Exploring the challenges and opportunities for livestock industry

The world's food production and consumption are predicted to change significantly as the global population reaches nearly 10 billion people by 2050, the United Nations predicts.

Livestock farming, which accounts for 40 per cent of global agricultural output, is crucial for supporting the livelihoods of 1.3 billion people. However, the livestock industry faces challenges such as low resilience, disease outbreaks, animal welfare concerns, health risks, and a significant environmental footprint.

A study looking at innovations in meat-based food systems is exploring how traditional farming can survive and thrive with the growing popularity of plant-based meat alternatives and the expected arrival of cultivated meat products on the market.

Led by agri-economist and Federation PhD candidate Priyambada Joshi, the study includes the socioeconomic elements of food production as food systems look to become more sustainable.

Cultivated, or cultured meat, is made from cells harvested from animals and cultivated in bioreactors. Several studies of their production have shown that the products are safe, clean, disease-free, and healthy for consumers. They are also produced with fewer emissions than traditional farming methods.

Plant-based meat alternatives are produced from vegetable proteins such as wheat, soy and pea proteins. These are widely available and are on the menu at some fast-food outlets.

"My research is looking at the opportunities and challenges in the industry because farmers' livelihoods are dependent on livestock production," Ms Joshi said.

"Food systems are transitioning to be more sustainable, so my research is looking at how we can make this transition sustainably for all stakeholders, especially in the meat-based food system where there are several innovations in the market right now. Plant-based meat is already there, and cultivated meats may soon be on the market.

"We will look at how we can make this transition just and sustainable for everyone."

For the study, Ms Joshi is developing sustainable beef-based food system models and looking for experiences in major international markets.

This includes interviews with industry representatives in the United States, Brazil and France.

"These countries have different kinds of beef production systems. In Brazil, they have an extensive farming system with a growing trend towards an intensive system, where farmers are increasingly adopting practices such as feedlot operations and improved feed efficiency to increase production, but they also have small-scale production," Ms Joshi said.

"In the USA, industrialised intensive beef production is more common, so I am focusing on that, and in France, there is extensive production with a strong emphasis on sustainability.

"We would like to examine these systems and are speaking to as many people in the industry as we can, especially the farmers."

The study began with an online survey of farmers in three countries, followed by in-depth interviews conducted face-to-face or over video calls.

Online surveys have been completed for the US and France, and Ms Joshi has travelled to meet with farmers, food processors, academics and other industry experts, including those from cultivated meat processing companies.

Ms Joshi says she is keen to learn more about the risks in current beef production systems and develop strategies to mitigate them. The study uncovers significant areas of concern for producers, including economic and social costs.

The study aims to develop business models that incorporate cultivated beef into current livestock production systems while understanding the acceptability of cultivated beef as a complementary product.

Ms Joshi says her proposed models will examine ways for all stakeholders to continue doing business so that traditional farming operations aren't left behind.

"Many of the farmers I interact with feel like they are doing it as a way of living because farming is always a risky business," she said.

"They are feeding the world, so for them, farming is not just a profession or a business - it's the humanitarian act.

"But at the same time, there are widespread concern on beef industry for polluting the environment. So, there is always pain for farmers who grow responsibly and sustainably and are implementing innovative farming techniques.

“Changes to traditional models risk demotivating farmers, and the study recognises that innovations in the market can present opportunities and challenges and aim to provide solutions that benefit all stakeholders.”

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