The narrative posited by cultured meat proponents is that animal agriculture requires large amounts of land and water and produces high levels of greenhouse gases (GHG). The environmental impacts of a product, such as a beef hamburger, is then compared to the anticipatory ones for producing a cultured hamburger patty through tissue engineering-based cellular agriculture. While it is true that conventional meat production has a large environmental footprint, the problem with this dichotomous framing is that it overlooks the rest of the story.
From New Zealand to the United States and Kenya to Colombia, scientists are on a mission to fight global warming by making livestock less gassy.
A new research paper by Michigan State University scientists analyses the impacts of soil carbon sequestration on life cycle greenhouse gas emissions in Midwestern USA beef finishing systems and finds that eEmissions from the multi-paddock grazing system were offset completely by soil carbon sequestration and that soil carbon sequestration from well-managed grazing may help to mitigate climate change.
From the United States comes this good news about a new rule that has gone into effect curtailing use of antibiotics in livestock production with the aim of reducing the rise of antimicrobial resistance to drugs of medical importance.
Phil Thornton leads CGIAR research on institutions and policies for climate-resilient food systems. He makes the case for better and closer scientist-citizen engagement in an opinion piece published this week in the wake of this year’s national political election results in Australia, the UK and the USA.
California has a lot of dairy cows, and all that belching and farting and decomposing poop accounts for 5 percent of the state’s total greenhouse gas output. If you want radical emissions cuts, you gotta go for the belches.
Even with the Tuesday announcement that he had won the award, Andrew Mude, who holds a doctorate in economics, remains a modest man committed to resolving the dilemma that pastoral communities, especially in northern Kenya, have endured for decades. When he was named winner of the 2016 World Food Prize’s Norman Borlaug Award for Field Research and Application this week, he could barely hold back his emotions, as the reality of his achievement hit home.