Background
Beef is one of the oldest human delicacies, having formed part of the human diet since time immemorial. The consumption of meat dates back to the origins of humankind, with beef as the first meat consumed. Different cultures use different methods to prepare meat. However, cooking beef has undergone numerous changes as individuals have embraced new techniques of preparation. Additionally, beef is among the richest sources of nutrients.
Globally, meat is widely consumed, with the majority of the world population being omnivorous. Several factors motivate meat consumption, including its availability and cultural significance (Guo et al., 2022). However, nutritional value remains the primary reason for eating meat.
Beef is rich in various nutrients, including proteins and amino acids, which are important for the human body. Moreover, meat is believed to contain numerous micronutrients, making it a critical part of the diet (OS Van Cleef et al., 2022). Like other foods, beef has both positive and negative aspects, making its consumption a matter of debate. Despite its numerous nutritional benefits, meat is also associated with some health risks and environmental impacts.
In recent years, beef consumption has become a subject of environmental debate, with various aspects of meat production, preparation, and consumption linked to environmental concerns. Although the consumption of meat and associated animal products continues to grow, environmentalists advise against eating meat, instead recommending responsible production, preparation, and consumption of beef, citing numerous damaging environmental impacts (McGee et al., 2022).
Greenhouse gases (GHGs) are among the most dangerous contributors to global warming (Jonsson et al., 2022). As beef and livestock production contribute to GHG emissions, controversies are emerging within the meat industry over its role in the food system. Meat consumption and animal products are linked to the release of dangerous GHGs, such as CO2, methane, and nitrous oxide, which contribute to global warming and climate change.
GHGs are emitted by beef in various ways. Firstly, the consumption of meat drives livestock production, such as cows, which emit methane (Lusk et al., 2022). Cows, for example, are known for producing methane, a major contributor to global warming.
The second way beef is responsible for GHG emissions is through the clearance of forest cover to create space for livestock rearing. Mass production of beef requires a large amount of land. Thus, forest cover must be cleared to create the space. Cleared forests release carbon into the atmosphere. These practices, or rather the GHGs associated with them, pose an environmental threat to meat consumption (Blignaut et al., 2022).
To mitigate this, waste management and farming practices must be improved. The topic is important because climate change is becoming a major global problem. There is a need to adopt sustainable beef production practices to reduce emissions (Bassi, Maysels, and Anex, 2022). For instance, methane-capturing systems are recommended to convert cow waste into valuable resources, such as electricity. Additionally, individuals can reduce their beef consumption to mitigate the associated climate impacts by reducing emissions.
Pedagogic Approach
Aim
The objective of this lesson is to analyze the connection between meat consumption and climate change, specifically focusing on how meat production processes emit GHGs. Given the ongoing negative effects of global warming and climate change, there is a necessary debate regarding these emissions and their resulting environmental consequences. The food system and human diet are among the aspects being scrutinized to assess their contribution to the problem and develop sustainable measures.
The assessment will discuss the various ways in which beef contributes to the emission of harmful GHGs into the environment. Additionally, the lesson plan will identify examples of GHGs emitted and their impact on the climate. Lastly, the lesson aims to recommend solutions to the beef consumption problem in terms of GHG emissions, providing ways to reduce them and promote more sustainable meat consumption.
Learning Outcomes
The learners will understand how beef consumption can contribute to climate change through GHG emissions. After the lesson, learners will be able to understand the negative environmental impact of eating meat. Beef has been one of the most commonly consumed meats for a long time, with most cultures embracing it as a delicacy for its nutritional and luxurious qualities.
Second, learners will comprehend the GHGs emitted through beef consumption. After the lesson, learners will be able to identify the various GHGs associated with beef consumption and how each gaseous component is produced. Meat production through livestock rearing is linked to several activities that contribute to significant GHG emissions. The learners will therefore be able to understand the various activities and identify the specific GHGs emitted from each practice.
