Meat Production Methods

Methods of meat productions (CAFOs, free range.) For AP Environmental Science Unit 5.

Meat production

The raising of livestock for consumption by humans, much less efficient and sustainable than agriculture. Meat production has had to ramp up in recent years due to overconsumption of meat in developed countries.

Issues related to animal waste

Animal waste is often left to build up in manure lagoons, but can escape and pollute nearby waterways, leading to:

• Increased turbidity

• Decreased aquatic primary productivity

• Decreased albedo

• Increased water temperature

• Decreased dissolved oxygen levels

• Eutrophication

Concentrated animal feeding operations (CAFOs)

A center used to quickly prepare livestock for slaughter in which animals are packed together at a very high density. They are used to create a lot of meat fast at low prices for consumers.

Issues related to CAFOs

• Contaminates local water

• Releases high levels of emissions

• Requires a lot of other resources (water, grain, antibiotics and growth hormones)

• High population density leading to more rapid disease spread

Free range grazing

When animals are allowed to graze on grass over their entire lifecycle. More sustainable, but costlier to consumers.

Benefits of free range grazing

• Free of antibiotics

• Organic waste acts as fertilizer

• Animals eat natural food, using less outside resources

Issues related to free range grazing

• Overgrazing (tragedy of the commons)

• Soil degradation

• Water pollution from water

• Desertification

• Uses more land