How to Argue with Vegans – A Cut-Out-and-Keep Chart (new and improved!)

I will never criticise anybody for being vegan, vegetarian, pescetarian, flexitarian or any other diet. Always put popcorn on top of tomato soup (don’t knock it till you’ve tried it…) or fancy a pickled onion and herring cocktail for breakfast? No problem, we’re all entitled to choose the foods that suit our lifestyle.

Although I often promote dairy and meat production, I would never demand that somebody eat a steak or a cheese sandwich – it’s entirely their choice. Yet, with the rise of social media, a growing proportion of people feel entitled to criticise other’s diets, to the point where logic, science and civilised debate are lost in a rampant outpouring of emotive language and misinformation.

Having been engaged in countless online conversations with vegans, it appears that a handbook must exist, as the debate follows an identical pattern. The same inevitably tedious questions posed and claims made, often without any regard for the responses from the other side. In case you decide to argue with a vegan, I therefore present you with my updated handy flow-chart for how the conversation may go. Note that I do not intend to mock and I’m sure that there are many vegans who are both eloquent and well-informed, but, if you are vegan, perhaps consider whether you always rely on these rather asinine claims, without broadening your argument?

Screen Shot 2017-11-13 at 17.39.03For example, is suggesting that we shouldn’t drink milk past-weaning because other animals do not, either upheld by science (no, it’s not) or a sensible criticism? After all, humans also wear expensive anoraks, use iPads and write books on the intricacies of rugby – should we forgo these activities because they are exclusive to homo sapiens?

It’s absolutely true that some people cannot digest lactose. Furthermore, a proportion of the population have adverse reactions to gluten, some people have life-threatening allergies to strawberries, others break out in a rash after eating scallops. Does that mean that we should all remove these foods from our diets in somewhat misguided sympathy? No.

It should be obvious that using overly emotive language or suggesting that farmers are guilty of obscene acts with farm animals detracts from your message. Nobody takes Boris Johnson seriously when he makes outrageous claims or shows utter disregard for cultural and social norms – why should anybody embrace a lifestyle choice where the messaging suggests that eating cheese is equivalent to drinking breastmilk or implies that artificial insemination of cattle is morally, physically and emotionally equivalent to serious sexual assault in humans?

I don’t converse with vegans in order to try and change their opinions, but to show all the others who are listening in the background that it’s possible to have congenial, polite and scientific debate on these topics without resorting to insults, foul language or suggestions that the opponent should “get their fist out of a cow’s rectum”.

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I stopped engaging in a recent Twitter conversation when a vegan posted a screenshot of my Twitter bio and claimed that, as a breast cancer survivor, I was foolish to consume a “hormone cocktail” (milk). I may be biased, but using cancer, still a life sentence for far too many, as a tool for trying to promote veganism, utterly lacks the human compassion that the same person claimed should be extended to farm animals.

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Let’s get real. If artificial insemination, housing cattle, removing the calf from the cow and all the other practices that are apparently abhorrent to vegans were outlawed, would those opposed to meat and dairy production on the grounds of exploitation and slaughter be appeased? No.

So, here’s the challenge to angry vegans. Blow away the smoke, mirrors and pseudo-animal welfare outrage, and ask the real question: Are you prepared to let animals be killed in order to enjoy meat? If the answer is yes, then move on, there’s nothing for you to tweet about here.

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How Many Vegans Does it Take to Change a Dairy Industry? It Depends How We Look at the Numbers

Jerseys in parlourThe Advertising Standards Authority in the UK have just ruled that it’s permissible for vegan campaigners to use emotive terminology to describe dairy production, on the grounds that the claims made do represent dairy farming methods.  Thus, phrases such as “mothers, still bloody from birth, searched and called frantically for their babies” are sanctioned as legitimate, despite the anthropomorphic language and lack of sound scientific evidence for loss- or grief-type emotions in dairy cows.

Excellent animal welfare should be the cornerstone of every livestock production system, including the non-tangible and therefore difficult to measure emotional side of animal welfare, yet using these types of emotive phrases does not really appear to be advancing the vegan cause. As quoted in the Times article, 540,000 people in Britain enjoy a vegan diet at present, up from 150,000 in 2006.

That’s a considerable number, approximately equal to the population of Manchester (City, not Greater Manchester) or the number of people in the UK who are aged 90+, yet as a percentage of the total British population, less than one percent (0.82% to be exact) choose a vegan diet. Is the proportion increasing? Yes. The equivalent percentage in 2006 was 0.25%, yet even at today’s figures, 99.18% of the British population are non-vegans. Are there any other situations where we would consider than less than 1% of the population to have a significant influence? Possibly not.

