The ecological footprint of steak
A new study from the WFSC member group of Prof. Alexander Mathys, Sustainable Food Processing, featured in Tages Anzeiger newspaper article on the carbon footprint of different food items.
A beefsteak from a dairy cow has a lower environmental impact than Natura beef. With this fact, a recent Tages Anzeiger SonntagsZeitung news article (17 June 2018) launched into a feature on studies showing the various impact of different food items, like beef.
The first article featured looks at the global impacts of food production. Authors Tomas Nemecek from Agroscope and Joseph Poore from Oxford University consolidated data on the multiple environmental impacts of ∼38,000 farms producing 40 different agricultural goods around the world, published in external page Science
A recent study of WFSC member Prof. Alexander Mathys is then featured, as it highlights the importance of also taking into account indicators such as food nutrition, sociocultural well-being, and resilience to evaluate and track the progress toward the sustainability of diets and food systems. The Nature Communications article by Abhishek Chaudhary, David Gustafson, and Alexander Mathys presents a first global-scale analysis quantifying the status of national food system performance of 156 countries, employing 25 sustainability indicators across 7 domains as follows: nutrition, environment, food affordability and availability, sociocultural well-being, resilience, food safety, and waste. Read the full article external page here