Sustainability in Animal-Origin Food Production

Define sustainability.

• sustainability, the long-term viability of a community, set of social institutions, or societal practice.

• "The development that meets the needs of the present without compromising the ability of future generations to meet their own needs." - 1987 by the Brundtland Commission

Whatever we do now, does not compromise the future.

Why is sustainability considered a wicked problem?

Unbounded, complex and resist simplistic definition.

Wicked problems involve stakeholders with incompatible value positions and attempted solutions can result in unforeseen outcomes.

• Everyone has a different opinion as well.

What impact do agrifood systems have on greenhouse gas emissions and on the environment.

• Increasing emissions from food but reduced share of total emissions

• ~50-70% of emissions occur at farmgate

• Growing emissions from pre and post production (i.e. manufacturing and household)

• Livestock emissions are largest component

• Large regional variation in emissions (e.g. Asia 7.1Gt CO2 eq, vs. EU 1.9 Gt CO2 eq).

• Methane - more potential for global warming but short lived (Only about 12 years)

What roles do vets have in sustainability?

From a basic level view, healthy animals are more efficient, leading to more money and less emissions

• Farm-level partnership with producers

• Herd & Flock Health planning, preventive medicine, surveillance, welfare checks

• Meat Hygiene

• Surveillance, welfare

• Medicines stewardship

Animal Health & Welfare is Key

• Good welfare = higher productivity, lower emissions

"Less and Better" principle: reduce volume, improve quality = price?

• Avoiding trade-offs: never compromise welfare for outputs

Technology, Innovation & Alternatives

• • New breeding and disease-resistance technologies

  Integrated farming systems & precision farming approaches

  • Alternative proteins (e.g., insects) - ethical and food safety lens

What are the scopes of emissions?

Scope emissions are a way to categorize the greenhouse gas (GHG) emissions that a company or organization creates.

A company's Scope 1 emissions originate from its own operations, while its Scope 2 emissions originate from its purchased electricity and heat, and its Scope 3 emissions (which often account for 90% or more of its total emissions) originate from upstream and downstream activities, such as the production of purchased materials, transportation of purchased products, and the use of sold products and services.

Each step from farm to table adds to a product's carbon footprint.

Describe the main features of food waste.

• Around one third of all food produced globally is wasted each year, according to the United Nations

• Significant amount of food waste contributes to CO2 emissions due to methane when waste decomposes in landfill

What are the four broad categories of the positive affects of livestock?

Four broad categories:

- Providing food and fibre production;

- Regulating services including air quality control, climate regulation, water management, disease control, pollination and natural hazard mitigation;

- Cultural services that provide recreational, aesthetic, educational, social and spiritual values;

- Supporting services such as soil formation, photosynthesis, and water and nutrient cycling.

Who are the drivers of sustainability?

Consumer Demand

• Influenced by citizen vs. consumer effect, food or fashion trends, time poor / cash rich

Legislation

Why are the steps toward a sustainable food industry difficult?

1. Lack of business case

2. Short-term investment

3. SDG's are not always very business friendly (currently)

4. Limited knowledge and resources

5. Lack of joined-up thinking

6. Complex global supply chains & multinational companies