Preference and politics aside, here is an environmental meat easters guide!
In today’s world where food is a commodity of high demand, the challenge to balance consumption with preservation of natural species cultivated sustainably without contributing to environmental waste or pollution is paramount. Playing a pivotal role in this process are consumers who’s conscious food choices influence the market at both the production and point of sale level.
So, the more consumers know about the source and manufacture of their food the greater our chance of replacing inefficient and harmful processes that negatively impact our health and environment with organic and sustainable ones.
In an effort to demystify the controversial and at times confusing environmental issues surrounding food the Environmental Working Group partnered with CleanMetrics, an environmental analysis firm, to assess the greenhouse gas emissions associated with 20 types of meat, fish, dairy and vegetable proteins, as well as these foods’ effects on health.
The Meat Eaters Guide is a downloadable report with a clear message that “All meat is not created equal”. The report finding lamb, beef, pork and cheese to generate the most greenhouse gases and be typically higher in fat content.
This is essential reading not just for green advocates but for anyone keen on maintaining good health for themselves and their loved ones.
Read the full report this link to the website also includes handy resources, lifecycle graphics and a chance to pledge to eat greener.
