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Synergy between the Waste of Natural Resources and Food Waste Related to Meat Consumption in Romania

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  • Teodor Ioan Trasca

    (Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
    Faculty of Food Engineering, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania
    These authors contributed equally to this work.)

  • Monica Ocnean

    (Faculty of Management and Rural Tourism, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania
    These authors contributed equally to this work.)

  • Remus Gherman

    (Faculty of Management and Rural Tourism, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania)

  • Raul Adrian Lile

    (Institution Organizing Doctoral Studies, Doctoral School Biotechnical Systems Engineering (ISB), National Polytechnic University of Science and Technology, 060042 Bucharest, Romania
    “Aurel Vlaicu” University, 310032 Arad, Romania)

  • Ioana Mihaela Balan

    (Faculty of Management and Rural Tourism, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania
    Research Institute for Biosecurity and Bioengineering, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania)

  • Ioan Brad

    (Faculty of Management and Rural Tourism, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania)

  • Camelia Tulcan

    (Research Institute for Biosecurity and Bioengineering, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania
    Faculty of Engineering and Applied Technologies, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania)

  • Gheorghe Adrian Firu Negoescu

    (Faculty of Management and Rural Tourism, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania)

Abstract

The study examines the dichotomy between individual dietary autonomy and the broader implications of food overconsumption and waste, particularly focusing on meat consumption’s environmental, health, and social equity aspects. In the context of increasing awareness about the negative impacts of excessive meat consumption, this research explores the potential benefits of modest dietary shifts, specifically a reduction in animal product intake, on natural resources and the environment. Utilizing data from international and Romanian sources, including data about meat environmental impacts, in original research, the article analyzes the water, carbon, and land use footprints associated with different types of meat, emphasizing the significant differences between beef, pork, chicken, and sheep meat. The findings highlight that even a small reduction in meat consumption, such as 100 g per week per capita, can lead to substantial decreases in water use, carbon emissions, and land use, underscoring the importance of sustainable eating habits. Moreover, the study explores the potential of plant-based proteins as viable nutritional alternatives that can mitigate environmental footprints and foster global food security. Conclusively, this work advocates for a balanced approach that respects individual choices while promoting collective responsibility towards sustainable consumption patterns, emphasizing the role of scientific research and public awareness in driving positive change in dietary habits for environmental conservation and health benefits.

Suggested Citation

  • Teodor Ioan Trasca & Monica Ocnean & Remus Gherman & Raul Adrian Lile & Ioana Mihaela Balan & Ioan Brad & Camelia Tulcan & Gheorghe Adrian Firu Negoescu, 2024. "Synergy between the Waste of Natural Resources and Food Waste Related to Meat Consumption in Romania," Agriculture, MDPI, vol. 14(4), pages 1-20, April.
    • Handle: RePEc:gam:jagris:v:14:y:2024:i:4:p:644-:d:1380429
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    References listed on IDEAS

    as
    1. Fredrik Hedenus & Stefan Wirsenius & Daniel Johansson, 2014. "The importance of reduced meat and dairy consumption for meeting stringent climate change targets," Climatic Change, Springer, vol. 124(1), pages 79-91, May.
    2. David Tilman & Michael Clark, 2014. "Global diets link environmental sustainability and human health," Nature, Nature, vol. 515(7528), pages 518-522, November.
    3. Marco Springmann & Michael Clark & Daniel Mason-D’Croz & Keith Wiebe & Benjamin Leon Bodirsky & Luis Lassaletta & Wim Vries & Sonja J. Vermeulen & Mario Herrero & Kimberly M. Carlson & Malin Jonell & , 2018. "Options for keeping the food system within environmental limits," Nature, Nature, vol. 562(7728), pages 519-525, October.
    4. Peter Scarborough & Paul Appleby & Anja Mizdrak & Adam Briggs & Ruth Travis & Kathryn Bradbury & Timothy Key, 2014. "Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK," Climatic Change, Springer, vol. 125(2), pages 179-192, July.
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