Review: An integrated graphical tool for analysing impacts and services provided by livestock farming

Review: Will "cultured meat" transform our food system towards more sustainability?

Our agri-food system today should provide enough healthy food of good quality for the growing human population. However, it should also preserve natural resources and better protect livestock. In this context, some FoodTech companies are developing a disruptive approach: cell culture for in vitro food production of "meat" but this technology is still at the research and development stage. This article will highlight its development, the technologies used and the stakeholders involved (Part 1), its potential environmental impacts (Part 2) but also regulatory, social and ethical issues (Part 3). This article aims to shed light throughout the manuscript on two major controversies related to "cultured meat". The first controversy is related to its ethical aspects, which includes different points: its potential to reduce animal suffering and therefore to improve animal welfare, the future values of our society, and a trend towards food artificialisation. The second controversy includes environmental, health and nutritional issues, in relation to the characteristics and quality of "cultured meat" with an important question: should we call it meat? These two controversies act in interaction in association with related societal, legal and consequently political issues. Answers to the various questions depend on the different visions of the World by stakeholders, consumers and citizens. Some of them argue for a moderate or a strong reduction in livestock farming, or even the abolition of livestock farming perceived as an exploitation of farm animals. Others just want a reduction of the current much criticised intensive/industrial model. Compared with other potential sustainable solutions to be implemented such as reduction of food losses and waste, new food consumption habits with less proteins of animal sources, sustainable intensification, development of agroecological livestock production, or the development of the market for other meat substitutes (proteins from plants, mycoproteins, algae, insects, etc.), "cultured meat" has an uncertain future.

Agroecological Efficiency Evaluation Based on Multi-Source Remote Sensing Data in a Typical County of the Tibetan Plateau

Evaluating agricultural ecology can help us to understand regional environmental status and contribute to the sustainable development of agricultural ecosystems. Furthermore, the results of eco-environmental assessment can provide data support for policy-making and agricultural production. The application of multi-source remote-sensing technology has the advantages of being fast, accurate and wide ranging. It can reveal the status of regional ecological environments, and is of great significance to monitoring their quality. In this paper, an agroecological efficiency evaluation model was constructed by combining remote sensing data and ecological index (EI). Multi-source remote-sensing data were used to obtain the evaluation index. Indicators collected from satellites, such as biological richness, vegetation cover, water network density, land stress, and pollution load, were used to quantitatively evaluate the agroecological efficiency of Rangtang County in the Tibetan Plateau. The results showed that the EI of Rangtang County increased from 61.77 to 65.10 during 2000–2020, which means that the eco-environmental quality of this area was good, and it has shown an obviously improving trend over the past 20 years. Rangtang County has converted more than 30 km²of grassland into woodland over the past 20 years. Climate change and human activities have had combined effects on the ecological environment of this area. The change in ecological environment quality is greatly affected by human disturbance. Policymakers should continue setting up nature reserves and should implement the policy of returning farmland to forests. Unreasonable grazing and rational allocation of land resources are still critical points of concern for future ecological environment construction. EI, combined with remote sensing and statistical data, is proven to be able to reasonably represent changes in ecological environment in Rangtang County, thus providing more possibilities for ecological evaluation on the Tibetan Plateau, and even the whole world.

Review of factors affecting consumer acceptance of cultured meat

Concerns about animal welfare and sustainable meat production are growing among consumers. The awareness of carbon emissions linked to livestock and ethical concerns have triggered interest in more sustainable meat alternatives, among which cultured meat (also known as laboratory grown meat) is a recent entry. Like any new food, the ultimate success of cultured meat depends on consumer acceptance. This study analyses the peer-reviewed literature on consumer attitudes towards cultured meat to synthesize the existing evidence and identify priorities for future research. A systematic literature review was undertaken using the Web of Science, Science Direct and Scopus databases over 2008-2020, resulting in a final number of 43 articles meeting our selection criteria. The most important factors influencing consumer acceptance/rejection of cultured meat include public awareness, perceived naturalness, and food-related risk perception. Ethical and environmental concerns prompted consumers to be willing to pay a premium price for purchasing meat substitutes, but not necessarily cultured meat. Also, food neophobia and uncertainties about safety and health seem to be important barriers to uptake of this technology. Availability of other alternatives such as plant-based meat substitutes and product features, such as price and sensory appeal, are considered determinants of consumer reception of this technology. The effect of demographic factors is mixed. More research on the interrelationships between livestock production, food security, and alternative meat products is recommended.

Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat

This work considers all factors along the production chain from farm to fork influencing the quality of fresh pork and processed products. Pork quality is multidimensional and comprises various attributes: commercial value of carcasses, meat organoleptic, nutritional, technological (i.e. suitability for processing and storage) properties, convenience, and societal image. The latter denotes cultural, ethical (including animal welfare) and environmental dimensions related to pork production, including geographical origin, all of which influence societal perceptions for pork. This review covers the impact of production factors, slaughter methods, carcass processing, and post mortem ageing on fresh meat quality. The impact on pork quality from some of these factors are now well documented and clearly established (e.g. genetics and pork technological attributes; diet and lipid profile; preslaughter and slaughter conditions and pork technological or organoleptic attributes…). Gaps in scientific knowledge are also identified, including the need for a better understanding of regulatory pathways for oxidative stress in vivo and post mortem that can contribute to optimise pork organoleptic and nutritional attributes and its suitability for processing and storage. This review highlights the strong interactions between primary production factors on pork quality attributes. Interactions are particularly marked in alternative production systems, in which synergies between factors can lead to specific quality characteristics that can be used to market pork at a premium as branded products. There are also antagonisms between quality attributes, namely between carcass commercial value and pork technological and organoleptic properties, between nutritional attributes and processing and storage suitability of fat tissues, between societal image and pork technological attributes in outdoor production systems, and between societal image (better welfare) and organoleptic attributes (risk for boar taint) in entire male production. Further research is needed to better understand the effects of some specific production factors and their interactions on quality attributes. A holistic approach with the use of multicriteria analyses can help to work out the trade-offs between pork quality attributes and between stakeholders (farmer, slaughterhouse or processing plant, consumers, citizens …) whose priorities may differ.

Disentangling the Multidimensional Relationship between Livestock Breeds and Ecosystem Services

Simple Summary

Livestock breeds represent the diversity of livestock animals. They participate in the delivery of ecosystem services (ES), i.e., the benefits to humans provided by nature. In recent years, the contribution of livestock breeds to ES has received attention in livestock research. Additionally, there is increasing interest in integrating this knowledge into policies to make agriculture more sustainable. In this work, we elaborate on livestock breed characteristics that are key to the study of livestock breed contributions to ES. Thus, we explore the natural and human factors that have produced livestock breeds as ecologically and culturally mediated entities. In addition, we review the different roles of livestock breeds as biodiversity components. Finally, we examine how livestock breeds participate in livestock system heterogeneity. By integrating these aspects, we might better understand how livestock breeds provide and modulate ES provision and, therefore, how to improve breed conservation and livestock policies toward more sustainable farming.

Abstract

There is an increasing interest in assessing livestock breed contributions to ecosystem services (ES) and including this knowledge in decision making. However, this task has been limited due to the complexity of the multidimensional relationship between livestock diversity and ecosystem services. In this work, we elaborate on the livestock breed characteristics central to developing a comprehensive approach to livestock breed inclusion in the ecosystem services framework. Thus, we explore the multidimensional nature of livestock breeds, i.e., as eco-cultural entities, biodiversity components, and drivers of livestock system heterogeneity and functioning. First, anthropogenic and natural factors have acted jointly to develop breeds as eco-cultural entities. This fact represents an opportunity to move toward farming system sustainability by Nature-Based Solutions and Nature’s Contribution to People paradigms. Second, livestock breeds are components of biodiversity, and as such, can be framed as goods, as final ecosystem services, and as regulators of ecosystem processes. Third, livestock breeds contribute to livestock system heterogeneity and resilience. By integrating these aspects, we might better understand how livestock breeds provide and modulate ecosystem service provision and, therefore, how to improve breed conservation and livestock policies toward farming system sustainability.

