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meat and environment

meat and environment

Will our grandchildren know the taste of fruit, or just see it in history books?

Will our grandchildren know the taste of fruit, or just see it in history books?

21 February 2020 Jack Coulton

Would it be worth abandoning farming altogether and switching to an entirely synthetic diet in order to save the planet? George Monbiot seems to think so. We tackle the gross simplification that farming, as a contributor to greenhouse gas emissions, is therefore an undesirable aspect of human society.

The “eat less meat” movement is growing. Does it distort science? (Part 2 of 3)

The “eat less meat” movement is growing. Does it distort science? (Part 2 of 3)

20 December 2019

If everyone in America skipped meat once a week, it would reduce total GHG emissions by only .5 percent. Even if it’s a worthy notion on social justice principles, it’s not the single solution to the climate crisis.

The “eat less meat” movement is growing. Does it distort science? (Part 3 of 3)

The “eat less meat” movement is growing. Does it distort science? (Part 3 of 3)

20 December 2019

Farming advocates see livestock not as the great climate polluters, but as essential tools in a functioning agroecological system—ones that provide a highly nutritious, salable food product. “People have a very distorted view of the important role that animals play in human health and the sustainability movement.”

If It’s Good for You, It’s Good for the Planet Too!

If It’s Good for You, It’s Good for the Planet Too!

4 November 2019

New research from the University of Oxford and the University of Minnesota confirms: the foods which are best for us also have the smallest impact on the environment. It seems intuitive, obvious almost, when we think about the production, distribution and commercialization of processed foods which we can buy all year round for low prices: …

Saving the Planet Begins at Breakfast: An Interview with Jonathan Safran Foer

Saving the Planet Begins at Breakfast: An Interview with Jonathan Safran Foer

15 October 2019

With his latest work, Jonathan Safran Foer presents us with a fait accompli: we couldn’t give a fig about the climate crisis. This is for a number of reasons which partially absolve us—as long as we realize why, now, and take decisive action as a consequence—which we won’t list here because Foer does it well enough in the book. Indeed, we highly recommend the book. We Are the Weather: Saving the Planet Begins at Breakfast confirms Foer as a gifted communicator, among a select few who put their pens and popularity at the service of the environment, and it’s a commitment which does him honor.

Industrial Livestock Farms and Environmental Impacts

12 February 2019

Philip Lymbery, the chief executive officer of Compassion in World Farming, calls it the cascade of cruelty of intensive animal farming: on the one hand, the terrible living conditions for livestock, forced to suffer in cramped spaces, on the other, the destruction of enormous areas once covered with forests or woodland in order to grow …

They are giants, We are Millions: an Industrial Livestock Breeder in Mexico Closes.

They are giants, We are Millions: an Industrial Livestock Breeder in Mexico Closes.

29 January 2019 Annalisa Audino

A plan to introduce an industrial pig farm in the Yucatan was met with heavy resistance from local activists and environmentalists. The local Slow Food convivium stood side by side with the area’s indigenous peoples to protect the territory and the underground cenotes from destruction and contamination.

#FoodforChange – Our Meat Consumption is Out of Control

#FoodforChange – Our Meat Consumption is Out of Control

7 October 2018

We consume too much meat, and the figures continue to rise. The effect on climate change is massive, and we need to act now!

Food ReLOVution: How What We Eat Can Change the World

Food ReLOVution: How What We Eat Can Change the World

23 March 2018

Food for Change is the revolution that Slow Food started 30 years ago, and which we want to (re)launch at the upcoming Terra Madre Salone del Gusto. We want to get consumers—we like to think of them as co-producers—to play a more active role in the food production process by reflecting on their choices and …

Beef: are emissions the only factor in sustainability?

Beef: are emissions the only factor in sustainability?

13 October 2017 jacopo ghione

It is increasingly recognized that the environmental impact of beef production, due to the cow’s digestive system, is one of the worst sources of methane emissions, a potent greenhouse gas. This is one of the reasons why more and more people are choosing a vegetarian diet, favoring white meat over red meat and labeling beef …

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