The final lesson outcome will be to understand best practices for reducing GHG emissions. Following the assessment, learners will be able to comprehend the best practices for reducing beef emissions and consumption on a large scale. Since meat production through livestock rearing is associated with harmful gas emissions, it is essential to understand best practices to reduce emissions and mitigate the negative impact on the climate.
SMART Learning Objectives
The primary objective is to equip learners with a general understanding of the negative impact of beef consumption on the climate, specifically through greenhouse gas emissions, and to encourage a reduction in meat consumption. The lesson plan aims to raise awareness about the dangers of meat consumption on the climate by highlighting some of the GHGs associated with beef, and to broaden their understanding of the importance of reducing meat consumption by choosing alternative meals.
The second objective is to impart to students an understanding of the various ways to mitigate the negative impact of meat consumption on the climate by reducing GHG emissions. Learners will be taught about the various recommended practices and techniques that can help manage climate change by reducing gaseous emissions at different stages of livestock production and beef consumption.
Q&A on the Topic
Does Beef Emit Greenhouse Gases?
Beef does not directly emit them; however, the activities associated with meat production are responsible for a significant portion of greenhouse gas emissions. Meat as a meal does not produce dangerous gases; however, maintaining the beef supply requires the rearing of livestock (Kearney et al., 2022). For example, cattle raised for meat are known to produce methane that contributes to climate change. Additionally, the clearing of forest cover and vegetation for livestock rearing contributes to carbon emissions into the environment (O’Reilly et al., 2023).
Finally, animal waste during beef production comprises methane and carbon emissions, which are released into the air. The activities directly contribute to GHG emissions, and the increase in beef consumption influences these activities, thereby linking meat eating with climate-forcing agents and climate change (Romero et al., 2022). To control the gas emission, beef consumption must be regulated.
Can GHGs Be Reduced Without Stopping Beef Consumption?
Beef is one of the oldest and most nutritious delicacies in the world, with various cultures and civilizations incorporating it into their diets. As a result, stopping beef consumption is not easy or achievable (McGee et al., 2022). However, certain practices can be implemented during livestock rearing and waste management to produce meat while reducing emissions, without compromising food security or food consumption. Animal waste, responsible for methane and carbon emissions, can be used to generate electricity. The result will be reduced methane and carbon emissions in the environment.
Moreover, increasing efficiency through available technological methods can help to reduce carbon dioxide emissions. For instance, the pressure of animal feeds, which contributes to the clearing of vegetation for pasture, can be reduced through proper land use. Finally, farmers can utilize additives that reduce or inhibit methane formation in animals to minimize the emission of these gases (Van Selm et al., 2021). Various additives are available that can be introduced in animal feeds to reduce the production of enteric methane in livestock, thereby reducing the emission of greenhouse gases (Burton & Farstad, 2020). All these practices can help to reduce greenhouse emissions without interfering with beef consumption.
Activities
Assessing the Common Diet in a Hotel
In groups of six, comprising three males and three females, learners will visit a hotel/eatery of their choice to assess the prevalence of beef consumption. The learners will check how many people in the identified hotel/eatery are consuming meat. Each group will visit a separate hotel and observe the eating habits of the individuals to assess the prevalence of meat-eating. The groups will record their findings separately and compare the results.
Comparison of the Findings
Learners will then compare the findings of each group to assess the extent of beef consumption. Since the data were collected from different hotel settings, the results will provide a clear picture of meat consumption and its potential impact on climate change. Each group will bring its record showing the number of people in their group who have beef or products associated with it in their diet, and compare it with the findings from other groups.
Visiting Livestock Production Farms
Learners will then visit various livestock production farms to assess how livestock rearing contributes to GHG emissions and to observe how farmers employ modern, efficient techniques to mitigate these emissions. Learners will identify farms that employ efficient and sustainable practices in livestock production, such as proper land use management. In addition, learners may identify farms that utilize animal waste for energy production, such as biogas and electricity.
