Eco-friendly meat

1. Eco-friendly meat Group 6

2. Table of content • The environmentaleffects • Green Labels • Marketing • Ideas

3. The environmental effects • The environmental impact of meat production varies • Wide variety of agricultural practices • Meat is obtained through a variety of methods: • Organic farming • Free range farming • Intensive livestock production • Subsistence agriculture • Hunting • Fishing

4. Negative impacts: • Encroachment on undeveloped lands • Clear cutting of forests, deforestation • Land quality decline • Use of virtual water • Negative impact on stream and riparian habitats: • Increased phosphates and nitrates • Decreased dissolved oxygen • Increased temperature, turbidity, and eutrophicationevents • Reduced species diversity

5. Negative impacts • Livestock contribute to about 9% of total anthropogenic carbon dioxide emissions • 37% of methane emissions • 65% of nitrous oxide emissions • Waste: • 1/3 of agricultural land is used for corn production • 1/2 of the corn harvested is used for meat production

6. Beneficial impacts: • Conversion of waste to high-protein food • E.G.: Currently, 70 % of the feedstock used in the Dutch feed industry originates from the food processing industry • Control of specific invasive or noxious weeds on rangeland • A more efficient use of animal waste may be a contributing factor in sustainability. • E.G.: By-products of slaughtered animals used to provide biogas.

7. Alternatives • Soy: • in the form of tofu, tempeh, pups, tofurkey, and every other form imaginable. • Seitan: • (high protein wheat gluten): in traditional forms as well as those that can resemble duck. • Veggie burgers: • a mix of all kinds of things in as many varieties but all standing in for the beef staple.

8. Role of green labels • Labels on foodthatensure the consumer that the productiseco-friendly. • Organic meat and dairy: • No antibiotics, hormones, or pesticides are given to animals • Livestock are given all organic feed. • Disease is prevented with natural methods such as clean housing, rotational grazing, and a healthy diet. • Livestock must have access to the outdoors.

9. Role of green labels • Lifecycle of the productis not included in the label • Green labels alsotry to ensure fair trade

10. Green label examples Finland Europe USA

11. Factsused to convince consumer • 3 types: • Organic: animals fed entirely with organic feed • Grass-fed: Grass-fed meat is fed largely or exclusively on the natural food for ruminants like cows and sheep, instead of on corn and soy. • Local: Local meat is grown near the place it is consumed

12. How to sellit? • Transparancy • Happy cows • Marketing campaigns • Comparingwith normal product (whichisbad) • Try to jump on the green train (youngergeneration?)

13. Improveenvironmentalapproach • Transparancy • Raise taxes on « bad » meat • Standarizedrules ans labels (WTO) • Import restrictions against     « badmeat » • Restrictions and rules on use of antibiotics/treatment&transport of animals

14. Strenghts/weaknesses • Strenghts • Focus on the humanely treated animals • Does not contain potentially harmful toxins • Improves the environment • Weaknesses • It is more expensive • Not as easily available as other meat

15. Possiblesaleschannels • Organic webshop • In the supermarkets next to the regular meat • Restaurants • Butcher (certification) • Direct sales from the farms/marketplace

16. Future ideas • Increase availability by adding more channels • Raise awareness and increase transparency • Raise taxes on bad meat • Standardize rules and labels • Import restrictions on regular meat • Regulations on the use of medication on animals

17. Questions?