The summertime barbecue – an American tradition synonymous with celebrating freedom – may be tainted by a decidedly unfree market.
The summertime barbecue – an American tradition synonymous with celebrating freedom – may be tainted by a decidedly unfree market. A new Stanford study reveals how meat and dairy industry lobbying has influenced government regulations and funding to stifle competition from alternative meat products with smaller climate and environmental impacts. The analysis, published Aug. 18 in One Earth, compares innovations and policies related to plant-based meat alternatives and lab-grown meat in the U.S. and European Union. Its findings could help ensure legislation, such as the $428 billion U.S. Farm Bill set to expire Sept. 30, levels the food industry playing field.
“The lack of policies focused on reducing our reliance on animal-derived products and the lack of sufficient support to alternative technologies to make them competitive are symptomatic of a system still resisting fundamental changes,” said study lead author Simona Vallone, an Earth system science research associate in the Stanford Doerr School of Sustainability at the time of the research.
Livestock production is the agriculture sector’s largest emitter of the potent greenhouse gas methane, due to emissions from ruminants such as cattle, sheep, and goats. It’s also the main direct cause of tropical deforestation, due to pasture expansion and feed crop production. Numerous studies have demonstrated that dietary changes hold great potential to reduce humanity’s ecological footprint, especially a reduction in red meat consumption. At the same time, Western-style meat-heavy diets are becoming more popular around the world.
Read more at: Stanford University
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