No Such Thing As "Low Carbon Beef"
Irina Gerry
Those crazy enough to believe they can change the world are the ones who actually do.
Producing 1kg of beef emits about 100kg of CO2e, which is by far the highest emissions of any food.
For perspective, producing 1kg of chicken emits about 10kg of CO2e and 1kg of peas comes in at just 1kg of CO2e
At scale, animal agriculture today is responsible for 14.5% of global GHG emissions, with cattle representing a 65% share.
According to UN FAO, several ways of reducing emissions from livestock include:
However, even if we deploy all available strategies to reduce livestock emissions, we only get to a 30% reduction.
We still end up with 70kgs CO2e per 1kg of beef, which is still far higher than any other food.
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There is no Low Carbon Beef, only Reduced Carbon Beef, if you like.
While regenerative grazing holds a promise of carbon sequestration by implementing adaptive multi-paddock (AMP) grazing practices as a way to offset cattle emissions with soil carbon sequestration, most studies available consist of small scale experiments with inconsistent methods and findings, and a lot of debate still ongoing as to the scalability, durability and the magnitude of soil carbon sequestration of such systems. Most studies tend to focus on converting previously degraded croplands to pasture, which do show a temporary improvement in soil carbon sequestration during the conversion process, however lack proper control variables of converting the same degraded lands to forests, wetlands or orchards, or simply applying other regenerative practices such as reduced tilling and cover crop rotations. Even the poster child of multi-species pasture rotations, White Oaks Pastures, can only sequester enough carbon in soil to create a greenhouse gas footprint that is 66% lower carbon footprint over conventional commodity beef, while requiring 2.5 times more land and costing 70% more (price per pound of ground beef before shipping).
In general, grass-finished beef requires 40-150% more land, increases enteric fermentation related methane emissions by 43% (cows eating grass on pasture emit more methane compared to feedlot cows on a grain diet) and produce 30% less meat as system (grass-finished beef takes longer to grow). Given the increased land requirements, a transition to regenerative grazing only works if we are willing to eat much less beef and are prepared to pay more for it.
Further, all the focus on carbon does not account for other critical considerations such as water use, crop to calorie conversion inefficiency of animal foods, deforestation or animal cruelty.
Does it mean we can’t eat beef?
Not necessarily. I know most people simply won’t accept that, no matter the cost.
My hope is that a clear understanding of the environmental impact would lead most of us who care about the future of our planet to significantly reduce our beef consumption (to the tune of 50-70% in the US) and if we do choose to eat it, choose the “better farmed” option. Because with the growing global population and projected increase in meat demand, we have no hope of meeting the +1.5C degree global warming targets if we stay with status quo.
Always in Beta !
1 年Nick Budden
Bioprocess Pilot Technician at Bio Base Europe Pilot Plant
1 年The graph doesn't show the whole truth. According to my search, beef contains 5 times more protein than peas. So with 1 kg of beef you could feed 5 times more people than with 1 kg of peas, roughly speaking. So, the carbon emissions per fed person would be a better estimation parameter for pollution, and it wouldn't look as extreme as in this graph. What do you think?
Founder at Range Revolution, Co-Owner Casad Family Farms, Founder of Havstad Hat Company
2 年You can cite certain numbers pulled from various sources but my question Irina, as no doubt you're an intelligent thoughtful person, have you managed farmland, rangeland or grasslands yourself and monitored soil health & water infiltration metrics yourself? When I come across advocates like you I know you care, and I wonder if you actually stewarded lands how vastly your perception would change. The stewards I have learned from over the last 10 years care about what is happening on their lands more than ANYONE who calls themselves an advocate. We monitor our lands closely with several protocols and we have see increased biodiversity, improved water cycles and the return of wildlife to degraded lands BECAUSE of holistic management of cattle. On the ground experience I think would really open your eyes to something critical your knowledge base is missing. With your passion, you could do great things if directed correctly. I invite you to visit our farm & ranch in Oregon.
Creator of the Gieseke Governance Style Preference Assessment (GGSPA)
2 年I use a natural capital accounting system with horizontal and vertical accounting that looks beyond a single ecosystem service. As a farmer I generate provisional, regulating, supporting, and cultural ecosystem services. Isolating one from the herd of values does not make sense from an ecological or economic perspective.
Global Head of Corp Strategy at Ingredion | Food Industry Consultant | Investment Committee Member
2 年Thank you Irina Gerry for your tireless administration of this post. I’ve heard some cell based meat companies say they are intimidated by the Australian beef industry. It’s not a good look.