Red meat production places a heavy burden on the environment. It is a major contributor to greenhouse gas emissions, natural resource depletion, air pollution, deforestation, soil degradation, water pollution, and biodiversity loss.

 

Livestock, especially cattle, generates large amounts of methane and other climate‑warming gases, making red meat one of the most climate‑intensive foods. Producing red meat also demands extensive land, driving the conversion of forests and grasslands into pasture and feed cropland. This expansion destroys wildlife habitat, accelerates species loss, and undermines the ability of ecosystems to store carbon.

 

Red meat production also requires immense quantities of water to grow feed, hydrate animals, and process meat. Runoff from manure, fertilizers, and pesticides pollute rivers, lakes, and coastal waters, contributing to algal blooms, dead zones, and unsafe drinking water. Over time, heavy grazing and intensive cropping erode and degrade soils, reducing long‑term crop productivity and resilience.

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