Name : Tarysa Ramadenadia

NIM : 2010714044
Class : Gizi B’2020

A progressive movement to reduce meat eating is emerging as the implications of climate

change become more concerning. This movement is taking place in order to keep global climate
goals within reach, one of which is to reduce gas emissions. Then how does beef production cause
greenhouse gas emissions?

Methane, a strong greenhouse gas, is produced during the digestion of plants and grass by
cows. The term "enteric fermentation" refers to this process, which is where cow burps come from.
Manure also releases methane into the air. Additionally, ruminant waste on pastures and chemical
fertilizers applied to crops grown for bovine feed release nitrous oxide, another potent greenhouse
gas.

The demand for meat is rising on a global scale. Including emissions from agricultural
production and land use change, the U.N. Food and Agriculture Organization (FAO) estimated in
2017 that total yearly emissions from beef production were approximately 3 billion tonnes of
carbon dioxide equivalent in 2010. That indicates that in 2010, emissions from the production of
beef accounted for around 7% of all greenhouse gas emissions worldwide, roughly on par with
India's emissions.

By eating less meat, we can start to decrease that demand, and we don't have to go vegan
to accomplish this. According to (Gidon Eshel et al., 2019) a 25% reduction in meat intake among
all Americans would result in a 1% annual reduction in greenhouse gas emissions. That might not
seem like much, but because it would contribute to the preservation of the rain forest, the
advantages, including less water and fertilizer usage, increased biodiversity, and the protection of
Indigenous peoples' rights, would be amplified. Reducing your consumption of red meat is also
advantageous for your health.

Compared to most other foods, meat requires more resources and has a significant climatic
impact. A variety of tactics from farm to plate will be necessary for a sustainable food future. As
the world's population continues to increase, both food producers and consumers have a
responsibility to lessen the emissions caused by meat. But one effective act, and one that can be
amplified, is to eat less meat.

REFERENCES

FAO. Global Livestock Environmental Assessment Model (GLEAM).

Eshel, G., Stainier, P., Shepon, A., & Swaminathan, A. (2019). Environmentally optimal,

nutritionally sound, protein and energy conserving plant based alternatives to US

meat. Scientific reports, 9(1), 1-11.

Authors, G. W. M., Ranganathan, J., Vennard, D., Waite, R., Duman, P., Lipinski, B., &

Searchinger, T. (2016). Shifting diets for a sustainable food future.