Die-hard leaf-eaters can claim to have knocked off 85% off their carbon footprint
IT IS NO secret that steaks and chops are delicious. But guzzling them incurs high costs for both carnivorous humans and the planet. Over half of adults in both America and Britain say they want to reduce their meat consumption, according to Mintel, a market-research firm. Whether they will is a different matter. The amount of meat that Americans and Britons consume per day has risen by 10% since 1970, according to figures from the UN’s Food and Agriculture Organisation.
Meat has an even starker impact on the environment. Compared with a 100g portion of vegetables—the standard serving size considered in academic papers—a 50g chunk of red meat is associated with at least 20 times as much greenhouse-gas emitted and 100 times as much land use. Averaged across all the ecological indicators the authors used, red meat was about 35 times as damaging as a bowl of greens.
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