Thursday, 7 March 2013

Damaging diets

More clear evidence that we need to move towards a lower meat diet here. A report  in the journal BMC Medicine that shows that diets high in processed meats reduce lifespan due higher cardiovascular disease and cancer. Diets lower in meat are not only healthier for people they are healthier for the environment and thus for future generations of people who benefit from a better conserved environment. The more highly processed the meat the greater the resource input and the higher the environmental impacts.

As this previous post says 'Changing to a lower meat, higher fruit and veg diet can in fact be one of the most effective ways of lowering carbon emissions and tackling climate change, especially if beef consumption is reduced or eliminated. Consider the estimated total eco footprint of meat compared with fruit and vegetables: 6.9 to 14.6 hectare yrs per tonne for meat (calculated using average global yield and embodied energy data - the range is due to pasture-fed vs grain-fed animals); as against 0.3 to 0.6 hectare yrs per tonne for a range of fruits, roots and vegetables (calculated using average global yield for a range of veg, with an allowance for transport, processing and energy for farming).

These estimates from the book Sharing Nature's Interest by footprint experts Chambers, Simmons and Wackernagel (2000) show that the environmental impact of meat is 11 to 49 times higher than fruit and vegetables. This chimes with the basic science because the food chain for meat is obviously longer, with many vegetables and grains being grown for use as animal feed. [Meat impacts are 1.5 to 8.5 times higher than grains and pulses too.] Beef farming has a very high climate impact due to: rainforest clearance to create the farmland, perhaps by burning; grain feeding the animals; methane released by the cows metabolism, (and dont forget the long distance trade in frozen meat).'


More posts on meat related issues here.

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