Discussion
Learners will discuss the reports and findings from the research group to get a better understanding of beef consumption in America and globally. The results will provide a clear picture of the widespread meat consumption worldwide and its impact on climate change, as measured through GHGs such as methane and carbon dioxide. As a result, learners may understand how their dietary choices impact the environment and climate.
Evaluation of the Lesson
The lesson met the set objectives as learners were able to understand the relationship between beef and GHGs. Although it was initially strange for most learners, they eventually came to understand the climatic impact of meat consumption and how livestock production is negatively affecting the climate. In addition, learners were able to master various best practices that can be used to reduce emissions.
Ultimately, the lesson had a lasting impact on learners, particularly in shaping their dietary choices and promoting responsible eating habits. However, the major problem during the course was the culture, which made it difficult for most learners to internalize the concept. Due to beef’s popularity as a delicacy, teaching learners that its consumption contributes to climate change through GHG emissions proved challenging. Most students struggled to connect the climatic impact to the process, viewing the impact only in relation to the final product.
Improving the Lesson
The lesson can be improved by being more practical and engaging by visiting a livestock farm to see the potential impact of beef production on greenhouse gases and how various farmers are mitigating its effects through best practices. The visit will help to enhance understanding of the relationship between beef and climate change through a greenhouse, as well as learn the best practices that can be used to reduce emissions and mitigate the impact.
Reference List
Bassi, C., Maysels, R. and Anex, R. (2022) ‘Declining greenhouse gas emissions in the US diet (2003–2018): Drivers and demographic trends,’ Journal of Cleaner Production, 351, p.131465.
Blignaut, J., et al. (2022) ‘An integrative biophysical approach to determine the greenhouse gas emissions and carbon sinks of a cow and her offspring in a beef cattle operation: A system dynamics approach,’ Agricultural Systems, 195, p.103286.
Burton, R.J. and Farstad, M. (2020) ‘Cultural lock‐in and mitigating greenhouse gas emissions: The case of dairy/beef farmers in Norway,’ Sociologia Ruralis, 60(1), pp.20-39.
Guo, H., et al. (2022) ‘Greenhouse gas emissions from beef cattle breeding based on the ecological cycle model,’ International Journal of Environmental Research and Public Health, 19(15), p.9481.
Jonsson, N.N., et al. (2022) ‘Liver fluke in beef cattle–Impact on production efficiency and associated greenhouse gas emissions estimated using causal inference methods,’ Preventive Veterinary Medicine, 200, p.105579.
Kearney, M., et al. (2022) ‘Farm-level modeling of bioeconomic, greenhouse gas emissions and feed-food performance of pasture-based dairy-beef systems,’ Agricultural Systems, 203, p.103530.
Lusk, J.L., et al. (2022) ‘Impact of plant-based meat alternatives on cattle inventories and greenhouse gas emissions,’ Environmental Research Letters.
McGee, M., et al. (2022) ‘Performance, meat quality, profitability, and greenhouse gas emissions of suckler bulls from pasture-based compared to an indoor high-concentrate weanling-to-beef finishing system,’ Agricultural Systems, 198, p.103379.
O’Reilly, K., et al. (2023) ‘45 effects of genomic residual feed intake on performance, feed efficiency and greenhouse gas emissions in Holstein Heifers,’ Journal of Animal Science, 101(Supplement_1), pp.37-38.
OS van Cleef, F., et al. (2022) ‘The inclusion of a tannin-rich legume in the diet of beef steers reduces greenhouse gas emissions from their excreta,’ Scientific reports, 12(1), p.14220.
Romero, C.M., et al. (2022) ‘Effects of feeding a pine-based biochar to beef cattle on subsequent manure nutrients, organic matter composition and greenhouse gas emissions,’ Science of the Total Environment, 812, p.152267.
Van Selm, B., et al. (2021) ‘Reducing greenhouse gas emissions of New Zealand beef through better integration of dairy and beef production,’ Agricultural Systems, 186, p.102936.