in september 2022, i had the privilege of visiting mcginley ranch of the turner institute of ecoagriculture near gordon, nebraska, to learn about regenerative ranching and ecological economics for conservation and commerce. 

on nearly 80,000 acres of pasture, a herd of about 4,000 bison is supporting a community of more than 8,000 organisms. these bison are carefully managed and grazed on parcels of land to create subtle disturbances in the vegetation and soil below. grazing disturbances create habitat diversity which sustains life on the prairie and improves its watershed. 

in this short film, dr. carter kruse and ranch manager tyrell mcclain explain the importance of regenerative bison ranching and its lucrative opportunities. 

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references

alexander, p., brown, c., arneth, a., dias, c., finnigan, j., moran, d., & rounsevell, m. d. a. (2017). could consumption of insects, cultured meat or imitation meat reduce global agricultural land use? global food security, 15, 22–32. https://doi.org/10.1016/j.gfs.2017.04.001

meat-ing demand: is in vitro meat a pragmatic, problematic, or paradoxical …: @ esf libraries. (n.d.). retrieved february 7, 2019, from http://eds.a.ebscohost.com/eds/pdfviewer/pdfviewer?vid=6&sid=054d4f6b-31a3-431a-9f25-244bf6e498f2%40sdc-v-sessmgr05

penn, j. (2018). “cultured meat”: lab-grown beef and regulating the future meat market. ucla journal of environmental law & policy, (1), 104.

it’s no secret meat isn’t the most eco-friendly food to pile on your plate. globally, the meat industry emits an estimated 18% of total greenhouse gas emissions, and is considered a leading contributor to deforestation, biodiversity loss, and water pollution. additionally, animal agriculture accounts for more land use than any other food source, and ushers overuse of hormones, and antibiotics, which leach into our water and food systems.

and although many of us are already aware of the unsustainability of meat, humans still have quite the appetite for meat, which has climbed in recent years, and is projected to peak in 2018.

…which governments have subsidized

the global explosion of enthusiastic meat consumption has to do with a variety of factors, including increases in disposable income, and the heavy subsidization of the industry in many parts of the world, including the united states.

and while it’s often easy to point at meat as a source of environmental and health issues, it is worth noting that meat can be a valuable source of energy, protein, amino acids, and essential micronutrients, including iron and b12, all of which are important in preventing many global malnutrition-related conditions, including protein-energy deficits and anemia.

still, it’s hard to justify pouring billions into a food source that is contributing so greatly to climate change when there are an estimated 815 million hungry people on earth.

we can’t address global food insecurity without creating a more sustainable food system. and one of the biggest areas of opportunity for improvement lies in our ability to cut down on meat production.

how we shift our funding towards a sustainable, food secure future:

many high and low-tech alternatives exist as promising solutions, but many remain underappreciated or underfunded. by redirecting global animal agriculture subsidies, there is great opportunity for impact.

which next begs the question, where do these funds go? we can begin to subsidize more eco-friendly alternatives, but considering the global diversity in palates, cultures, landscapes, and infrastructures, we need more than a one-size-fits all approach.

it’s overly optimistic to expect steak-lovers to willingly swap beans for beef, and plain unrealistic to suggest high-tech meat startups are the solution in countries that lack the proper infrastructure.

so, here are 5 animal agriculture-free, protein alternatives to shift our animal agriculture funding into:

1. subsidize research and production of meat made from plants:

meat, technically speaking, is a composition of water, proteins, amino acids, minerals, fatty acids, vitamins, minerals, and small amounts of carbohydrates. all of these building blocks can be found or fostered in plants.

several protein-alternative startups are building brands on this principle. by piecing together building blocks of meat from plant-foods, and processing them together with new technology, they are able to create meat alternatives that smell, taste, feel, and cook just like meat.

by offering “meat made from plants” to appease the carnivore palate, companies like beyond meat and impossible foods are a wiser way to channel animal subsidy dollars, and offer an appealing, yet sustainable meat choice for meat-lovers in many parts of the world. subsidizing such technologies (as leonardo dicaprio already has) could ensure products continue to improve and decrease in price, giving meat-lovers a meat with lesser harm to the environment.

