Meat Consumption and Sustainability

Meat Consumption and Sustainability: Why Less is More

In recent years, the topic of meat consumption has increasingly come into focus, both for health and ecological reasons. While meat is considered a staple in many cultures, there is growing evidence supporting a reduction in consumption and a shift towards more conscious choices. This is not just about individual health, but also about protecting our environment and taking responsibility for future generations.

This article explores why reducing meat consumption is sensible, the environmental impact of excessive consumption, and why choosing regional meat products is the better option. We also examine the problematic consumption of seafood and the environmental destruction caused by trawling.

1. Meat Consumption in Numbers

Meat consumption is high in many industrialized countries. According to a study by the Food and Agriculture Organization (FAO), the average German consumes around 60 kilograms of meat per year. That’s approximately 1.15 kilograms of meat per week—more than double the amount recommended by nutrition organizations, which suggest 300 to 600 grams per week.

But why is this a problem? High meat consumption not only has health consequences, such as increased risks of cardiovascular diseases, diabetes, or certain cancers. The methods of meat production, especially in industrial livestock farming, are equally problematic.

2. The Environmental Impact of Meat Production

Meat production is one of the most environmentally harmful industries globally. Particularly in factory farming, which is necessary to meet the high demand for meat, significant environmental problems arise.

A. Greenhouse Gas Emissions

A large portion of greenhouse gas emissions contributing to global warming comes from agriculture, with meat production playing a central role. Livestock farming, especially cattle, produces methane, a potent greenhouse gas that is 25 times more effective at trapping heat than CO₂. It is estimated that livestock farming accounts for around 15% of global greenhouse gas emissions—more than the entire transportation sector.

B. High Water Consumption

Another issue is the enormous water consumption. Meat production is extremely water-intensive. While producing one kilogram of grain requires about 1,000 to 2,000 liters of water, one kilogram of beef requires around 15,000 liters. This water is not only needed directly for the animals but also for growing feed.

C. Land Use and Deforestation

The land required for livestock and feed cultivation is immense. Pastures and monocultures for soy, often used as animal feed, are major drivers of deforestation, particularly in the Amazon rainforest. These areas could be used much more efficiently to grow plant-based foods for human consumption. It is estimated that growing crops for direct human consumption requires significantly less land and resources than meat production.

3. Regional Meat as an Alternative?

Given these challenges, the question arises: is it possible to consume meat without harming the environment? One solution could be to eat less meat and, when consuming meat, to opt for regional products.

A. Less Meat – More Quality

One approach is to focus on quality over quantity. By eating meat less frequently but choosing higher-quality products, you can not only protect your health but also reduce environmental impact. Meat from regional sources often has a lower ecological footprint due to shorter transport distances and better animal welfare standards. Additionally, regional farms are more easily monitored for humane livestock practices and sustainable feed use.

B. Direct Support for Local Farms

By purchasing meat from regional farms, consumers also support the local economy and help preserve traditional farming practices. Small, sustainable farms often rely on regional customers to remain economically viable. By choosing regional products, you strengthen your community and promote more sustainable forms of agriculture.

4. The Problem of Fish Consumption

While meat production and consumption already pose many environmental problems, fish consumption presents its own set of challenges. Industrial fishing, in particular, has a devastating impact on marine ecosystems.

A. Trawling and Its Devastating Consequences

One of the greatest threats to the marine environment is the use of trawling nets in industrial fishing. These nets are dragged along the ocean floor, catching everything in their path—not only target species like cod or hake, but also many other marine creatures considered bycatch. This bycatch, often up to 40% of the total haul, is typically discarded, either dead or severely injured.

Worse still, trawling destroys the seabed and the habitats of many marine species. Coral reefs and seagrass meadows, which serve as nurseries for numerous fish species, are irreparably damaged by these nets.

B. Overfishing and Species Extinction

Another issue in industrial fishing is overfishing. Many species that end up on our plates are now severely endangered or on the brink of extinction. According to the WWF, about 33% of global fish stocks are overfished, and the situation continues to worsen. Large predators like tuna and swordfish are particularly affected, with their populations declining dramatically.

5. More Sustainable Fish Alternatives

As with meat, there are also more sustainable alternatives for fish consumption. Certifications like the MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) aim to identify sustainably sourced fish. However, caution is still necessary: not all certified products are as sustainable as they claim.

One approach for consumers is to largely avoid marine fish. Instead, domestic freshwater fish such as trout or carp from regional aquaculture can be a viable alternative. These fish are often farmed under better ecological conditions and have a smaller carbon footprint than marine fish.

Conclusion: Less is More – for the Environment and Our Health

Excessive consumption of meat and fish has devastating consequences for our environment. From global warming to habitat destruction to species extinction—the impacts are far-reaching and severe. But as consumers, we have the power to make a difference.

By consuming less meat and fish, we not only reduce our environmental footprint but also contribute to the preservation of our planet’s resources. When we do choose to eat meat, we should opt for regional products produced under more sustainable conditions. Similarly, we should seek out sustainable fish alternatives or avoid them altogether.

Our actions today will shape the future of our planet. Eating less meat and fish is a small step—but one that can have a significant impact.