Bad news bias factory farm

Given that it takes five pieces of positive information to negate the impact of one piece of negative information, it’s more crucial than ever to get simple, factual, attractive messages out to the general public about dairy farming. Rather than campaigning against emotive activist claims, we need to reach out to the 99.18% of people who have not removed animal products from their diet and reassure them that they’re making appropriate food choices for themselves and their children.

Cattle, Cowgirl Boots And Cancer

581677_10153042743360587_388837289_nLast week I was lucky enough to chat with the fabulous Will Evans, a Welsh cattle and hen farmer on his Rock and Roll Farming podcast.

Unlike most of my media interviews, which are focus entirely on sustainability and have me spouting numbers like data is going out of fashion; this was a huge amount of fun and Will got me admitting to a celebrity crush, the fact that I have to put bacon and cheese on hot cross buns and the fact that, as an undergrad, I was so useless at presentations that even the lecturers felt sorry for me.

So if you fancy listening to a fabulous Welsh accent (Will) and a slightly overexcited Oxford/Shropshire/Montana-hybrid (me) discussing the best types of cheese, beating cancer at 25 and the perils of being a reformed vegan in addition to the best way to ensure future livestock sustainability (hint: there’s no one-size-fits-all), check it out here.

Low Meat, Faux Meat or No Meat – Should Retailers Really Reward Us for Buying Vegetarian Foods?

All food have an environmental impact

There’s no doubt that eating more fruit and vegetables is a positive idea. Nationally we still don’t hit our 5-per-day and lifestyle diseases are major causes of premature death. However, as Sainsbury’s redesigns aisles to try and convince shoppers to swap meat for vegetables and plans to issue extra loyalty points to customers choosing vegetarian foods, are we in danger of applying myopic solutions to a seriously complex issue?

Most people in developed countries eat more than the recommended 70 g of meat per day. If (and this is debatable) the researchers who claim that meat consumption is linked to lifestyle disease are correct, then reducing the amount that we eat may be a positive step. However, much of the justification for cutting meat consumption appears to be on the basis of reducing environmental impacts.

So how do we ensure that we eat a diet with a low carbon footprint? It’s very simple. Drewnowski et al. (2015) showed that grains, syrups and sugars had the lowest carbon emissions per kg of food – considerably lower than meat and dairy products. So we simply reduce the proportion of meat and increase the quantity of sugar that we eat each day. Just replace meat products with Mars bars and golden syrup and we’ll save the planet, albeit in conjunction with a spike in type II diabetes and a significant protein deficit.

If Sainsbury’s is determined to reward consumers for making healthier choices, why not do so based on the proportion of fruit, vegetables, lean protein and dairy purchased vs. cakes, biscuits and crisps; rather than giving extra loyalty points for vegetarian products? After all, a snickers bar or a packet of oven chips are both vegetarian, but meat-free foods are not inherently healthy choices. Furthermore, where do fish and dairy fit into the new regime? Given the low nutritional value of soy and oat juices per unit of greenhouse gas emissions compared to dairy, the potential for child malnourishment is considerable if plant-based foods are mis-sold as being nutritionally-equivalent to animal products.

Bipolar “A is bad, B is good” panaceas do nothing to improve consumer knowledge of food production or environmental impacts. Strawberries may have a lower carbon footprint than beef, but cannot be grown on a rocky slope in Scotland. Pork may have a relatively high water footprint, but almonds use even more. Lettuce is a great source of fibre, but provides very little additional nutrients per kg compared to meat. In my experience as an ex-vegan, the majority of vegan restaurant dishes are largely reliant on pasta or rice to bulk out the vegetables. Is this really a healthier choice than lean meat and vegetables? Given that many young people have little or no interest in cooking, is the presence of spiralised courgettes or cauliflower rice at the end of the aisle going to engender a sudden interest in all things gastronomic?

Most people’s diets are led (to a greater or lesser extent) by the foods available in the local supermarket, therefore retailers have huge opportunities to educate, encourage and improve our food choices. It’s not clear why Sainsbury’s would choose to launch this initiative, but it appears to be a box-ticking exercise, designed to address a single minor issue while ignoring the bigger problem.

