The Capability of a Plant-based Diet to Save The Environment

One of the greatest traits of human nature is our ability to innovate and cooperate during times of crises. With rising concerns over climate change and environmental degradation, more attention has been turned to the role industrial agriculture has on these issues. Industrial farming prioritizes yield and profit maximization, oftentimes neglecting the health of the animals and environment involved. A recent article by the Guardian claims that the best way to help the environment is to adopt a vegan diet. The meat and dairy industry greatly contribute to an abundance of environmental issues which include: increasing greenhouse gas levels, land use, water scarcity, and habitat loss (Carrington, D. , 2018).

Meat and dairy are a regular part of diet in the developed world and consumption is increasing, especially in developing countries due to the rise of affluence. In low-income countries, consumption rates are low and stable, with consumption in middle-income countries moderate to strongly increasing, and lastly, consumption in high-income countries stagnant or declining (Godfray, H. C. et al, 2018). Current animal agriculture practices pose a major threat to the environment and in order to mitigate these changes, individuals must practice mindful eating and reduce their intake of animal products.

The rate at which the population is intaking meat poses an alarming threat to the environment when examining the growth of greenhouse gases in the atmosphere. A study conducted by University of Oxford scientists analyzed the food consumption of 30,000 meat eaters, 16,000 vegetarians, 8,000 fish eaters, and 2,000 vegans. It was determined that meat-rich diets (over 100g per day) resulted in 7. 2kg of carbon dioxide emissions while vegetarian and pescatarian diets released about 3. 8kg of CO2 per day. In contrast, vegan diets produced only 2. 9kg of carbon dioxide emissions per day (Scarborough P. et al, 2014). However, a study conducted by the American Journal of Clinical Nutrition contradicts the view that healthy plant-based diets are much more beneficial to the health of the planet in comparison to a diet that consists of animal products. The study found that plant-based sources, when expressed per kilocalorie (kcal), release a similar amount of greenhouse gas emissions as other animal products. The plant-based category of fruits and vegetables release 290g of carbon dioxide/100 kcal, higher than dairy which only releases 216g of carbon dioxide/100 kcal but similar to the emissions of pork, poultry and eggs at 308g of carbon dioxide/100 kcal.

Moreover, the emissions of a plant-based diet were still less than fish which releases 517 g of carbon dioxide/ 100 kcal and ruminant meat at 857g of carbon dioxide/100 kcal. The second part of the study examined the emissions on a weight basis and found that emissions for the plant sources were significantly better. To compare, fruits and vegetables release 114g of carbon dioxide/100g while ruminant meat contributed to 1627 g of carbon dioxide/100g, dairy at 283g carbon dioxide/100g, while pork, poultry, and eggs released 610g of CO2 per 100g (Florent Vieux et al, 2013). Although the study disproved that plant-based diets are always better for the environment (such as when expressed per kcal), the data still revealed that plant-based foods are on the lower end of the spectrum for emissions.

Furthermore, the data didn’t account for other factors associated with the consumption of animal products such as habitat loss and land usage so the claim that plant-based products are more beneficial to the planet has not been disproved. To prevent catastrophic natural events and irreversible phenomena, the global temperature must not rise 2 degrees celsius above pre-industrial levels (Hedenus, F et al, 2014).

Another challenge that faces us is the mitigation of nitrous oxide, a greenhouse gas that is over 300 times more potent than carbon dioxide. Since nitrogen is an essential aspect of food production, the strategies to reduce the compound are significantly different than that of carbon dioxide. Under current trends, methane and nitrous oxide emissions are predicted to rise to 12. 7 gigatons CO2eq/year by 2070. Structural changes in diet can reduce the estimate to 3-5 gigatons CO2eq/year by 2070 which would aid in meeting the 2 degree target with high probability. To stabilize the concentrations of nitrous oxide in the atmosphere by 2050, about 50% reduction in meat consumption is required in the developed world (Davidson, E. A. (2012).

The livestock industry is a major contributor to biodiversity loss, placing great pressure on natural resources and habitats around the world. About 32% of global terrestrial acidification and 78% of eutrophication is created by food production (Poore, J. , & Nemecek, T. , 2018). To grow animal feed, these forests and wild countryside are often turned into agricultural land (Bonan, G. B. , 2008) which has spanned to approximately 43% of the planet’s ice and desert-free land (Poore, J. , & Nemecek, T. , 2018).

Forests have an unparalleled capacity as carbon sinks, assist in moderating temperature, and provide shelter for many species. In addition, the industry contributes to the increasing global scarcity of freshwater. A substantial amount of water is required in the agricultural process, about two-thirds of freshwater withdrawals are for the irrigation of these crops (Poore, J. , & Nemecek, T. (2018). All in all, the evidence to support the claim that shifting towards a plant-based diet for the benefit of the environment is strong. The current food system relies heavily on the use of non-renewable resources, posing serious threats to our health and environment. Farmers need support in shifting from today’s unsustainable model of agriculture to one that is ecologically resilient and productive.