Implications of Global Trends in Eating Habits for Climate Change, Health and Natural Resources
The study outlines the contribution of livestock production to climate change and health risks associated w i t h high meat consumption. The natural resources required to produce animalbased and plant-based protein are contrasted and diets with different levels of both types of protein compared. Using world population projections, three scenarios based on different theoretical alternative consumption patterns are created to show possible requirements and greenhouse gas emissions for animal and plant protein production: “minimal” scenario (assumes consumption of animal protein only via milk and eggs); “optimal” scenario (assuming diets with a low meat intake) and “maximum” (baseline) scenario (current level of meat consumption extended to developing countries). Comments are made on alternative protein sources. Policy options are suggested.
Study
External author
Conrad CASPARI, Maria CHRISTODOULOU, John NGANGA and Mariana RICCI (Agra CEAS Consulting)
About this document
Publication type
Keyword
- AGRI-FOODSTUFFS
- agricultural policy
- agricultural structures and production
- AGRICULTURE, FORESTRY AND FISHERIES
- animal product
- conservation of resources
- consumer demand
- consumption
- conversion to beef production
- cultivation of agricultural land
- developing countries
- eating habits
- economic conditions
- ECONOMICS
- ENVIRONMENT
- environmental policy
- food consumption
- health
- land use
- meat
- nutritional disease
- SOCIAL QUESTIONS
- sustainable agriculture
- TRADE