The Future’s Bright; The Future’s…Meaty? A Response to Breakthrough’s Essay on Meat Production

jims-charolais-in-feedyardThis week I was asked to respond to an excellent Breakthrough article on the environmental impacts of beef production. As ever, I hope the comments below provide food for thought (pardon the pun) and I urge you to read the full Breakthrough article as well as the other comments by Jayson Lusk, Maureen Ogle and Alison van Eenennaam.

Every food has an environmental impact, whether it’s cheeseburgers or tofu, coffee or corn.

That shouldn’t come as a surprise to any of us and, as a scientist, sustainability consultant and parent, I don’t have a problem with food production being one of the biggest contributors to global environmental impacts. Why? Because food production is one of the few industries that are absolutely essential for human life. However, it’s clear that we need to take steps to reduce environmental impacts from human activity, and as such, the livestock industry is often criticised for both resource use and greenhouse gas (GHG) emissions.

Although meat production is predicted to increase from now until at least 2050, it should be noted that the trends for improved productivity and efficiency within global livestock industries also reduce environmental impacts. As described in Marian Swain’s essay on meat production, the US beef industry cut resource use and greenhouse emissions considerably between 1977 and 2007. Meanwhile, the rise of modern feedlot-finishing systems cuts land use, water use, and emissions per unit of beef compared to grass-finished meat.

These findings may seem intuitively incorrect as we’re constantly exposed to marketing and media messages suggesting that only grass-fed meats are environmentally sustainable, and that intensive livestock systems are undesirable. The data speak for themselves however—the majority of extensive systems finish cattle at lighter weights (thus requiring more total animals to maintain beef supply), have lower growth rates (so cattle take longer to grow to their finish weight) and often have lower reproductive performance in female cattle.

All these factors combine to increase environmental impacts. But when I presented this data to a group of French Masters-level Livestock Engineering students earlier this month, they were (in their own words) shocked. Even among experts and students, there remains a great deal of misunderstandings when it comes to meat production.

Does this mean that every beef producer worldwide should embrace feedlot-finishing and reduce pasture use? Absolutely not. One of the major benefits of cattle compared to swine and poultry is that they digest and use human-inedible forages, such that dairy and grass-fed beef cattle actually produce more human-edible protein in the form of milk and meat than they consume; and feedlot-finished beef cattle have a ratio of human-edible feed intake to human-edible protein output similar to that of swine, despite their greater overall land use. In keeping with the themes discussed in the Swain’s essay, there is no magic bullet—it is essential to fit production systems to the cattle, climate, market, and culture within each region and to improve productivity within each and every system.

So rather than reducing animal protein consumption as we move towards 2050, we might ponder keeping total consumption relatively stable, with a more equitable distribution across the globe? This would allow for a decrease in over-consumption in high-income regions, while providing a greater quantity of milk, meat, and eggs to those who have dire need for adequate animal proteins to maintain health and to promote adequate child growth and development. While the environmental impact of beef production is a key concern, we also have to examine the role of livestock in economic and social sustainability.  For billions of small-scale farmers, cattle provideeconomic viability, improved nutrition, social status and a means to diversify agricultural production as well as tangible benefits in terms of fertilizer, hides and other by-products.

Should we insist that global beef production is abandoned in favour of increased legumes, nuts or lab-created proteins? No. We simply need to give producers worldwide the education, tools and technologies to make the best and most efficient use of their resources. Only then will we have a truly sustainable (environmentally responsible, economically viable and socially acceptable) global meat industry.

Having Your Beef and Spending It? Don’t Let Moral Indignation Overcome Common Sense.

My Twitter feed has lit up like a firework this week with the news that cows are being murdered to produce the new plastic British £5 notes. Or, to correct the sensationalism with science, the notes contain a trace of tallow in the polymer that’s used to make them. Tallow is a by-product of beef production – it’s effectively the fat on the animal that we don’t want to eat, and has been used for centuries in a myriad of products.

Let’s be very clear here. No cows are being slaughtered (murdered!) to make £5 notes. Cattle are either slaughtered for meat or euthanised due to illness – there are no Bank of England-sanctioned posses stringing up helpless cattle as a license to print money (literally). Fortunately, we are able to use the portion of the animal’s carcass that we can’t (or won’t) eat to manufacture products that would otherwise rely on synthetic chemicals.

Not surprisingly, the majority of the outcry has come from vegetarians and vegans. While I will defend the right of anybody to choose what they eat or wear (note that I am not criticising or denouncing anybody’s religious beliefs here), the current protests seem to be slanted towards choosing to be offended by a minor point, rather than any semblance of logic.

