.

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Section: Introductionmentioning

confidence: 98%

“…Thus, the effects of meat production for any aspect of human consumption (i.e., individual, family, sports events etc.) are profoundly interconnected with environmental degradation ( 63 , 64 ).…”

Section: Introductionmentioning

confidence: 99%

Sports and sustainable development: the troubling absence of meat sourcing policies in the sports sector

Sher,

Fusco

2024

Front. Sports Act. Living

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“…This is primarily attributed to unsustainable consumption and production patterns, of which the global food system is one of the major contributors [1,2]. Current industrialised meat production is a key driver of climate change [3], largely due to the high feed-to-food conversion ratios, resulting in systems that are resource intensive with low production efficiency compared to plant-based foods [4]. Another inefficiency of the current food system is its wastefulness, with 38% of food produced being wasted annually worldwide [5].…”

Section: Introductionmentioning

confidence: 99%

Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

Rodríguez Valerón,

Mak,

Jahn

et al. 2023

Foods

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Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste—around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer’s spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet.

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The relationship between agricultural fires and livestock farming

Öztornacı

2024

Heliyon

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Climate change, industrial animal agriculture, and the role of physicians – Time to act

Cited by 7 publications

References 74 publications

Sports and sustainable development: the troubling absence of meat sourcing policies in the sports sector

Sports and sustainable development: the troubling absence of meat sourcing policies in the sports sector

Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

The relationship between agricultural fires and livestock farming

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