DOCSLIB.ORG

The Importance of Global Meat Demand

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Importance of Global Meat Demand Drivers of Global Meat Demand Kevin Grier Senior Market Analyst George Morris Centre Economic Research into the Canadian Agriculture and Food Industry Independent • Financially • Structurally • Research Perspective Areas of Activity • Contract Research • Market Analysis • Education 3 What does Market Analyst Do? • Information gathering • Analysis • Statistical relationships • Trends • Weighting factors • Projections and Forecasts • Competitive Intelligence (Action) Technology Practices: doing it better through science Products: using new and better tools, equipment Genetics: improving plants and animals that we grow Science and Technology…in the supply chain Retailers Producers Packers and Food Consumers Services Animal and Meat Science Much more than an Integral, pervasive industry and leading role supplier: within the livestock and meat industry Purpose… Illustrate the drivers of global meat markets and the demonstrate the central role of science and technology. Outline… Resources • Canadian advantages Demand Technology • Market forces • Importance and challenges Canadian Meat Industry Determinants of demand Quality Quantity Demand (Need) Main Drivers of Food Demand Population growth •Food QUANTITY is Income growth more important •Food QUALITY becomes more important Population is growing • World population is expected to reach 9.1 B by year 2050 Source: United Nations World Population Prospects Database Each year… …there is additional 75 million people to feed About 2 About 75 Canada(s) Saskatchewan(s) Source: United Nations after Potash Corp And, each year… …there is a greater need for agricultural products World Domestic Use of Wheat, Corn and Soybean Source: USDA Foreign Agricultural Service, PSD On-line Dietary shift is real 90% 80% Meat Consumption Population 70% 60% Change Since1980Change 50% 40% 30% Global Cumulative Cumulative Global 20% 10% 0% Source: FAO, UN World Population Estimates When Incomes Rise… Source: FAO, IMF … demand for different types of food increases (e.g., meat) Demand for (more) meat Meat Consumption Growth Since 1995 30 25 20 % Change Change % 15 10 5 0 Global Developing Countries Population and Incomes Rise Demand for Meat Strong and Growing Think… …Markets and Technology Constraints of Resources Pollution Land and Water Resources (Limited) 12% (AT MOST) more arable land available worldwide R. Thompson, University of Illinois Land is a huge constraint… …in areas with high demand With diet shift… Kilograms of Feed Grain to Produce 1 Kilogram of Meat …greater land demand Water is limiting, too… Source: International Water Management Institute, 2009 Agriculture uses >70% of all fresh water use Pacific Water Inst. With diet shift… Liters of water per kilogram of product …greater water demand Pollution With agricultural intensification has come disease and pollution Think… …Markets and Technology Power of Technology Technology Why technology? Technology increases efficiency . Efficiency drives abundance and affordability . With limited and or “shrinking” resources… … and with INEVITABLE Demand growth… Food and feed demand will require an increase of global food production of 70 % by 2050 FAO projection Food, Choice, Sustainability Technology… In the year 2050 70% 70% World More food, and Of this food must come population from efficiency-improving will require technology3 Sources: 1. Green, R., et al. January 2005. “Farming and the Fate of Wild Nature.” Science 307: 550-555. 2. Tilman, D., et al. August 2002. “Agricultural sustainability and intensive production practices.” Nature 418: 671-677. 3. “World agriculture: toward 2015/2030.” 