2. subsidize research and production of lab-grown meat

for those looking for another alternative that comes from animals rather than plants, several start up companies are working to bring lab-grown meat to market. companies like mosa meat and just foods, are pioneering lab-grown meat.

mosa meat products, for example, are made from small samples of muscle stem cells taken from real animals. known as “myosatellite” cells, these cells serve the specific function of creating new muscle tissue upon injury. cells are next placed in a medium of nutrients and growth factors, cultivating their growth. strands of cells are then layered together to create real meat – the only difference being that theirs is grown outside – rather than inside – the animal.

rather than devote land, water, and feed grains to grow and butcher livestock, lab-grown meat requires far fewer resources, and emits far fewer greenhouse gases.  

by shifting government funds from land and feed-requiring meats to lab-grown meat, die-hard carnivores can rest assured their steaks aren’t soon to be replaced with tofu. subsidizing these technologies can ensure their affordability and continual improvement.

3. subsidize edible insect agriculture

insects hold great promise as a sustainable source of animal protein. requiring far less land, water, and producing far fewer greenhouse gas emissions than most mammalian protein sources, insects are a highly nutritious food source that is often overlooked. while edible insect nutrient profiles vary by species, many are micronutrient rich in vitamins and minerals including zinc, calcium, and iron, which are often lacking from diets of malnourished people.

some are even energy dense, which could combat protein and energy deficiencies. additionally, insects have low technological and monetary start-up costs, and are a viable option in developing countries where resources are limited. insects are a wise and low-cost subsidy option which could address hunger far and wide.

4. subsidize algae production

algae is another fast-growing, high quality, and underappreciated source of protein. importantly, algae is one of the few plant-based sources of b12, which is essential for proper neurological function and prevention of anemia. furthermore, there are a lot of algae strains around the world, and cultivating algae does not require arable land, and can be done in many water environments including marshes, swamps, hot springs, and even under ice, and can also be grown in a lab, offering a promising, scalable option in many parts of the world.

5. subsidize organic – or any – produce alternatives

fruits, vegetables, and legumes (besides soy) are drastically under-supported by government entities compared to staple grains and animal feed. although developed nations often tout fruits and vegetables as essential to a healthful diet, many channel far more funding into meat, animal, and grains like corn and wheat.

by subsidizing fruits and vegetables, people will be better-able to afford these nutrient-dense food choices, and have a better chance at avoiding micronutrient deficiencies. and although not a large source of protein per se, most plant-foods have at least some traces of protein, all of which add up and can contribute to protein and energy intake.

how to move forward:

there are many more sustainable ways to direct worldwide subsidies currently supporting animal agriculture. to solve global hunger, we need a global, cooperative approach to create sustainable food choices with minimal environmental impacts. if developed and developing countries refocus their protein investments, this vision is possible.

and while politically-willed hypotheticals sometimes seem like far-off solutions, there are still things we as citizens can do to nurture these changes. from selecting to spending our dollars on sustainable protein alternatives, educating ourselves and others on the reality of our global food system, and showing up with our political voice in support of institutional change, together we can empower a more food secure future.

cliff’s notes:

sound familiar? welcome to america, where the average citizen consumes a staggering 217.5 pounds of meat each year, a figure that far exceeds the global average of 41.3 pounds per capita. meat is part of our culture; many of us grew up with meat at the center of our dinner plates, under the impression that it was good for us. yet, in recent years, mounting evidence has suggested high levels of meat consumption may not be the healthiest option for our bodies and our planet. so why are we still married to meat, despite the warning signs?

nutrition scientists have been investigating meat for years. in 2015 the international agency for research on cancer (iarc) classified processed meat as a carcinogen, and red meat as a probable carcinogen. the who and american cancer society next urged the public to limit meat consumption. diets rich in animal protein are also linked to increased cardiovascular risks and all-cause mortality, while those high in plant-protein show protective effects.

from a sustainability standpoint, livestock has a higher water and carbon footprint than any other food, emitting significant amounts of methane and other greenhouse gases from their farts and burps. researchers estimate that it takes about 100 times the amount of water to produce animal protein compared to vegetable protein. this all goes without mentioning, of course, the animal welfare concerns many have surrounding commercially raised meat.

with climate change an urgent threat, and historically high rates of chronic, preventable disease, we must put down our forks and assess if we are engaging in best-practice dietary-initiatives for our bodies, the planet, and humanity at large.

seeing as the food system contributes roughly a third of the greenhouse gas emissions, and that 5 of the 10 leading causes of death in the u.s. are diet-related, there’s a real opportunity to better our health and protect the planet.

yet we often eschew this opportunity, allowing convenience and fleeting preference to trump ethical considerations surrounding the food choices we make. we blissfully fail to acknowledge the impacts of meat, drowning out uncomfortable thoughts with the sizzling sound of bacon frying on the stove. the time is now, however, to push for decreased consumption of meat.