“Protein” Industry Convergence and Its Implications for Resilient and Equitable Food Systems

Recent years have seen the convergence of industries that focus on higher protein foods, such as meat processing firms expanding into plant-based substitutes and/or cellular meat production, and fisheries firms expanding into aquaculture. A driving force behind these changes is dominant firms seeking to increase their power relative to close competitors, including by extending beyond boundaries that pose constraints to growth. The broad banner of “protein” offers a promising space to achieve this goal, despite its nutritionally reductionist focus on a single macronutrient. Protein firm strategies to increase their dominance are likely to further diminish equity in food systems by exacerbating power asymmetries. In addition, the resilience of food systems has the potential to be weakened as these strategies tend to reduce organizational diversity, as well as the genetic diversity of livestock and crops. To better understand these changes, we visually characterize firms that are most dominant in higher protein food industries globally and their recent strategic moves. We discuss the likelihood for these trends to further jeopardize food system resilience and equity, and we make recommendations for avoiding these impacts.

Prospects for sustainability of pig production in relation to climate change and novel feed resources

Pig production systems provide multiple benefits to humans. However, the global increase in meat consumption has profound consequences for our earth. This perspective describes two alternative scenarios for improving the sustainability of future pig production systems. The first scenario is a high input-high output system based on sustainable intensification, maximizing animal protein production efficiency on a limited land surface at the same time as minimizing environmental impacts. The second scenario is a reduced input-reduced output system based on selecting animals that are more robust to climate change and are better adapted to transform low quality feed (local feeds, feedstuff co-products, food waste) into meat. However, in contrast to the first scenario, the latter scenario results in reduced predicted yields, reduced production efficiency and possibly increased costs to the consumer. National evaluation of the availability of local feed and feedstuff co-product alternatives, determination of limits to feed sourced from international markets, available land for crop and livestock production, desired production levels, and a willingness to politically enforce policies through subsidies and/or penalties are some of the considerations to combine these two scenarios. Given future novel sustainable alternatives to livestock animal protein, it may become reasonable to move towards an added general premium price on 'protein from livestock animals' to the benefit of promoting higher incomes to farmers at the same time as covering the extra costs of, politically enforced, welfare of livestock animals in sustainable production systems. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The Myth of Cultured Meat: A Review

To satisfy the increasing demand for food by the growing human population, cultured meat (also called in vitro, artificial or lab-grown meat) is presented by its advocates as a good alternative for consumers who want to be more responsible but do not wish to change their diet. This review aims to update the current knowledge on this subject by focusing on recent publications and issues not well described previously. The main conclusion is that no major advances were observed despite many new publications. Indeed, in terms of technical issues, research is still required to optimize cell culture methodology. It is also almost impossible to reproduce the diversity of meats derived from various species, breeds and cuts. Although these are not yet known, we speculated on the potential health benefits and drawbacks of cultured meat. Unlike conventional meat, cultured muscle cells may be safer, without any adjacent digestive organs. On the other hand, with this high level of cell multiplication, some dysregulation is likely as happens in cancer cells. Likewise, the control of its nutritional composition is still unclear, especially for micronutrients and iron. Regarding environmental issues, the potential advantages of cultured meat for greenhouse gas emissions are a matter of controversy, although less land will be used compared to livestock, ruminants in particular. However, more criteria need to be taken into account for a comparison with current meat production. Cultured meat will have to compete with other meat substitutes, especially plant-based alternatives. Consumer acceptance will be strongly influenced by many factors and consumers seem to dislike unnatural food. Ethically, cultured meat aims to use considerably fewer animals than conventional livestock farming. However, some animals will still have to be reared to harvest cells for the production of in vitro meat. Finally, we discussed in this review the nebulous status of cultured meat from a religious point of view. Indeed, religious authorities are still debating the question of whether in vitro meat is Kosher or Halal (e.g., compliant with Jewish or Islamic dietary laws).