2002. United Nations Food and Agriculture Organization, Rome. Accessed December 2, 2008. <ftp://ftp.fao.org/docrep/fao/004/y3557e/y3557e.pdf>. Since 1997, due to technology… Feed Water • 34% less for beef and 90% less for Land • 14% less per milk pound of beef • 20% less for beef and 65% less per and 76% less for gallon of milk milk Resulting in … Smaller carbon footprint: •18% for beef •63% for milk High-yielding agriculture … Has spared 7 million square miles of wildlife habitat; equal to… Think… …Markets and Technology What about Canada, Canadian Meat Industry and… The Role of Animal and Meat Science Canada and Resources Abundance Fresh Arable water Land Animal Health • Absence of common problems…a MAJOR strength for Canada Animal density and human contact Map source: riverthreat.net • …a non-issue in Canada Other North American Strengths Extraordinary Base to grow and prosper relative to the ROW Access to and adoption Logistics and Relatively Feed grains of Infrastructure free markets technology Canada and Food Demand Trade and Exports Are Crucial Canadian Beef Supply and Demand 1,600 1,400 1,200 Canada: 1,000 800 Stable, not growing 000T 600 400 200 0 00 01 02 03 04 05 06 07 08 09 10 11 12e Production Beef Exports Consumption Beef Imports Canadian Pork Balance 2,000 1,500 Production Consumption Pork Exports Pork Imports 1,000000t 500 0 00 01 02 03 04 05 06 07 08 09 10 11 12e US increasingly export oriented US BF Supply and Demand 14,000 12,000 10,000 Consumption 8,000 Imports 000T 6,000 Exports Production 4,000 USA: 2,000 high but not growing 0 00 01 02 03 04 05 06 07 08 09 10 11 12 US Pork Balance 12,000 10,000 8,000 000 T 000T 6,000 Production Imports Exports Consumption 4,000 2,000 0 00 01 02 03 04 05 06 07 08 09 10 11 12 Ample Meat and Poultry Supplies Total US Red Meat and Poultry Production 96 94 92 90 88 86 84 Billion Pounds 82 80 78 76 00 01 02 03 04 05 06 07 08 09 10 11 12 48 North American Pork Demand: Struggling 24.0 94 23.5 PCC Deflated Price 23.0 92 22.5 90 22.0 88 21.5 21.0 86 20.5 Deflated PorkCPI 84 PCC KGs Retail Basis 20.0 82 19.5 19.0 80 00 01 02 03 04 05 06 07 08 09 10 11 12 49 Production and Price: Theory • Higher production, lower prices Price of meat: What is with the theory? US Pork Supply vs Live Price 95 90 '11 85 12 80 90 96 75 97 '10 91 '04 70 93 '05 US$/cwt US$/cwt hog carc 65 8988 '06 '08'07 9295 '01 60 '00 94 '09 55 '03 50 14 16 18 20 22 Domestic US SupplyBillion Pounds • Production is high AND prices are high US Beef Pricing: An Exceptional Story US Beef Supply vs. Live Price 130 12 120 11 110 100 10 '08 '07 90 '05 '06 '09'03 '04 80 90 919392 '01 70 94 '00 Live Live PriceUS$/cwt '02 959796 99 60 98 50 23 24 25 26 27 28 29 Billion Pounds 52 ? How can there be high prices, huge production yet weak domestic demand? 53 54 Global Economic Growth and Demand • And Growing demands from a hungry world 55 Leading Beef Exporters 1,800 1,600 1,400 1,200 1,000 800 600 000Tonnes 400 200 0 India Brazil Australia United Zealand Uruguay Canada EU-27 States New Leading Pork Exporters 3000 2500 2000 1500 000Tonnes 1000 500 0 EU United Canada Brazil China Chile States Important… US Pork Exports and the USD 3000 120 Pork Exports 2500 110 USD Index 2000 100 1500 90 000Tonnes 1000 80 USD Index 500 70 0 60 00 01 02 03 04 05 06 07 08 09 10 11 12 • Large, efficient industry responding to global demand • Aided by a depreciating currency The unknown cards Will domestic demand hold up with increasing consumer prices? Will global demand and the weak USD continue to be the pricing engine? 58 But where is the Meat Industry going? Meat industry has exhibited an uncanny ability to hurt itself Canadian differentiation… Different… Different… Different… Different… What is next? Majority of Consumers Trust the Food Production Process Activists: Tiny fraction Lifestyle buyers of local, gourmet, organic/local: Small minority General Population that buys based on taste, cost and nutrition: Overwhelming majority Yet Industry Reacts to Fringe 64 And Seeks to Differentiate Based on the Lifestylers 65 Evolution of Society and Industry creates new problems Paradox of Perception Progress gets worse Industry gets better Peter Davies BVSc, PhD University of Minnesota Solution… Transparency •Do not abandon •Build trust, advancements instead Technology Transparency and Technology North American Meat industry needs to embrace and extol the virtues of technology Extraordinarily positive message and the only hope for a hungry world Consumers will be satisfied if we are transparent The Need in the Future Reduce stress Address food on safety environment concerns Double the Enhance food disease production in control 50 years TECHNOLOGY Summary Growing global demand for meat Canada is uniquely positioned to prosper Technology and Science are the only ways for Canada to meet that demand Huge reasons to be open and transparent about meat science and technology Request Please get the taste back into the chops Thank You .
