The power of soil — and cows — to be a climate solution
Can regenerative farming practices improve carbon capture and help build a more sustainable future?
Have you ever found yourself in the supermarket wondering, “When did buying meat become so confusing?” Between deciphering labels and navigating conflicting dietary recommendations, what used to be straightforward is now anything but — and we sometimes wonder whether we should be eating meat at all, especially red meat.
So, what’s the truth? It’s not exactly black and white — but a little curiosity can go a long way in separating fact from fiction.
Let’s take a look at the science behind red meat and its role in human nutrition, so that as you head into the New Year, you can make choices that work for your health and your lifestyle.
For years, there has been debate about the potential health risks of eating red meat, especially processed meats. While some studies have suggested a link to conditions like heart disease and cancer, the evidence is far from conclusive, and the science is continually evolving.
A 2019 study in the Annals of Internal Medicine reviewed several studies and found that reducing red meat consumption doesn’t significantly lower your risk for these conditions. The research showed only weak evidence linking red and processed meats to serious health problems like cancer and heart disease, as well as all-cause mortality risk. While cutting back slightly reduced health risks, the differences were insignificant and unlikely to have a meaningful impact for most people.
With that said, the World Health Organization (WHO) acknowledges that that excessive consumption of red and processed meats can contribute to health risks, including cancer, cardiovascular disease and type 2 diabetes.
So, how much is too much? Current guidelines recommend adults eat 98–500 grams of red meat per week, which is roughly one to five small servings, each about the size of a deck of cards.
The bottom line: Red meat can be part of a healthy diet, but as with most things, moderation is key.
While you don’t necessarily need to eat red meat to meet your nutritional needs, it’s a convenient and nutrient-dense option for many people, and it has many nutritional benefits. WHO recognizes red meat as a valuable part of a healthy diet, especially during life stages with higher nutritional demands, like adolescence, pregnancy, or recovery from illness.
A 3-ounce portion of lean beef provides nearly half of your daily protein needs and over 30% of your daily zinc requirements. It’s also a rich source of:
The bottom line: Red meat is a nutrient-dense food that can be especially valuable for people with higher nutritional needs.
It’s true that cows, and animal agriculture overall, have an impact on the environment, both positive and negative. According to the Intergovernmental Panel on Climate Change, cows’ direct emissions contribute about 5% of global greenhouse gas emissions. But cows also play a role in soil health and carbon sequestration.
It is important to note that note all red meat has the same environmental footprint.
Farmers and ranchers using regenerative farming methods, such as rotational grazing and silvopasture, can dramatically reduce their emissions while improving soil health and biodiversity. And with strategies like precision agriculture, methane-reducing feed additives, and carbon capture and storage, paired with practices like no-till farming and agroforestry, ranchers can now actively remove more greenhouse gases than their cows produce.
One example: At Buck Island Ranch in Lake Place, Florida, the 10,500-acre beef cattle ranch sequesters more carbon each year than it emits. Read more here.
Supporting producers who prioritize sustainability is one way to enjoy red meat responsibly, while doing your part to protect the planet. Additionally, mindful portion control reduces waste and aligns your eating habits with sustainability goals.
The bottom line: Red meat doesn’t have to be bad for the environment; the way it’s produced and consumed that matters. Choosing sustainably raised meat and eating it in moderation is key.
Ultimately, it all comes down to balance. When possible, prioritize quality over quantity, choose beef that has been sustainably sourced from farms with high standards, and pair it with nutrient-rich whole foods you enjoy. Most importantly, stay curious and do your research on the foods you choose to eat. Digging deeper into the science behind the foods that fuel your body can empower you to make choices that align with both your health and environmental goals.
To learn more about the complex themes explored in World Without Cows, request a screening in your local community. Or simply start a conversation about cows that’s backed by science.
Can regenerative farming practices improve carbon capture and help build a more sustainable future?
A closer look at what science says about the role of red meat in a healthy diet
New Year’s resolutions often involve healthy eating. Here’s why you can feel good about keeping red meat and dairy in your diet.
Many regions are already protein-insecure. Would we be able to meet the world’s dietary needs in a world without cows?
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Silvopasture creates healthier soil, increases biodiversity, and has the potential to increase carbon sequestration
As climate change intensifies and the world’s population continues to grow, the pressure on our global food production system mounts. You can play an active role in shaping a more sustainable planet for future generations. Fill out the form below to learn more about how you can partner with us.
