Advertisement

Meat Consumption and Green Gas Emissions: a Chemometrics Analysis

  • J. Chapman
  • A. Power
  • S. Chandra
  • D. Cozzolino
Article

Abstract

The aim of this study was to relate greenhouse gas emissions (GHGE) from both livestock production (enteric) and agriculture emissions with the consumption of meat from meat producer and importer countries. Data for meat consumption and emission levels of agriculture and livestock production were sourced from the Food and Agriculture Organisation (FAO) database statistics (1961 to 2013). This data is freely available to the public and research community from the FAO webpage. Statistical data was analysed using principal component analysis (PCA), and regression models between GHGE and meat consumption were developed using partial least squares regression (PLS) and validated using cross-validation. Results of this study confirmed observations and anecdotal evidence that enteric and green gas emissions contribute to the perception of meat consumption. Although the results presented in this study are based on the data collected by an international organisation, the authors believe that results from this study can be utilised and incorporated to climate change modelling systems, in order to better understand and define the effect of GHGE on the environmental and economical sustainabilities of the meat production.

Keywords

Meat consumption Partial least squares Gas emissions Agriculture emissions Enteric emissions 

Notes

Acknowledgments

The support of CQUniversity is acknowledged.

Compliance with Ethical Standards

Conflict of Interest

Dr. James Chapman declares that he has no conflict of interest. Dr. Aoife Power declares that she has no conflict of interest. Dr. Shaneel Chandra declares that he has no conflict of interest. Dr. Daniel Cozzolino declares that he has no conflict of interest.

Ethical Approval

This article does not contain any studies with human or animal subjects.

Informed Consent

(In case humans are involved) Informed consent was obtained from all individual participants included in the study.

