Climate change is a global issue that has to be dealt with urgently. While corporates and organizations are taking actions to reframe their businesses into sustainable models, we can also start to consider moving toward more environment-friendly and sustainable eating habits. Research has shown that the food system accounts for almost 30% of greenhouse gas emissions and the global food system alone can use up almost the entire remaining carbon budget of the world. Thus our food choices and eating habits too have great implications for the nature. Sustainable diets can be a way out to reduce the threat to the environment.
The carbon footprint of meat products
Drastic changes in human diets are needed to curb greenhouse gas emissions. Research by GRAIN and the Institute for Agriculture and Trade Policy (IATP) shows that annual greenhouse gas emissions by the world’s five biggest meat and dairy companies together surpass emissions by Exxon, Shell and BP. With food accounting for almost a quarter of global GHG emissions, the United Nations Food and Agriculture Organization estimates that almost half of the emissions attributable to food come from animal products and within that, half of all farmed animal emissions come from beef and lamb.
For example, one kilogram of beef generates 60kg of GHG emissions, which is more than twice that of lamb and mutton. Methane generation by cows and the need to convert land for grazing and feeding contribute to the very high carbon footprint of beef. In this sense, supply chains of animal products are highly inefficient as they require additional grazing and feeding process compared to plant-based food products. A simple way to see it: livestock uses 77% of agricultural land, but even with that vast usage of land, the final meat and dairy products account for only 18% of calories produced globally.
Diet sustainability
The current global food system is incompatible with achieving net-zero emission. Apart from that, problems of malnutrition, food shortage and energy inefficiency within the food system constitute severe challenges to sustainability. Changing our diets to ones that are more plant-based is inevitable in the long run for a sustainable future.
If we stop eating meat, an individual’s carbon emission can be at least halved as the emissions of plant-based foods are typically 10 to 50 times smaller than those of animal products. Per capita carbon footprint of those consuming only vegan diets is 88% less than the average. By shifting to plant-based foods, the global food supply could increase by almost 50% without expanding croplands. It could also help reduce water usage by at least 50% since animal husbandry consumes more than half of fresh water.
Green eating in Hong Kong
Over the past year, the COVID-19 pandemic has triggered a sustainable diet trend in Hong Kong, leading to a surge in demand for plant-based food. Vegan and vegetarian orders in Deliveroo have shown a 160% increase. The number of plant-based options and offerings from partner restaurants has also increased to more than a thousand. Another poll also found a spike in willingness of Hong Kong consumers to adopt a plant-based diet.
The Coronavirus outbreak is clearly leading to greater consumer awareness regarding sustainability, ethical and health issues related to the meat industry. Mainstream consumers are now more conscious when choosing food and often connect values to their food choices. Whether you are an animal rights supporter, an environmentalist or you simply want to build a healthier lifestyle, Hong Kong population is inevitably shifting to greener food habits.
Sustainability needs efforts from everyone and actions as small as eating green once a week can contribute to a more sustainable environment.
