UN report sheds light on extent of nitrogen emissions from meat production

Conducted by the Task Force on Reactive Nitrogen of the United Nations Economic Commission for Europe, the report - Nitrogen on the Table - aimed to qualify for the first time how our food choices affect nitrogen emissions, climate change, and land use across Europe.

It found that livestock products had much higher nitrogen losses per unit of protein produced, compared to plant-based foods. For example nitrogen losses per unit of food protein from beef were more than 25 times the level of those from cereals. For pig and poultry meat, eggs and dairy, the losses were 3.5 to eight times those from cereals.

The report said that despite the relatively high nitrogen efficiency of agriculture in the European Union (EU), the current total loss of reactive nitrogen amounted to 6.5-8 million tonnes per year. Nitrogen losses are mainly in the form of ammonia to the air, of nitrate to ground and surface waters and of nitrous oxide - a powerful greenhouse gas.

Henk Westhoek, program manager for Agriculture and Food at PBL (the Netherlands Environmental Assessment Agency), and lead author of the report, said: "The report shows that the nitrogen footprint of meat and dairy is considerably higher than that from plant-based products. If all people within the EU would halve their meat and dairy consumption, this would reduce greenhouse gas emissions from agriculture by 25 to 40%, and nitrogen emissions by 40%." ​

However Nick Allen, senior director of UK beef and lamb levy body Eblex, said that to suggest eating less meat was the solution to environmental concerns was "far too simplistic an argument​", in what is a complex issue.

"It is disappointing that again that the industry is being demonised, despite acknowledging its responsibility to minimise its environmental impact. It has made great strides to reduce its environmental impact and continues to do so through greater efficiency,"​ he said.

Professor Mark Sutton, co-author of the report, and an environmental physicist at the UK’s Centre for Ecology and Hydrology said a 40% reduction in nitrogen levels from cutting meat consumption would be similar to what could be achieved by adopting low-emission farming practices.

The report highlighted the fact that the current average nitrogen footprint, per person, differed across Europe, due to the differences in food consumption patterns. Countries with a higher intake of animal products, such as Denmark, had much higher footprints than others with a low intake, including Bulgaria and Slovakia. However "the current average per capita protein intake in the EU is about 70% higher than would be required according to World Health Organization recommendations," said the report.

An executive summary of the European Nitrogen Assessment Special Report on Nitrogen and Food was released in April, with the full report to be published later this month.