Eating Sustainably

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Editor:

With the 47th annual observance of Earth Day just around the corner,

this is a great time to explore more effective ways of slowing climate

change and conserving Earth’s natural resources for future generations.

A 2010 United Nation’s report charged animal agriculture with 19% of man-made

greenhouse gases – more than all transport – and recommended a global

shift to a vegan diet. A subsequent World Watch study placed that

contribution closer to 50%. Meat and dairy production also dumps more

water pollutants than all other human activities combined. It is the

driving force in global deforestation and wildlife habitat destruction.

Last fall, England’s prestigious Chatham House declared that reducing

meat consumption is critical to achieving global climate goals. A report

from Oxford University found that global adoption of a vegan diet would

reduce greenhouse emissions by two thirds. The 2015 U.S. Dietary

Guidelines Advisory Committee has recommended reduced meat consumption

and an environmentaslly sustainable diet.

Just as we replace fossil fuels by wind, solar, and other sustainable

energy sources, we must replace animal foods with the more sustainable

vegetables, fruits, and grains. Being mindful of this can help us make

better choices at the supermarket.

 

Lobart Ikle, Laguna Beach

 

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