Grazing animals, when provided with adequate nutritional supplementation and the right breed selection, challenge the notion that beef has the highest greenhouse gas (GHG) emissions in its production. The study published in the journal Environmental Impact Assessment Review, authored by researchers from Técnico and the Faculty of Sciences of Universidade de Lisboa, reveals that GHG emissions can vary between 124 kg and just 15 kg CO₂e per 100 g of protein, depending on the production system adopted. The study found that pasture-based systems tend to have lower emissions than confinement systems, but only when animals receive adequate nutritional supplementation. If grazing animals are not properly fed, confinement can be the option with the lowest carbon footprint, challenging the generalised idea that grazing production is always more sustainable. The study also highlights the importance of breed choice, as some breeds naturally have a lower environmental footprint.
“It is often overlooked that the environmental impact of beef production can vary significantly. Different breeds of cattle grow at different rates and can be fed with cereals intended for human consumption or alternative sources, such as grass or by-products from the agri-food industry. In addition, these animals can be raised either on pasture or in confinement. Until now, it was difficult to understand how these different practices influence beef’s carbon footprint”, explains Ricardo Teixeira, the lead author of the study and a researcher at Técnico and MARETEC- Marine, Environment & Technology Center.
The study titled “Grazing or Confining — Decoding Beef’s Environmental Footprint” offers valuable insights into the sustainability of cattle farming and provides essential information for policymakers, farmers, and the meat industry, helping to guide the development of strategies for more sustainable livestock production.
“With global demand for beef on the rise, optimising production systems to reduce emissions without compromising productivity is key. The study reinforces that there is no one-size-fits-all solution to sustainable meat production – factors such as management practices, breed choice and pasture quality play a crucial role. While some of the difficulties in reducing beef’s carbon footprint are beyond producers’ control, others can be mitigated through more environmentally responsible practices”, concluded Ricardo Teixeira.
The study is authored by the Técnico / MARETEC researchers Ricardo Teixeira, Tiago G. Morais, Manuel P. dos Santos, Tiago Domingos (Técnico / MARETEC and Terraprima) and Lúcia Barão (Faculty of Sciences of Universidade de Lisboa).
