Eating less beef and more alternative proteins would decrease the deaths by 5-7%. these are some of the data that come from a recent article of the World Economic Forum.
We have known for some time that farms for beef or dairy products produce many emissions of greenhouse gases, but we did not know that with the current demand it is expected that the quantity will be doubled, which makes us reflect on the repercussions that this may have for the health of our planet but also for the health of people. Infact, what not everyone has fully understood is that today's levels of beef consumption can also have a negative effect on human health. Working with the Oxford Martin School in the United Kingdom, the World Economic Forum found that by including alternative proteins to meat in the diet, 5% food-related mortality could be reduced.
With this we do not want to condemn or persuade to completely abandon the use of meat, also because the industries of beef and dairy are extremely important: not only are they popular among consumers, but livestock also provides livelihoods for billions. of people around the world and Farm animals are very useful for the consumption of plant waste. it must however be taken into account that in terms of environmental impact, the 2010 data show that the only production of beef is responsible for 25% of the emissions of greenhouse gases related to food. The research also highlights the strong difference in the production of greenhouse gas derived from meat compared to other protein sources: if the beef has in fact an emission intensity of 23.9 kg of CO2 for an equivalent of 200 Kcal, other sources proteins such as beans, insects, wheat and hazelnuts emit about 1 kg of CO2 for a similar equivalent of nutritional value. Other protein sources such as tofu, pork, algae and chicken produce from 3 to 6 kg of CO2 equivalent.
The report of the World Economic Forum concludes by noting that a structural reform is necessary to reduce the use of meat and dairy products, including the innovation of the meat grown in the laboratory among the alternatives, something that has generated a lot of excitement as an alternative potentially healthier, more ethical and more sustainable, but its health benefits compared to traditional beef are marginal, and for the time being they are still quite high in emissions.
Well, with a billion people all over the world who depend on livestock to live and with the demand set to grow, the need to encourage more sustainable production methods will be crucial, we will need to reach agreements and pursue common goals.