Environmental Impact Of Meat Research Articles

Nutritional and Sensory Properties of Meat Analogues: A Current Overview and Future Considerations.

For centuries, meat has been a staple in the human diet, cherished for its rich protein content, vitamins, appealing texture, and umami flavor. The future supply is, however, tenuous as the global population continues to grow. Additional issues regarding animal welfare, adverse health effects, and the environmental impact of meat production have accelerated the development of meat analogues (MAs) over the last decades. From the different categories of MAs, plant-based MAs are recognized as viable alternatives globally. Despite their potential, products derived from insects, algae, fungi, or muscle tissue cell culture remain less familiar in Western cultures. Whereas ongoing research addresses the nutritional values, sensory attributes, and consumer acceptance of MAs, the existing literature offers only limited comparative analyses of the chemical composition. This review aims to address this gap by systematically comparing their advantages and elucidating their limitations in meeting current and future consumer demands.

The contribution of artificial meat in reducing carbon emission and mitigating climate change

The consumption of conventional livestock meat contributes significantly to greenhouse gas emissions, exacerbating climate change. As an alternative, artificial meat, or cultured meat, has emerged as a potential solution to reduce the environmental impact of meat production. In this paper, contribution of artificial meat in reducing carbon emission and mitigating climate change is analyzed. Comparison of the impact on carbon emission between artificial meat and conventional lifestock production system is conducted. The results indicated that artificial meat has advantage over natural meat. In terms of life cycle assessment in cultured meat, current LCA lack some practical data in commercial-scale, and the factor about transportation, usage, retail, and waste disposal should be included in the future assessment, which will give a more comprehensive and accurate assessment in whole life cycle of artificial meat production. In conclusion, while artificial meat holds promise for reducing carbon emissions and mitigating climate change, more research and development are needed to realize its full potential and address the associated challenges.

An Innovative One Health Approach: BIOQUALIM, a Transdisciplinary Research Action Protocol-From Cultivated Biodiversity to Human Health Prevention.

The "One Health" approach underscores the connection between human, animal, and environmental health, promoting solutions to global challenges like climate change and biodiversity loss. The Planetary Health Diet (PHD) promotes a plant-based diet with organically grown plants to reduce the environmental impact of meat production and decrease the risk of non-communicable diseases (NCDs). The BIOQUALIM project will evaluate the PHD's effectiveness in preventing NCDs like periodontal diseases and cancers through four inter-related studies. The clinical study will involve volunteers reducing their meat consumption and incorporating einkorn into their diet, allow for analysis of their interdental microbiota, oral health, general health, and quality of life. The chemical analysis will study nutrients and anti-cancer compounds in einkorn and common wheat varieties. The behavioral study will explore PHD knowledge, attitudes, and behaviors related to PHD. The psycho-social study will evaluate the impact of peer-support workshops on plant-based dietary cooking among post-therapy cancer patients. The results are expected to demonstrate that einkorn varieties possess nutritional properties that, when incorporated into the PHD enriched with einkorn, can enhance health markers. This study will identify barriers to and facilitators of PHD adoption and highlight how peer-support workshops can improve dietary adherence. BIOQUALIM's transdisciplinary approach will demonstrate the PHD's role in preventing NCDs.

Beyond gender: Exploring sexual orientation, race and motivations among Brazilian flexitarians

In this study, we analyzed 989 Brazilian individuals identified as flexitarians to explore the relationship between gender, sexual orientation, and meat consumption reduction behavior, while evaluating the impact of motivations driving individuals towards this dietary model. To achieve this goal, we tested the following hypotheses: women consume less meat than men; LGBT women consume less meat than heterosexual women; LGBT men consume less meat than heterosexual men; and women are more motivated by the environmental impact of meat. Our findings revealed that although gender significantly influences motivations, with women showing a greater influence from animal ethics, flexitarians of both genders exhibit similar meat consumption patterns. Neither sexual orientation nor gender influence meat reduction patterns among flexitarians. However, the race/ethnicity of white individuals is a predominant factor among those who reduce meat consumption the most. Consequently, we conclude that (i) the social theories applied to explain gender differences in meat exclusion behavior may not be the most suitable for explaining meat reduction behavior, and (ii) intersectional approaches are needed to investigate flexitarianism.