Load more

Recommended publications
  • Teaching of a Basic Meats Course
    173 fZACHlNG A BASIC NEATS COURSZ BY OEWORSTRATlOW TECHNIQUES 0 A, We HULLINS .*...--..-*.-..*.*...*...........-.*-...UNIVERSITY OF MISSOURI I find myself in a very awkward situation. In the first place I am following a very noted person, Mr. Ken Warner on the program, who is an authority on teaching methods, and secondly, I am talking to a group of very competent teachers with much more experience in the teaching profession than I have had. However, I would like to present to you our method of teaching a basic meats course at Missouri. Later, we would welcome any comments or questions in the way of constructive criticism or otherwise that any of you might have. First, I would libe to give you an idea of the amount of class hours involved in our basic course and the objectives we have outlined. Our basic meat classes meet 3-2 hour periods per week. These periods are arranged for either a laboratory period or a lecture period, Bowever, in the past it has evolved around one lecture period and two laboratory periods. Our ob- jectives in the course are to familiarize the student with the livestock and meat industry relationships, i.e. live animal carcass comparison, slaughter- ing, cutting, curing and smoking? identification, selection, processing, dis- tribution, utilization of meat and meat products. As more and more subJect material became available in these areas, we found we did not have time to present the students with the subject matter and still do the amount of slaughtering and processing that had been done in the past.
    [Show full text]
  • Plant-Based Meat Mind Maps
    PLANT-BASED MEAT MIND MAPS: AN EXPLORATION OF OPTIONS, IDEAS, AND INDUSTRY Christie Lagally Senior Scientist, The Good Food Institute Erin Rees Clayton, Ph.D. Scientifc Foundations Liaison, The Good Food Institute Liz Specht, Ph.D. Senior Scientist, The Good Food Institute SEPTEMBER 25, 2017 GFI is a 501(c)(3) nonproft working to create a healthy, humane, and sustainable food supply. GFI is committed to democratizing scientifc information that will help move our food system away from factory farming and toward better alternatives. I. AN INTRODUCTION TO MIND MAPS: CONCEPTUALIZING GROWTH OPPORTUNITIES A mind map provides a visual representation of critical technologies in an emerging industry to identify gaps in research and development as well as opportunities for strategic industry partnerships. This paper presents established, emerging, and speculative opportunities for plant-based meat sourcing, creation, processing, and distribution through two schematics: the plant-based meat product mind map, which surveys the types of meat analogues that have the potential to replace meat; and the plant-based meat technology mind map, which outlines areas of research and innovation that will accelerate the sector’s ability to compete for market share of the meat industry. The end goal of producing more and better plant-based meat products is to decrease consumption of animal meat products at all levels of quality and price, from steaks to processed meat. Therefore, some of the opportunities and recommendations presented here may apply to only certain types of products or manufacturing methods. For replacement to be successful, in addition to the scientifc and technological opportunities discussed below, we must consider the nutritional profles of various types of plant-based meat and their comparability to the animal products they are designed to replace.
