Synergy between the Waste of Natural Resources and Food Waste Related to Meat Consumption in Romania

Teodor Ioan Trasca, Monica Ocnean, Remus Gherman (), Raul Adrian Lile, Ioana Mihaela Balan (), Ioan Brad, Camelia Tulcan and Gheorghe Adrian Firu Negoescu
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Teodor Ioan Trasca: Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
Monica Ocnean: Faculty of Management and Rural Tourism, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania
Remus Gherman: Faculty of Management and Rural Tourism, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania
Raul Adrian Lile: Institution Organizing Doctoral Studies, Doctoral School Biotechnical Systems Engineering (ISB), National Polytechnic University of Science and Technology, 060042 Bucharest, Romania
Ioana Mihaela Balan: Faculty of Management and Rural Tourism, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania
Ioan Brad: Faculty of Management and Rural Tourism, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania
Camelia Tulcan: Research Institute for Biosecurity and Bioengineering, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania
Gheorghe Adrian Firu Negoescu: Faculty of Management and Rural Tourism, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania

Agriculture, 2024, vol. 14, issue 4, 1-20

Abstract: The study examines the dichotomy between individual dietary autonomy and the broader implications of food overconsumption and waste, particularly focusing on meat consumption’s environmental, health, and social equity aspects. In the context of increasing awareness about the negative impacts of excessive meat consumption, this research explores the potential benefits of modest dietary shifts, specifically a reduction in animal product intake, on natural resources and the environment. Utilizing data from international and Romanian sources, including data about meat environmental impacts, in original research, the article analyzes the water, carbon, and land use footprints associated with different types of meat, emphasizing the significant differences between beef, pork, chicken, and sheep meat. The findings highlight that even a small reduction in meat consumption, such as 100 g per week per capita, can lead to substantial decreases in water use, carbon emissions, and land use, underscoring the importance of sustainable eating habits. Moreover, the study explores the potential of plant-based proteins as viable nutritional alternatives that can mitigate environmental footprints and foster global food security. Conclusively, this work advocates for a balanced approach that respects individual choices while promoting collective responsibility towards sustainable consumption patterns, emphasizing the role of scientific research and public awareness in driving positive change in dietary habits for environmental conservation and health benefits.

Keywords: waste of natural resources; food waste through overconsumption; meat consumption; water footprint; carbon footprint; land use footprint (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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