Edible Insects: A Sustainable Solution for the Future Food and Feed Security

The COVID-19 pandemic exposed that we as a global society are not prepared enough to deal with food security amid unexpected situations. The global population is steadily increasing, posing significant challenges to food and feed security. With the world's population projected to reach 9.7 billion by 2050, finding alternative protein sources that are environmentally friendly and economically viable is becoming increasingly important. In recent years, there has been growing interest in using insect protein as a sustainable alternative to traditional meat production. This interest stems from several factors, including the increasing global population, the environmental impact of meat production, and the need for more sustainable practices in the food and feed industry. This paper will explore the potential advantages and limitations of edible insects as a source of protein for future food and feed security.

The environmental impact of beef and ultra-processed food consumption in Brazil.

This study evaluated the independent and combined environmental impacts of the consumption of beef and ultra-processed foods in Brazil. Cross-sectional study. Brazil. We used food purchases data from a national household budget survey conducted between July 2017 and July 2018, representing all Brazilian households. Food purchases were converted into energy, carbon footprints and water footprints. Multiple linear regression models were used to assess the association between quintiles of beef and ultra-processed foods in total energy purchases and the environmental footprints, controlling for sociodemographic variables. Both beef and ultra-processed foods had a significant linear association with carbon and water footprints (P < 0·01) in crude and adjusted models. In the crude upper quintile of beef purchases, carbon and water footprints were 47·7 % and 30·8 % higher, respectively, compared to the lower quintile. The upper quintile of ultra-processed food purchases showed carbon and water footprints 14·4 % and 22·8 % higher, respectively, than the lower quintile. The greatest reduction in environmental footprints would occur when both beef and ultra-processed food purchases are decreased, resulting in a 21·1 % reduction in carbon footprint and a 20·0 % reduction in water footprint. Although the environmental footprints associated with beef consumption are higher, dietary patterns with lower consumption of beef and ultra-processed foods combined showed the greatest reduction in carbon and water footprints in Brazil. The high consumption of beef and ultra-processed foods is harmful to human health, as well as to the environment; thus, their reduction is beneficial to both.

Eco-score labels on meat products: Consumer perceptions and attitudes towards sustainable choices

Non-profit organisations have developed labelling strategies to communicate the environmental impact of food products, helping consumers make more informed purchase decisions. The evidence on whether environmental food labelling can change behaviours toward environmental meat choices is unclear, due to context factors within shopping environments and differences in attitudes towards meat and the environment. This study investigates attitudes towards an eco-score label on meat products by measuring the influence of meat and environmental attitudes and identifying drivers and barriers through a mixed-methods design. An online questionnaire (N = 255) posed questions concerning meat consumption, label perceptions, and use intentions. Recruitment was via convenience sampling under the criteria of UK dweller, omnivorous diet and over 18 years of age. Nine semi-structured interviews explored the drivers and barriers for intended use through thematic analysis. Perceptions Scores (PS) and Purchase Intention (PI) scores of the label were positive. Results showed an individual’s Meat attachment (affinity) score (MAAS) negligibly influenced PS but provided a moderately negative relationship with PI. Environmental label use and attitudes positively influenced PS and PI. The qualitative data identified label design and concept perceptions as drivers for use, whereas habitual shopping behaviours and perceived price were barriers. The research contributes to the transtheoretical model of behavioural change, identifying that 58% of participants contemplate label use but require more information. Explanations found for the gap between positive perceptions and low behavioural intentions support this, as poor label awareness and knowledge of the environmental impact of meat production were highlighted.

The challenges of bringing cultured meat to the market

Animal cells can be cultured in vitro to fabricate meat-like, edible products with the aim to provide a sustainable source of animal protein while improving animal welfare and reducing the environmental impact of meat production. CellX is a China-based startup company that aims to commercialize cultured meat in China. Animal cells can be cultured in vitro to fabricate meat-like, edible products with the aim to provide a sustainable source of animal protein while improving animal welfare and reducing the environmental impact of meat production. CellX is a China-based startup company that aims to commercialize cultured meat in China.

Pope Francis, climate message, and meat tax: evidence from survey experiment in Italy

The livestock sector accounts for 14.5% of global greenhouse emissions. Using an online survey experiment (n = 1200) in Italy, we examine respondents’ willingness to support a public petition for a meat tax sponsored by a nongovernmental organization (NGO) after priming them with information on the environmental impact of meat and an embedded moral message. Aiming to test whether institutional authority enhances the appeal of the moral message, we include Pope Francis (a religious authority) and a Professor of Philosophy (a secular authority) as the treatment frames along with a no-messenger (control) frame. Overall, support for meat tax is not significant in any of the treatment frames. However, highly religious individuals (those that practice and intensely believe in religion) across denominations and frames are more supportive of the meat tax. Moreover, we also find that there is a slight backlash among highly religious individuals when they receive the message with the Pope as messenger.

