Problem konsumpcji i produkcji mięsa w kontekście zrównoważonego rozwoju
Meat consumption and production in the context of sustainable development

Author(s): Eryk Cudnik-Cegielski, Karolina Kaczorek
Subject(s): Economy, Business Economy / Management, Micro-Economics, Agriculture, Energy and Environmental Studies, Economic policy, Environmental and Energy policy, Health and medicine and law, Sociology of the arts, business, education, Economic development, EU-Approach / EU-Accession / EU-Development, Business Ethics, Globalization, Green Transformation
Published by: Wydawnictwo Uniwersytetu Ekonomicznego w Poznaniu
Keywords: meat;environment;public health;veganism;vegetarianism;agriculture;meat industry;
Summary/Abstract: This chapter attempts to provide a comprehensive overview of the impact of industrial meat production on key aspects related to sustainability. Issues such as the ability to feed the expanding population with continued growth in meat consumption, considering the industry’s impact on the environment, with massive greenhouse gas emissions, extensive water use, and widespread deforestation or public health, including health risks related to diets high in meat consumption and the rise of antibiotic resistance caused by excessive antibiotic use in livestock farming, were reviewed. Based on the literature analysis it was concluded that changes in dietary customs leading to the adoption of more sustainable food sources are necessary to secure the future for next generations.

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