Nutrition
How eating a plant based diet can improve the
world’s environmental, health and humanitarian issues
It’s a little reported issue, largely hidden by convenience, cost and misguided information. If society’s current trend of meat, fish and dairy consumption continues, by the year 2050 greenhouse gas emissions will have increased by 80% and there won’t be enough water available to produce food for the predicted nine billion people.
Food writer Michael Pollan says, “the way we eat has changed more in the last 50 years than in the previous 10,000”. First world supermarkets sell approximately 47,000 products, mostly processed and animal based. Seasons do not exist in supermarkets with instant customer gratification overriding the priority for fresh produce. Multi-national corporations are producing the products and the connection with the farmer is long lost resulting in a deliberate barrier being placed between society and where food is coming from.
The Organisation for Economic Co-operation and Development (OECD) says the average Australian eats 93 kilograms of meat each year, three times the global standard. To produce one kilogram of beef approximately 15,000 litres of water, 6.5 kilograms of crops and 330 square meters of land are needed, with 16.4 kilograms of carbon dioxide omitted during production.
Joan Sabate, Executive Director of the Centre for Nutrition, Healthy Lifestyle and Disease Prevention at Loma Linda University School of Public Health in California, says, “policies in favour of the global adoption of plant-based diets will simultaneously optimise the food supply, health, environmental, and social justice outcomes for the world's population. Implementing a plant-based nutrition policy would be one of the most rational and moral paths to shape a sustainable race for inhabitants of the biosphere”.
Plant-based diets are less taxing on the environment than those high in animal products, as fewer natural resources are used in the production process. As the population expands in both size and wealth there will be an increase in the demand for animal based foods. The American Society for Nutrition has found the world’s current food consumption pattern to be unsustainable. The Food and Agriculture Organisation of the United Nations (FAO) define sustainable diets as, “those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations”. They are respective of ecosystems, culturally suited, accessible, nutritional, economically fair and optimise natural and human resources.
Traditional diets full of whole foods are being discarded as a result of growing cities and rising incomes. Diets high in refined sugars, refined fats and oils and land intense agricultural products like beef are becoming commonplace.
“Greenhouse gas emissions per gram of protein for beef and lamb are about 250 times those of legumes. One serving of beef has more greenhouse gas emissions than 20 servings of vegetables, and fish caught on mass through trawling produce three times the amount of emissions of fish caught via traditional methods”, says Carol Smith, from the United Nations University.
Twenty five percent of the world’s land area is home to cows. Many of these areas are factory farms, the largest and worst offenders of the world’s pollution issues. Factory farming is used to produce large quantities of meat at a faster rate than traditional farming. It is one of the most ecologically harmful human activities, yet the Australian sector is worth $17 billion.
Dairy farming is a $4.2 billion industry and it contributes 19% of livestock greenhouse gas emissions. Air pollution and water are the main environmental issues associated with dairy production. This is caused by incorrect disposal of manure and the application of fertilisers for feed production.
To continually produce milk, dairy cows require large amounts of water and feed. The industry is the largest user of irrigated water in Australia with 40% of its water usage coming from irrigation. High use of irrigation places pressure on the environment leading to shallow water tables and water logging.
Sarah Howe, owner of an Australian vegan business, has witnessed how the meat, fish and dairy industries are impacting the environment. “I've seen the effects of global warming on a northern island of Vanuatu. I stayed on a remote island called Ra and after swimming around the island I couldn't believe that all the coral was dead, with barely any fish on the reef. The locals said the water was becoming too warm which was killing the coral. This is a direct impact of global warming which could be reduced if everyone progressed to a vegan lifestyle.”
In Australia the primary concern of the seafood industry is overfishing. It reduces fish populations and causes extinction. Trawling is another damaging form of fishing. Dragging a net over fragile ecosystems and deep seamounts, underwater mountains, irreparably damages the ocean floor, wiping out sponges that have taken decades to grow. Trawling also endangers animals that are not targeted, with seals and dolphins getting caught in the trawl nets. All forms of fishing impact the function of marine ecosystems, with the industry having one of the least sustainable farming approaches.
Individuals play a huge role in the shift towards a plant-based culture. “I remember how I used to struggle to find soy milk at a cafe let alone all the various nut milks we have on offer these days. Even out in the country there are vegan options, which shows that businesses are being forced to follow what consumers are asking for”, says Howe. She also says, “if companies and businesses decided to follow vegan ethics then consumers would follow, large companies have a massive impact upon the planet”. If the fishing, meat and dairy industries were to make their farms more sustainable consumers would conform. On the other hand, consumers have the power to influence businesses. By adopting plant-based diets the demand for animal products would decrease and the industry would be forced to change.
Animals in factory farms are living in overcrowded environments. They suffer deaths caused by stress, disease and heart attacks. They are exposed to unhygienic conditions. Their waste and excrement causes water, land and air contamination, giving off harmful emissions to the atmosphere, contributing to global warming. These sites are not farms, they are factories.