    [Show full text]
  • The New U.S. Meat Industry
    Barkema/Drabenstott.qxd 6/21/01 1:37 PM Page 33 The New U.S. Meat Industry By Alan Barkema, Mark Drabenstott, and Nancy Novack new meat industry is rapidly emerging in the United States, as food retailers, meat processors, and farms and ranches coalesce Ainto fewer and larger businesses. The industry’s rapid consolida- tion in recent years has triggered alarms that the industry’s new giants in retailing and processing could drive up food prices for consumers and drive down livestock prices for producers. How should public policy respond to the industry’s consolidation? And how can all participants in the industry—producers, processors, retailers, and consumers—benefit from its new structure? This article studies the striking changes in the meat industry in three steps. First it describes how the industry is changing. Then it examines the forces driving the industry’s consolidation. Finally, it con- siders how consumers and industry participants are affected. While cur- rent evidence is scant that market power has hurt either consumers or producers, the industry’s rapid consolidation nevertheless warrants vigi- lance. At the same time, public policy might also play a role in ensuring that all participants in the market benefit from its new structure. All three authors are members of the bank’s Center for the Study of Rural America. Alan Barkema is vice president and economist, Mark Drabenstott is vice president and director, and Nancy Novack is a research associate. Kate Sheaff, a research associate in the Center, helped prepare the article. The article is on the bank’s web site at www.kc.frb.org.
    [Show full text]
  • Insights of Innovation and Competitiveness in Meat Supply Chains
    OPEN ACCESS International Food and Agribusiness Management Review Please citeVolume this article 19 Issue as 'in 4, press'; 2016; DOI: 10.22434/IFAMR2018.0031 Received: 24 February 2018 / Accepted: 30 November 2018 Insights of innovation and competitiveness in meat supply chains REVIEW ARTICLE Alice Munz Fernandes a, Odilene de Souza Teixeirab, Heitor Vieira Riosa, Maria Eugênia Andrighetto Canozzic, Glauco Schultzd and Júlio Otávio Jardim Barcellose a Researcher, Center of Agribusiness Studies – CEPAN, Universidade Federal do Rio Grande do Sul, Porto Alegre (UFRGS), Avenue Bento Gonçalves 7712, CEP 91540-000, Porto Alegre, RS, Brazil b Researcher, Department of Animal Science (Zootecnia), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Avenue Bento Gonçalves 7712, CEP 91540-000, Porto Alegre, RS, Brazil c Researcher, Instituto Nacional de Investigación Agropecuaria (INIA). Programa Producción de Carne y Lana. Estación Experimental INIA La Estanzuela. Ruta 50 km 11, 39173, Colonia, Uruguay d Professor, Department of Economic Science and Center of Agribusinnes Studies – CEPAN, Universidade Federal do Rio Grande do Sul, Porto Alegre (UFRGS), Avenue João Pessoa 52, CEP 90040-000, Porto Alegre, RS, Brazil e Professor, Department of Animal Science (Zootecnia) and Center of Agribusinnes Studies – CEPAN, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Avenue Bento Gonçalves 7712, CEP 91540-000, Porto Alegre, RS, Brazil Abstract The world demand for food in parallel with environmental concerns is a paradigm for the competitiveness of agro-industrial production chains. The present study intended to propose insights on the contribution of innovation and competitiveness in meat production chains. A systematic review of the literature was carried out, considering manuscripts published in the Scopus, Web of Science and Science Direct databases.
    [Show full text]
  • Industrial Agriculture, Livestock Farming and Climate Change
    Industrial Agriculture, Livestock Farming and Climate Change Global Social, Cultural, Ecological, and Ethical Impacts of an Unsustainable Industry Prepared by Brighter Green and the Global Forest Coalition (GFC) with inputs from Biofuelwatch Photo: Brighter Green 1. Modern Livestock Production: Factory Farming and Climate Change For many, the image of a farmer tending his or her crops and cattle, with a backdrop of rolling fields and a weathered but sturdy barn in the distance, is still what comes to mind when considering a question that is not asked nearly as often as it should be: Where does our food come from? However, this picture can no longer be relied upon to depict the modern, industrial food system, which has already dominated food production in the Global North, and is expanding in the Global South as well. Due to the corporate take-over of food production, the small farmer running a family farm is rapidly giving way to the large-scale, factory farm model. This is particularly prevalent in the livestock industry, where thousands, sometimes millions, of animals are raised in inhumane, unsanitary conditions. These operations, along with the resources needed to grow the grain and oil meals (principally soybeans and 1 corn) to feed these animals place intense pressure on the environment. This is affecting some of the world’s most vulnerable ecosystems and human communities. The burdens created by the spread of industrialized animal agriculture are wide and varied—crossing ecological, social, and ethical spheres. These are compounded by a lack of public awareness and policy makers’ resistance to seek sustainable solutions, particularly given the influence of the global corporations that are steadily exerting greater control over the world’s food systems and what ends up on people’s plates.
