Carbon sequestration Most of the carbon dioxide (CO2) on Earth is stored in the ocean, the soils and in living or dead plants and animals. Through the process of sequestration, carbon dioxide (CO2) is absorbed from the atmosphere and locked up in the soils or the oceans. As cattle and sheep farming in the UK […]
If livestock farming is sustainable in places like the UK, why do so many scientists call for reduced consumption?
A number of studies and reports such as EAT-Lancet have strongly suggested global red meat consumption should be reduced. While there is support from the scientific community for this recommendation, there is also a great deal of criticism. Questions have been raised over the environmental sustainability of a largely plant-based farming system, public acceptance and […]
With food production so intrinsically linked, removing or reducing livestock is likely to lead to a less sustainable food system, with unintended consequences for the wider environment (for example, water quality, biodiversity, etc). With sustainability imperative to food security and affordability, removing or dramatically reducing livestock could have huge implications on the availability of affordable […]
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Ruminants such as cattle and sheep play a vital role in sustainable food production. They are one of the only food species able to convert grass – which humans can’t eat, into something we can eat – meat. Removing them from the grasslands that cover 60% of farmland would remove much of this land from […]
Well-balanced vegan diets can provide the nutrients the body needs to be healthy. However, animal-derived foods contribute to intakes of vitamin B12, iron and zinc in our UK diet. So, if they are avoided it’s important to ensure that these nutrients are provided by other dietary sources, such as supplements or fortified foods. We need […]