According to a rather nifty (yet accurate) calculation by the guys at Vice, it would take 23 kg of tallow to make all the new £5 notes that will be in circulation by the time the old ones are phased out. The total tallow yield per animal is ~40 kg, so it would take just over half of one animal (23/40 = 0.58) to produce all the tallow for the UK’s total £5 note requirements.

5-noteMany of those who are protesting are vegetarian (as opposed to vegan), thus still consume milk, eggs, honey and other non-meat animal products. Given that 20% or more of the cattle slaughtered in the UK are adult cows and bulls (i.e. they have reached the end of their productive life in the dairy or beef herd rather than being specifically reared for meat), it makes sense to utilise whatever components of their carcasses are suitable for industrial purposes rather than diverting them into landfill or incinerators. If dairy consumption is acceptable to vegetarians, can it really be claimed that bank notes containing a fraction of the spent dairy cow’s carcass as tallow are not?

by-products-from-animal-agAs I have mentioned in previous blog posts, myriad everyday products contain by-products from cattle. Given the current outcry, once can only assume that those who shun the new £5 notes also refuse to travel in cars, buses or on bicycles (as (t(as tyres contain stearic acid, again from tallow); do not drink from bone china mugs; or disavow beer filtered through isinglass. Or, as with so many other issues, is it an opportunity for a small minority to protest and promote their personal dietary choices behind the guise of population-wide offence?

The online petition against the new £5 notes currently has >129,000 signatures. Obviously we all have the right to protest against issues that alarm, anger or offend us, and social media gives those opinions far greater weight than we had in the past. Yet is this really an issue that is more important (as judged by media coverage) than 11-year-old girls being forced into marriage? Or livestock being slaughtered without first being stunned? Or asylum seekers being refused entry? Perhaps in this case, the moral minority need to examine the bigger picture, and consider the issues that really matter.

 

 

 

Cows, Cows, Everywhere, and Not a Steak to Eat. What Happens if We All Become Vegan?

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Hereford calf – innocent victim of our murderous lust for meat?

I have previously blogged about the potential impact of us all becoming vegan with reference to the U.S. beef and dairy industries, but given the recent haranguing of several Twitter friends (and myself) by some very passionate vegans, I thought it was worth updating the post for the UK livestock industry.

Let me make it very clear – I am totally happy for anybody to choose whichever diet they prefer: omnivore, vegetarian, vegan, flexitarian etc. No problem. I have to admit I find it interesting when people claim that they are vegetarian but that they occasionally eat meat (5% of Australians consider themselves as vegetarian but only 2% eat a meat-free diet!), but it’s great that we are able to choose from a wide variety of diets and foods. However, I get really irritated when people suggest (or insist) that I shouldn’t eat meat or fish because they believe that it’s morally wrong. Food has almost become a modern faith issue – the same intensity and fervour of 19th century missionaries trying to convert “heathens” is applied by the more activist vegetarians and vegans.

Meat-free Australia

Interestingly, every single vegan I have conversed with on Twitter appears to believe that cattle only reproduce because they are forced to by the farmer. Accusations such as the one in the tweet below are common – because artificial insemination is regularly used within the dairy industry (although a significant proportion of dairy farmers also use bulls for natural service), cows are seen to be “forced” to breed, or even “raped”.

Angry vegan

So, if we as a vegan population did not eat milk, meat or eggs and did not “enslave” or control cattle, but instead turned them out to live a natural life, would they cease to breed? It’s a nice idea, but, it’s false. If a bull has access to cows in heat, he’s going to pursue that cow, even if it means breaking into the next field. Cattle don’t breed like rabbits, but bulls are rather akin to hormonal teenagers when responsive cows are in close proximity.

Anti-animal agriculture activists often purport that a cow can live for 20+ years in her “natural” state compared to a farmed animal – so being a data nerd, I did the maths. Let’s assume that we turn all the dairy cows out tomorrow, and the following assumptions hold true: 1) cows first calve at two years of age and that 75% of cows have a calf every year*; 2) 85% of those calves survive (calf mortality would increase because we would not care for (exploit?) new-born calves); and 3) each cow or bull lives for 20 years. Admittedly that doesn’t account for the cattle that would be hit by cars, or die from starvation through lack of available grazing in 5, 10 or 20 years time, but being good vegans, we’d feed them, right?