    [Show full text]
  • Red Meat Processing Sector
    Work, skills and training in the Australian red meat processing sector WORKPLACE RESEARCH CENTRE, UNIVERSITY OF SYDNEY Kent Norton Mike Rafferty A NATIONAL VOCATIONAL EDUCATION AND TRAINING RESEARCH AND EVALUATION PROGRAM REPORT NCVER Work, skills and training in the Australian red meat processing sector Kent Norton Mike Rafferty Workplace Research Centre, University of Sydney The views and opinions expressed in this document are those of the author/project team and do not necessarily reflect the views of the Australian Government, state and territory governments or NCVER Any interpretation of data is the responsibility of the author/project team Publisher’s note To find other material of interest, search VOCED (the UNESCO/NCVER international database <http://www.voced.edu.au>) using the following keywords: industry restucturing; skill development; workforce development; workplace change. © Commonwealth of Australia, 2010 This work has been produced by the National Centre for Vocational Education Research (NCVER) under the National Vocational Education and Training Research and Evaluation (NVETRE) Program, which is coordinated and managed by NCVER on behalf of the Australian Government and state and territory governments. Funding is provided through the Department of Education, Employment and Workplace Relations. Apart from any use permitted under the Copyright Act 1968, no part of this publication may be reproduced by any process without written permission. Requests should be made to NCVER. The NVETRE program is based upon priorities approved by ministers with responsibility for vocational education and training (VET). This research aims to improve policy and practice in the VET sector. For further information about the program go to the NCVER website <http://www.
    [Show full text]
  • The Integration of Blockchain Technology to the Beef Industry – a Comparative Analysis
    University of Pennsylvania ScholarlyCommons Social Impact Research Experience (SIRE) Wharton Undergraduate Research 10-31-2019 The Integration of Blockchain Technology to the Beef Industry – A Comparative Analysis Cole N. Hancock University of Pennsylvania Follow this and additional works at: https://repository.upenn.edu/sire Part of the Agribusiness Commons, Agricultural Economics Commons, Beef Science Commons, E- Commerce Commons, Food Processing Commons, Food Security Commons, Food Studies Commons, Meat Science Commons, Operations and Supply Chain Management Commons, and the Technology and Innovation Commons Hancock, Cole N., "The Integration of Blockchain Technology to the Beef Industry – A Comparative Analysis" (2019). Social Impact Research Experience (SIRE). 71. https://repository.upenn.edu/sire/71 This paper is posted at ScholarlyCommons. https://repository.upenn.edu/sire/71 For more information, please contact [email protected]. The Integration of Blockchain Technology to the Beef Industry – A Comparative Analysis Abstract This paper seeks to explore the different plausible and implemented applications of blockchain technology in the beef industry in two representative markets: The United States and Kenya. Previous papers discuss implementation of blockchain to the beef industry, without a focus on the variations between beef industries and supply chains in various countries, a gap this paper aims to address. The main method of research has been primary, traveling to these countries and engaging in conversations with various stakeholders about their industry’s supply chain and the problems and opportunities therein. Overall this paper finds that the integration of blockchain to the beef industry is broadly advisable, but that the most pragmatic and achievable uses and means of blockchain integration vary widely based on the stage of development and regulatory environment of different country’s beef industries.
