Instruments for sustainable meat production in Germany: the case of pork
- 15.10.2014
- English Articles
- Markus Keller
- Jürgen Kretschmer
- Eva Katharina Kühner
Peer-Review-Verfahren | Manuscript received: June 22, 2013 | Revision accepted: July 04, 2014
German pork production assessed by aspects of sustainability
Introduction
Current meat production presents numerous problems with respect to global sustainability. Pork production in Germany is also critical in this respect. The present article takes stock of the sustainability of German pork production. This is based on a study performed by the authors in 20121, as commissioned by Misereor. For this article the data have been updated and continued.
Consequences of increasing global meat production
Global meat production has markedly increased during the last 50 years (• Figure 1). It rose from about 70 million t in 1961 to more than 300 million t in 2012, corresponding to an increase of more than 4-fold [1]. For 2050, the FAO (Food and Agriculture Organization of the United Nations) predicted a further increase to 465 million t [2] – corresponding to an increase of more than 70 % relative to 2010 [1].
Summary
Pig farming in Germany is highly intensive. Although domestic consumption is stagnating, production continues to rise. One reason for this is that exports are increasing. This leads to numerous problems with respect to sustainability:
Ecological problems: over-fertilised areas, contamination of soil and water with nitrate, nitrogen and phosphate, high levels of water consumption with low levels of water productivity, greenhouse gas emissions and wastage of nutritional energy from conversion losses.
Social problems: Imported animal feed (particularly soya) monopolises areas in the producer countries that are then no longer available for domestic food production.
Health problems: Numerous diet-related diseases are associated with high meat consumption. The gas and dust emitted from pig fattening plants contain substances that are harmful to health.
Economic problems: Excessive use of environmental resources causes billions in external costs and these are covered by the public.
Ethical problems: Normal conditions in pig farming are indefensible. From the point of view of sustainability, radical changes are urgently necessary.
Keywords: meat production, pork, pig fattening, sustainability, instruments for sustainable meat production
