Impact of recommended red meat consumption in Canada on the carbon footprint of Canadian livestock production

Dyer, James A.; Worth, Devon E.; Vergé, X. P. C.; Desjardins, Raymond L.

doi:10.1016/j.jclepro.2020.121785

Cited by 17 publications

(49 citation statements)

References 23 publications

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“…This diversification could cause a much larger share of Canada's protein intake to come from nonmammal sources [5], which could enhance the sustainability of Canadian agriculture. Dyer et al [6] undertook an analysis to determine the potential impact that this change in the human diet would have on GHG emissions from the Canadian livestock industry.…”

Section: Introductionmentioning

confidence: 99%

“…The 2019 Canada Food Guide avoided offering quantitatively measured serving portions [3,7]. Because of this qualitative limitation, Dyer et al [6] used six published medical recommendations for lowering red meat (RM) consumption as a proxy for the serving portions implied in the 2019 Canada Food Guide. It should be cautioned that, even though most medical sources [6] and the Canada Food Guide [3] define RM as including all mammalian muscle tissue, not all countries would necessarily consider pork to be RM.…”

Section: Introductionmentioning

confidence: 99%

“…Because of this qualitative limitation, Dyer et al [6] used six published medical recommendations for lowering red meat (RM) consumption as a proxy for the serving portions implied in the 2019 Canada Food Guide. It should be cautioned that, even though most medical sources [6] and the Canada Food Guide [3] define RM as including all mammalian muscle tissue, not all countries would necessarily consider pork to be RM. A review of dietary patterns in Ontario, Canada [8] highlighted the positive impacts that substantially reducing animal protein consumption would have on public health in that province.…”

Section: Introductionmentioning

confidence: 99%

“…Heller and Keoleian [9] identified overconsumption of meats as a health risk in the USA. However, Dyer et al [6] only assessed the impact of reducing RM consumption on the GHG emissions budget of Canadian livestock production, without assessing the efficacy of the medical argument for reducing RM.…”

Section: Introductionmentioning

confidence: 99%

“…Dyer et al [6] formulated a series of scenarios that integrated the medical recommendations with several possible responses by livestock producers. This scenario analysis used beef and pork to represent Canadian RM consumption, while allowing broiler consumption to expand in order to maintain the national protein intake (NPI) in Canada.…”

Section: Introductionmentioning

confidence: 99%

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Potential Role for Consumers to Reduce Canadian Agricultural GHG Emissions by Diversifying Animal Protein Sources

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The discussion of diversified protein sources triggered by the 2019 Canadian Food Guide has implications for Canada’s livestock industry. In response to this discussion, a scenario analysis is conducted on the potential impact of reducing red meat consumption on the greenhouse gas (GHG) emissions from Canadian livestock production. This analysis uses medical recommendations as a proxy for healthy servings of red meat. For simplicity, it was assumed that red meat is either beef or pork and that broilers are the only nonred meat choice. The medical scenario is combined with four livestock production scenarios for these three livestock types. Broiler consumption is allowed to expand to maintain national protein intake in all four scenarios. Under the medical scenario, red meat consumption in Canada would decrease from 2.5 Mt to 1.9 Mt of live weight. A feedlot diet for slaughter cattle, and a 50:50 split of the medically recommended red meat intake of beef and pork (Scenario 1), reduced GHG emissions by 3.9 Mt CO2e from the 20.6 Mt CO2e (carbon dioxide equivalent) for current consumption. Replacing the feedlot beef diet by grass fed beef (Scenario 2) increased GHG emissions by 1.5 Mt CO2e over Scenario 1. Halving the consumption of grass fed beef and increasing pork by 50% (Scenario 3) reduced GHG by 7.7 Mt CO2e. Reverting back to the feedlot diet, and the same 25:75 beef–pork ratio (Scenario 4), increased the GHG emissions reduction to 8.9 Mt CO2e. Without including the emission savings from the medical scenario, GHG reductions from Scenarios 3 and 4 dropped to 3.8 Mt and 5.0 Mt CO2e, respectively. No scenario exceeded the feed grain area required to meet the 2017 consumption of these commodities, but Scenario 2 required more forage area compared to consumption in 2017.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Potential Role for Consumers to Reduce Canadian Agricultural GHG Emissions by Diversifying Animal Protein Sources

et al. 2020

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Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

et al. 2021

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Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameters; bioactive compounds; and the impact on antioxidant capacity (AOX) of 10 selected pulses.Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that thermal processing causes modifications to the main storage proteins in pulses.

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Does meat consumption exacerbate greenhouse gas emissions? Evidence from US data

Shafiullah

Khalid

Shahbaz

2020

Environ Sci Pollut Res

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Impact of recommended red meat consumption in Canada on the carbon footprint of Canadian livestock production

Cited by 17 publications

References 23 publications

Potential Role for Consumers to Reduce Canadian Agricultural GHG Emissions by Diversifying Animal Protein Sources

Potential Role for Consumers to Reduce Canadian Agricultural GHG Emissions by Diversifying Animal Protein Sources

Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

Does meat consumption exacerbate greenhouse gas emissions? Evidence from US data

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