The Sustainability Challenges of Our Meat and Dairy Diets

Stoll-Kleemann, Susanne; O’Riordan, Tim

doi:10.1080/00139157.2015.1025644

Cited by 76 publications

(52 citation statements)

References 13 publications

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“…It covers 30% of the global land surface and 70% of total agricultural land. This includes vast grazing pastures and also one-third of all cropland that is devoted to animal feed (Bosire et al, 2016;Stoll-Kleemann & O'Riordan, 2015). Requires an annual 4.7 billion tonnes (dry matter), the livestock industry not only involves huge biomass use, it represents almost one-third of the water footprint associated with agriculture (Mekonnen & Hoekstra, 2012).…”

Section: Use Of Resourcesmentioning

confidence: 99%

“…Global meat production has tripled over the last four decades (Stoll-Kleemann & O'Riordan, 2015) and is expected to be 16% greater in 2025 than in 2015 (Lynch, Mullen, O'Neill, Drummond, &Álvarez, 2018). Animal proteins now represent 40% of total global protein consumption and will continue to increase with increasing population (Sans & Combris, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest

Bhat

Morton

Mason

et al. 2019

Comp Rev Food Sci Food Safe

106

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Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area.

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Section: Use Of Resourcesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest

Bhat

Morton

Mason

et al. 2019

Comp Rev Food Sci Food Safe

106

View full text Add to dashboard Cite

show abstract

“…not directly covered by the producer, the seller, or the consumer). In turn, this model was sustained by an abundance of cereals and cheaper fuel (both often subsidized), ensuring animal feed and the distribution of animal products in a global setting, which has been favourable to market liberalization and technological innovation to maximize productive efficiency (Steinfeld et al, 2010;Stoll-Kleemann & O'Riordan, 2015).…”

Section: Driversmentioning

confidence: 99%

“…Likewise, many developing countries seem to be moving towards western standards in this regard (Delgado et al, 1999;Stoll-Kleemann & O'Riordan, 2015).…”

Section: Driversmentioning

confidence: 99%

“…Increasing scientific consensus suggests that current human activities are critical drivers of ongoing alterations on Earth's ecosystems, which may lead to abrupt and potentially irreversible environmental changes at the local and global levels (Rockström et al, 2009). Human diet and environmental sustainability are closely connected, and much research has been depicting how animal based products, including meat, are putting a heavy burden on the environment in terms of greenhouse gas (GHG) emissions, biodiversity loss, land usage, water footprint and reactive nitrogen mobilization, particularly when compared to most nutritionally equivalent plant-based foods (e.g., Stehfest et al, 2009;Stoll-Kleemann & O'Riordan, 2015).…”

Section: Consequencesmentioning

confidence: 99%

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Towards an integrated approach to food behaviour: Meat consumption and substitution, from context to consumers

Graça¹

2016

Psychol. Community Health

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Background: Human diet is increasingly acknowledged as a critical issue in global health and sustainability challenges. Aim: This article draws on meat consumption and substitution to illustrate how two features facilitate an integrated approach to understanding food behaviour: (1) framing such behaviour in a wider historical, sociocultural and environmental context; and (2) acknowledging the role that psychological processes play in consumer willingness and propensity to engage in a given diet. Conclusion:To mobilize large-scale changes towards healthier and more sustainable dietary choices, the article concludes with a call for developing conceptual, methodological and delivery tools that: (1) consider the context in which food habits take place; and (2) identify and engage with different groups of consumers.

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A Systematic Study of Sustainable Development Goal (SDG) Interactions

et al. 2017

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Sustainable development goals (SDGs) have set the 2030 agenda to transform our world by tackling multiple challenges humankind is facing to ensure well‐being, economic prosperity, and environmental protection. In contrast to conventional development agendas focusing on a restricted set of dimensions, the SDGs provide a holistic and multidimensional view on development. Hence, interactions among the SDGs may cause diverging results. To analyze the SDG interactions we systematize the identification of synergies and trade‐offs using official SDG indicator data for 227 countries. A significant positive correlation between a pair of SDG indicators is classified as a synergy while a significant negative correlation is classified as a trade‐off. We rank synergies and trade‐offs between SDGs pairs on global and country scales in order to identify the most frequent SDG interactions. For a given SDG, positive correlations between indicator pairs were found to outweigh the negative ones in most countries. Among SDGs the positive and negative correlations between indicator pairs allowed for the identification of particular global patterns. SDG 1 (No poverty) has synergetic relationship with most of the other goals, whereas SDG 12 (Responsible consumption and production) is the goal most commonly associated with trade‐offs. The attainment of the SDG agenda will greatly depend on whether the identified synergies among the goals can be leveraged. In addition, the highlighted trade‐offs, which constitute obstacles in achieving the SDGs, need to be negotiated and made structurally nonobstructive by deeper changes in the current strategies.

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The Sustainability Challenges of Our Meat and Dairy Diets

Cited by 76 publications

References 13 publications

Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest

Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest

Towards an integrated approach to food behaviour: Meat consumption and substitution, from context to consumers

A Systematic Study of Sustainable Development Goal (SDG) Interactions

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