For the environment:
Industrial meat production has had numerous well-documented negative effects on our environment, such as deforestation, air pollution, water pollution, global warming, water waste, energy waste, species extinction (animal and plant) and more.
On November 29th, 2006, the UN published a report titled “Livestock’s Long Shadow: Environmental Options and Issues”. The report concludes that the livestock agricultural industry is one of the main causes for the current ecological crisis our planet is facing.
In its summary and conclusions section, the report states:
“The livestock sector is a major stressor on many ecosystems and on the planet as whole. Globally it is one of the largest sources of greenhouse gases and one of the leading casual factors in the loss of biodiversity, while in developed and emerging countries it is perhaps the leading source of water pollution.”
For the animals:
Industrial animal agriculture deprives animals of their most basic needs in numerous ways, which are inherent to traditional meat production practices and include but are not limited to confinement, fattening, mutilation, genetic manipulation, forced fertilization and slaughter.
For public health:
Clean meat has the potential to benefit public health in various areas, such as reducing bacterial resistance, production of reduced fat or non-fat meat, increased general hygiene in meat production, and the prevention of pandemics.
For preventing food crises:
As of March 2016, the world's human population is about 7,400,000,000. It is expected to increase to about 11.2 billion by 2100.
The current meat industry raises and slaughters more than 100 billion animals annually, worldwide. These numbers are projected to increase, globally, in the coming years.
”According to the Food and Agricultural Organization of the United Nations’ recent report ‘Livestock’s long shadow – environmental issues and options’, global production of meat is projected to more than double from 229×10^9 kg/year in 1999/2000 to 465×10^9 kg/year in 2050 (Steinfeld et al. 2006, FAO document)”.