Organiser's description:
Animal agriculture has major impacts on the climate, water use and pollution, health, animal welfare and more. Reducing overall meat and dairy consumption in high consuming parts of the world is essential for achieving global climate goals and other commitments. But the fact remains that meat will continue to be a part of many people’s diets.
This has food providers asking how they can source so-called “better” meat -- an often-nebulous term used for meat with better performance against various environmental, social, ethical, or economic attributes or that’s produced using alternative agricultural systems such as organic, grass-fed, or free-range.
New analysis from WRI finds there is no single solution to tackle all of these priorities at once. In fact, options such as organic and grass-fed meat — which can improve animals’ lives and reduce antibiotic usage, among other benefits — often come with higher greenhouse gas emissions and environmental impacts than conventionally produced meat.
Join WRI virtually for a deep dive into this new research, as we discuss:
- Our findings from analyzing 300 data points from production systems in Europe and North America;
- How food businesses can minimize trade-offs;
- A six-step approach to design meat sourcing strategies to simultaneously achieve climate, social, ethical, and economic goals; and
- Answer your questions on what this research means and how to use it.
Speakers:
- Richard Waite, Acting Director of Agriculture Initiatives, WRI
- Clara Cho, Data Analyst, WRI
- Raychel Santo, Food and Climate Research Associate, WRI
- Jenny Arthur, Head of Coolfood Membership, WRI (moderator)
This webinar is free and open to the public – we invite you to share this event with interested colleagues and networks.