a colossal task, meat reduction strategies historically have have been met with deep resistance. when a school in texas attempted to implement a meatless monday policy, offering just one meatless meal per week, backlash erupted, and the measure was seen as overly coercive. and when reduced meat consumption was proposed for the 2015 dietary guidelines, heavy meat-industry lobbying ensured the suggestion did not make the cut.

what opposers who denounce such initiatives as overly paternalistic fail to realize, however, is that their taste for a meat-heavy diet is a result of a preference that has been architected for them. the government uses tax dollars to feed our meaty appetites, spending billions on agricultural subsidies, a bulk of which support commercially raised meat, often incentivized by “big meat’s” hefty political contributions to persuade lawmakers.

and the meat industry’s power extends beyond its pocketbooks. marketing campaigns have established cultural norms that contribute to our meat-heavy mindset, telling us our bodies need “high quality” animal protein or we will become malnourished or anemic, and that eating only plants is unsatisfying and emasculating, all contributing to resistance to shift away from animal protein. after all, believing these notions is far easier than changing something so personal and emotionally charged as our diets.

but if we continue to consume meat at the present rate, we set ourselves on a trajectory for resource depletion, irreversible damage to the planet, and a multitude of preventable health risks. moreover, we jeopardize the right for future generations to food access and a healthful planet.

with momentum growing in the plant-based food movement, there has never been a better time to nudge for reduced meat consumption. incentivization of meatless monday practices, continued advocacy for reductionist messaging in dietary guidelines, and education about meat’s impacts, may prove monumental.

even if national policy is presently out of reach, we can begin by adjusting our own diets and work on changing the social norms around meat. and we don’t have to push the world into veganism overnight to make a difference. by eating a little less, applauding when meat-free options are offered out of the home, and celebrating plant-based meals, we can decrease meat demand and foster a cultural shift where plants become preferential. doing so can shrink our ecological footprint, improve our health, and ensure sustainable food choices for future generations. if there is a true desire to make a positive impact for health of humanity or the planet, it’s time to put the money where our mouths are, and back off the beef.

but it turns out organic, grass-fed animals actually contribute more to greenhouse gases and water usage than factory farmed ones. to meet demand, scaling up factory-farmed beef isn’t the answer, either, according to a june 2015 mother jones article. and with those disconcerting facts, consuming large amounts of meat, in general, is getting harder to reconcile.

animal agriculture comprises 18% of greenhouse gas emissions. to give a comparison, transportation exhausts make up only 13% of greenhouse gas emissions worldwide. that means that meat production contributes more to the destruction of our planet than all of the cars, buses and trains combined.

it also takes about 2,500 gallons of water to produce just one pound of beef.

(photo by scott bauer/usda ars)

the average american consumes more than 70 pounds of meat each year, which is 10 to 12 times more than the meat intake of the average person in other countries, such as mozambique or bangladesh.  

vegetarians and vegans have made the decision to completely cut animals and their byproducts from their lives. while these diets are both accepted and understood in our culture, a lot of people don’t have the time, money, or inclination to completely eliminate meat.

is there an alternative? introducing: reducetarianism.   

what does it mean to become a reducetarian? simply reduce your meat intake. the concept is as simple as it sounds. for a variety of reasons, including environmental impact, health benefits and animal advocacy, reducetarians find the middle ground between passionate carnivore and vegetarian.

choose one day each week designated to limiting your meat consumption. many restaurants have certain meatless meals or specials; and many whole foods market locations participate in meatless mondays, where customers can fill a tray with any mix of fruit, vegetables and other vegetarian food items for $8.

 
(photo by ralph h. daily/wikimedia commons)

following this trend, consider eliminating meat from your diet on specific days of the week, or perhaps pledging to only eat meat on the weekends or when you go out for meals with friends. if meat is a large part of your diet that would be difficult to reduce to once or twice a week, another option is to consume animal meat once a day if you would usually have it with two meals, or limiting to half portions.

another way to reduce meat consumption is to substitute animal meat for other proteins such as tofu, seitan, legumes and whole grains. there are also a variety of fake meats to replace animal meat in common recipes.

(photo by andrea nguyen/creative commons)

besides the health benefits of becoming a reducetarian, which include reducing heart disease and stroke, curbing obesity, helping fight against diabetes, and limiting cancer risk, the environmental impact involves saving resources worldwide.

are you able to cut back?

(image at top by kevin walsh/creative commons)