By Sylvain Charlebois and Evan Fraser, Ottawa Citizen, April 28, 2016
Over the next generation, population growth, climate change and water scarcity will put huge pressures on global food systems. Farmers and consumers will have to change management practices and diets. In particular, the methods we use to produce protein, and the types of protein we consume, will be at the forefront of this transition.
Our protein systems are likely to change for two reasons. First, current methods of producing protein are extremely resource-intensive. While the world’s agricultural and forestry sectors produced 24 per cent of global greenhouse gas emissions in 2010, 75 per cent of these originated from livestock. Similarly, livestock production is responsible for approximately 80 per cent of North American antibiotic use, and many reports have suggested this is partly to blame for the rise of antibiotic resistant bacteria that now plague health-care systems.