… “A whole lot of agricultural land, around two thirds, can’t grow crops and the crops themselves are going to generate more methane or more CO2. The story (for red meat) is really positive, and we are sure as hell part of the solution.” Mr Polkinghorne said he was motivated to start looking more deeply into the science after becoming alarmed by the degree of anti-meat rhetoric being pushed on social media and strongly influencing policy…
How late “wake up call” brought balance to UN Food Systems Summit
James Nason, BEEF Central (AU)
A BELATED but timely collaborative effort from various sectors of the global livestock industry helped to provide a more balanced, science-based outcome for animal agriculture than originally feared likely at the recent United Nations Food Systems Summit in New York last month.
But despite those efforts, the war against meat is intensifying, and complacency is a luxury the livestock sector can no longer afford.
That is the view of prominent Australian red meat industry identity Rod Polkinghorne (left), who warns that greater levels of global industry collaboration are needed to ensure the science supporting the role of animal agriculture and meat consumption in healthy landscapes and healthy diets is effectively communicated.
Mr Polkinghorne has worked with a range of scientists and industry experts this year to explore the science surrounding meat consumption and livestock production, aiming to gain a clear, evidenced based understanding of how claims by opponents to the meat industry stack up.
“Having dug and dug and dug and dug, I think the deeper you dig the more confidence you have that the science is strong – you are not going to have a world unless you have animals in it,” he said.
“A whole lot of agricultural land, around two thirds, can’t grow crops and the crops themselves are going to generate more methane or more CO2. The story (for red meat) is really positive, and we are sure as hell part of the solution.”
Mr Polkinghorne said he was motivated to start looking more deeply into the science after becoming alarmed by the degree of anti-meat rhetoric being pushed on social media and strongly influencing policy, particularly in Europe...
Belated effort by livestock sector ...
Better than expected outcome ...
Greater battles ahead ...
International effort still not adequate ...
more, including links
Danish Crown CEO: Red steak will be a luxury product like champagne
In a featured story in the Danish daily Berlingske, Danish Crown Group CEO, Jais Valeur talks about how he expects Danish and European food trends to develop in the coming years.
- It has become clear to me that the way we consume and think about meat is going to change noticeably in the coming years. Climate becomes a "license to produce" in Denmark, says Jais Valeur to Berlingske.
Danish Crown is already well on its way to reach the company goal of reducing the climate impact of the production of pork.
On beef, that challenge is more difficult, and therefore Jais Valeur expects a red steak of veal or beef to be a luxury item in line with e.g. champagne.
- Beef is not going to be very climate friendly. It will be a bit like champagne, namely a luxury product. We will still have a production, but there will be production of beef and veal that comes from dairy cattle, calves and beef cattle that graze in the meadow and create biodiversity. The beef cattle will be a luxury product that we eat on special occasions, " says Jais Valeur to Berlingske.
It is Danish Crowns ambition to...