Bacteria Associated with the Roots of Common Bean (Phaseolus vulgaris L.) at Different Development Stages: Diversity and Plant Growth Promotion.

Current agricultural methodologies are vulnerable to erratic climate and are dependent on cost-intensive fertilization to ensure high yields. Sustainable practices should be pursued to ensure food security. Phaseolus vulgaris L. is one of the most produced legumes worldwide and may be an alternative to reduce the environmental impact of meat production as a reliable source of high-quality protein. Plant growth-promoting rhizobacteria (PGPR) are emerging as a sustainable option to increase agricultural production. To understand the dynamics between plants and microorganisms, the culturable microbiota of bean roots was isolated and identified at distinct stages of plant development (early and late vegetative growth, flowering, and pod) and root compartments (rhizoplane, endosphere, and nodules). Diversity and abundance of bacteria associated with root compartments differed throughout the plant life cycle. Bacterial plant growth promotion (PGP) and protection abilities (indole-3-acetic acid production, siderophore synthesis, and antifungal activity) were assessed and associated with plant phenology, demonstrating that among the bacteria associated with plant roots, several strains had an active role in the response to plant biological needs at each stage. Several strains stood out for their ability to display one or more PGP traits, being excellent candidates for efficient stage-specific biostimulants for application in precision agriculture.

Understanding the future meat consumers

Revered, desired, hated and even persecuted, meat leaves almost no one indifferent. It is a fundamental element of our culture and traditions, and gives rise to numerous controversies, trends and social movements. Currently, there are many dilemmas raised by its production and consumption, from ethical and moral to environmental, economic and health. This paper focuses on examining and analysing some of these dilemmas, related to ethical and socio-cultural issues, animal welfare, sustainability and meat alternatives, from a consumer perspective and their impact on current and future meat consumption. In the coming years, the meat sector will have to face many challenges to ensure its survival, particularly in terms of the ethical aspects of meat consumption and the environmental impact of meat production. Listening to society's demands, adapting to them, and communicating progress in a truthful and transparent manner are probably the keys to success and to the future of meat.

Less meat in the shopping basket. The effect on meat purchases of higher prices, an information nudge and the combination: a randomised controlled trial

BackgroundReduced meat consumption benefits human and planetary health. Modelling studies have demonstrated the significant health and environmental gains that could be achieved through fiscal measures targeting meat. Adding other interventions may enhance the effect of a fiscal measure. The current study aimed to examine the effect of higher meat prices, an information nudge and a combination of both measures on meat purchases in a three-dimensional virtual supermarket.MethodsA parallel designed randomised controlled trial with four conditions was performed. Participants (≥ 18 years) were randomly assigned to the control condition or one of the experimental conditions: a 30% price increase for meat (‘Price condition’), an information nudge about the environmental impact of meat production and consumers’ role in that regard (‘Information nudge condition’) or a combination of both (‘Combination condition’). Participants were asked to shop for their household for one week. The primary outcome was the difference in the total amount of meat purchased in grams per household per week.ResultsBetween 22 June 2020 and 28 August 2020, participants were recruited and randomly assigned to the control and experimental conditions. The final sample included 533 participants. In the ‘Combination condition’, − 386 g (95% CI: − 579, − 193) meat was purchased compared with the ‘Control condition’. Compared to the ‘Control condition’ less meat was purchased in the ‘Price condition’ (− 144 g (95%CI: − 331, 43)), although not statistically significant, whereas a similar amount of meat was purchased in the ‘Information nudge condition’ (1 g (95%CI: − 188, 189)).ConclusionAchieving the most pronounced effects on reduced meat purchases will require a policy mixture of pricing and informational nudging. Less meat is purchased in a virtual supermarket after raising the meat price by 30% combined with an information nudge. The results could be used to design evidence-based policy measures to reduce meat purchases.Trial registrationThe trial was registered in the Netherlands Trial Register identifier NL8628. Registered on 18/05/2020. ICTRP Search Portal (who.int) NTR (trialregister.nl).

