The impacts of dietary ingredients: what’s the beef with beef?
In recent years, there’s been growing attention to the environmental impact of food production, with a particular focus on the role that our dietary choices play in contributing to climate change. Global food systems currently contribute a quarter of all anthropogenic greenhouse gas (GHG) emissions (Poore and Nemecek, 2018), 31% of which comes from livestock and fisheries. Among the most discussed ingredients in the environmental debate is beef. But what’s the real story behind the “beef with beef”?
Beef farming has a significant environmental impact, even if it is unquestionably high in nutrition and flavour. What is the problem, therefore, and what can we do to resolve it? Let’s examine the information and explore the environmental impacts of beef production and why it is often at the centre of these discussions.
The Environmental Toll of Beef Production
Beef is a major source of protein in many diets worldwide, but its environmental footprint is significant. According to research, the production of beef requires large amounts of land, water, and energy. Additionally, it produces substantial greenhouse gas emissions, particularly methane, a potent greenhouse gas that is released during digestion in cattle. These environmental costs contribute to the growing awareness of beef’s negative impact on the planet.
The breakdown of these impacts is complex, but here are the main contributors:
1. Land Use and Deforestation
Beef production requires vast amounts of land. Producing 100 g of protein from beef requires about 370 m² of land per year (EU report 2024). This is significantly higher than plant-based alternatives such as legumes or grains. To raise cattle for meat, forests and grasslands are cleared, leading to deforestation, particularly in regions like the Amazon rainforest. Deforestation, in turn, exacerbates climate change by reducing the planet’s ability to absorb carbon dioxide. According to a study cited by Our World in Data, livestock farming, especially cattle, requires significant land area for grazing and feed crop production, which directly contributes to habitat destruction and biodiversity loss.
2. Greenhouse Gas Emissions
Beef production is responsible for a large portion of agricultural greenhouse gas emissions. A 2018 study and 2022 FAO report found that livestock, especially cattle, contribute about 14.5% of global greenhouse gas emissions, with methane as the primary culprit. Beef emits an average of 50 kg CO2-equivalents per 100 g of protein, 12 times higher than poultry and over 50 times higher than plant-based proteins like peas.
A study from 2021 examined the environmental impacts of different organic and conventional beef production systems in South Tyrol. The findings revealed that conventional calf-fattening systems had the highest greenhouse gas (GHG) emissions, compared to the other two systems.
Emission comes from both the digestive processes of cows (enteric fermentation) and the decomposition of manure. While methane is a natural byproduct of cattle digestion, its potency as a greenhouse gas, over 25 times more potent than carbon dioxide over a 100-year period, makes it a significant concern in discussions about global warming.
3. Water Use
Cattle farming is water-intensive. From drinking water for the animals to the water needed to grow feed crops like corn and soy, the water footprint of beef is substantial. For example, producing one kilogram of beef requires an estimated 15,000 litres of water, a figure that dwarfs the water needed for plant-based foods. The majority of the drinking water (80%) is used to service the lactating cows, whereas heifers, dry cows, and calves represent the remaining 9%, 7%, and 4%, respectively. This high water usage exacerbates water scarcity issues in regions where resources are already stretched thin.
Why Beef? And Why Now?
The focus on beef, particularly in the context of global environmental concerns, stems from several factors. First, as mentioned, the production of beef has a uniquely high environmental cost compared to other animal-based foods. While poultry, pork, and other meats do contribute to greenhouse gas emissions, they generally have a lower environmental footprint than beef. Shifting away from beef, even slightly, could lead to significant reductions in environmental harm.
Second, the rising demand for beef, particularly in developing economies, is accelerating its production. As more people worldwide adopt diets that include more animal products, the pressure on agricultural systems increases, and with it, the environmental burden of beef production. Changing dietary habits in these regions could help mitigate some of the most pressing environmental concerns.
The Alternative: A More Sustainable Diet
Given the environmental impacts of beef, many experts advocate for reducing beef consumption and shifting towards more sustainable dietary practices. While reducing or eliminating beef from one’s diet might seem daunting, it’s essential to recognise that alternatives can still provide the necessary nutrients. Plant-based foods like beans, lentils, and tofu are rich in protein and much less resource-intensive.
For those who still wish to include animal-based protein in their diets, other meat options like chicken or sustainably raised pork have lower environmental footprints than beef. Additionally, when possible, sourcing locally produced and grass-fed beef, which can reduce transportation emissions and some of the adverse environmental impacts of industrial farming, is another way to lessen the environmental impact. Moreover, broader societal shifts towards sustainable farming practices, such as regenerative agriculture and reducing food waste, can also play a role in reducing the environmental impact of food production.
The STEP UP project contributes to this transition by identifying knowledge gaps and developing evidence-based improvements to traditional livestock systems, using Innovative Livestock Production System (ILPS) and European Livestock Production Systems (ELPS) as testbeds. These systems integrate technological innovations to improve efficiency, reduce emissions, and enhance animal welfare. By analysing and applying insights from these advanced systems, STEP UP aims to promote more sustainable, resilient, and environmentally friendly models of livestock farming that can support a shift towards healthier and lower-impact food systems.
If you don’t want to give up delicious beef and dairy products, join us in exploring ways to make livestock farming and the production process as acceptable, efficient, and sustainable as possible. Together, we can work towards solutions that balance nutritional needs, cultural preferences, and planetary boundaries.
Conclusion
The phrase “What’s the beef with beef?” encapsulates the growing concerns about the sustainability of beef production and its environmental consequences. From its contributions to greenhouse gas emissions and deforestation to its heavy water usage, the beef industry is a significant driver of environmental degradation. However, by reassessing our dietary choices, advocating for sustainable farming practices, and shifting towards plant-based proteins, we can help reduce the environmental impact of our food systems while still enjoying a diverse and healthy diet.
Reducing beef consumption isn’t just about cutting carbon; it’s about making our food system more equitable and resilient. By shifting toward diets rich in plant-based foods, we can feed more people using fewer resources while protecting the planet for future generations. In the fight against climate change, every choice matters. As we face the challenges of a rapidly warming planet, perhaps it’s time we rethink our relationship with beef and consider more sustainable alternatives.
