Summarises papers presented at the Langford Food industry conference in 2010 discussing climate change and nutrition, including impact of red meat diets.
This book contains the proceedings of a recently held conference which aimed to present a balanced view on the two main issues confronting the meat industry: is meat consumption harmful to health and does meat production damage the environment? Eminent speakers examined the evidence on nutrition and climate change and also explained what steps are being taken to ameliorate the problems, how meat consumption is changing in Britain and other countries and how meat contributes to our culture.
Meat production and consumption are increasing around the world and yet meat is criticised on the basis of its effects on human health and its damaging effects on the environment. This book summarises the latest information on the nutritional value of meat, its role in human health and its contributions to greenhouse gas emissions. New production systems which will improve the nutritional value of meat and increase the efficiency of meat production, thereby minimising harmful effects on the environment, are discussed. The role of meat as a source of the valuable N-3 polyunsaturated fatty acids is considered and the case for organic meat production is made. Chapters consider the factors effecting the demand for meat and the challenges facing legislators in the areas of climate change nutrition and sustainability of meat production. Finally, the increasing importance of international trade in meat the and the need for a global response on nutrition and climate change issues are considered.
This book weighs: 435g
|USA and Canada||£10.00|
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