The environmental shadow of meat: challenges and solutions for a sustainable future

• Autores: Quevedo Olaya, Jhonsson Luis, Rodríguez León, André, Alcoser Yauyo, Mirian Margarita
• Formato: artículo
• Fecha de Publicación: 2025
• Institución: Universidad Nacional de Jaén
• Repositorio: Pakamuros
• Lenguaje: español
• OAI Identifier: oai:unj:article/648
• Enlace del recurso: http://revistas.unj.edu.pe/index.php/pakamuros/article/view/648
• Nivel de acceso: acceso abierto
• Materia: Meat; environmental impact; sustainability; challenges; strategies; Carne; impacto ambiental; sostenibilidad; estrategias; desafíos

The growing global demand for meat has generated a profound environmental, economic and social crisis. Where intensive production, slaughter and distribution generate a great environmental impact, due to the high water footprint, deforestation and greenhouse gas (GHG) emissions that contribute to the loss of biodiversity. The objective of this review is to analyze the challenges and possible solutions for a sustainable future in the meat industry, highlighting the urgency of moving towards more responsible food systems, due to the fact that 1.85 kg of CO2 fluctuates per kilogram of meat and its consumption also produces 84% hepatocellular carcinoma. On the other hand, agroecological practices are explored such as efficient manure management, the use of biodigesters to generate renewable energy, composting for the inactivation of pathogens in poultry waste, and the use of black soldier fly larvae as an alternative source of food for animals. and the promotion of plant alternatives as a meat substitute. The importance of innovation and the participation of all actors, from producers to consumers, in the search for solutions is highlighted. It is concluded that the transformation towards a sustainable food system requires a cultural change, as well as employing various strategies that contribute to reducing the environmental impact.