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And intensifying cattle production by, for instance, providing crop-based feeds and raising pasture productivity is one of our greatest opportunities to reduce global agricultural land use and emissions. Feed additives like Mootral’s products or red seaweed could immediately reduce cattle’s methane emissions, as could incorporating more fats and proteins into their diets. Yet such efforts are also necessary to decarbonize agriculture quickly. And these options certainly can’t resolve other problems, like deforestation or animal suffering. Some critics have accused those corporate supporters of “greenwashing.” They argue, correctly, that giving cattle different feeds or ensuring that they are “grass fed” can’t zero out emissions-in fact, grass-fed cows are typically associated with higher emissions than grain-fed ones. Firms like the Swiss company Mootral are developing feed additives from sources ranging from lemongrass to red seaweed that can make cows burp less methane (a potent greenhouse gas), and companies like Burger King have advertised their support for such methods. And even if it declines, lower-impact methods would still help reduce pollution and improve human health.Īlready, companies are working on some promising ways for meat producers to cut emissions. Even under the most optimistic scenarios for alternative-meat adoption, rising global demand for meat and other forms of protein means that livestock production will likely remain close to current levels.
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Figuring out how to raise livestock without generating as many emissions is another critical piece of the puzzle.Īlternative meats, plant-based milks, and other alternative proteins are projected to claim less than 25% of the global protein market by 2035. Investing in alternative meats is only part of the solution, though. While alternative proteins are still quite new, their early success suggests they could make a positive long-term impact, especially as technological advances reduce prices and improve quality. Countries such as Canada, Singapore, and Israel have already devoted government funds to such research.
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Public- and private-sector investments in alternative meats could spur the development of whole-cut alternatives. In the US, for instance, whole cuts account for about 40% of beef consumption and most of the chicken that people eat. And these whole cuts make up a large share of meat consumption. There are simply no plant- or cell-based substitutes that taste, look, and feel similar to whole meat cuts like pork chops or sirloin. However, alternative meats like the Beyond Sausage and Impossible Burger can only moderately reduce livestock production. Alternative meats, in general, reduce land use and deforestation, protect biodiversity, produce less air and water pollution, mitigate the risks of antibiotic resistance and zoonotic pandemics, lower public health burdens associated with red-meat consumption, and reduce concerns about animal welfare. We must not lay our hopes on the prospect of billions of people putting down their forks at once.
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The carbon footprint of cell-cultured meat (also referred to as cultivated, lab-grown, or cell-based meat) is still unclear, but early evidence suggests this food source will be less carbon-intensive than beef and could be comparable to chicken if produced with clean energy. The carbon footprint of plant-based meats is lower than that of beef and pork and comparable to that of chicken and other poultry. Gates is right that alternative meats can alleviate some of the problems that come from raising livestock. Meat replacements can only take us so far Innovation in both of these areas will give us the best shot at quickly reducing agriculture’s environmental impact while still allowing people everywhere to eat what they want. Instead, policymakers and environmental groups should support efforts to develop alternative protein sources and low-impact methods of livestock production.
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After decades of public health campaigns in the US, beef consumption per capita has fallen substantially but still remains higher than in nearly any other country. However, trying to steer people’s tastes away from meat is unlikely to reverse this trend. This will generate more greenhouse-gas emissions global emissions from food production are expected to r ise 60% by 2050, in large part because of increased livestock production.