If we all became vegan - UK


We currently have ~4.2 million dairy cattle (1.9 million dairy cows, plus calves, heifers and bulls) in the UK. Within five years we’d have 19.2 million cattle in the UK, within 20 years we’d have 285 million – a 68.6-fold increase on our current national herd. That’s 68.6x more cattle belching methane, drinking water and producing waste, every single day, all as a result of our changing our diet in a misguided attempt to reduce environmental impact.


It’s a nice, simplistic, oft-suggested argument that we shouldn’t eat meat or dairy products in order to save the planet, yet the conflict between veganism, animal welfare, and environmental impact is clear. Climate change will be solved by us turning vegan? Not unless we reconcile ourselves to killing animals without eating them.

*75% would be a low calving % on a beef or dairy farm, but let’s assume that natural service in the wild is less efficient 

Where’s the Beef? Not in Danish Diets.

Culvers burgerFor those of us in the UK, mentioning Danish livestock production almost inevitably leads to thoughts of Danish bacon (be still my beating heart) – a considerable proportion of their 90% of domestic pork products that are exported. However, any beef lovers in Denmark may be in trouble, as recent news articles suggest that red meat (beginning with beef) will soon be taxed in order to cut consumption and meet greenhouse gas targets.

Despite the number of voices clamouring for reduced meat consumption, it seems clear that the average consumer isn’t going to forgo meat and dairy simply because a new study is publicised in the lay press. I’m firmly of the opinion that the only way that meat consumption will decline is if it becomes too expensive to include in the weekly shopping basket. Indeed, although meat consumption per capita has declined in the USA over the past 10 years, demand (as measured by the price that the consumer is willing to pay) has increased over recent years.

So will taxing meat lead to a reduction in consumption? For those who routinely order a 16 oz (454 g) steak in a restaurant or think nothing of tucking into a chateaubriand, probably not. High end cuts of beef are associated with celebrations and luxury dining, and going out for a broccoli pasta bake just doesn’t have that same ring to it.

However, we live in a world where 793 million people (10.7 % of the global population) are undernourished – and that isn’t simply confined to people in developing regions. That means that almost 1 in 9 people do not have enough food. To low-income consumers, food availability isn’t simply a function of what is on the shelf in the supermarket, it’s directly related to economic cost and convenience. If red meat is taxed, it will still be eaten, but there will be a disproportionate shift towards consumers with a greater income and away from those who are in most need of affordable high-quality protein, including growing children.

Do beef alternatives exist? Absolutely – protein can be supplied from other meats, fish or vegetable-based foods. Yet here’s where the convenience aspect comes in – most of us can probably think of a quick and easy recipe involving beef, but how many can you think of involving tofu or lentils? That’s not to say that we shouldn’t expand our cooking repertoires, but when time is at a premium, quick easy recipes that will feed a family win every time.

If beef becomes unaffordable, it will have to be replaced by another protein – but this substitution does not occur at zero cost. Can tofu or lentils be produced on low-quality pastureland where we can’t grow other human food or fibre crops? Do pork or poultry make such efficient use of forages, pastures and by-products from human food and fibre production that, far from competing with humans for food, the animals produce more human-edible energy or protein than they consume? No. The only livestock that do this are those pesky greenhouse gas-belching bovines.

Greenhouse gases are important, but they are not the only factor that we should consider when advocating for sustainable dietary choices. In a world where millions of people are food-insecure, removing a protein choice from the table of those with low incomes simply adds to the problem of how to feed the world – sustainably.

Seeing the Bigger Picture – Why One-Dimensional Panaceas Do Not Solve Sustainability Issues

This week, another paper has been released claiming that we should change to a vegetarian diet in order to “…cut global food emissions by two thirds and save millions of lives“. As ever, media coverage of the paper by Springmann et al. ignored salient points regarding the importance of increasing fruit and vegetable consumption and reducing energy intake in reducing deaths from heart disease, cancer and diabetes; and simply focused on the claim that reducing meat intake would improve health and cut greenhouse gas emissions (GHGs). The simple message to the consumer? Go vegetarian.

So are GHGs the only important environmental metric? Absolutely not. What about land use? Air quality? Fossil fuel consumption? Water use? Biodiversity? The myopic focus on GHGs as the only arbiter of environmental sustainability completely ignores these factors, yet the results of the current study (and similar papers) are promoted worldwide as a panacea to solve all environmental issues.