References

  1. Adams RM, Hurd BH, Lenhart S, Leary N (1998) Effects of global climate change on agriculture: an interpretative review. Clim Res 11(1):19–30CrossRefGoogle Scholar
  2. Ahmed M (2017) Greenhouse Gas Emissions and Climate Variability: An Overview. In: Ahmed M, Stockle C. (eds) Quantification of Climate Variability, Adaptation and Mitigation for Agricultural Sustainability. Springer, ChamGoogle Scholar
  3. Allard V, Soussana J-F, Falcimagne R, Berbigier P, Bonnefond JM, Ceschia E, Martin C (2007) The role of grazing management for the net biome productivity and greenhouse gas budget (CO2,N2O and CH4) of semi-natural grassland. Agric Ecosyst Environ 121(1):47–58CrossRefGoogle Scholar
  4. Allievi F, Vinnari M, Luukkanen J (2015) Meat consumption and production -analysis of efficiency, sufficiency and consistency of global trends. J Clean Prod 92:142e151–142e151.  https://doi.org/10.1016/j.jclepro.2014.12.075 CrossRefGoogle Scholar
  5. Auestad N, Fulgoni VL (2015) What current literature tells us about sustainable diets: emerging research linking dietary patterns, environmental sustainability, and economics. Adv Nutr 6(1):19–36CrossRefGoogle Scholar
  6. Bailey R, Froggatt A, Wellesley L (2014) Livestock ? Climate change’s forgotten sector. Global public opinion on meat and dairy consumption. The Royal Institute of International Affairs. Chatham House, LondonGoogle Scholar
  7. Berners-Lee M, Hoolohan C, Cammack H, Hewitt CN (2012) The relative greenhouse gas impacts of realistic dietary choices. Energy Policy 43:184–190CrossRefGoogle Scholar
  8. Binnie MA, Barlow K, Johnson V, Harrison C (2014) Red meats: time for a paradigm shift in dietary advice. Meat Sci 98(3):445–451CrossRefGoogle Scholar
  9. Blair D, Sobal J (2006) Luxus consumption: wasting food resources through overeating. Agric Hum Values 23(1):63–74CrossRefGoogle Scholar
  10. Briggeman BC, Lusk JL (2011) Preferences for fairness and equity in the food system. Eur Rev Agric Econ 38(1):1–29CrossRefGoogle Scholar
  11. Buttriss JL (2011) Feeding the planet: an unprecedented confluence of pressures anticipated. Nutr Bull 36(2):235–241CrossRefGoogle Scholar
  12. Cardoso Marques A, Fuinhas JA, Pais DF (2018) Economic growth, sustainable development and food consumption: evidence across different income groups of countries. J Clean Prod 196:245e258Google Scholar
  13. Carlsson-Kanyama A, González AD (2009) Potential contributions of food consumption patterns to climate change. Am J Clin Nutr 89(5):1704S–1709SCrossRefGoogle Scholar
  14. Caro D, Davis SJ, Bastianoni S, Caldeira K (2014a) Global and regional trends in greenhouse gas emissions from livestock. Clim Chang 126(1–2):203–216CrossRefGoogle Scholar
  15. Caro D, LoPresti A, Davis SJ, Bastianoni S, Caldeira K (2014b) CH4 and N2O emissions embodied in international trade of meat. Environ Res Lett 9:114005 (13pp)CrossRefGoogle Scholar
  16. Dagevos H, Voordouw J (2013) Sustainability and meat consumption: is reduction realistic? Sustainability 9:60–69Google Scholar
  17. Davis S, Caldeira K (2010) Consumption-based accounting of CO2 emissions. Proc Natl Acad Sci U S A 12:5687–5692CrossRefGoogle Scholar
  18. FAO (2017) FAO Strategy on calimate Change. Food and Agriculture Organization of the United Nations. Rome, July 2017, 48 p.Google Scholar
  19. Fetzel T, Havlik P, Herrero M, Erb K-H (2017) Seasonality constraints to livestock grazing intensity. Glob Chang Biol 23:1636–1647.  https://doi.org/10.1111/gcb.13591 CrossRefPubMedGoogle Scholar
  20. Fielding KS, Hornsey MJ, Swim JK (2014) Developing a social psychology of climate change. Eur J Soc Psychol 44(5):413–420CrossRefGoogle Scholar
  21. Firbank L (2009) Commentary: It’s not enough to develop agriculture that minimizes environmental impact. Int J Agric Sustain 7(3):151–152CrossRefGoogle Scholar
  22. Foley JA, DeFries R, Asner GP et al (2005) Global consequences of land use. Science 309(5734):570–574.  https://doi.org/10.1126/science.1111772 CrossRefPubMedGoogle Scholar
  23. Foley JA, Ramankutty N, Brauman KA, Cassidy ES, Gerber JS, Johnston M, Mueller ND, O’Connell C, Ray DK, West PC, Balzer C, Bennett EM, Carpenter SR, Hill J, Monfreda C, Polasky S, Rockström J, Sheehan J, Siebert S, Tilman D, Zaks DPM (2011) Solutions for a cultivated planet. Nature 478(7369):337–342.  https://doi.org/10.1038/nature10452 CrossRefPubMedGoogle Scholar
  24. Foresight (2011) The future of food and farming: challenges and choices for global sustainability. The Government Office for Science, LondonGoogle Scholar
  25. Francis C, Lieblein G, Gliessman S, Breland TA, Creamer N, Harwood R, Salomonsson L, Helenius J, Rickerl D, Salvador R, Wiedenhoeft M, Simmons S, Allen P, Altieri M, Flora C, Poincelot R (2003) Agroecology: the ecology of food systems. J Sustain Agric 22(3):99–118.  https://doi.org/10.1300/J064v22n03_10 CrossRefGoogle Scholar
