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Eating meat with lower carbon footprint often means killing more animals
Eating meat with a lower carbon footprint often means killing more animals and treating them more poorly.
This is better for the climate because it means they need less feed to reach their market weight, saving fertilizer, land, water and other resources, and will often lead to less manure, which is another source of greenhouse gas emissions. In a paper published in Nature Food, Harriet Bartlett and colleagues studied the environmental impacts, welfare costs, and antibiotic use in 74 pig “breed-to-finishing systems” in the UK and 17 in Brazil. The chart below shows the greenhouse gas emissions and welfare costs of different pig farms, grouped by typical assurance labels on pork and bacon packs, such as “Red Tractor” certified or “Organic”.
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