This reference book is an IGI Global Core Reference for 2019 as it one of the best-selling within the Environmental, Agricultural, and Physical Sciences subject area since 2015. Winning the “Best in the World” and “Best Sustainable Food Book” from the Gourmand Awards, this title focuses on high quality research in developing a food culture that mitigates human and environmental damage. Featuring research on trending topics such as limiting meat consumption, trade and the meat industry, ethics of meat production and consumption, and more, this publication contains research that has been contributed by industry-leading experts across Australia, U.S., UK, and more, making it a critical resource for policymakers, academicians, researchers, advanced-level students, technology developers, and government officials.

Impact of Meat Consumption on Health and Environmental Sustainability addresses the difficulties, challenges, and opportunities in reducing excessive meat consumption in order to mitigate human and environmental damage. Policymakers, academicians, researchers, advanced-level students, technology developers, and government officials will find this text useful in furthering their research exposure to pertinent topics such as dietary recommendations for limiting meat consumption, trade and the meat industry, ethics of meat production and consumption, and the environmental impacts of meat consumption.

Coverage:

The many academic areas covered in this publication include, but are not limited to:

Animal Welfare Considerations
Antibiotic Resistance Linked to Livestock
Developing World Perspectives
Ethical Education
Human Health Impacts of Meat Consumption
Meat and Climate Change
Media Coverage of Meat Consumption and Production

Reviews & Statements

The 18 articles in this volume consider the negative impact of excessive meat consumption on human health and environmental sustainability. Researchers working in a variety of fields around the world address water and climate impacts, including increased greenhouse gas emissions, climate change, water quality, and environmental concerns and the mainstreaming of veganism; diet and well-being, with discussion of how meat fits into recommended dietary guidelines, red meat and chronic disease risk, antibiotic use in meat, and China's growing meat demands; and societal and political aspects, such as flexitarianism, the meat industry and taxpayer dollars, and the use of marketing to perpetuate meat myths and reinforce demand.

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Editor/Author Biographies

Dr Talia Raphaely Originally from Cape Town, South Africa, Talia has 30 years of international experience in behavioural and attitudinal change, communications and diverse media, sustainability awareness and consciousness and collaboration and partnership building for increasing sustainable outcomes. She has worked closely with multicultural and heterogeneous groups in a diverse array of organizational settings, including academia, media, research-based organisations, government bodies, non-government organisations, community-based organisations and industry. Talia currently works as an academic at the Curtin University Sustainability and Policy (CUSP) Institute in Perth, Western Australia and continues to undertake consultancy research work relating to sustainability. She is recognised for her work on flexitarianism (reducing meat consumption to within healthy levels as recommended by national and international guidelines), collaboration, empowerment and sustainability humanistic education.

Professor Dora Marinova Originally from Sofia, Bulgaria, Dora Marinova moved to Perth, Western Australia in 1981. After being Head of School at the Institute for Sustainability and Technology Policy (ISTP) at Murdoch University, she is now Director of the Curtin University Sustainability Policy (CUSP) Institute. Dora has over 400 refereed publications and has supervised 50 PhD students to successful completion. She is a member of the National Health and Medical Research Council’s Panel on Centres of Research Excellence in Population Health. Her research interests cover innovation models, including the evolving global green system of innovation and the emerging area of sustainometrics. Dora is Editorial Board member of the International Journal of Education Economics and Development (published by Inderscience, Switzerland) and Transformations: An Interdisciplinary Journal (published by EBSCO, USA). She is Elected Fellow of the prestigious Modelling and Simulation Society of Australia and New Zealand (MSSANZ) and International Environmental Modelling and Software Society (IEMSS).

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Awards & Recognition

Best in the WorldConsidered the Oscars for cookbooks, the Gourmand Awards screened more than 10,000 books from 205 countries published in 2016 to elicit the world winners.
Best Sustainable Food BookThe “Best Sustainable Food Book” is presented to an outstanding title that focuses on the best research established in developing food that is healthy for consumers.