When discussions turn to carbon dioxide and other greenhouse gases, images of congested highways and billowing smokestacks often dominate our thoughts. However, agriculture, especially animal farming, and dietary choices, particularly the consumption of meat and dairy, are increasingly being recognized as significant contributors to emissions. With mounting evidence linking food production to greenhouse gases, it’s apparent that more than a quarter, estimated between 25 to 30 percent, of global emissions stem from our food system.
Carbon dioxide (CO2) stands out as a primary driver of this issue. It constitutes the largest portion of anthropogenic greenhouse gas emissions, as affirmed by the Intergovernmental Panel on Climate Change (IPCC), the foremost authority on climate science worldwide.
But what exactly is carbon dioxide? It’s an acidic, colorless gas naturally occurring in Earth’s atmosphere. Crucially, plants absorb carbon dioxide and release oxygen, essential for life on our planet. However, human activity has led to a surge in CO2 levels, with global emissions tripling over the past 55 years, reaching 32.3 billion metric tons in 2020, as noted by chemical engineer Robert Rapier in Forbes.
Why is carbon dioxide problematic? As a greenhouse gas, CO2 forms a blanket that traps heat in Earth’s atmosphere, contributing to global warming. The consequences of climate breakdown are dire, including loss of sea ice, rising sea levels, intensified heat waves, droughts, hurricanes, wildfires, erosion, ocean acidification, and biodiversity loss, all outlined by NASA.
When it comes to global emissions from livestock, the Food and Agriculture Organization of the United Nations (FAO) reports that “livestock” contribute to approximately 14.5 percent of all anthropogenic emissions, equivalent to 7.1 gigatonnes of CO2 equivalents (CO2-eq) annually. However, recent research suggests this figure may be underestimated, arguing for an update to 16.5 percent, emphasizing the significant impact of animal agriculture on emissions.
Cows, raised for meat and milk, stand out as major contributors to emissions, responsible for around 65 percent of livestock emissions. The dairy sector alone accounts for four percent of the world’s anthropogenic greenhouse gas emissions, according to the FAO.
Furthermore, studies highlight the disproportionate greenhouse gas emissions associated with meat production compared to plant-based foods. Meat, responsible for 57 percent of all greenhouse gases from food production, underscores the urgency of reconsidering dietary habits in light of climate change.
A comprehensive analysis of food and farming impacts revealed that animal-derived products, such as beef and dairy, generate the highest levels of greenhouse gases. In contrast, plant-based foods generally have lower emission outputs. Foods with the lowest carbon footprint include citrus fruits, root vegetables, apples, nuts, peas, soy milk, and barley, among others.
The growing body of research emphasizes the critical role of dietary choices in mitigating the climate crisis. Experts advocate for shifts towards plant-based diets, highlighting the immense environmental benefits such choices entail. The adoption of vegan diets, in particular, emerges as a potent means to reduce one’s impact on the planet, offering significant contributions to combatting climate breakdown. As our understanding of emissions deepens, the urgency to transition towards sustainable dietary practices becomes ever more pressing.
