Livestock farmers take on climate change challenge

Livestock farmers found out how to reduce greenhouse gas emissions but still provide food for a growing population recently at an event in Oxfordshire.

Meat and dairy products have been under the media spotlight in recent months because of their relatively high emissions, with Lord Stern and Paul McCartney weighing in on the debate.

At the event, organised by Farming Futures and supported by SEEDA and EBLEX, speakers explored the complex political and practical issues around livestock farming's role in a sustainable food system and a healthy diet.

Farmers at the event were keen to do their bit, with 90% saying that they wanted to reduce GHGs on their farm. They are being supported by EBLEX, whose A Change in the Air report outlines how livestock producers can reduce their emissions.

Andrew Jagoe-Salter, who manages a mixed farmer in Hertfordshire said: "As livestock farmers, we need to reduce our greenhouse gas emissions. But we can improve performance, efficiency and quality while looking after the environment. As a result of this event, I'm now considering sowing more clover. It's a low cost way of reducing emissions through improving my animals' diet."

Madeleine Lewis from Farming Futures said: "With a global population expected to reach nine billion by 2050, the pressure on food production - and meat and dairy products - can only increase. It's important to realise that this is a complex debate, and saying that we should stop eating meat and dairy is too simplistic."

"Much of the UK's countryside is unfit for any food production other than livestock grazing, which protects some of the landscapes we hold most dear, such as our uplands. And shutting down the UK industry might simply displace production overseas, with no climate change benefits."

"If farmers follow best practice in efficiency, feeding, and animal health, and the industry continues its investment in research, the sector can continue to supply quality products into the future. The good news is that these efficiencies are good for the bottom line - so being 'lower carbon' is profitable business."

"Consumers need to play their part in 'lower carbon' food too. By choosing a healthy, seasonal and local diet we can all make a positive contribution."