Nutrition of meat must be considered in climate impact debate

Nutrition of meat must be considered in climate impact debate

The nutritional value of meat must be considered when comparing food’s carbon footprints – this is the key message from a recent study by Hybu Cig Cymru – Meat Promotion Wales (HCC).

HCC’s latest research into lamb production suggests that the nutritional value of meat must be considered in the debate about its environmental impact.

Published in the journal Frontiers in Sustainable Food Systems, the scientific paper was created in conjunction with HCC, Queen’s University, Bangor University and the Agri-Food and Biosciences Institute (AFBI).

The article focuses on different lamb production systems, from low-input pastoral systems to higher-input systems for the latter ‘finishing’ period. To date, no studies have explored the effect of finishing diet on the carbon footprint of lamb meat on a nutritional basis. This work was conducted using data from the Welsh Lamb Meat Quality project.

HCC’s future policy and project development executive Dr. Eleri Thomas, who co-wrote the scientific paper, said: “We have been working with Queen’s University, Bangor University and AFBI for this paper and the results are great news for the sector. We know that lamb production systems are under increasing pressure to reduce their environmental footprint, particularly emissions of greenhouse gases (GHGs). However, current metrics used to express the carbon footprint of lamb seldom consider its nutritional density and contribution to balanced diets in humans.”

Lamb can be a valuable source of polyunsaturated fatty acids (PUFAs), such as omega-3 and omega-6 fatty acids, which play an important part in human health.

As part of the study, data was collected from 33 farms that finished lambs on one of four distinct diets: forage crops, grass, concentrates or grass and concentrates. This data was then used to estimate the carbon footprint of lamb produced from each system.

The level of PUFAs in two important cuts of lamb were then monitored, to determine the carbon footprint per unit of omega-3 PUFA. When a conventional mass-based functional unit was employed, lambs finished on grass diets had on average the highest carbon footprint, however, when omega-3 PUFA content was accounted for, the grass diet had the lowest carbon footprint for cuts from the loin.

Market intelligence, research and development senior officer for HCC, Elizabeth Swancott, said: “Typically, carbon footprint assessment of farms use mass-based units, which can be useful for comparing efficiencies of different farming systems, however, they do not reflect how farming systems impact the nutritional differences of the final product. This study demonstrates the importance of considering nutrition when expressing and comparing the carbon footprints of nutrient-dense foods such as lamb.”

HCC said that this approach will help inform discussions around the optimal diets for lamb production systems from both a human nutrition and environmental sustainability perspective.

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