With global demand for meat rapidly increasing, there is pressure to increase meat production. Some argue that meat production places more demands on resources than other forms of food production. The U.S. currently produces more than 9 billion food animals for food each year (that’s more than one animal for each of Earth’s inhabitants).
Meat production raises a variety of questions about sustainability. It requires water, antibiotics, energy, and the ability to mitigate damage to the environment (ex: from manure). In addition to production and sustainability issues, there are dietary considerations. Federal officials are currently considering how meat fits into evolving dietary guidelines for Americans; there are also concerns about antibiotic use in meat production. In short, “Meat Matters.”
In response to these issues, a group of organizations, including Johns Hopkins University, has developed a four-part series of webinars dealing with the topic of “Meat, Livestock & Human Health.”
The next webinar – Cultivating Health – is slated for Thursday, January 8th, at 1:00 p.m. EST/10 a.m. PST. Participants will hear from experts – including medical doctors from New York University and George Washington University – about the use of antibiotics in meat production.
Here’s what the conveners say about this webinar:
“Our gut bacteria shape our health. Dr. Martin Blaser, past president of the Infectious Diseases Society of America (IDSA), explains the connection highlighted in his recent book Missing Microbes: How the Overuse of Antibiotics is Fueling Our Modern Plagues. Dr. Lance Price, public health professor at George Washington University, explores the contribution of industrial meat production, including its reliance on antibiotics.”
There is no charge for the webinar; previous webinars are archived. Register for Cultivating Health here.