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We lose nutrition when we feed grain to animals.

Estimates vary, but it takes around 10 units of grain to produce 1 unit of beef 鈥�

鈥� and about 4 units of grain to produce 1 unit of pork.

If humans ate the grain instead, we could eliminate world hunger.

As of 2000, 18% of the world鈥檚 population was undernourished and underweight, while 35% of global cereal production was being fed to livestock.

But that doesn鈥檛 mean we can鈥檛 eat meat.

鈥淒efault livestock鈥� only eat food that humans can鈥檛 or won鈥檛 eat, the way it鈥檚 done in much of the world鈥攁nd in permaculture. If we raised all livestock that way, we鈥檇 end up with more food.

Default livestock use minimal land and energy.

A 2006 study of Dutch food consumption鈥攚hich is similar to other Western diets鈥攆ound that if the Netherlands relied solely on default livestock, each citizen could eat about 27 grams of pork protein a day鈥攁bout one pork chop.

We can feed everyone and still eat meat. But only a little.

Researcher Simon Fairlie estimates that a worldwide default livestock system would provide the equivalent of three cheeseburgers a week for everyone on the planet鈥攁nd free up enough cropland so no one would go hungry.

Sources:

Many of the concepts in Just the Facts were derived from researcher Simon Fairlie鈥檚 book (2010, Permanent Publications).

1) The nutrition ratios given are loose averages of figures quoted by Fairlie.聽 For example, In Diet for a Small Planet (1991, Ballantine Books), Frances Moore Lapp茅 gives a grain to beef energy ratio of 21:1.聽 In 鈥淎nimal Agriculture and Global Food Supply鈥� (1998), the Council for Agricultural Science and Technology reports grain to meat weight ratios of 2.6:1 for beef, and 3.7:1 for pork in developed countries, a figure that is meant to reflect a lifetime diet that includes grass, forage, and byproducts as well as grain.聽 Fairlie derives purely grain-fed protein ratios of 12.5:1 for beef and 5.25:1 for pork from the same CAST document, before accounting for non-grain feed and calculating a new protein ratio for beef of 3.2:1. Ratios compiled by Fairlie range from 1.4:1 to 21:1 for beef and from 3.7:1 to 5.5:1 for pork.

2) The Worldwatch Institute, 鈥淓radicating Hunger: A Growing Challenge,鈥� 2001, pp. 43, 59, State of the World 2001.

4) E.V. Elferink, S. Nonhebel, H.C. Moll, 鈥淔eeding livestock food residue and the consequences for the environmental impact of meat.鈥� Journal of Cleaner Production, Volume 16, Issue 12, pg. 1227-1233, 2008

5) Simon Fairlie, , 2010, Permanent Publications. Pg. 39.