The cut between meat and sustainability
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This document discusses the sustainability issues surrounding meat consumption and production. It notes that the average meat consumption per capita in Switzerland is 51 kg annually, most of which is produced unsustainably. Meat production accounts for significant environmental impacts such as using 8% of water resources and generating 14.5% of greenhouse gases. The document explores some potential solutions to improve sustainability, such as consuming less and locally produced meat, plant-based alternatives, insects as a protein source, and cultured meat. It also provides additional resources on the topic.
The cut between meat and sustainability
- 1. The Cut between Meat and Sustainability School of Agricultural, Forest and Food Sciences HAFL / Corporate Responsibility, Quality Management and Traceability Samuel B端hlmann - 8 March 2017
- 2. AGENDA Introduction Flaora.ch Consumption Production Consequences Other Solutions Project: MeatStory Links & Resources Image Source: Hof Niederried
- 3. FLAORA.CH Offering organic meat from family farms Connecting farmers, butchers, chefs and consumers Providing solutions that increase transparency and efficiency Image Source: Yoshiko Kusano
- 4. WHY THAT? Most of the meat we eat is produced unsustainably. Intransparency of the offering. Reduce hurdles to obtain locally raised quality meats.
- 5. CONSUMPTION 51 Kilo per Capita CH 41 Kilo per Capita Globally 15.3 Kilo Pork (-China 9.9) 13.8 Kilo Chicken 10.1 Kilo Beef Not only humans: American cats consume 3 million chickens every day! Sources: FAO, Proviande, Abigail Tucker, Heinrich B旦ll Stiftung (Image)
- 6. PRODUCTION Chicken: 19 B / 10,75 M Pork: 1 B / 1.5 M Beef: 1.55 B / 1.5 M > 100 M tons of Chicken By 2050 demand doubles Sources: LID, Worldwatch, Ensia
- 7. CONSEQUENCES 8% Water resources 14.5% Greenhouse gasses 35% Methane emission > 75% animal antibiotics are excreted to the environment Sources: FAO, Worldwatch, Ensia, Thinkprogress, D. Buettner (I)
- 8. WHAT ELSE ? What other solutions to improve sustainability of the meat supply chain?
- 9. LESS & LOCAL Less, better and all of it is a trend. Producer? Processor? Retailer? Consumer? Image Source: zumfressngern
- 10. PLANT BASED Tofu, Tempeh and company supply proteins on a plant basis Producer? Processor? Retailer? Consumer? Image Source: Golden & Green Foods
- 11. INSECTS Small insects replace large mammals to produce proteins. Producer? Processor? Retailer? Consumer? Image Source: OakleyOriginals Flickr
- 12. CULTURED MEAT Must succeed to minimize development costs, and then? Producer? Processor? Retailer? Consumer? Image Source: David Parry / PA Wire
- 13. food.opendata.ch
- 14. Further Links & Resources Switzerland - BioSuisse.ch - Demeter.ch - Kagfreiland.ch - Mutterkuh.ch - Slowfood.ch - Sobremesa.ch - Andreastaudacher.ch - Essento.ch - Kreislauf.bio - Foodways.ch - Zumfressngern.ch - Plantbasedinnovationlab.org - Swissbiofarmer.com - Die Kuh ist kein Klima Killer (Buch) International - Defending Beef (Book) - Savory.global - Impossiblefoods.com - Memphismeats.com - Goldandgreenfoods.com - Beyondmeat.com - Thefutureofmeat.com - Culturedbeef.org - Provenance.org - Txogitxu.com - Soil Carbon Cowboys (Movie)