Some have proposed that simply removing beef from the human diet could significantly lower greenhouse gas (GHG) emissions. However, upon examination of the scientific evidence, completely removing beef from the diet would likely not result in huge declines in GHG emissions, and would likely have negative implications for the sustainability of the U.S. food system.
Background
One must first consider the amount of beef consumed by Americans. The current U.S. Dietary Guidelines for Americans recommends 5.5 ounces of lean protein per day for a person consuming a 2,000 calorie diet. Beef is one of the most common sources of lean protein in the United States, with 1.8 ounces of beef per day available to U.S. consumers in 2013, as reported in USDA’s Economic Research Service (ERS) Loss-Adjusted Food Availability Data Series. The ERS Loss-Adjusted Food Availability Data Series is derived from ERS’s food availability data by adjusting for food spoilage, plate waste, and other losses to closely approximate actual intake. Per capita beef availability (loss adjusted) has actually been declining in the United States over the past 35 years (Figure 1) due in part to beef production not keeping pace with U.S. population growth. Along with being a significant source of lean protein, beef provides key nutrients such as iron, zinc, and B vitamins. Removing beef from the food chain would result in consumers having to seek alternative protein and micronutrient sources.
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