Meat Lovers Guide to a Friendlier Climate-Change Diet
by Sarah (Steve) Mosko, PhD
- Vall-E-Vents, Sierra Club Newsletter, Jan. 2012
- Fullerton Observer, Early Dec 2011, p 9
- E-Magazine as “The Best Meat to Eat?” 20 Sept 2011
- Santa Monica Daily Press, 02 Aug 2011
- Surf City Voice, 25 Jul 2011
A plant-based diet beats a traditional meat-based one hands down when it comes to trimming one’s contribution to greenhouse gases, but not everyone is willing to plunge head-long into a life of tofu dogs and bean burgers.
No doubt there are even plenty self-proclaimed vegetarians out there who guiltily sneak in some fried chicken, pork chops or a tuna melt from time to time and face self-recriminations afterward for satisfying such cravings at the expense of a warming planet.
The good news for either lapsed vegetarians or meat eaters with an environmental conscience is that meats and dairy products are not all created equal when it comes to the quantity of greenhouse gases (GHG) produced. In fact, a study just released by the non-profit organization Environmental Working Group (EWG) and titled “Meat Eater’s Guide to Climate Change + Health” reveals that by avoiding just the three worst GHG offenders – lamb, beef and cheese – even hardcore meat eaters can make a sizable dent in their diet’s climate change footprint.
EWG, in partnership with CleanMetrics, an environmental analysis firm, examined the “cradle to grave” lifecycle, from farm to retail to plate to disposal, of 20 popular foods in four categories – meats, fish, dairy and vegetable protein – and compared the GHG produced by each.