From the President and IFST News

From the President and <scp>IFST</scp> News

What determines omnivores' meat consumption and their willingness to reduce the amount of meat they eat?

Background: Some meat eaters are faced with a dilemma: they like to eat meat, but they are also concerned about animal welfare, the environmental impact of meat production, and health risks associated with meat consumption. Aim We investigated the interrelationship between 'meat attachment' (people's affective connection towards meat) and the '4Ns' (four defence arguments omnivores use to justify their meat consumption: eating meat is normal, necessary, nice, and natural), two constructs often used by researchers to measure omnivores justifications for meat consumption. Second, we compared the predictive power of both constructs on omnivores' (willingness to reduce) meat consumption in a regression model that also included age, gender, educational level, financial status, and participants' beliefs concerning environmental, ethical and health issues of eating meat. Methods: In total 203 Belgian omnivores (47.4% men) completed an online questionnaire in February 2020. Their ages ranged from 18 to 55 (M = 23.57, SD = 4.64). Results: Results indicate that the correlations between the different dimensions of 'meat attachment' and the 4Ns are significantly positive (p < 0.001). A comparison of the predictive power of both constructs on omnivores' (willingness to reduce) meat consumption showed that the 'meat attachment' construct performs statistically better than the 4Ns construct. In addition, omnivores' beliefs concerning the ethical implications of eating meat are also an important predictor in their meat consumption, whereas environmental and health related aspects are not. Conclusions: Our findings suggest that national health campaigns warning about the health risks of excessive meat consumption might be less effective than health campaigns focussing on the ethical issues associated with meat eating.

The Ecology of Meat

The Ecology of Meat

Lowering barriers to plant-based diets: The effect of human and non-human animal self-similarity on meat avoidance intent and sensory food satisfaction

The connection between plant-based diets and compassion is intuitive. Prior research has demonstrated that food of ethical origin subjectively tastes better to consumers who embrace ethical values. Since meat avoiders generally internalize the values associated with the avoidance of animal-derived products, higher levels of compassion are expected to enhance the subjective taste of meatless food choices, which has implications for lowering barriers to the adoption of vegetarian diets.Three experimental laboratory studies demonstrate that compassion improves the subjective taste of meatless foodstuffs and increases meat avoidance intent, which translates into a higher probability to choose a vegetarian wrap rather than a meat-containing wrap. Two online studies illuminate the underlying psychological process, which is mediated by perceived self-similarity to human and non-human animals.Identifying individual traits that are associated with heightened enjoyment of meatless foods facilitates marketing segmentation for meatless foodstuffs. Furthermore, the tested compassion-inducing visual stimuli can be adapted for product packaging or employed in restaurant décor to elevate consumers’ subjective taste of meatless foods, potentially counteracting the negative individual and societal health effects of excessive meat intake.The moderating effect of meat avoidance intent on subjective taste suggests that, for people who consider reducing their meat intake, transitory zones exist where the perceived enhancement in taste of vegetarian food is not sufficiently motivating to change dietary practices permanently and it may appear more rewarding to simply revert to meat consumption. Social marketers can focus on these zones where moral conflict about meat consumption is salient by providing support to make dietary transitions less frustrating.This set of studies is the first to articulate the connection between compassion and ethical food choices in a consumer-relevant context. The findings point towards avenues to promote meat reduction, improve individual physical and mental health, and reduce the environmental impact of meat production.

The Absolute Necessity of Plant-Based Diets for the Health of the Earth and Her Inhabitants

Plant-based diets have been emphasized as healthy for decades. When I was very young, I heard a writer, Frances Moore Lappé, discuss her book, Diet for a Small Planet (Lappé, 1971). This was the first major book to note the environmental impact of meat production as wasteful and a contributor to global food scarcity. We should have listened more closely to her, particularly those in the West. The Western diet, laden with processed foods, is helping to kill the inhabitants and the planet. Most impacted are those affected by poverty. New studies indicate a plant-based diet (PBD) has incredible health benefits.

Cyberlindnera jadinii Yeast as a Protein Source for Weaned Piglets-Impact on Immune Response and Gut Microbiota.

