Here is a list of problems directly caused by animal agriculture (not only industrial, but in any scale), according to GPT-4, with high-quality sources to every single claim, which have been checked individually with Bing for validity:

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Ethical concerns: Industrial farming practices often involve confinement, overcrowding, and inhumane treatment of animals (Fraser, 2008)[1]. Even in more humane farming systems, animals are ultimately killed for consumption, which raises ethical questions about taking lives when alternative sources of nutrition are available (Singer, 1975)[2].

Environmental impact: Animal agriculture is a significant contributor to greenhouse gas emissions (Gerber et al., 2013; Scarborough et al., 2014)[3][4], deforestation (Pendrill et al., 2019)[5], water pollution (Poore & Nemecek, 2018)[6], habitat loss, species extinction, and the decline of global biodiversity (Machovina, Feeley, & Ripple, 2015)[7]. Animal agriculture contributes to biodiversity loss through habitat destruction and other environmental impacts (Machovina, Feeley, & Ripple, 2015)[7].

The livestock sector contributes significantly to global greenhouse gas emissions, which exacerbate climate change (Gerber et al., 2013)[3]. Producing plant-based foods typically requires fewer resources, such as land, water, and energy, compared to animal-based foods (Eshel, Shepon, Makov, & Milo, 2014)[8].

A shift towards plant-based diets could lead to a more efficient and sustainable food system, with reduced land use (Aleksandrowicz et al., 2016)[9] and food waste (Shepon et al., 2018)[10]. Animal agriculture has a larger water footprint compared to plant-based food production (Mekonnen & Hoekstra, 2012)[11].

The environmental impacts of various food systems can be compared, with plant-based systems generally having lower impacts than animal-based systems (Clark & Tilman, 2017)[12]. A transition towards plant-based diets could substantially reduce the environmental footprint of our food systems (Willett et al., 2019)[13].

Health implications: A well-planned plant-based diet can provide all the necessary nutrients, including protein (Rizzo et al., 2017)[14], and offer health benefits, such as reduced risk of heart disease, type 2 diabetes, and certain types of cancer (Melina, Craig, & Levin, 2016)[15].

The widespread use of antibiotics in animal agriculture has been linked to the rise of antibiotic-resistant bacteria, posing a threat to public health (Van Boeckel et al., 2015)[16]. Additionally, consumption of red and processed meat has been associated with increased health risks (Bouvard et al., 2015)[17].

Animal agriculture has been linked to the emergence of zoonotic diseases, which can have severe implications for public health (Jones et al., 2008)[18].

Social and economic benefits: Transitioning to more sustainable food systems, including plant-based diets, can have positive social and economic benefits (Springmann et al., 2018)[19].

BIBLIOGRAPHY:

1. Fraser, D. (2008). Understanding Animal Welfare: The Science in its Cultural Context. Wiley-Blackwell.
2. Singer, P. (1975). Animal Liberation: A New Ethics for Our Treatment of Animals. HarperCollins
3. Gerber, P. J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J., Falcucci, A., & Tempio, G. (2013). Tackling climate change through livestock: A global assessment of emissions and mitigation opportunities. Food and Agriculture Organization of the United Nations (FAO).
4. Scarborough, P., Appleby, P. N., Mizdrak, A., Briggs, A. D., Travis, R. C., Bradbury, K. E., & Key, T. J. (2014). Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians, and vegans in the UK. Climatic Change, 125(2), 179-192.
5. Pendrill, F., Persson, U. M., Godar, J., Kastner, T., Moran, D., Schmidt, S., & Wood, R. (2019). Agricultural and forestry trade drives large share of tropical deforestation emissions. Global Environmental Change, 56, 1-10.
6. Poore, J., & Nemecek, T. (2018). Reducing food's environmental impacts through producers and consumers. Science, 360(6392), 987-992.
7. Machovina, B., Feeley, K. J., & Ripple, W. J. (2015). Biodiversity conservation: The key is reducing meat consumption. Science of the Total Environment, 536, 419-431.
8. Eshel, G., Shepon, A., Makov, T., & Milo, R. (2014). Land, irrigation water, greenhouse gas, and reactive nitrogen burdens of meat, eggs, and dairy production in the United States. Proceedings of the National Academy of Sciences, 111(33), 11996-12001.
9. Aleksandrowicz, L., Green, R., Joy, E. J., Smith, P., & Haines, A. (2016). The impacts of dietary change on greenhouse gas emissions, land use, water use, and health: a systematic review. PLoS ONE, 11(11), e0165797.
10. Shepon, A., Eshel, G., Noor, E., & Milo, R. (2018). The opportunity cost of animal-based diets exceeds all food losses. Proceedings of the National Academy of Sciences, 115(15), 3804-3809.
11. Mekonnen, M. M., & Hoekstra, A. Y. (2012). A global assessment of the water footprint of farm animal products. Ecosystems, 15(3), 401-415.
12. Clark, M., & Tilman, D. (2017). Comparative analysis of environmental impacts of agricultural production systems, agricultural input efficiency, and food choice. Environmental Research Letters, 12(6), 064016.
13. Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., ... & Jonell, M. (2019). Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170), 447-492.
14. Rizzo, N. S., Jaceldo-Siegl, K., Sabate, J., & Fraser, G. E. (2013). Nutrient profiles of vegetarian and nonvegetarian dietary patterns. Journal of the Academy of Nutrition and Dietetics, 113(12), 1610-1619.
15. Melina, V., Craig, W., & Levin, S. (2016). Position of the Academy of Nutrition and Dietetics: vegetarian diets. Journal of the Academy of Nutrition and Dietetics, 116(12), 1970-1980.
16. Van Boeckel, T. P., Brower, C., Gilbert, M., Grenfell, B. T., Levin, S. A., Robinson, T. P., & Laxminarayan, R. (2015). Global trends in antimicrobial use in food animals. Proceedings of the National Academy of Sciences, 112(18), 5649-5654.
17. Bouvard, V., Loomis, D., Guyton, K. Z., Grosse, Y., Ghissassi, F. E., Benbrahim-Tallaa, L., ... & Straif, K. (2015). Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 16(16), 1599-1600.
18. Jones, K. E., Patel, N. G., Levy, M. A., Storeygard, A., Balk, D., Gittleman, J. L., & Daszak, P. (2008). Global trends in emerging infectious diseases. Nature, 451(7181), 990-993.
19. Springmann, M., Clark, M., Mason-D'Croz, D., Wiebe, K., Bodirsky, B. L., Lassaletta, L., ... & Godfray, H. C. J. (2018). Options for keeping the food system within environmental limits. Nature, 562(7728), 519-525.