Ditch the nut roast and enjoy your turkey in peace this Christmas! Going vegetarian is not as good for the climate as campaigners claim – and only slashes your carbon footprint by 4.4%, UN report reveals

• Swapping animal for plant protein only produces ‘marginal’ emission cuts
• Making animal farming more efficient could reduce emissions by up to a third

For the environmentalists among us, a plate of turkey might once have come with a side of climate-induced guilt.

However, meat lovers will be in high spirits this Christmas as a new report reveals an all-veg diet isn’t as eco-friendly as once thought.

In their new UN Food and Agriculture Organisation (FAO) report, the UN says that swapping out meat for plant-based protein decreases your carbon footprint by as little as four per cent.

‘The expected reduction in the middle-income countries is marginal (4.4 percent),’ the report said. 

‘With increasing emissions in some countries due to increased consumption of nuts, fruits and vegetables, partly grown in greenhouses.’

For the environmentalists among us, a plate of turkey might once have come with a side of climate-induced guilt. However, meat lovers will be in festive spirits this Christmas as the UN reveals an all-veg diet isn’t as eco-friendly as once thought (stock image) 

READ MORE: ‘Tis the season to brie VEGAN? MailOnline tests plant-based Christmas cheeses

The report used an advanced modelling tool to study the sources of greenhouse gases in the production of animal products.

Previously, the UN and a number of climate campaign groups have called for a move away from a diet rich in meat, eggs, and dairy. 

However, this latest study found that in middle-income countries, such as India or China, cutting out meat would only result in a 4.4 per cent drop in greenhouse gas emissions.

For those in high-income countries, such as the UK or US, making the change would cut greenhouse gas emissions by between 13 and 17 per cent. 

Across the 37 countries studied in the report, a complete change would result in a two to five per cent reduction in emissions associated with the entire global food system. 

Previous studies ‘oversimplify’ the benefits and plausibility for most of the world changing to a plant-based diet, making farming more efficient would yield bigger reductions than swapping (stock image)

Farming animals produces greenhouse gas emissions at each stage of production, but particularly as direct emissions from the methane produced by cattle 

What is the climate impact of meat? 

In 2015, livestock farming produced the equivalent of 6.2 billion tonnes of CO2 emissions in various gasses.

This made up 12 per cent of the total greenhouse gas emissions and 40 per cent of food production emissions.

Without intervention, this is forecast to increase to 9.2 billion tonnes by 2050.

Cattle produce 62 per cent of livestock’s total emissions.

Methane produced by ruminants like cows makes up about 60% of meat production emissions.

The rest comes from producing fertilizers and feed, transport, and changing land use. 

The report’s authors write that ‘some studies may oversimplify’ the climate benefits and plausibility of switching to plant-based diets. 

They say that these recommendations assume ‘an immediate, universal dietary shift, neglecting the nutritional challenges and the financial constraints that may render such changes unfeasible particularly for the world’s poorest.’ 

The report points out that there are wide disparities between the carbon cost of different production methods.

‘Replacing meat with calorically equivalent greenhouse vegetables or out-of-season fruits flown from afar could potentially reverse many GHG [greenhouse gas] emissions offsets,’ the authors explain. 

As global populations grow, demand for meat products is expected to increase in much of the world, even as demand stays level or even decreases in Europe. 

The researchers predict that by 2050, demand for animal products will increase by 20 per cent globally.

Without any change to farming techniques, this would lead to greenhouse gas emissions equivalent to 9.1 billion tonnes of C02 per year.

However, by improving the efficiency of animal rearing methods, greenhouse gas emissions could be cut by up to 30 per cent. 

The report found that efficiency gains in dairy farming alone contribute between 38 and 46 per cent of this total emissions reduction by 2050.

This graph shows the emissions intensity of producing one kg of edible protein, with darker colours representing higher intensity

READ MORE: Don’t say vegan: People less likely to buy any food when labelled as ‘plant-based’ 

‘Solutions such as improving animal health, breeding practices, reducing food loss and waste, and directly targeting GHG emissions have the potential to provide multiple benefits for people and the planet,’ said Ms Maria Helena Semedo, Deputy Director-General for the Food and Agriculture Organization. 

‘But they require investments in the sector to narrow efficiency gaps, while meeting an increased global demand for animal protein.’

The researchers also considered the possibility of replacing animal protein with plant-based ‘meats’ and lab-grown alternatives.

Other UN reports argue that meat alternatives could feed humans more sustainably. 

Professor Mario Herrero says: ‘Novel alternatives to animal-sourced foods can potentially play an important role in shifting our in ways that are more sustainable, healthier and less harmful to animals, humans and the planet.’

However, this latest report says that the climate impact of lab-grown meat is not yet fully understood and depends largely on the type of energy used.

Additionally, the report’s authors write that: ‘Animal’s roles in providing financial security, status and social value beyond its food value may be jeopardised, further causing inequalities between high- and low-income countries.’

COULD INSECTS BE THE NEXT ‘SUPERFOOD’?

Edible insects have been touted as the next ‘superfood’, with the creepy crawlies packed full of protein, nutrients, potassium, magnesium and three times more fatty acids than omega-3 in salmon.

Insects contain more than twice as much protein per 100g as meat and fish, according to the Food and Agriculture Organisation of the United Nations.

Crickets are the most widely cultivated insects for the human diet across the world and are considered the ‘gateway bug’ for people who choose to eat insects.

They, along with other insects are touted as highly nutritious and much better for the planet – environmentally and financially – than traditional livestock, due to the comparatively efficient rate at which they convert feed into body mass.

The global population is predicted to top nine billion by 2050, putting enormous pressure on the environment, conventional food sources and farming techniques. Insects could help meet demand for food.

Plenty of people in non-Western countries already eat insects regularly. They are very efficient at converting vegetation into edible protein and full of vitamins and minerals.

Previous studies have found that four crickets provide as much calcium as a glass of milk, and dung beetles, by weight, contain more iron than beef.

Farming insects generates one-tenth of the methane produced by farming traditional meat sources, and it uses comparatively little water, making the process better for the environment.

Source: Read Full Article