Asia’s meat eating raises enviro issues
ASIA’S growing appetite for meat and seafood over the next three decades will cause huge increases in greenhouse gas emissions and antibiotics used in foods, researchers have said.
Rising population, incomes and urbanisation will drive a 78% increase in meat and seafood demand from 2017 to 2050, according to a report by Asia Research and Engagement Pte Ltd, a Singapore-based consultancy firm.
“We wanted to highlight that, because of the large population and how fast the population is growing, it is going to put a strain on the environment,” said co-author Serena Tan.
“By recognising this and where it comes from, we can tackle the solutions,” she said.
With supply chains ramping up to meet demand, greenhouse gas emissions will jump from 2,9 billion tons of CO2 per year to 5,4 billion tons — the equivalent of the lifetime emissions of 95 million cars — the researchers said.
A land area the size of India will be needed for additional food production, according to the report, while water use will climb from 577 billion cubic metres per year to 1 054 billion cubic metres per year.
The use of antimicrobials, which kill or stop the growth of micro-organisms, and include antibiotics, will increase 44% to 39 000 tons per year, said the report.
Overuse and misuse of antibiotics in food is rife in southeast Asia, the Food and Agriculture Organisation (FAO) said this year, warning of serious risks for people and animals as bacterial infections become more resistant to treatment.
Growing urban areas contribute to the rising demand for meat and seafood because people there usually have better access to electricity and refrigeration, said David Dawe, a senior economist at the FAO in Bangkok.
“But income growth is the big driver,” he added.
Indonesia, Cambodia, Laos, Myanmar and Pakistan are among nations likely to contribute most to the rise in meat and seafood consumption, while countries with ageing populations, like China, will likely limit growth, Tan said.
Dawe said: “In many ways it’s a good thing for nutrition, but it does raise environmental issues.”
— Thomson Reuters Foundation.