Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Be green and healthy: eat less meat?

Posted Jul 21 2010 6:55am

How can food producers become more sustainable?  Use less meat in their products.

Rita Jane Gabbett writes today on Meatingplace.com, a meat industry site, about a talk given by Cheryl Baldwin of Green Seal at a recent meeting of the Institute for Food Technologists.

She told Meatingplace that meat producers should better understand “the production methods used to feed and raise animals, making sure they are treated humanely and looking for ways to reduce the carbon footprint of processing methods.”  She also said that “grass-fed animals created a lower carbon footprint than those that were grain fed.”

One can only imagine the reaction of meat producers to her comments.

Meatingplace noted:

Earlier this year, however, a study by the University of New South Wales published in the journal Environmental Science and Technology indicated beef produced in feedlots had a slightly smaller carbon footprint than meat raised exclusively on pastures. (See Feedlot beef could be “greener” than grass-fed: study on Meatingplace, Feb. 8, 2010.)

More recently, Washington State University scientists concluded that improvements in U.S. beef industry productivity have reduced the environmental impact of beef production over the past decade. (See Better beef industry practices have reduced carbon footprint on Meatingplace July 15, 2010.

This follows soon after the Dietary Guidelines Advisory Committee report’s advice to:

Shift food intake patterns to a more plant-based diet that emphasizes vegetables, cooked dry beans and peas, fruits, whole grains, nuts, and seeds. In addition, increase the intake of seafood and fat-free and low-fat milk and milk products and consume only moderate amounts of lean meats, poultry, and eggs.

To the meat industry, advice about health and sustainability must come as a serious challenge.  Keep an eye on the “eat less meat” theme.  My guess is that we will be hearing a lot more about it.

Industry News – AM
How can food makers become more sustainable? Use less meat
By Rita Jane Gabbett on 7/21/2010
The food industry lags all others in environmental sustainability performance, according to Cheryl Baldwin, vice president of science and standards and non-profit certification organization Green Seal.

Speaking at the Institute of Food Technologists annual meeting and Food Expo in Chicago, Baldwin suggested one way food makers could improved their scores would be to use less meat in their products.

She explained that since 50 percent of the environmental impact for food makers is the agriculture production of the foods they process, using “lower intensity agricultural products,” is one of several actions they can take.

Meatingplace asked her what advice she had for meat processors. She suggested understanding the production methods used to feed and raise animals, making sure they are treated humanely and looking for ways to reduce the carbon footprint of processing methods.

She told attendees that grass-fed animals created a lower carbon footprint than those that were grain fed.

Other views

Earlier this year, however, a study by the University of New South Wales published in the journal Environmental Science and Technology indicated beef produced in feedlots had a slightly smaller carbon footprint than meat raised exclusively on pastures. (See Feedlot beef could be “greener” than grass-fed: study on Meatingplace, Feb. 8, 2010.)

More recently, Washington State University scientists concluded that improvements in U.S. beef industry productivity have reduced the environmental impact of beef production over the past decade. (See Better beef industry practices have reduced carbon footprint on Meatingplace July 15, 2010.

Post a comment
Write a comment:

Related Searches