    [Show full text]
  • Development of the U.S. Meat Industry Elizabeth Boyle, Ph.D. and Rodolfo
    Development of the U.S. Meat Industry Elizabeth Boyle, Ph.D. and Rodolfo Estrada Department of Animal Sciences and Industry Kansas State University November 1994 The U.S. meat industry began during colonial times. Initially, colonists depended on wild animals for their meat supply. As the supply of domestic livestock increased, colonists became involved in trading meat with the West Indies in exchange for molasses. Meat was salted, smoked and packed into wooden barrels or boxes for storage and shipping. Hence, the term "meat packing." According to historical records, William Pynchon of Springfield, Massachusetts became the first American devoted to the 'packing' business. In 1655 he started by driving cattle to Boston, and was packing large numbers of hogs by 1662. The first retail meat shops were operated by colonial butchers. Having learned their trade in Europe, local butchers supplied meat to others in the community beyond their own immediate family. With the advent of the Industrial Revolution, eastern cities grew and the demand for meat increased. To serve this market, large cattle ranches were established west of the Mississippi river. Between 1865 and 1875, railroads expanded into the Mississippi and Ohio Valley regions. Range cattle were driven on hoof over cattle trails from production areas in the west to railheads. One of the best known trails was the Chisholm Trail which led from Texas to Abilene, Kansas. Railroad cattle cars were then used to transport livestock to large eastern packing houses. Cincinnati, Buffalo, Milwaukee and Chicago became centers of the packing industry. Meat packing was a seasonal industry, operating primarily during the cooler months.
    [Show full text]
  • Economic and Environmental Benefits Analysis of the Final Meat and Poultry Products Rule
    United States Office of Water (4303) EPA-821-R-04-010 Environmental Protection Washington, DC 20460 February 2004 Agency Economic and Environmental Benefits Analysis of the Final Meat and Poultry Products Rule Economic and Environmental Benefits Analysis of the Final Meat and Poultry Products Rule Michael O. Leavitt Administrator Benjamin H. Grumbles Acting Assistant Administrator, Office of Water Mary T. Smith Director, Engineering and Analysis Division Samantha Lewis Project Manager James Covington Economist Lynn Zipf Biologist Engineering and Analysis Division Office of Science and Technology U.S. Environmental Protection Agency Washington, D.C. 20460 February 2004 ACKNOWLEDGMENTS AND DISCLAIMER This document was prepared with the support of Eastern Research Group, Incorporated under Contract 68-C-01-073, and other contractors. Neither the United States government nor any of its employees, contractors, subcontractors, or other employees makes any warranty, expressed or implied, or assumes any legal liability or responsibility for any third party’s use of, or the results of such use of, any information, apparatus, product, or process discussed in this report, or represents that its use by such a third party would not infringe on privately owned rights. CONTENTS Page TABLES ......................................................................... viii FIGURES ......................................................................... xi INDEX OF ACRONYMS AND CHEMICAL FORMULAS .............................. xii EXECUTIVE SUMMARY ES.1 Background
    [Show full text]
  • The Reality of Commercial Rabbit Farming in Europe
    The reality of commercial rabbit farming in Europe Coalition to abolish the fur trade www.caft.org.uk www.rabbitfur.info mail:[email protected] he rabbit fur trade is the fastest growing section of the industry, yet little is publicly Tknown about it. Many myths have been perpetuated about this industry, thus allowing the fur trade to increase the popularity of rabbit fur. Because of this, the Coalition to abolish the Fur Trade (CAFT) planned an investigation to conduct research into the industry and obtain video and photographic evidence. CAFT investigators travelled to four European countries – Denmark, Spain, Italy and France – to investigate all aspects of the trade. It was vital to look into the rabbit farming industry as a whole: Italy including farms which breed rabbits specifically for the fur During the 1970s, the rabbit farming industry in Italy was very trade, farms for rabbit meat production, slaughterhouses, much a cottage industry. Due to the demand for rabbit meat, dressing companies, and companies which explore the genetic the industry grew steadily to reach almost twice its size in breeding of rabbits for both fur and meat. 2003 (222,000 TEC); Italy consumes most of the meat it produces and imports are low. The greatest concentration and the largest farms are found in northern Italy (Veneto, SIZE OF INDUSTRY Lombardia, Emilia-Romagna and Piemonte regions) where farms are large and intensive (500-1,000 does). Production is, There appears to be no reliable figures for commercial rabbit nonetheless, substantial throughout the country: In central and farming today; the last figures are from 2003 when the southern Italy there are a large number of medium and small 5 European Food Safety Authority commissioned a scientific sized farms (100-500 does).
