“Within livestock production systems, there is a strong link between resource use efficiency and the intensity of GHG emissions,” notes the FAO’s report. “The potential for achieving emissions reductions lies in enabling all livestock producers to change to practices already being used by the most efficient operators.”

In response to the report, AMI noted that the 14.5% number is a worldwide number and the Environmental Protection Agency (EPA) estimates the impact of meat production in the U.S. to be 3.4%. The US meat industry provides a great example of technologies that can be used to reduce the environmental impacts and continues to research additional ways to become more efficient to limit our environmental impact.

Source: American Meat Institute