Innovation in beef production
How the industry can meet increasing global demand while at the same time decrease its GHG emissions
Consumers love their occasional fast food burger, a filet mignon at their local steak house while on a date, and who has not had a good taco with carne asada. Beef is one of the most common meats in the global diet, from Irish grass-fed cattle to USDA Prime, Certified Angus Beef, to French and Australian cattle. Each of these enjoy massive popularity among consumers despite the ever-increasing concerns about the sustainability of beef.
Global Production
The US still is the largest beef producer with a global market share of 20%, followed by Brazil with 15% and the European Union with 12%. To meet consumer demands for more sustainable beef, several approaches are pursued within the meat industry to innovate and also remain competitive against plant-based meat (PBM) substitutes and lab meat.
Emissions
Cattle-raising contributes 65% of the livestock industry’s total emissions, therefore it also offers the largest potential for the reduction of GHG. According to the Food and Agriculture Organization of the United Nations (FAO) report, emission reductions are possible for almost every species. Cattle offers the largest potential with up to 65%, followed by chicken 14%, buffalos 8%, pigs 7% and small ruminants 7%. This would equal a total reducation of 42,25% of cattle related emissions.
According to the Food and Agriculture Organization of the United Nations (FAO), using better feeds and feeding techniques, could especially reduce methane (CH4) and nitrous oxide (N2O).
Two approaches are set to deal with methane emissions of cattle production and decrease the estimated 3,5kg of emissions released per cow, per day globally. Methane is released via burps and flatulence by an estimated global cow population of 1.5 billion. It is about 25-times more harmful to the atmosphere than carbon dioxide.
1. Seaweed against methane
Researchers Rob Kinley and Alan Fredeen conducted a research at James Cook University in Queensland, Australia, into the relation of seaweed as a feed additive and methane emissions. According to their results, the addition of up to 2% of dried seaweed can reduce methane emissions by as much as 99%.
At University of California Davis (UC Davis), Prof. Ermias Kebreab is the first to test seaweed on live dairy cattle.
2. Feed additive
DSM Nutritional Products, based in Switzerland, has filed for EU authorization for a new feed additive for dairy cows that will reduce methane emissions by around 30%. The company is a subsidiary of Royal DSM. The additive is a result of DSM’s decadelong Project Clean Cow which was conducted in cooperation with the Max Planck Institute for Terrestrial Microbiology in Marburg, Germany.
According to DSM, the feed additive has shown to reduce methane emissions from dairy cows by about 30%, according to 26 peer-reviewed studies. Like CO2, methane is a greenhouse gas that contributes to climate change.
The molecule 3-nitrooxypropanol (3-NOP) inhibits methanogenesis in cattle and is during the digestive process broken down into compounds already present in the cow’s stomach.
The company claims it to be the most extensively studied and scientifically approach to the challenge of methane emissions from cattle production, to date.
DSM targets a launch in Europe in late 2020/early 2021, given the EU authorization is granted.
Why are these approaches important ?
The cattle production in developed countries, which is at high-efficiency levels already, due to its production volumes however these countries have to take on the issue of emissions, if not for maintaining their leadership position, but also for the environment. Due to the largest and most potent GHG being attributed to the bovine itself, altering the feed is one of the easiest and most instant approaches to decrease emissions.
In addition to feed, better waste management, as well as the on-site implementation of carbon capture technologies are additional tools that provide a way towards more sustainable cattle production. It is important to remember that these are possible while maintaining current and even increasing production volumes as well as profitability on an industry average. Since global meat sales are estimated to increase according to the latest FAO Food Outlook biannual report on global food markets. This is taking place despite more consumers consciously choosing meat and dairy alternatives.
The FAO provided more specific recommendations on animals groups, methods and geographic regions. The proportinally greatest potential for cuts is in low productivity ruminant livestock systems in South Asia, Latin America and Africa according to the aforementioned report. Feed remains the easiest tool in the box to achieve better sustainability for industrial cattle production, for now.
Milk and Dairy
It is important to remember, that the emissions attributed to cattle do not represent only the meat. It is only one part of the cattle production, dairy and milk products from cattle are an additional one. OECD31 countries account for only 20 percent of the global number of dairy cows, but produce 73% of global milk production. Among OECD countries, the European Union produces 37% and North America 22%. Milk and dairy entail different production processes that ought to be seperated because they offer additional GHG saving opportunities than the meat production does.
Innovation increases sustainability
While consumers, especially in developed countries, are looking for alternatives to beef, and meat in general, consumption and production will increase alongside the global population. Since not everyone wants to switch to vegetarian and vegan alternatives, the beef industry is given ways and opportunities to maintain its relevance while at the same time becoming more sustainable by applying innovations across its production processes and supply chain.
For a detailed look into the emissions of beef production, with further details on the different supply chain elements and respective emissions share, I recommend the research from the University of Wisconsin, Madison.
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