Open AccessREVIEW ON THE BURGER EFFECT: BEEF INDUSTRY AND CLIMATE CHANGE
Author(s) -
Rehab Α. Rayan
Publication year - 2020
Publication title -
global journal of public health medicine
Language(s) - English
Resource type - Journals
ISSN - 2664-4657
DOI - 10.37557/gjphm.v2isp1.39
Subject(s) - sustainability , greenhouse gas , business , agriculture , natural resource economics , food security , global warming , climate change , consumption (sociology) , agricultural economics , economics , ecology , biology , social science , sociology
The world needs to decrease emissions from agriculture, and fossil fuels to halt global warming adequately. Animal-based meals are nourishing and very vital to livings and nutrition in developing nations, though they are a similarly incompetent source. Producing beef is growing further dynamic, yet forests are still being cut down. People state they desire to consume more plants, although eating beef is yet increasing. Consuming meat is among the main factors for global warming. Provided that the globally growing market for meat, and the severe effect of manufacturing meat on the planet, cutting down animal protein regarded as public health and food security concern. A future with sustainable food would need a variety of approaches from the farmer to the consumer. This review explores the relation between producing beef and the emission of greenhouse gases (GHGs) and the debate of consuming more or fewer resources. It also displays the beneficial impact of cutting down beef consumption. Finally, it suggests some methods to produce beef sustainably.