The movement to reduce the overall carbon footprint of human has always been and still is an uphill battle. Emissions from factories to even the consumption of red meat are factors that contribute to the very cause. Research has shown that livestock such as cows are responsible for 14.5% of greenhouse gas emissions. Furthermore, cows release an average between 70 to 120kg of methane yearly, which has a negative impact that is 23 times more potent than carbon dioxide.
Globally, there are about 1.5 billion cows and bulls – and they emit about two billion metric tons of CO2-equivalents every year. This has further increased the awareness of the effects on the consumption of beef meat over the decade. However, cows are not entirely to be blamed as it originates back to the farming industry.
From a farmer’s perspective, they face immense pressure to adjust their agricultural system to ensure that livestock can survive in the ever-changing adverse conditions of the farm due to the high consumption of red meat. Items such as the type of feed or the amount of medicine used on the cows would also eventually lead to more toxic excrement. The most effective way is to consume less meat and dairy products, which can potentially reduce human’s carbon footprint and negative impact on the environment.