Photo Credit: Public Domain, https://commons.wikimedia.org/w/index.php?curid=16818
A blog on the Centre for Sustainable Energy Use in Food Chains (CSEF) site looks at the lifecycle of meat products and the energy used in producing them.
The blog is based on the work of a project entitled ‘A review of the energy consumption in the UK fresh meat chain, from farm to fork’ carried out by Dr Baboo (Lesh) Gowrunseeker at Brunel University.
The project looked at beef, pork, lamb and boiler chicken and found that lamb was the most energy intensive ‘sunday roast’ meat to produce. This is broadly speaking because lamb requires more space and heating than other animals.
The serious point behind the research is that there are hotspots along the whole production chain of meat (‘from farm to fork’) where energy can be saved and thus carbon emissions can be reduced.
Read the full blog on the CSEF website.