There is much present-day debate concerning the environmental implications of meat-eating. Many vegetarian or vegan activists argue that consuming meat is detrimental to the earth, is cruel treatment to animals, and is unnecessary for human nutrition. Some would go as far as to say that humans are healthier without meat in their diets. On the other hand, there are perhaps alternative meat sources that utilize more environmentally sustainable practices and treat animals humanely. I intend to analyze the environmental implications of meat eating, the animal welfare issues involved in meat production, and the human health and nutrition components of meat consumption.
Conventional meat production takes a heavy toll on the health and welfare of animals. Meat production is a complicated process and is not thoughtfully considered when purchased in neat, clean packages at the supermarket. The reality of meat-eating is much messier, involving the unsustainable production of feed, the deplorable living conditions of livestock, the widespread use of antibiotics to fight animal infection, and finally the slaughtering of these creatures (Foer, 2009; Weber, 2009). Problems first arise as animals are crammed into tight spaces, to put it mildly – approximately 33,000 chickens in a 45 by 490 ft. shed is difficult to comprehend (Foer, 2009). The animals are fed grains they cannot biologically process in as high of quantities as they can possibly consume, and are prohibited from moving (due to their tight confinement) to produce the “tastiest” possible meats (Foer, 2009). These conditions cause great harm to animal health, resulting in a host of deformities, diseases, and stresses that are dealt with the use of drugs: an astounding 84% of all antimicrobials including antibiotics used annually in the United States are consumed by animals in meat production (Foer, 2009; Weber, 2009). Consequently, when eating conventional meats, one must keep in mind that antibiotics (having treated a variety of diseases), as well as a wide range of additives, flavorings, and “fillers” are simultaneously ingested, and make up what is widely considered “meat” (Foer, 2009).
While the animal welfare issues of conventional meat production are obvious, the environmental implications are more obscure. The resulting harm to the earth is overwhelming; in fact, nearly one-third of the land surface of the planet is dedicated to livestock (Foer, 2009). On a global scale, conventional meats, including beef, poultry, pork, dairy, and farmed seafood are the number one cause of global warming resulting from the food system (Weber, 2009). Further, to combat unhealthy living conditions, more than two million pounds are sprayed per year on animals and even more in their cages (Weber, 2009). Further, livestock ingest roughly half of all the grains grown in the United States, consequently consuming greater than fourteen billion pounds of chemical fertilizers and more than 174 million pounds of pesticides (Weber, 2009). These insecticides, fertilizers, and pesticides all require enormous amounts of energy to produce and are major causes of global warming themselves, while they also destroy surrounding environments through their heavy usage (Weber, 2009). The environmental implications of meat production are complicated and overwhelming – I have not even begun to scratch the surface of issues surrounding animal welfare and environmental harm associated with the consumption of conventional meats.
The nutritional elements of meat are also a topic of debate. The United States government recommends citizens to consume fat-free or low-fat milk and milk products, as well as lean meats, poultry, and fish (Centers, 2009). Meat offers a variety of nutrients that are important to healthy bodily functioning, including protein, iron, zinc, and B-vitamins (Meat, 2010). Many meats are sources of “complete proteins,” meaning that they contain all the essential amino acids needed by the human body, while other protein sources like beans and nuts are considered “incomplete” (Meat, 2010). As a result, meat is a nutritionally sound energy source as it provides proteins needed by the body to build, repair, and maintain body tissues and synthesize hormones and enzymes (Meat, 2010). On the other hand, excessive meat consumption leads to higher body mass and cholesterol, especially when derived from conventional sources that are higher in fat and calories (Key, 1999). Likewise, the essential proteins and nutrients provided by meat can be found in plant sources; although it would be more difficult, one can achieve optimal nutrition without meat in the diet, as long as nutrients are carefully considered and appropriate foods are chosen to meet dietary needs (Key, 1999). In this sense, meat is a healthy nutrient-rich food in appropriate portions, but is not a crucial element of a well-rounded diet if careful planning is undertaken.
Taking into account the animal welfare, environment, and nutrition issues surrounding the meat “controversy,” I have been struggling as to whether or not I want to continue eating meat. On the one hand, it tastes delicious, and is nutritionally beneficial, while on the other, it is not absolutely necessary, and has a host of implications associated with its consumption. My research has caused me to discover that meat-eating goes beyond human nourishment; there are environmental, cultural, and spiritual associations that I am just beginning to uncover. I have decided that for the duration of my project I will continue to eat meat from local organic sources. I am in favor of these practices because the animals are given appropriate diets and treated ethically, impacting the environment minimally, and these farmers provide meat that is lower in fat and calories and optimal for human health. I also enjoy supporting local businesses and meeting farmers. I have found that I can literally taste the difference in these meats, as they tend to be a little tougher and more “rugged,” which is a quality I have come to love. As I continue to study this controversy, I will explore my feelings toward meat-eating, and evolve accordingly.
Works Cited
Centers for Disease Control and Prevention. (2009). “Nutrition for Everyone.” Retrieved from
Foer, J. (2009). Eating Animals. New York: Bay Back Books.
Key, T., Davey, G.K., and Appleby, P.N. (1999). “Health Benefits of a Vegetarian Diet.”
Proceedings of the Nutrition Society, v. 58. Pgs. 271-75.
Meat Poultry Nutrition. (2010). “Protein and Health: Your Body Depends on It.” Meat Poultry
Nutrition. October 31, 2010. Retrieved from <http://www.meatpoultrynutrition.org/ht/d/sp/i/26062/pid/26062>.
Weber, K., ed. (2009). Food, Inc.: How Industrial Food is Making Us Sicker, Fatter, and Poorer
– and What You Can Do About It. New York: Public Affairs.
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