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A new study has revealed that organic and free-range eggs cause environmental damage up to twice that of eggs produced by caged hens, highlighting a paradox that pits animal welfare against carbon footprint. According to researchers from the University of Oxford, a complete shift to organic free-range production would raise carbon emissions by 60%, while nearly doubling the land area required. Producing eggs exclusively through organic free-range methods would result in greenhouse gas emissions equivalent to 2,316,000 tons of carbon dioxide, compared to just 1,184,000 tons if eggs were produced using caged hens. The primary reason is that caged hens are more efficient in egg production, consuming less feed while yielding the same amount. In contrast, organic free-range production requires a larger number of hens to produce the same quantity, thereby increasing feed, land, and other resource consumption. The researchers also warn that organic free-range eggs are worse in terms of water pollution and land use, and that hen mortality rates were highest in these farms. They believe that increased exposure to diseases, injuries, and feather pecking may all contribute to the higher death rates. Dr. Harriet Bartlett, the study’s lead author, said: “Our research highlights the importance of considering animal welfare, environmental impact, and food production together when shaping the future of egg farming. Awareness of these difficult trade-offs will help us make better decisions for the environment and animal welfare in the future.” In the study, Dr. Bartlett and her colleagues examined data from poultry farms in the United Kingdom, calculating the environmental impact of each, including greenhouse gas emissions, land use, and water pollution. The researchers also looked at animal welfare indicators, including mortality rates and the number of hens required to produce a given quantity of eggs. Source: The Independent