  26. Friel S, Dangour AD, Garnett T, Lock K, Chalabi Z, Roberts I et al (2009) Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture. Lancet 374(9706):2016–2025CrossRefGoogle Scholar
  27. Gerber PJ, Steinfeld H, Henderson B, Mottet A, Opio C, Dijkman J, Tempio G (2013) Tackling climate change through livestock: a global assessment of emissions and mitigation opportunities. Food and Agriculture Organization of the United Nations, RomeGoogle Scholar
  28. Godber OF, Wall R (2014) Livestock and food security: Vulnerability to population growth and climate change. Glob Chang Biol 20(10):3092–3102CrossRefGoogle Scholar
  29. Graça J, Calheiros MM, Oliveira A (2015) Attached to meat? (un)willingness and intentions to adopt a more plant-based diet. Appetite 95:113–125CrossRefGoogle Scholar
  30. Heller MC, Keoleian GA, Willett WC (2013) Toward a life cycle-based, diet-level framework for food environmental impact and nutritional quality assessment: a critical review. Environ Sci Technol 47(22):12632–12647CrossRefGoogle Scholar
  31. Henchion M, McCarthy M, Resconi VC, Troy D (2014) Meat consumption: trends and quality matters. Meat Sci 98(3):561–568CrossRefGoogle Scholar
  32. Hendrie GA, Ridoutt BG, Wiedmann TO, Noakes M (2014) Greenhouse gas emissions and the Australian diet–comparing dietary recommendations with average intakes. Nutrients 6(1):289–303CrossRefGoogle Scholar
  33. Hook SE, Wright ADG, McBride BW (2010) Methanogens: methane producers of the rumen and mitigation strategies. Archaea 2010:1–11CrossRefGoogle Scholar
  34. Hyland JJ, Henchion M, McCarthy M, McCarthy SN (2017) The role of meat strategies to achieve a sustainable diet lower in greenhouse gas emission: a review. Meat Sci 132:189–195CrossRefGoogle Scholar
  35. IPCC- Intergovernmental Panel on Climate Change. (2006). 2006 IPCC Guideline for National Greenhouse Gas Inventories. Eggleston H S, Buendia L, Miwa K, Ngara T, Tanabe K. IGES, Japan. Available at: http://www.ipcc-nggip.iges.or.jp/public/2006gl/index.html .Accessed September 02, 2017
  36. Joyce A, Hallett J, Hannelly T, Carey G (2014) The impact of nutritional choices on global warming and policy implications: examining the link between dietary choices and greenhouse gas emissions. Energy Em Control Technol 2:33–43Google Scholar
  37. Macdiarmid JI, Kyle J, Horgan GW, Loe J, Fyfe C, Johnstone A, McNeill G (2012) Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet? Am J Clin Nutr 96(3):632–639CrossRefGoogle Scholar
  38. McMichael AJ, Powles JW, Butler CD, Uauy R (2007) Food, livestock production, energy, climate change, and health. Lancet 370:1253e1263.  https://doi.org/10.1016/S0140-6736(07)61256-2 CrossRefGoogle Scholar
  39. Meybeck A, Gitz V (2017) Sustainable diets within sustainable food systems. Proc Nutr Soc 76:1), 1–1),11CrossRefGoogle Scholar
  40. Naes T, Isaksson T, Fearn T, Davies T (2002) A user-friendly guide to multivariate calibration and classification. NIR Publications, Chichester 420 pGoogle Scholar
  41. Otto M (1999) Chemometrics: Statistics and computer application in Analytical Chemistry. Wiley-VCH, GermanyGoogle Scholar
  42. Perignon M, Vieux F, Soler L-G, Masset G, Darmon N (2017) Improving diet sustainability through evolution of food choices: review of epidemiological studies on the environmental impact of diets. Nutr Rev 75(1):2–17CrossRefGoogle Scholar
  43. Röös E, Karlsson H, Witthöft C, Sundberg C (2015) Evaluating the sustainability of diets—combining environmental and nutritional aspects. Environ Sci Pol 47:157–166CrossRefGoogle Scholar
  44. Röös E, Bajzelj B, Smith P, Patel M, Litle D, Garnett T (2017) Greedy or needy? Land use and climate impacts of food in 2050 under different livestock futures. Glob Environ Chang 47:1–12CrossRefGoogle Scholar
  45. Tubiello FN, Salvatore M, Rossi S, Ferrara A, Fitton N, Smith P (2013) The FAOSTAT database of greenhouse gas emissions from agriculture. Environ Res Lett 8:015009.  https://doi.org/10.1088/1748-9326/8/1/015009 CrossRefGoogle Scholar
  46. van de Kampa ME, van Doorenb C, Hollanderc A, Geurtsa M, Brinkb EJ, van Rossuma C, Biesbroeka S, de Valkc E, Toxopeusa IB, Temmea EHM (2018) Healthy diets with reduced environmental impact?—the greenhouse gas emissions of various diets adhering to the Dutch food based dietary: guidelines. Food Res Int 104:14–24CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.School of ScienceRMIT UniversityMelbourneAustralia
  2. 2.Agri-Chemistry Group, School of Medical and Applied SciencesCentral Queensland University (CQU)North RockhamptonAustralia

Personalised recommendations