The Search for an Environment Friendly Burger

Gas and oil production, transportation, industry and deforestation; just a few of the more common causes of greenhouse gases. But, what about beef? As it turns out, meats such as beef are actually surpassing the amount of greenhouse gases produced by both industry and transportation. Through a combination of animal wastes, fertilizers, and more, the negative contributions of beef production have been reported as being responsible for nearly twenty-two percent of the thirty-six billion tons of these gases each year. 

With both beef consumption and population rates rising, it is proving to be more and more difficult to come up with environmentally friendly solutions. The current agricultural procedures are taking a toll on climate, ocean acidification, grasslands, freshwater, and much more. As alarming as this may be, no fix all plan has been made. One suggestion includes the use of CAFOs or concentrated animal feeding operations.

The United States Environmental Protection Agency (EPA) defines CAFOs as a compacted animal care facilities that reduce necessary land area, and concentrate both the animals and wastes. The EPA continues by stating two specific standards; "you confine animals for at least 45 days in a 12-month period, and there's no grass or other vegetation in the confinement area during the normal growing season". Although not perfect, CAFOs aim to decrease greenhouse gases by looking towards more efficient feedlot systems.

Other ideas also focus on the reduction of agriculture expansion, increasing the yields of current farm setups, minimizing the amount of meat consumption in diets, and lessening wastes. Even though these may seem like simple approaches, many must resort to newer tactics that are not yet widely accepted. For example, the increasing of crop yields might eventually include the usage of genetic modifications.

Conflicting opinions on what the "right" or the "best" approaches are for such a touchy issue are what makes the situation so strenuous. Do we enforce the push towards CAFOs and face accusations of animal cruelty? Do we put our effort into improving less established facilities and change the game of competition? Do we encourage the shift toward more scientifically advanced strategies despite the fearful consumer? Can we really tell the public that their meat purchases now have to be cut down? 

With all these questions and not enough answers, one thing that we can all agree on is that action needs to be taken and that it needs to be taken fast.