The World Population Increases The Global Food Production

1860 WordsMay 15, 20178 Pages
Literature Review Several studies (Oltjen et al., 1996; Dahlen et al., 2014; Thornton, 2010; and Tilman et al., 2002) drawn the conclusion that as the world population increases the global food production must as well. The current meat practices in the U.S are unsustainable in terms of being able to meet the future demands of global society (Dahlen et al., 2014). Although livestock practices have changed dramatically over time to make production more efficient it has negative impacts on the environment and human health. Fortunately sustainable solutions do exist. Others livestock farmers around the world are implementing sustainable practice that improve the quality of meat and decrease their impacts on the environment. Current…show more content…
In the next forty years food production will need to increase by one hundred percent if it is going to meet the demands of global society (Dahlen et al., 2014). The reproduction of livestock has undergone evolutionary changes over time all in favor of making production more efficient. Artificial insemination (AI), estrous synchronization and fixed-time AI (TAI), semen and embryo cryopreservation, multiple ovulation and embryo transfer (MOET), in vitro fertilization, sex determination of sperm or embryos, and nuclear transfer are technologies that are used to enhance the production efficiency of beef operations (Dahlen et al., 2014). These are some of the newer technologies that have been generated to increase meat production. Food provides energy and nutrients, and its acquisition requires the expenditure of energy. In today’s world unbalanced nutritional diets lead to obesity and other serious health issues (McMichael et al., 2007). Livestock raising is a major contributor to agriculture-related greenhouse gas emissions. Studies have been conducted to analyze what changes the meat industry would need to undergo to reduce the greenhouse gas emission levels. In order to reach the target level of greenhouse gas emissions the world would need to reduce their demand of animal products significantly (McMichael et al., 2007). The estimated average per-head intake of, at most, 90 g meat per day and not more than 50 g of this should come from red meat from ruminant animals
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