Recently, the number of individuals and environmental organizations promoting plant-based lifestyles has increased. But...what's this beef with animal agriculture?
Well, to explain, let's start with examining some hard facts about animal agriculture:
Animal agriculture is currently the second largest contributor to human-made greenhouse gas emissions.
Animal agriculture is largely responsible for driving deforestation and monoculture, and thus, plant and animal species loss.
Animal agriculture uses 83% of global farmland, but only gives us 18% of our calories. Therefore, reducing animal agriculture would free up significant land space.
If the consumption of animal products increases at current rates, related greenhouse gas emissions will rise by nearly 80% by 2050, making the 2°C warming target unlikely.
Recent BSc. Agriculture graduate from the University of the West Indies and 2018/2019 Best Livestock Student, Ms. Monya Nelson, lists other negative impacts associated with unsustainable animal agriculture processes, as follows;
Overgrazing - leading to a high loss of groundcover and increasing soil erosion. In extreme cases, it can also lead to stunted growth in pastures.
Water Pollution - Depending on how the farm is managed and how animal waste is disposed of.
She also shares that while there is a need for the incorporation of sustainable livestock rearing measures in the Caribbean, farmers in the region face a number of challenges, the main one being that there is a current lack of Caribbean-based research and thus limited knowledge of the most suitable options.
Noting that the main agricultural research and training bodies in the region are CARDI and U.W.I (and The Rural Agricultural Development Authority (RADA) in Jamaica - her homeland) she points out that in recent years there has been a limited push in terms of finding sustainable solutions for the livestock sector.
Furthermore, she states that most farmers would see the implementation of sustainable farming practices as a high additional cost, making it especially difficult for small-scale producers. As such, there is limited incorporation of sustainable measures in livestock production, whereas you'd see sustainability measures more easily implemented in crop production farms.
Therefore, she suggests that the introduction of new sustainable technologies and the provision of low-cost training for livestock farmers and operators will help greatly with regards to improving livestock sustainability. She also notes that in Jamaica, there is a need for more extension/technical officers to be hired in order to effectively serve all the farms in the different parishes.
To help farmers who may be curious as to how they can start improving their sustainability today, Monya also provided insight into some sustainable livestock rearing practices used by farmers in Jamaica;
Converting dung to manure (which can supplement crop production and/or be sold).
Avoiding overgrazing by having strict feeding periods for grazing areas (calculated based on the size of the area and number/size of animals they have) - thus giving the pasture time to regrow after feeding.
Avoiding deforestation by leaving trees in grazing areas and using their canopies to provide shade for the animals (increasing their comfort) and allowing the animals to feed in between. The trees also help to provide windbreaks in the case of crop production.
But, farmers aren't the only ones who can make a difference.
Actually, research suggests that personal food-related carbon footprints could be halved with the adoption of a plant-based diet since plant-based foods. Because of this, many persons are choosing to go vegan (abstaining from all animal products) or vegetarian (differs among cultures - may include or exclude dairy, eggs, and fish), especially during the month of January, or as some may now know it "Veganuary".
But is it really worth it?
Well, if the environmental benefits are not enough to convince you, dietetic intern at the University of the West Indies, Ms. Sri Lata Nankissoon, states that a balanced vegetarian diet is associated with many health benefits. These benefits include a lower incidence of cardiovascular diseases, hypertension, diabetes, cancer, kidney disease, liver disease, obesity, and constipation (due to the presence of bioactive vitamins and phytochemicals that have medicinal properties).
In contrast, animal foods contain many substances like saturated fats, cholesterol, excess protein, nitrates, added hormones, and antibiotics which increase the incidence of chronic illnesses. They also usually have higher bacterial content and can transmit diseases to human consumers.
The omnivorous diet however, is not without its benefits. Meat products contain many vitamins and minerals in bioactive, easy-to-absorb forms such as:
Vitamin B12: Chronically low B12 levels may lead to mental illness, anemia, birth defects, and atherosclerosis.
Iron: Low iron can lead to fatigue, anemia and low mental function. Women also have an increased risk of iron deficiency due to menstruation.
Zinc: Low zinc levels can decrease immunity and reduce sexual function.
Calcium: Low calcium can cause kidney stones and osteoporosis. Milk is also very nutritious and children fed milk during development have a lower risk of deficiency.
Amino acids: Meats contain a full spectrum of all essential amino acids.
Omega-3 fatty acids (EPA, DHA): readily available in fatty fish and present in some plant foods, but must be converted to EPA and DHA before use.
Therefore, if you are considering trying vegan, Ms. Nankissoon suggested the following;
1. Iron: Dried beans, vegetables, dried fruit, soy foods, seeds, nuts, dark molasses, whole-grain/enriched bread, grains, and cereals. Eat with Vitamin C rich foods to increase absorption.
2. Vitamin B12: Soy products, fortified cereals and nutritional yeast. Avoid antibiotic abuse. If prescribed antibiotics, use a probiotic supplement for approximately two months after the course is complete.
3. Vitamin D: Fortified cereals and go into the sun for a half-hour to one hour when your shadow is shorter than your body (10 am and 2 pm in the Caribbean).
4. Zinc: White beans, kidney beans, chickpeas, zinc-fortified breakfast cereals, wheat germ, pumpkin seeds, wheat germ, tofu, tempeh, miso, asparagus, veggie “meats”. Yeasted bread and presoaked legumes increase absorption.
5. Calcium: Tofu, legumes, okra, kale, dark molasses, spinach, turnip, beets, pakchoi, broccoli, sweet potato. Vitamin D required to increase absorption. Avoid excess salt, coffee and sodas.
6. Protein: Beans (a variety). Always eat legumes alongside starches. Nuts and nut butter, tofu, oatmeal, brown rice, and fortified veggie meats.
7. Omega-3 alpha-linolenic acid (ALA): Flaxseeds/linseeds/chia seeds (and their oils), hemp seeds, walnuts, canola oil, soybeans, and tofu.
However, going fully vegan or vegetarian should not be seen as the only option.
In fact, Flexitarianism or casual vegetarianism is an increasingly popular diet - created by registered dietitian nutritionist, Dawn Jackson Blatner - that encourages increased consumption of plant-based foods, without eliminating meat consumption.
Ms. Nankission is a flexitarian (eating large amounts of raw fruit and vegetables and consuming meat proteins less frequently). She claims to have made this decision as "there are certain benefits of meat nutrients that really can optimize health if balanced properly with plant foods".
Furthermore, she reminds us that while there are many aspects of our body that suggest the need for an omnivorous diet, overconsumption of meat and not enough intake of plant foods does promote disease - balance is key!
So, what do you think? Did you enjoy today's blog? Let me know by commenting below!
PS: Don't forget to come back next Sunday to see the first post in the #YugenBlog #CarnivalSeries! :)
- Jamala A.