The impact of livestock production:
Livestock supply chains account for 14.5% of global greenhouse-gas (‘GHG’) emissions. There is a strong case, for those in the position to afford alternatives to livestock produce, to reduce their consumption. Producing 100g of red meat generates 40 times the emissions given off when growing 100g of vegetables. An individual who chooses to go vegan for two of their three daily meals would reduce their food-related GHG footprint by around 60%. Conscious choices made by consumers who are in a position to reduce their consumption of livestock produce will thus be essential in reducing agricultural GHG emissions. This solution also requires no innovation.
However, meat, milk and eggs provide 34% of the protein consumed globally. These foods also supply billions of people with essential micronutrients, inter alia, vitamin B12, A, iron, zinc and calcium. As the global population grows in size and wealth, consumers will demand more meat and dairy. Ruminant meat demand is projected to grow by 88% between 2010 and 2050.
So, whilst it is necessary that those who are in a position to do so reduce their consumption of livestock produce, it is clear that innovative solutions are required which allow us to continue to supply the demand for these products sustainably. Future Planet, strives to provide solutions to both of these problems. By utilising our global network and connecting spin-outs from the world’s top universities with those who are working to implement low carbon livestock production, we aim to address these problems with growth funding to increase their scale and marketability.
Low Emission Livestock Production:
Enteric fermentation, the process of digestion in ruminant livestock, is responsible for 44.1% of global livestock emissions. The product of enteric fermentation is methane. Per tonne, methane has 86 times the warming effect of CO2. Researchers and alumni at the world’s top universities are providing solutions which can help abate ruminant methane production by adding natural compounds to feedstocks. With the necessary funds to scale these solutions it will allow them to be integrated into highly optimised feedstock supply chains. Future Planet aims to help these start-ups and spin-outs unlock value, whilst decreasing ruminant methane production.
Green Proteins:
Plant-based pork and chicken could reduce GHG emissions by 30-36%, and plant-based beef by 80-90%, compared with their meat counterparts. However, consumers bear an average premium of 86% when purchasing plant-based proteins. High prices are one of the most significant barriers to consumer adoption of plant-based protein foods. A similar issue is faced by innovative start-ups producing cell-based alternative meats, a method which reduces the impact of livestock on land use by more than 95%. The capacity to provide both types of alternative protein to consumers at a price parity with their meat counterparts will be crucial in reducing agricultural emissions.
Whilst it is essential that those in a position to do so reduce their consumption of livestock produce, it is also clear that low emission husbandry is achievable. Abating GHG emissions from livestock farming will allow us to supply the growing demand for meat more sustainably. Also it is essential in ensuring that meat demand is met sustainably will be Green Proteins. Nonetheless, it is clear in both the low emission livestock production and Green Protein spaces, innovation and investment are required to ensure that these solutions unlock their impact potential.
By James Derham