One main reason I started Gratitude Gourmet was to share scientific information on meat production and carbon emissions. Regular media wasn't talking about it, so I decided to do it.
Here's a new NY Times article called : 'Rethinking the Meat-Guzzler' that shares new information on the subject, and an excerpt is here:
"To put the energy-using demand of meat production into easy-to-understand terms, Gidon Eshel, a geophysicist at the Bard Center, and Pamela A. Martin, an assistant professor of geophysics at the University of Chicago, calculated that if Americans were to reduce meat consumption by just 20 percent it would be as if we all switched from a standard sedan — a Camry, say — to the ultra-efficient Prius. Similarly, a study last year by the National Institute of Livestock and Grassland Science in Japan estimated that 2.2 pounds of beef is responsible for the equivalent amount of carbon dioxide emitted by the average European car every 155 miles, and burns enough energy to light a 100-watt bulb for nearly 20 days."
The full article is here.
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