In the Journal of Climatic Change, a paper by Dr. Fredrik Hedenus and others meticulously documents the importance of reducing red meat consumption to reach key climate change targets.
The authors make the following points:
1. There exist only 3 options for reducing agriculture’s >50% contributions to greenhouse gas (GHG) emissions.
a. Improve agricultural productivity;
b. Improve greenhouse gas mitigation technology;
c. Encourage human dietary changes.
2. After exploring these options, he writes:
“We conclude that reduced ruminant meat and dairy consumption will be indispensable for reaching the 2o C. target (for global warming) with a high probability, unless unprecedented advances in technology take place.”
3. The paper concludes:
“This conclusion carries even more weight when one considers that other GHG-emitting sectors, in particular energy, also face significant constraints in achieving very large [necessary] reductions.”
To read the complete article and abstract, click
HERE
https://link.springer.com/article/10.1007/s10584-014-1104-5#enumeration