Strategies for Sustainable Substitution of Livestock Meat release_opozmpiqn5h5dopfuqtzddbeza

by Guihun Jiang, Kashif Ameer, Honggyun Kim, Eun-Jung Lee, Karna Ramachandraiah, Geun-Pyo Hong

Published in Foods by MDPI AG.

Volume 9, Issue 9 p1227 (2020)

Abstract

The consequences of climate change are becoming increasingly discernible everywhere, and initiatives have been taken worldwide to mitigate climate change. In agriculture, particularly meat production from the livestock sector is known to contribute to greenhouse gas emissions (GHG) that drive climate change. Thus, to mitigate climate impact, strategies that include a shift in consumption patterns, technological advancements and reduction in food wastes/losses have been discussed. In this review, strategies that focus on meat consumption patterns are evaluated from the technological feasibility, environmental impact and consumer acceptance viewpoints. While plant-based substitutes have efficient nutrient conversion and lower GHG emissions, consumer perception, cost, and other trade-offs exist. Although cultured meat precludes the need of any animals and large land areas, its environmental impact is not clear and is contingent upon production systems and the achievement of decarbonization. Reducing wastes and the re-use of meat processing by-products have the potential to lower the environmental impact. Valuable proteins, heat, electricity and biofuels extracted from wastes and by-products not only reduce the disposal of wastes but also offset some GHG emissions. Perception related challenges that exist for all substitution strategies require specific consumer target marketing strategies. Policy measures such as taxation of meat products and subsidies for alternatives are also met with challenges, thereby requiring reforms or new policies.
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Date   2020-09-03
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