Meat and dairy production and consumption are in crisis. Globally 60 billion farm animals are used for food production every year. It is well accepted that methane emissions from cattle and other livestock are major contributors to greenhouse gas levels and to climate change. The Food and Agriculture Organization of the United Nations (FAO) predicts a rough doubling of meat and milk consumption by 2050, with particularly rapid growth occurring in the developing economies of Asia. This could raise the number of farm animals used annually to nearer 120 billion. What will this mean for the health and wellbeing of those animals, of the people who consume ever larger quantities of animal products, and for the health of the planet itself? This powerful and challenging book explores these issues surrounding the global growth in the production and consumption of meat and dairy animals and products, including cultural and health factors, and the implications of the likely intensification of farming for both small-scale producers and for the animals. Several chapters explore the related environmental issues, from resource use of water, cereals and soya, to the impact of livestock production on global warming and issues concerning biodiversity, land use and the impacts of different farming systems on the environment. A final group of chapters addresses ethical and policy implications for the future of food and livestock production and consumption. The overall message is clearly that we must eat less meat to help secure a more sustainable and equitable world.

Meat and dairy production and consumption are in crisis. Globally, 70 billion farm animals are used for food production every year. It is well accepted that livestock production is a major contributor to greenhouse gas emissions. The Food and Agriculture Organization of the United Nations (FAO) predicts a rough doubling of meat and milk consumption in the first half of the 21st century, with particularly rapid growth occurring in the developing economies of Asia. What will this mean for the health and wellbeing of those animals, of the people who consume ever larger quantities of animal products, and for the health of the planet itself? The new edition of this powerful and challenging book explores the impacts of the global growth in the production and consumption of meat and dairy, including cultural and health factors, and the implications of the likely intensification of farming for both small-scale producers and for animals. Several chapters explore the related environmental issues, from resource use of water, cereals and soya, to the impact of livestock production on global warming and issues concerning biodiversity, land use and the impacts of different farming systems on the environment. A final group of chapters addresses ethical and policy implications for the future of food and livestock production and consumption. Since the first edition, published in 2010, all chapters have been updated, three original chapters re-written and six new chapters added, with additional coverage of dietary effects of milk and meat, antibiotics in animal production, and the economic, political and ethical dimensions of meat consumption. The overall message is clearly that we must eat less meat to help secure a more sustainable and equitable world.

Focusing on the interactions of producers, sellers and consumers of meat across the world, Richard Perren elucidates aspects of the evolution of the international economy and the part played by the investment of capital and the enterprise of individuals. The study utilises the government reports and papers issued by all countries involved in the meat trade, including North and South America, Australia, New Zealand and Britain. Beginning in the nineteenth century allows a comprehensive analysis of how an efficient meat exporting industry was built. The industry required investment, which was part of the general process of economic development. Perren focuses on the nature of the firms involved with the trade, the part played in the industry's development by foreign investment and the encouragement given by governments. Close attention is also paid to the stimulus of war, the impact of animal health and food hygiene regulations on producers and the competing demands of interest groups involved in the food businesses. By taking an historical as well as a contemporary approach, the book contributes to the current discussion on the effectiveness of animal and meat inspection in identifying farm livestock diseases such as tuberculosis and BSE. This study advances our knowledge of the process of food distribution in the industrialising and post-industrial economies, and leads to a comprehensive understanding of an important component of the international food chain.

Meat and dairy production and consumption are in crisis. Globally 60 billion farm animals are used for food production every year. It is well accepted that methane emissions from cattle and other livestock are major contributors to greenhouse gas levels and to climate change. The Food and Agriculture Organization of the United Nations (FAO) predicts a rough doubling of meat and milk consumption by 2050, with particularly rapid growth occurring in the developing economies of Asia. This could raise the number of farm animals used annually to nearer 120 billion. What will this mean for the health and wellbeing of those animals, of the people who consume ever larger quantities of animal products, and for the health of the planet itself? This powerful and challenging book explores these issues surrounding the global growth in the production and consumption of meat and dairy animals and products, including cultural and health factors, and the implications of the likely intensification of farming for both small-scale producers and for the animals. Several chapters explore the related environmental issues, from resource use of water, cereals and soya, to the impact of livestock production on global warming and issues concerning biodiversity, land use and the impacts of different farming systems on the environment. A final group of chapters addresses ethical and policy implications for the future of food and livestock production and consumption. The overall message is clearly that we must eat less meat to help secure a more sustainable and equitable world.

Lays out a picture of impending planetary crisis - a global food shortage that threatens to hit by mid-century - that would dwarf any in our previous experience. This book describes a dangerous confluence of shortages - of water, land, energy, technology, and knowledge - combined with the increased demand created by population and economic growth