Supplying novel feed ingredients for pig production is crucial to enhance food security and decrease the environmental impact of meat production. Several studies have focused on evaluating the beneficial health effects of yeast in pigs. However, its use as a protein source has been partially addressed. Previously, we have shown that yeast at high inclusion levels maintains growth performance and digestibility, while nutrient digestibility, intestinal villi height and fecal consistency were improved. The present study combined microbiome, short-chain fatty acid, and immune parameter analysis to investigate the effect of high inclusion of yeast in diets for post-weaning piglets. Our results showed that yeast did not have a significant impact on the hematological or biochemical parameters in blood. The different immune cell subpopulations isolated from blood and distal jejunal lymph nodes (DJLN) were analyzed by flow cytometry and showed that yeast diet induced an increased number of the subtype of leukocytes CD45+/CD3–/CD8+, a special type of Natural Killer (NK) cells. Also, a very mild to moderate infiltration of neutrophilic granulocytes and lower IgA level were observed in the colon of yeast fed piglets. The microbiome profiling in different compartments of the gastrointestinal tract of piglets was performed using 16S rRNA metabarcoding. The results showed that 40% replacement of dietary protein had a statistically significant effect on the microbial communities in cecum and colon, while the microbial population in ileum and jejunum were not affected. Analysis of predicted microbial metabolic pathways analysis revealed significant upregulation of short-chain fatty acids, ether lipid metabolisms, secondary bile acids, and several other important biosynthesis pathways in cecum and colon of pigs fed yeast. In conclusion, the results showed that diet containing 40% of yeast protein positively shaped microbial community in the large intestine and increased the number of a specific subpopulation of NK cells in the DJLN. These results showed that yeast modulates the microbiome and decreases the secretion of IgA in the colon of post-weaning pigs.

Ninety Minutes to Reduce One's Intention to Eat Meat: A Preliminary Experimental Investigation on the Effect of Watching the Cowspiracy Documentary on Intention to Reduce Meat Consumption

Whereas past research has shown that using environmental arguments to reduce meat intake are unsuccessful in awareness campaigns, popular documentaries might have the potential to successfully change the public awareness of the environmental implications of meat consumption today. This preliminary study aimed to provide first empirical evidence of the potential effects of watching a popular documentary on a less-known environmental topic among a population that are habitual performers of the behavior under discussion. More precisely, the effects of watching “Cowspiracy: The Sustainability Secret” on the awareness of the environmental implications of meat consumption, the attitude towards eating less meat, and the intention to eat less meat in young adults who consume meat on an (almost) daily basis was studied. The potential impact of Cowspiracy was investigated from the Integrated Change Model perspective. Paper-and-pencil questionnaires were administered to N = 47 participants aged between 19 and 32 before and after watching either Cowspiracy (experimental group, n = 26) or Planet Earth (control group, n = 21). Controlling for the influence of predisposing factors (sociodemographic characteristics gender, age, and socioeconomic status), the results show that watching a popular documentary about the environmental impact of meat production (Cowspiracy) can have a significant effect on the awareness of the environmental consequences of meat consumption, the attitude towards eating less meat, and the intention to reduce meat consumption of young (almost) daily meat eaters. However, results should be interpreted with caution, given the preliminary nature of our study.

Environmental Impacts of Beef as Corrected for the Provision of Ecosystem Services

We aimed to assess whether the environmental impacts in terms of global warming potential (GWP), acidification potential (AP), eutrophication potential (EP), and land occupation (LO) of beef can be decreased when ecosystem and cultural/provisioning services are included in the evaluation. We used four Italian production systems: Fat, with beef imported calves kept in confinement; CoCaI, with beef cows and calves kept in confinement; SpEx, with beef cows and calves kept on pasture and finishing conducted in confinement; and Pod, with Podolian cows and calves kept on pasture and finishing conducted in confinement. After the economic allocation, the GWP of system Pod decreased considerably and showed values lower than those computed for systems CoCaI and SpEx (P &lt; 0.05 and P &lt; 0.001, respectively). System Pod showed the lowest AP and EP as compared with all the other systems (P &lt; 0.01). Systems Fat and CoCaI showed the smallest LO, with values lower than systems Pod (P &lt; 0.05) and SpEx (P &lt; 0.001). We conclude that the environmental impacts of extensive and local beef production systems in terms of GWP, AP, and EP was markedly reduced when the provision of accessory services was included in the calculation. Conversely, LO did not markedly change due to the high absolute values needed to allow pasture-based feeding. The estimation of additional positive aspects linked to the use of natural pastures, such as removal of carbon dioxide, increased biodiversity, and exploitation of feeds nonedible by humans, may allow a further reduction of LO.