Sustainability in Animal-Origin Food Production

Define “sustainability”…

“The development that meets the needs of the present without compromising the ability of future generations to meet their own needs”

How much do agriculture / food systems contribute to the total amount of anthropogenic (man-made) greenhouse gas emissions in the world?

Account for ONE THIRD of it

• Increasing emissions from food (but reduced share of total emissions)

• 50-70% of emissions occur at farmgate (on farm)

  • THIS IS WHAT WE AS VETS CAN HELP WITH

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

• Livestock emissions are largest component  

What is one of the biggest contributors to nitrous oxide? To methane? (in the context of farming btw)

Nitrous oxide: FERTILIZER

Methane: COWS

• Is a larger contributor to global warming, BUT is short lived and cycles through quickly

Where do you come in as a vet to help with gas emissions?

Help the animals…

Healthy animals → more efficient (specifically dairy) → more money → less emissions

What are the 3 different “scopes” of emissions in food production?

Scope 1 - emissions that originate from a business’ operations

• Ex. a farm

Scope 2 - emissions that originate from the business’ purchased electricity and heat

Scope 3 - emissions that 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

• ACCOUNTS FOR 90% OF THE BUSINESS’ TOTAL EMISSIONS

What happens to 1/3rd of all our food globally each year?

It is WASTED

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

The UK generates approximately 9.5-9.6 million tonnes of food waste annually.

Of this total, around 6.4-6.7 million tonnes (roughly two-thirds) is considered

edible at the point of disposal.

UK household food waste alone is estimated to be worth £14-£15 billion per year.

The average UK household wastes food costing around £470 annually.

Food waste is responsible for around 25 million tonnes of CO2-equivalent

emissions annually in the UK, largely due to methane released when waste

decomposes in landfill.

What are the 4 positive effects of livestock?

1) Provide food and fibre production

2) Regulating services including air quality control, climate regulation, water management, disease control, pollination, and natural hazard mitigation (wildfires)

3) Cultrual services that provide rereational aesthetic, education, social, and spiritual values

4) Supporting services such as soil formation, photosynthesis, and water / nutrient cycling

What are the two main drivers of sustainability?

1) CONSUMER DEMAND

2) Legislation

What are the 4 main things that affect consumer demand?

1) Only 23% of consumers have an interest in sustainability

2) Citizen vs. consumer effect

3) Food fashion and trends (ex. protein being in everything)

4) Being TIME POOR yet cash rich (have the money to buy produce, don’t have the time to cook)

What is your role as the veterinarian in these cases? How can you help control gas emissions?

Again, helping the animals and being involved in the community

• Farm-level partnership with producers

  • Herd and flock health planning, preventitive medicine, surveillance, welfare checks

• Meat hygiene

  • Surveillance, welfare

• Medicine stewardship

BIGGEST THING: Maintaining animal welfare

• Good welfare = higher productivity = lower emissions

• “Less and better” principle: reduce volume of meat, improve quality