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Meat Consumption and Sustainability

Author

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  • Martin C. Parlasca

    (Center for Development Research (ZEF), University of Bonn, Bonn, Germany)

  • Matin Qaim

    (Center for Development Research (ZEF), University of Bonn, Bonn, Germany)

Abstract

Meat has become a controversial topic in public debates, as it involves multiple sustainability dimensions. Here, we review global meat consumption trends and the various sustainability dimensions involved, including economic, social, environmental, health, and animal welfare issues. Meat has much larger environmental and climate footprints than plant-based foods and can also be associated with negative health effects. Technological options can help to increase the sustainability of meat production, but changes in consumption are required as well. At least in high-income countries, where people consume a lot of meat on average, notable reductions will be important. However, vegetarian lifestyles for all would not necessarily be the best option. Especially in low-income countries, nutritious plant-based foods are not available or affordable year-round. Also, livestock production is an important source of income for many poor households. More research is needed on how to promote technological and behavioral changes while managing sustainability trade-offs.

Suggested Citation

  • Martin C. Parlasca & Matin Qaim, 2022. "Meat Consumption and Sustainability," Annual Review of Resource Economics, Annual Reviews, vol. 14(1), pages 17-41, October.
    • Handle: RePEc:anr:reseco:v:14:y:2022:p:17-41
    DOI: 10.1146/annurev-resource-111820-032340
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    3. Aschemann-Witzel, Jessica & Mulders, Maartje D.G.H. & Mouritzen, Simone Lykke Tranholm, 2023. "Outside-in and bottom-up: Using sustainability transitions to understand the development phases of mainstreaming plant-based in the food sector in a meat and dairy focused economy," Technological Forecasting and Social Change, Elsevier, vol. 197(C).
    4. Leonhard Lades & Federica Nova, 2022. "Ethical Considerations when using Behavioural Insights to Reduce Peoples Meat Consumption," Working Papers 202209, Geary Institute, University College Dublin.
    5. Arnold L. Musungu & Beatrice W. Muriithi & Changeh J. Ghemoh & Dorothy Nakimbugwe & Chrysantus M. Tanga, 2023. "Production, consumption, and market supply of edible crickets: insights from East Africa," Agricultural and Food Economics, Springer;Italian Society of Agricultural Economics (SIDEA), vol. 11(1), pages 1-23, December.
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    More about this item

    Keywords

    animal-sourced foods; biodiversity; climate change; health; lab-grown meat; nutrition;
    All these keywords.

    JEL classification:

    • I15 - Health, Education, and Welfare - - Health - - - Health and Economic Development
    • O12 - Economic Development, Innovation, Technological Change, and Growth - - Economic Development - - - Microeconomic Analyses of Economic Development
    • Q12 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Micro Analysis of Farm Firms, Farm Households, and Farm Input Markets
    • Q53 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Environmental Economics - - - Air Pollution; Water Pollution; Noise; Hazardous Waste; Solid Waste; Recycling
    • Q54 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Environmental Economics - - - Climate; Natural Disasters and their Management; Global Warming

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