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      The Meat Crisis
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      Book

      The Meat Crisis

      DOI link for The Meat Crisis

      The Meat Crisis book

      Developing more Sustainable and Ethical Production and Consumption

      The Meat Crisis

      DOI link for The Meat Crisis

      The Meat Crisis book

      Developing more Sustainable and Ethical Production and Consumption
      Edited ByJoyce D’Silva, John Webster
      Edition 2nd Edition
      First Published 2017
      eBook Published 25 August 2017
      Pub. Location London
      Imprint Routledge
      DOI https://doi.org/10.4324/9781315562032
      Pages 390
      eBook ISBN 9781315562032
      Subjects Bioscience, Economics, Finance, Business & Industry, Environment & Agriculture, Environment and Sustainability, Geography, Health and Social Care, Humanities, Medicine, Dentistry, Nursing & Allied Health, Social Sciences
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      D’Silva, J., & Webster, J. (Eds.). (2017). The Meat Crisis: Developing more Sustainable and Ethical Production and Consumption (2nd ed.). Routledge. https://doi.org/10.4324/9781315562032

      ABSTRACT

      Meat and dairy production and consumption are in crisis. Globally, 70 billion farm animals are used for food production every year. It is well accepted that livestock production is a major contributor to greenhouse gas emissions. The Food and Agriculture Organization of the United Nations (FAO) predicts a rough doubling of meat and milk consumption in the first half of the 21st century, with particularly rapid growth occurring in the developing economies of Asia. What will this mean for the health and wellbeing of those animals, of the people who consume ever larger quantities of animal products, and for the health of the planet itself?

      The new edition of this powerful and challenging book explores the impacts of the global growth in the production and consumption of meat and dairy, including cultural and health factors, and the implications of the likely intensification of farming for both small-scale producers and for animals. Several chapters explore the related environmental issues, from resource use of water, cereals and soya, to the impact of livestock production on global warming and issues concerning biodiversity, land use and the impacts of different farming systems on the environment. A final group of chapters addresses ethical and policy implications for the future of food and livestock production and consumption.

      Since the first edition, published in 2010, all chapters have been updated, three original chapters re-written and six new chapters added, with additional coverage of dietary effects of milk and meat, antibiotics in animal production, and the economic, political and ethical dimensions of meat consumption. The overall message is clearly that we must eat less meat to help secure a more sustainable and equitable world.

      TABLE OF CONTENTS

      chapter |5 pages

      Introduction

      ByJoyce D’Silva, John Webster

      part I|108 pages

      The impacts of animal farming on the planet

      chapter 1|12 pages

      How to Raise Livestock – And How Not to

      ByColin Tudge

      chapter 2|10 pages

      The Water Footprint of Animal Products

      ByArjen Y. Hoekstra

      chapter 3|21 pages

      Livestock and Climate Change

      ByTara Garnett

      chapter 4|15 pages

      Golden Fields, Burning Forests and Hungry People

      How corn and soy are impacting us all
      ByJoyce D’Silva

      chapter 5|26 pages

      Animals on the Land

      Ecosystem services and disservices of grazing livestock systems
      ByAlberto Bernués

      chapter 6|22 pages

      The Importance of Grazing Livestock for Soil and Food System Resilience

      ByRichard Young

      part II|99 pages

      Farming practices and animal welfare

      chapter 7|22 pages

      Beef and Dairy

      The cattle story
      ByJohn Webster

      chapter 8|16 pages

      How Can We Sustain the Demand for Eggs?

      ByClaire A. Weeks, Ian J. H. Duncan

      chapter 9|16 pages

      Cheap as Chicken

      ByAndy Butterworth

      chapter 10|15 pages

      Sustainable Pig Production

      Finding solutions and making choices
      ByAlistair Lawrence, Emma Baxter

      chapter 11|28 pages

      Issues in Fisheries and Aquaculture

      Sustainability and fish welfare
      BySteve Kestin

      part III|42 pages

      The implications of meat production for human health

      chapter 12|11 pages

      Industrial Animal Agriculture’s Role in the Emergence and Spread of Disease

      ByMichael Greger

      chapter 13|12 pages

      Antibiotic Use in Farm Animals

      The global threat
      ByCóilín Nunan

      chapter 14|17 pages

      How Much Meat and Milk is Optimal for Health?

      ByMike Rayner, Peter Scarborough

      part IV|42 pages

      Politics, philosophy and economics

      chapter 15|17 pages

      Developing Ethical, Sustainable and Compassionate Food Policies

      ByKate Rawles

      chapter 16|15 pages

      The Politics and Economics of Farm Animal Welfare and Sustainable Agriculture

      ByPeter Stevenson

      chapter 17|8 pages

      Religion, Culture and Diet

      ByMartin Palmer

      part V|69 pages

      Devising farming and food policies for a sustainable future

      chapter 18|16 pages

      Policy Strategies for Reducing the Climate Impact of Food and Agriculture

      ByStefan Wirsenius, Fredrik Hedenus, David Bryngelsson

      chapter 19|18 pages

      Meat and Policy

      Charting a course through the complexity 1
      ByTim Lang

      chapter 20|20 pages

      The Impact of Legislation and Industry Standards on Farm Animal Welfare

      ByCarol McKenna

      chapter 21|13 pages

      Confronting Policy Dilemmas

      ByJonathon Porritt
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