However, the way some animal products are produced is not as harmful to the environment as others. While factory farming is the most prominent today, small-scale traditional farming still exists. Small scale farming is agriculture that produces food without depleting the earth’s resources or polluting its environment. One myth about small scale farming is that it’s only possible on large amounts of land and in rural areas, yet all that’s required is the amount of land needed for its produce, livestock and crops, to live and grow ethically. Farming on smaller scales allows nature to develop systems for raising crops and livestock that are self sustaining. Because produce is grown and sold locally, consumers know who is growing their food making them more invested in the produce and less inclined to waste it. Small scale farming is about creating food security and a reliable and consistent healthy food system.
If choosing to eat animal products there are some that are more environmentally friendly than others. According to the CSIRO (the Commonwealth Scientific and Industrial Research Organisation) the best choices are pork and poultry. These account for 10% of total livestock greenhouse gas emissions and produce approximately three times more meat globally than cattle. Pork and poultry use up to five times less feed to produce one kilogram of protein than a cow, sheep or goat.
Sydney dietician and nutritionist, Felicity Curtain, says, “it's certainly possible to meet your [protein] needs through a vegan diet. Plant foods, like fruit and veggies, legumes and grains are packed with so many nutrients our body needs. It’s no wonder eating more of them is protective against cardiovascular disease, Type 2 Diabetes [and] even some cancers. They're packed with vitamins, minerals and antioxidants to keep us feeling our best, protect each of our cells, and help with weight control.”
According to Seattle dietician, Janelle Derella, plant based diets can work in a preventative manner to reduce risk of disease. “Plants have an abundance of phytochemicals which can help reduce risk for many diseases, specifically cancer. Red meat and processed meats are high in saturated fat. Saturated fat impacts on heart health, risks diabetes and inflammation”, says Derella. “When animal products are cooked on a high heat such as grilling, they create AGEs, which have been shown to be carcinogenic”. AGEs are formed naturally in the body when proteins or fats combine with sugars. This affects the normal function of cells, making them more susceptible to damage.
Smith says, “healthier traditional Mediterranean, pescatarian or vegetarian diets could not only boost human lifespans and quality of life, but also slash emissions and save habitat for endangered species”. The Mediterranean diet is made up primarily of vegetables, fruits, nuts, legumes and olive oil with a low intake of saturated fats. It minimizes red meats and processed meats but does include fish and some dairy. The Mediterranean and Japanese cultures are some of the healthiest and long living in the world. While their diets contain some animal products they both “include smaller portions of meat, and particularly in Mediterranean cultures, plant foods are included in abundance”, says Curtain.
Words: Alice I’Anson 2016
Cover Image: Georgia de Lotz Via Unsplash
In supermarkets today the size of meat, especially chicken, is almost double what it was not that long ago and contains much less protein. This is a result of mass farming with animals being fed additives to fatten them up so they can get onto the supermarket shelves as fast as possible. Not only is the lack of protein an issue but also as a result of additives and antibiotics injected into the animals and the unhygienic conditions they live in, diseases and chemicals are at high risk of being transferred to the meat and eggs that humans consume.
Like meat, farmed fish are often fed antibiotics. Their farms are dense and dirty, similar to factory farms. These confined spaces spread pollution to the ocean and fresh waters with their run off damaging coral reefs. Farm raised fish are susceptible to developing deformities from the toxins they contract. They often eat plastic and other manmade materials that poison them. It is likely these stay in their systems after they have been caught and sold, with mercury levels in particular being a potential health risk to consumers.
Humans were designed to eat meat. This is one of the most common and misguided arguments as to why humans need meat. Suggestions such as “it’s in our genes, our teeth are made for eating meat and we need animal products to get all the necessary nutrients are constantly being thrown around” says, Barbara King, Anthropology Professor at the College of William and Mary. Science writer Marta Zaraska, exposes these myths, “vegetarian animals ranging from gorillas to water deer have bigger, sharper canines than we do”. Human canines aren’t designed for eating meat. At the back of a dogs mouth are carnassial teeth, they are “blade like and sharp and perfect for slicing meat”, says Zaraska. Carnassial teeth are found in carnivorous animals like lions and tigers, but not in humans.
There are arguments around the nutritional sustainability of a plant-based diet and whether or not vegans have access to the necessary amount of protein that meat eaters do as well as other nutrients required to have a healthy, functioning body. “Some nutrients are more efficiently used, or exclusively found in animal foods, so it's likely that fortified foods, or supplements will be necessary”, says Curtain.
The key to a wholesome vegan diet comes down to planning and “combining foods to make them a complete protein, for example beans and rice”, says Derella. Opting for a plant-based diet means an abundance of healthy foods will be included, but being plant-based doesn't automatically equal a healthier diet. Curtain says, “overall a healthy diet is one that ticks off all of your nutrient needs, is enjoyable, and something that you can stick to. A well planned plant-based diet can be really healthy, but it needs extra planning to make sure no vitamins or minerals are missing.”
