Chapter 30 - Ethical and sustainable aspects of meat production; consumer perceptions and system credibility

Abstract

Although meat consumption continues to rise globally, meat consumption has been heavily contested in recent years. This is prompted by a range of environmental and ethical issues, including concerns about the potential harmful effects of meat production and consumption on human and animal health and welfare, and impacts on the environment. This chapter elaborates on these issues, identifying positive as well as negative aspects, examines consumers' motivations to continue to eat meat as well as factors that may lead to a reduction and/or avoidance of meat in the future, and discusses different systems that may help to ensure transparency and sustainability in meat production. It also considers the impact of the COVID-19 pandemic on meat consumption into the future. The chapter concludes with a brief discussion on pathways for more sustainable meat production and consumption and implications for various stakeholders, with a recognition that a holistic, coordinated approach, involving actors at various scales, across sectors, and from the public, private, and third-sector spheres will be required to ensure that livestock are central to a sustainable food system.