Opportunities and Challenges in Animal Protein Industry Sustainability: The Battle Between Science and Consumer Perception

Capper, Judith L.

doi:10.1093/af/vfaa034

Cited by 20 publications

(9 citation statements)

References 19 publications

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“…Even in the case of ethanol, however, about 30 percent of the maize by weight is returned to the livestock industry as distillers grains that contain high protein (30 percent) and low starch (6 percent) (Naylor and Falcon 2011). 34 A well-referenced volume on meat and on the indirect demand for feed grains is Smil's Should We Eat Meat (2013); see also Capper (2020) and FAO (2018). For a more extreme view on the role of plantbased "meats," see that of biochemist Patrick Brown as reported in the Economist (2015) and the Financial Times (Terazono and Bradshaw 2019).…”

Section: Discussionmentioning

confidence: 99%

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Rethinking Global Food Demand for 2050

Falcon¹,

Naylor²,

Shankar³

2022

Population & Development Rev

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food demand exhibit an enormous range of values. This paper projects a 50-60 percent increase in total global food demand between 2019 and 2050. Our analysis indicates a substantial slowing of rice demand, a growing share of palm oil in world fats and oils markets, and a continued shift to poultry as the dominant form of meat consumption. In contrast to most existing food models, we integrate fish consumption into the analysis of vegetable and animal protein and highlight the dangers of using commonly cited feed ratios for projecting feed grain demand. More broadly, we demonstrate the value of a commodity by region approach for understanding complexities in the world food system.

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Section: Discussionmentioning

confidence: 99%

“…3434A well‐referenced volume on meat and on the indirect demand for feed grains is Smil's Should We Eat Meat (2013); see also Capper (2020) and FAO (2018). For a more extreme view on the role of plant‐based “meats,” see that of biochemist Patrick Brown as reported in the Economist (2015) and the Financial Times (Terazono and Bradshaw 2019).…”

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confidence: 99%

Rethinking Global Food Demand for 2050

Falcon¹,

Naylor²,

Shankar³

2022

Population & Development Rev

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“…Innovations such as gene marking for sex selection also address an increasing public demand for more ethical supply chains and transparency in food provenance. These coalescing factors, along with efficiencies such as improved resource use and less waste, present multiple opportunities for industry consideration of innovative synthetic biology technologies globally (Capper, 2020). The use of gene marking, while currently being developed via gene editing, can utilize synthetic biology techniques to scale up potential and provide a commercially viable solution to culling which results in a non-GM consumer product, and more sustainable commercial egg production.…”

Section: Discussionmentioning

confidence: 99%

Ethical Eggs: Can Synthetic Biology Disrupt the Global Egg Production Industry?

Mankad

Hobman

Carter

et al. 2022

Front. Sustain. Food Syst.

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Commercial egg production relies on the industry-accepted practice of culling day-old male chicks, which are a live by-product of the egg production industry. Researchers are exploring the use of a transgenic marker gene to allow early identification of male embryos in ovo at the point of lay, rather than upon hatching. Here we examine social acceptability of this biotechnology-enabled solution to sex selection, which addresses the key ethical issue of culling and improved sustainability of food systems. A national online survey (N = 1148) measured psychological factors influencing public support for the development of the technology and willingness to purchase eggs derived from the novel process. Most participants expressed at least a moderate intention to support the development of gene marking technology, with 1 in 5 people expressing strong support. Participants expressed moderate to high agreement that gene marking of chickens would: (a) help reduce or eliminate the practice of culling male chicks in the egg-laying industry (response efficacy), and; (b) that this new synbio approach to sex selection may be better than current methods of identifying and removing male chicks during egg production (relative advantage). Of those participants who consumed eggs, almost 60% reported they would be moderately to strongly willing to purchase eggs derived from the gene marking process. A partially-mediated path model comprising both intention to support and willingness to buy eggs (R2 = 0.78) showed that key factors involved in decision-making, in addition to response efficacy and relative advantage, were evaluative attitudes toward the technology (e.g., was the technology bad/good, risky/safe, unethical/ethical) and emotional reactions. These results suggest that consumers may be primarily basing their decisions and behavioral choices on how valuable they perceive the novel gene marking solution, reflecting on how it compares favorably to current culling practices, yielding a range of benefits such as higher animal welfare, improved sustainability, and reduced waste.

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“…The sustainability of many production systems is internally antagonistic and the animal source food (ASF) production system with its antagonistic elements global food security, farmer livelihood, environmental load, animal welfare and safeguarded biodiversity is no exception (e.g., Knap, 2013;Capper, 2020). A balanced discussion of this sustainability issue will benefit from a clear description of ASF consumption patterns in various countries across the world over time, and from quantification of factors that change those patterns.…”

Section: Introductionmentioning

confidence: 99%

Drivers of Animal Source Food Consumption: A Biophysical Approach

Knap

2022

Front. Sustain. Food Syst.

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The contributions to energy and protein consumption of animal-source food (ASF) and its commodities bovine, pig, sheep and goat and poultry meat, fish and seafood, dairy products, and eggs were studied by multiple log-log-inverse regression of 1961–2017 consumption (MJ of energy, grams of protein) on income and year within country. The “year” variable implicitly captures time-dependent non-income factors such as prices, climate, agricultural area, urbanization, globalization, gender equality, religion. Fitting the latter six factors explicitly produced unrealistic results, likely due to insufficient within-country variation over time. All consumption patterns differed between countries, and changed over time; these differences and changes were related to income, but considerably more related to time-dependent non-income factors. Within-country estimates of the income elasticity (β) of total energy and protein consumption ranged from −1 to +1: when income increased by 1%, consumption changed by −1 to +1%. The corresponding estimates of the non-income time elasticity (γ) ranged from −0.05 to +0.05% per year: every year, adjusted for income, consumption changed by −0.05 to +0.05%. The β and γ estimates for the contribution of ASF to energy and protein consumption ranged twice as wide as these; those for the contributions of the individual commodities ranged at least three times as wide. The β and γ estimates for those commodities change considerably over time in many countries; their association to each other is very variable too, both between and within countries. Much of this variation takes place at the lower consumption levels. Considering all this, any attempt to forecast the consumption of animal source food (and particularly of its individual commodities) on a more detailed level than globally and on a longer term than a decade should include an income-independent time factor and be very careful with regard to the elasticity coefficients used.

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Opportunities and Challenges in Animal Protein Industry Sustainability: The Battle Between Science and Consumer Perception

Cited by 20 publications

References 19 publications

Rethinking Global Food Demand for 2050

Rethinking Global Food Demand for 2050

Ethical Eggs: Can Synthetic Biology Disrupt the Global Egg Production Industry?

Drivers of Animal Source Food Consumption: A Biophysical Approach

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