University of Würzburg discusses future nutrition

The discussion is part of the “Bioeconomy: A Multimedia Reportage” project, which is funded by the Federal Ministry of Education and Research. Media partners are Bayerischer Rundfunk, the Main-Post media group and the Vogel Communications Group. Representatives from politics, business and research will discuss sustainable foods, vegan schnitzel and the social effects of changing nutritional awareness for one hour.

Change of diet necessary

With a view to the sustainability goals of the Federal Republic of Germany, nutrition is one of the keys on the way to lower CO2 emissions. A study by the University of Oxford shows that producing the most environmentally friendly beef produces six times more greenhouse gases and takes up 36 times more land than the same amount of beans. According to the study, if people were to eat neither meat nor dairy products, then only a quarter of the world’s agricultural land would be required.

Animal husbandry as a CO2 driver

But not only the decision for or against meat consumption plays a role, the way animals are kept also influences the development of greenhouse gases, according to the study. If cattle are kept on deforested areas, this causes twelve times more greenhouse gases than keeping the animals on natural pasture land. In addition, 50 times more space would be required for this.

Affordable and ecologically sensible nutrition

Former Consumer Protection Minister Renate Künast (Greens), Carina Konrad (FDP, member of the Committee on Food and Agriculture in the Bundestag), Prof. Markus Vogt from the Chair of Christian Social Ethics at the Ludwig-Maximilians- University of Munich and Thomas Dosch (responsible for the sustainable development of the food company Tönnies). Participation is free and possible via zoom.

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