    [Show full text]
  • Opting out of Industrial Meat
    OPTING OUT OF INDUSTRIAL MEAT HOW TO STAND AGAINST CRUELTY, SECRECY, AND CHEMICAL DEPENDENCY IN FOOD ANIMAL PRODUCTION JULY 2018 www.centerforfoodsafety.org TABLE OF CONTENTS I. INTRODUCTION: CRUELTY, SECRECY, & CHEMICAL DEPENDENCY 1 II. WHAT IS “INDUSTRIAL MEAT”? 7 III. TEN REASONS TO OUT OPT OF INDUSTRIAL MEAT 11 For Our Health 11 For Food Workers 13 For Pollinators 14 For Water Conservation 15 For Animals 17 For Climate 18 For Healthy Communities 19 For Food Safety 19 For Farmers 21 For Local Economies 22 IV. HOW TO OPT OUT OF INDUSTRIAL MEAT 23 1. Eat Less Meat Less Often 24 2. Choose Organic, Humane, and Pasture-Based Meat Products 26 3. Eat More Organic and Non-GMO Plant Proteins 28 V. CONCLUSION & POLICY RECOMMENDATIONS CHARTS Plant-Based Sources of Protein 30 Fish 31 ENDNOTES 32 CENTER FOR FOOD SAFETY OPTING OUT OF INDUSTRIAL MEAT INTRODUCTION: CRUELTY, SECRECY, & CHEMICAL DEPENDENCY hat came first—the chicken or the egg? ible toll on our climate, water, soils, wildlife, and WIt’s difficult to know whether increasing health. What’s more, massive production of animals consumer demand for meat and poultry in these conditions requires intensive production products has driven drastic increases in production of grains for feed, which contributes to high pes - levels, or vice versa. What we do know with cer - ticide use and threatens wildlife. 1 tainty, though, is that demand for and production of meat and poultry products has increased dra - Nevertheless, demand for meat and poultry con - matically in the U.S. and globally in the last 70 years.
    [Show full text]
  • Intensive Livestock Farming: Global Trends, Increased Environmental Concerns, and Ethical Solutions
    J Agric Environ Ethics (2009) 22:153–167 DOI 10.1007/s10806-008-9136-3 Intensive Livestock Farming: Global Trends, Increased Environmental Concerns, and Ethical Solutions Ramona Cristina Ilea Accepted: 14 November 2008 / Published online: 11 December 2008 Ó Springer Science+Business Media B.V. 2008 Abstract By 2050, global livestock production is expected to double—growing faster than any other agricultural sub-sector—with most of this increase taking place in the developing world. As the United Nation’s four-hundred-page report, Livestock’s Long Shadow: Environmental Issues and Options, documents, livestock production is now one of three most significant contributors to environmental problems, leading to increased greenhouse gas emissions, land degradation, water pollution, and increased health prob- lems. The paper draws on the UN report as well as a flurry of other recently published studies in order to demonstrate the effect of intensive livestock production on global warming and on people’s health. The paper’s goal is to outline the problems caused by intensive livestock farming and analyze a number of possible solutions, including legis- lative changes and stricter regulations, community mobilizing, and consumers choosing to decrease their demand for animal products. Keywords Agriculture Á Animals Á Environment Á Ethics Á Farming Á Livestock Á Meat Global Trends and Overview Approximately 56 billion land animals are raised and killed worldwide every year for human consumption (FAO, n.d.).1 By 2050, global farm animal production is expected to double—growing faster than any other agricultural sub-sector—with most of those increases taking place in the developing world (FAO 2006b, p.
    [Show full text]