Venison at Millbank

Case Study 5C

Is environmentally sustainable meat production possible?

When it comes to meat consumption, deer are one of the world’s less popular animals. The evolution of property rights in English law meant that both hunting rights and venison sales were strictly regulated; in America, deer meat doesn’t even fall under the USDA’s regular inspection processes. Unlike cows, sheep, pigs, and chickens, deer are not generally mass produced. Yet deer require less food, do less damage, and mature faster than cows...so considering them as a more environmentally friendly alternative seems smart!

Over the past several decades, a good deal of scientific research has gone into analysing the life cycle impacts of agricultural production. That science allows us to compare food products and create educational tools. But given its minimal commercial production, venison isn’t included in most of the popular tools - for example, it doesn’t show up in the Vox video below, which explains why some foods have bigger environmental impacts than others. 

When Scotland’s Nature Agency commissioned a report on the carbon footprint of wild venison, the assessment found that wild deer meat resulted in ~38% lower carbon emissions than beef and ~49% less than lamb. Additional studies suggest that hunting wild game can also support ecosystem balance and biodiversity.

The science around venison is still emerging, especially when it comes to managed (farmed) deer instead of wild meat. Mass production almost always increases the carbon footprint of any good. At Millbank Venison, though, Emma and her family are working to be as low carbon as possible - and reshaping British cultural norms around venison as a meat source. Learn more about their operations and outlooks via the links below.