I have been a vegetarian for the past year and a half, and living in Alberta you can imagine how many times I have been asked, “Don’t you miss eating a big juicy steak?” My response to that is a big juicy, “Nope!”
While I realize that Alberta’s beef industry plays an undeniably important role in the province’s economy and cultural identity, there are environmental and ethical issues that can not be ignored.
As the downside of large-scale meat production become clearer, it’s worth asking: how sustainable is the meat industry? As plant-based industries continue to grow and ranchers are exploring regenerative agriculture, Alberta can introduce a more ethical and sustainable way of consuming that respects its tradition and future.
Scientific Origin defines regenerative agriculture as a “system of farming that aims to restore and enhance the health of the soil, improve biodiversity and strengthen ecosystems.” In addition to regenerative agriculture having environmental benefits, raising animals for food requires more land, water and energy than plant-based resources.
“This isn’t about banning beef or shutting down an industry overnight. But it is about acknowledging that Alberta’s reliance on large-scale meat production isn’t sustainable. Instead of resisting change, we should be leading it.”
Alberta is responsible for over 40 per cent of the country’s beef production. It employs thousands and injects billions of dollars into the economy. However, according to the Food and Agriculture Organization of the United Nations (FOA), livestock farming contributes to 14.5 per cent of global greenhouse gas emissions, largely due to methane from cattle and deforestation for grazing land.
Beyond the environmental implications, there are also ethical implications to consider. According to a 2017 study by the National Library of Medicine, factory-farm animals spend their entire lives in cramped, stressful conditions and are subjected to painful procedures. To manage behaviors arising from overcrowding, animals undergo procedures like beak trimming in poultry and tail docking in pigs, often without anesthesia. The BC SPCA highlights that while many cows raised for beef spend their early months on pasture, they are eventually moved to crowded feedlots where they stand ankle-deep in their waste with barely enough space to move.
They’re also fed grain instead of grass to fatten them up quickly, which can cause painful digestive issues like bloating and liver abscesses. This fattening process can lead to the industry term of “downed” cattle where the animals become too sick or disabled to stand or walk. The Humane Society documented that the downed cattle “are routinely beaten, dragged with chains, shocked with electric prods and pushed by forklifts in efforts to move them at slaughter facilities, compounding the pain these animals already suffer as a result of the injury or illness causing their immobility.”
For many Albertans eating meat is a way of life. Whether it’s backyard barbecues, family-run cattle farms or the deep-rooted heritage in ranching culture, there is truth in the fact that the meat industry supports the community. However, I argue that conscious consumption, supporting local and ethical ranchers, only buying what you plan to eat and regenerative agriculture can be the next best step Albertans can take to mitigate the harms of the meat industry.
This isn’t about banning beef or shutting down an industry overnight. But it is about acknowledging that Alberta’s reliance on large-scale meat production isn’t sustainable. Instead of resisting change, we should be leading it. Cultural traditions can change — just as we once relied on coal but moved toward renewable energy, we can shift toward more ethical, sustainable food choices.
Here are some resources for the environmental and ethical production of meat:
Livestock solutions for climate change
What Is Regenerative Agriculture, and How Does It Work?