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IMPACT
Should the University of Nottingham Stop Selling Meat? Banning the sale of meat-products on campus is a hugely contentious issue. However, Lois has done some research and summarised some of the key benefits of going meat-free. “Banning the sale of
meat on campus could On the 7th November 2019, The University of Nottingham’s Student be a vital move towards Union officially declared a climate emergency. This statement indicates a commitment to hold the burgeoning climate crisis at the forefront of university a more sustainable decisions, alongside a pledge towards carbon neutrality by 2028. future” To meet these requirements, drastic change is needed. Banning the sale of meat on campus could be a vital move towards a more sustainable future. Whilst a plastic cup levy, food waste bins and crisp packet recycling points are all commendable steps, there is a danger that, as time is running out, more drastic measures may be necessary. As the UK government’s advisory Committee on Climate Change has reported, the health of our environment is declining at a disturbingly rapid rate. Average UK temperatures have risen by 0.8°C over the last 40 years, soil fertility is at an all-time low and we are facing the threat of mass extinction as a result of future warming, flooding and natural disasters which will destroy homes and ecosystems. But is the agricultural industry to blame? “Three of the largest agricultural corporations, JBS, Cargill and Tyson, are estimated to have emitted more greenhouse gases last year than all of France”
Intensive farming and food production are undoubtedly affecting our environment. Researchers estimate that 86% of all food-related greenhouse gas emissions come specifically from the agricultural industry, yet meat and dairy only make up 18% of our average calorie intake. This discrepancy reveals just how illogical our current food system is! A typical response to such figures is that these animal products come from factory farms and the sustainable solution would be to eat locally sourced meat.
It is true that the meat industry’s top dogs are causing the most damage. Three of the largest agricultural corporations, JBS, Cargill and Tyson, are estimated to have emitted more greenhouse gases last year than all of France; these figures rival some of the biggest oil companies. However, it would simply not be sustainable for everyone to eat only local, grass-fed, organic or free-range meat. After all, there is a reason why factory farms were invented: they require fewer natural resources and ultimately increase profit, whilst driving down costs for both companies and consumers. Also, 95% of the meat we buy comes from factory farms, fuelling the majority of budget-conscious, meat-eating students who fill their plates with cheap supermarket meat. As the number of livestock mega-farms, recorded at 800 in 2017, only continues to grow, the switch to so-called sustainable meat is not a realistic solution. The reality is, as noted by WWF, we are currently using three planets’ worth of resources, and switching to non-factory-farmed meat would only drive this number up. Besides, upon closer inspection, labels such as ‘organic’ and ‘free-range’ often camouflage a less-than-friendly reality. For example, the RSPCA’s specifications for free-range poultry require ‘no more than 13 birds a square metre’, a minimum age of just two months at slaughter, and access to the open air for only half this very short lifetime. However, is there another option?
