The Surprising Waste in Everyday Food Production

The Inefficiency of Beef Production and Its Impact on the Environment

Humans are omnivores, which means we have the ability to consume a wide variety of foods. However, our specific food preferences often lead us down an inefficient path when it comes to food production. One prime example is the soy plant. While we use it for tofu, vegan milk, umami-packed miso, edamame, and soy sauce, only about 7% of the soy we produce is actually turned into food products for human consumption. The majority of soy—up to around 77%—is used to feed livestock, particularly cattle.

To get one cow’s worth of beef into our supermarkets, it must be fed soy and other grains for approximately 18 months. Farmers often overfeed the cows and limit their movement to produce fattier, more flavorful beef in larger quantities. According to a 1997 study from Cornell University, the energy consumption to animal protein produced ratio is about 54-to-1 for beef. This figure includes the water and fuel needed to grow the grains or soy that are then fed to the cattle. For example, producing just one pound of beef requires nearly 12,000 gallons of water.

Agriculture's Role in Land Use and Food Insecurity

Agriculture is responsible for 80% of global land-use change, according to research published in the Ecology and Society journal. This means that a significant portion of deforestation and habitat destruction is done to make room for crops. Most of these crops are not consumed by humans directly but are instead used to feed farm animals. This has a major impact on food insecurity, as much of this inexpensive plant protein could be redirected to feed people living in poverty.

The issues don’t stop with the way crops are grown; they extend to the methods used in factory farming. The industry’s focus on maximizing profits often leads to cost-cutting measures and cruelty toward animals. For instance, to keep animals healthy in cramped and unsanitary conditions, factory farms administer large amounts of antibiotics. An estimated 75% of the world's antibiotics are used on animals, and this overuse allows bacteria to develop resistance. These antibiotic-resistant bacteria, known as superbugs, can spread through our food chain, water supplies, and even the air, making them increasingly difficult to treat when they infect humans.

The Future of Beef Production and Consumer Choices

The challenges associated with beef production and the broader livestock industry are clear, but many people find it hard to imagine a world without easily accessible meat. Making meat production more sustainable would likely reduce its scale and increase its cost. As a result, public support for such changes is limited. People generally do not want to pay more for meat, and corporations are unlikely to accept reduced profits.

However, some regions have already taken steps to address these issues. The European Union, the United Kingdom, and Australia have significantly restricted imports of American meat, despite the U.S. being one of the largest beef producers. This is due to the higher use of antibiotics, growth hormones, and chemicals in U.S. farming practices compared to those in other countries. Many of these nations have implemented regulations to reduce the use of these substances over the years.

In the future, the U.S. may also need to regulate its farming industry similarly, though the timing of such changes remains uncertain. If you want to avoid supporting factory farming or inefficient beef production, there are ways to make a difference. Choosing ethically produced and locally sourced meat, or increasing your intake of plant-based proteins like beans, tofu, edamame, nuts, and oats, can help reduce demand for unsustainable practices.

By making informed choices, consumers can play a role in shaping a more sustainable food system. Small changes in diet and purchasing habits can have a significant impact over time.