There are four nutrients that are found primarily in animal products. These are iron, B12, calcium and omega-3 fats. While iron is found in plant foods such as grains, legumes and dark green leafy vegetables it is more easily absorbed in the body when it comes from animal based foods. Calcium can be found in nuts and dark green leafy vegetables. Human bodies can’t make omega-3 fats themselves and while the more efficient ones come from marine sources, foods such as linseeds, chia seeds and walnuts are good plant sources. Vitamin B12 is the exception. It is only found in meat, eggs and dairy, so often supplements are necessary to ensure healthy B12 levels are met.
The way animals convert plant protein into meat protein and energy is inefficient. With the resources it takes to produce one kilogram of beef 60 kilograms of potatoes, 83 kilograms of tomatoes or 118 kilograms of carrots could be grown. “Animals consume enormous amounts of grain and cereals yet only produce a relatively small amount of meat. If we stopped farming animals for their meat then all the food crops could be fed to humans instead, this would have a huge impact on world hunger and malnutrition”, says Howe.
As the world’s population is predicated to reach nine billion by 2050 global demand for food will increase for at least another forty years. Resources such as land, water and energy will become more scarce yet in higher demand.
With the amount of greenhouse gases the meat industry is producing the ozone layer could eventually be destroyed. According to the Department of Environment and Energy there are already holes in in the ozone layer over Antarctica and the layer in the mid latitude, over Australia, is thinning leading to more UV radiation reaching the earth. As this depletion continues ecosystems and weather systems are being sent into chaos. There has already been an increase in natural disasters over the last two decades with the Indian Ocean earthquake and tsunami in 2004, the two earthquakes in Nepal in 2015 and recently Hurricane Irma in Florida and the Central Mexican earthquakes.
If the ozone layer was to completely disappear, conditions may become too hot in some places making them unlivable. Sea levels would rise and polar ice sheets would melt. An increase in natural disasters would threaten human existence. While the suggestion of the ozone layer disappearing may seem dramatic, according to writer Sam Woolfe “it’s certainly a possibility”.
Thirty percent of the worlds total ice free surface is used to house and support livestock, while there are 1.6 billion people lacking adequate housing.
Approximately 800 million people on the planet suffer from hunger or malnutrition. They do not have access to sufficient protein and energy in their diets. Yet the amount of grains and cereal fed to cattle, pigs and chickens on factory farms could feed three times this number.
The fundamental problem facing poverty stricken countries is a lack of essential resources such as food and water. In developing countries where food resources are scarce “from a cost and sustainability perspective, plant-based diets can be a good option”, says Curtain.
Four percent of the earths usable surface is used for the crops that feed humans. While 30% is used for animal pastureland, exclusively for meat production, excluding dairy cows and hens producing eggs. The solution would be to use the land more efficiently by growing crops instead of farming animals. This would create more resources and satisfy the existing population as well as support its impending increase.
Using land to grow crops and feed them to livestock is not an effective way to use the planets resources. The most prominent ethical question is why do humans go to so much effort to support livestock when the resources being used could feed and support the millions of people living in poverty? The industry is promoting human suffering and resources are being wasted to satisfy the diets of first world countries. More policies in favour of adopting plant-based diets “is a situation we should be working towards given the amount of usable land on earth is rapidly decreasing”, says Woolfe.
“I believe we all need more education as to what is actually going on in the world”, says Howe. “I'm often told, ‘I could never go vegan, I love cheese too much’ or ‘if everyone went vegan, what would happen to all the farms?” For Howe, becoming vegan was due to her love of animals. “Different things are important to different people and if you find out what is important to you then I think it's really easy [to switch to a plant-based diet]”, says Howe.
A person who consumes a plant-based diet saves 4,000 litres of water, 20 kilograms of grain, nine square meters of forested land, nine kilograms of carbon dioxide emissions and one animal’s life, everyday. According to Zaraska, as people start dropping foods from diets, they tend to continue, "first goes red meat, then chicken, then fish, then milk and eggs”. This doesn’t happen for everyone but the trend does give reason for optimism. “Giving more kudos to folks who take any steps to consume less meat may be the best way to go”, says Zaraska.
The world isn’t going to become vegan overnight, and it isn’t expected that everyone on the planet will adopt a diet rich in plant-based foods, however a reduction in money being given to factory farms is achievable. Reducing meat intake, particularly from high methane releasing animals such as cattle, sheep and goats, will improve the wellbeing of the planet and its inhabitants. Gradually reducing the globes meat consumption will give the market time to adjust to this new, healthier and more sustainable way of life. If nine billion people are to live on earth by 2050 humans will need to take back some of the 25% of land that is currently owned by cows. Globally, adopting plant-based diets will produce more food and take a step towards ensuring it is used more efficiently and equitably. As Pollan says, "eat food, not too much, mostly plants".