Oxford Study 2018: Reducing foods environmental impacts through producers and consumers
From JFA Wiki
This is the approved revision of this page, as well as being the most recent.
Fact Sheet
About
- Sometimes referred to as The Oxford Study, this 2018 work[1] has been called "the most comprehensive analysis to date of the damage farming does to the planet."[2]
- The study examined 38,700 farms in 119 countries, representing 90% of the world's protein and calorie consumption. It emphasized the importance of dietary change toward plant-based substitutes in mitigating environmental damage.
Personal Responibilty
- Joseph Poore of Oxford, who led the study, said that "A vegan diet is probably the single biggest way to reduce your impact on planet Earth…It is far bigger than cutting down on your flights or buying an electric car."[2]
- He added that "avoiding consumption of animal products delivers far better environmental benefits than trying to purchase sustainable meat and dairy.”[2]
Findings
- Moving to a diet that excludes animal products has transformative potential, including a 76% reduction in food's land use, a 49% reduction in greenhouse emissions from farming, a 50% reduction in ocean acidification, and a 49% reduction in eutrophication (excess runoff choking off oxygen and killing animals).
- Animal agriculture uses 83% of farmland while producing only 18% of total calories and 37% of calories from protein.
- Even the lowest impact bovine meat is responsible for six times more greenhouse gases and 36 times more land than the production of plant-based protein.
Plain Text
| Plain Text |
|
Copy the entire plain text version of this fact sheet to your clipboard using the share button at the beginning of this page, or manually select a portion here, then hit ctrl-c or cmd-c on a Mac. This plain text was automatically generated by parsing this page. It has ~words words and ~characters characters. |
|
OXFORD STUDY 2018: REDUCING FOODS ENVIRONMENTAL IMPACTS THROUGH PRODUCERS AND CONSUMERS.
|
Meta
This article was originally authored by Greg Fuller. The contents may have been edited since that time by others.
Footnotes
- ↑ Poore, J., and T. Nemecek. “Reducing Food’s Environmental Impacts through Producers and Consumers.” Science 360, no. 6392 (June 1, 2018): 987–92. https://doi.org/10.1126/science.aaq0216.
- ↑ 2.0 2.1 2.2 https://www.theguardian.com/environment/2018/may/31/avoiding-meat-and-dairy-is-single-biggest-way-to-reduce-your-impact-on-earth
