Despite ‘Carbon Neutral’ Certifications, Beef Emissions Can Be Lower, but Never Low

Few foods take a higher toll on the planet than beef. Of all protein-rich foods, beef and lamb are generally highest in greenhouse gas (GHG) emissions, land use and water pollution per unit of protein.

At the same time, a growing number of certifications are entering the marketplace offering seemingly “sustainable” beef. A burning question for food companies and conscious consumers alike is: How can I purchase beef that’s truly “better” than average for the climate, animal welfare and other environmental concerns?

We looked at the research in our new report. Two things were abundantly clear: For one, there’s no such thing as climate-friendly beef, despite labels claiming otherwise. Secondly, some producers are making progress on animal welfare and certain environmental metrics. But while there are technical ways to reduce beef’s emissions, market constraints and the lack of credible, verifiable labels mean that sourcing genuinely lower-emissions beef remains out of reach for most buyers in the U.S. and Europe.

In short? The only way to guarantee you’re lowering the climate impact of your beef is to buy less of it.

Here, we answer common questions about beef’s environmental impacts and what food purchasers can realistically do — now and in the future — to reduce their climate footprint.