Can you imagine a world where we only look at one consequence of our actions? Where our only consideration when buying a car is the colour of its paint? Or the criteria for accepting a new job is whether they have good coffee in the canteen? Surely a ridiculous idea – all of our actions have direct and indirect consequences, some predictable, some entirely unforeseen, and we weigh up these outcomes with every decision that we make – including dietary choice. If we examine a number of the assumptions and recommendations within the current paper, it’s apparent that the negative consequences of the one-dimensional GHG focus may outweigh any benefits gained.

Although a regional approach was used to assess population health impacts, greenhouse gas emissions in the paper were based on reference values for various foods, with the inherent presupposition that all livestock production systems are equally productive and efficient. This is a fatally-flawed assumption. If we take beef as the example: in the USA, 90% of cows have a calf every year, cows first calve at 24 months of age and growing cattle are slaughtered at 15 months of age. By contrast, in Brazil, 60% of cows have a calf every year, cows first calve at 36 months of age and growing cattle are slaughtered at 42 months of age. Both systems are suited to the resources and market available, but have wildly different efficiencies. Consumption of a US-produced steak (16.7 kg CO2/kg) will therefore have a far lesser contribution to the average person’s carbon footprint than a Brazilian steak (62.0 kg CO2/kg).

All food have an environmental impact

Replacing milk, meat and eggs with plant-based foods (legumes, nuts, etc) is entirely possible, yet it does not occur at zero environmental cost. Every single food that we consume has an environmental impact, and although the greenhouse gas emissions associated with a unit of lettuce or beans may be less than pork or beef (asparagus is a notable exception), the land required to produce equivalent energy or protein from plants is significant.

We cannot simply remove cattle from the low-quality range and pastureland that they occupy in the majority of grazing regions and assume that we can plant brussels sprouts or soybeans instead. Only a small percentage of pastureland is productive enough to produce human food or fibre crops (8.0% in the USA and 10.8% in the UK). The fact that pastureland would have to be converted to cropland, releasing sequestered carbon dioxide to the atmosphere and increasing the use of fertilisers and irrigation water, was not accounted for in Springmann et al.’s study. Indeed, from where would we source fertilisers for crop production if we significantly cut meat consumption and thus livestock populations? Is an increased reliance on dwindling reserves of inorganic N, P and K really a sustainable solution?

Finally, and most importantly, cattle do not simply exist as a source of milk or meat. In many developing countries, immense cultural significance is placed upon livestock ownership and ruminant animals play a vital role in supplying draught power, capital assets and agricultural enterprise diversification. Should a single mitigating factor for reducing GHG emissions overcome the moral obligation to support and assist subsistence farmers in developing regions? It’s vital that we take a holistic view that encompasses environmental responsibility, economic viability and social acceptability in order to improve food system sustainability rather than simply focusing on one aspect of the problem. Rather than taking a whole-system approach to environmental and human health, the study by Springmann et al. is akin to amputating both legs in order to try and cure arthritis. Short-term pain may be reduced, but long-term suffering is inevitable.

Cutting Meat? Or Just Cutting Corners?

DexterIt is equally interesting, inevitable and lamentable to see that another study has come out claiming that the only way to reduce climate change is to cut meat consumption per person.

Meat consumption appears to be the only human activity subject to continuous “we must cease/reduce this” claims on the basis of environmental impacts. If we compare to other greenhouse gas sources, a considerable proportion come from transportation. Yet rather than insisting that every car-owner cut their annual mileage by 25%, the focus has been on reducing emissions by producing more fuel-efficient vehicles. Similarly, no one has yet claimed that we should reduce household lighting by four hours per day, but the compact fluorescent lightbulb (CFL) has become the poster child for improving household energy efficiency.

We have demonstrable proof that beef and dairy producers have improved greenhouse gas emissions (as well as land use, water use, energy efficiency, etc) over time through improved efficiency, and can continue to do so into the future. So why are the gains made by livestock producers dismissed, and reduced meat intakes seen as the only solution? I have an absolute hatred of conspiracy theories, but it is difficult not to see an latent agenda in the preponderance of “Cut meat consumption” papers. Jumping on the bandwagon? Promoting individual dietary opinions as science? Or simply bowing to NGO/media opinions and looking for easy funding and publicity?

As the global population increases to over 9.5 billion people by 2050, with the majority of this growth occurring in the developing world, the demand for milk, meat and eggs is going to increase by 60%. If we are serious about cutting greenhouse gas emissions, it’s time to examine the impacts of all of our actions and concentrate on further efficiency improvements rather than constraining dietary choice.